September 26


Everything you need to know about the six minutes soft boiled egg

By Mashav Shelef


We all know eggs are a good source of protein and nutrients, but how do you make them? There are so many different ways to prepare an egg that it can be overwhelming. But don’t worry, we’ve got your back! In this article, you’ll learn everything you need to know about cooking perfect six minutes soft-boiled eggs.

Why are we so obsessed with eggs?

Eggs have been around for a long time. They’re a staple food in many cultures, and their versatility makes them ideal for use in many different ways. Eggs are nutritious and can be part of a healthy diet; A single egg contains 6 grams of protein, all 9 essential amino acids, and vitamins A (retinol), D, E, and B12. In addition to being high in these nutrients that help keep you healthy, they also contain other beneficial compounds and can help reduce the risk of heart disease and stroke.


The 6-minute egg is a relatively recent phenomenon. It only came into being in the last few years and has become a culinary obsession for many people. This can be traced back to 2013 when Chef Heston Blumenthal posted a recipe for the perfect soft-boiled egg on his website. It calls for cooking your eggs at 85 degrees Celsius (185 Fahrenheit) for precisely six minutes. The result is an egg that is cooked through but still creamy and moist on the inside, with a deliciously thick white around the yolk that melts away as you break into it.

Chinese boiled eggs

The Chinese boiled egg is a popular dish in China. It’s usually served with soy sauce and eaten for breakfast or as a snack. The eggs are boiled, then sliced in half and served with soy sauce. You can also eat them whole like an egg salad or chop them up into small pieces to add to other dishes like fried rice.

In some restaurants, they’ll use soft-boiled eggs instead of hard-boiled because that’s how they’re used to making them at home. If you want your dish to taste authentic (and if you want it served quickly), ask if they use soft-boiled eggs before ordering one yourself.

Eggs as street food in Thailand

The egg is popular street food in Thailand, and it’s often served in a plastic bag with a spoon. You get it by ordering moo krob (egg and pork rinds) or moo nam (egg and fish balls). In this case, you’ll be given the egg inside its shell cracked open on top of your chosen side item.

A hard-boiled egg also comes with sausage sometimes instead of pork rinds. The choice to use either comes down to personal preference—so if you’re looking for something more filling than just an egg but don’t want anything too heavy, the sausage option might work better for you!

Six minutes

Six minutes is the perfect time to cook a soft-boiled egg. If you like your eggs harder, cook it longer. For example, if you want to make hard-boiled eggs, cook them for 10 minutes instead of six. It’s that simple!

Use this guide to choose your preferable yolk consistency

  • 6 minutes: liquid yolk
  • 7 minutes: jammy yolk
  • 8 minutes: half set yolk
  • 9 minutes: almost set yolk
  • 10 minutes: set yolk

When you boil the water, add a dash of vinegar to avoid having the white escape any tiny cracks in the shell. Add the eggs to the boiling water and start the timer. Once it’s up, drain and wash under cold running water. Then wait till completely cold before peeling.

How to make a perfect soft-boiled egg

How to make a perfect soft-boiled egg

  • Fill a pot halfway with water and set over medium heat until water is gently boiling, add a dash of vinegar to prevent any of the egg escaping a tiny crack.
  • Gently drop the eggs into the water, one at a time
  • Once all of your eggs are in the pot, let cook for 6 minutes or more according to your preferred yolk consistancy.
  • Drain the boiling water and run the eggs through some cold water until they’re cooled down enough so you can handle them without then peel away their shells.

Cooking eggs in the Sous vide method

Sous vide is a cooking method involving placing food in a vacuum-sealed bag, then immersing it in water heated to a precise temperature. The use of sous vide has become popular because it’s often used to cook chicken and egg dishes, which require an exact temperature and equal cooking time. This means that you don’t have to worry about the final dish being undercooked or overcooked—it’ll come out right every single time! For example, if you’re making soft boiled eggs using traditional methods (boiling on the stove top), they may come out hard if they’re simmered too long or soft if they aren’t simmered long enough.

To make a soft-boiled egg with the sous vide method, you will need an immersion circulator. No need to vacuum seal, eggs are already perfectly wrapped in their own shells. Just pre-heat the water and gently drop the eggs in their shells to the water bath. As for the right temperature and time for cooking, there are many recipes that call for different time-temp combinations. The rule of thumb is that lower temperatures -> more time. Since the albumin protein in the egg white doesn’t set in lower temperatures, I’d suggest trying these two options if you want to experiment with sous-vide soft boiled eggs: 194ºF/90°C for 9 minutes or 167°F/75°C for 12 minutes

Ramen egg

Ramen eggs, also known as ajitsuke tamago, are soft-boiled eggs that are marinated in a mixture of soy sauce and mirin. The marinade not only adds flavor to the eggs but also gives them a beautiful glossy sheen. Ramen eggs are a popular topping for ramen noodles and can be found at most Japanese restaurants. The egg is perfect for soaking up all of that delicious broth!

If you’re looking to make your own ramen eggs at home, the process is actually quite simple. All you need is a handful of ingredients and some patience while the eggs marinate. The key to a good ramen egg is to start with a fresh egg. Older eggs will have tougher whites and will be more difficult to peel.

Marinating your eggs

Making a marinade for eggs is very easy, it only requires three ingredients: light soy sauce, dark soy sauce and mirin. The ratio should be 1:1:3 (for each ingredient).

For example, for 3-6 eggs use:

1/4 cup light soy sauce

1/4 cup dark soy sauce

3/4 cup mirin

If you don’t have dark soy sauce at home, simply substitute with the same amount of light soy and a tablespoon of brown sugar or honey.

Add the peeled soft-boiled eggs to a container and pour in your marinade. Let it sit for however long you’d like—but at least 2 hours, the longer it sits, the more flavorful your egg will be!


Now that you know everything there is to know about soft-boiled eggs, it’s time to start cooking! The perfect six minute soft boiled egg is a culinary delight that is easy to achieve with a little bit of practice, patience and the proper technique. Anyone can enjoy this simple yet delicious dish.

Mashav Shelef

I’m a trained chef, a food writer, a culinary traveler, a food explorer and a mom. My mission in life is to inspire and motivate people by helping them experience life through food.

Mashav Shelef

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