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How to Make Soft Boiled Eggs

Ever wonder how to serve those delightful soft eggs right out of the shell? Mystery solved with this recipe for soft boiled eggs. You can cook as few or as many as you want with these simple recipe steps.

Servings: 1

Active time: 2 minutes

Total time:

What You'll Need

  • 2 Davidson's Safest Choice® pasteurized egg(s)


  1. Carefully arrange pasteurized eggs in a single layer in a saucepan, then add enough water to cover the eggs by at least 1 inch.
  2. Bring water to a rolling boil over high heat. A rolling boil is when the water has very large, fast breaking bubbles on the surface.
  3. Now remove the pan from the heat, cover, and let stand about 4 minutes for soft boiled eggs, which will be quite runny.
  4. If you prefer a firmer, yet still slightly runny yolk, let it stand 8 to 9 minutes, and for a hard-cooked egg leave it in the water 15 minutes.
  5. When egg reaches desired doneness, lift from the pot,then tap a spoon once or twice around the center of the egg. Crack the shell open and use a small spoon to scoop the egg from the shell.

Nutrition Facts

Serving Size (2 eggs)
Total Servings 1

Amount Per Serving:

Nutrition Category Amount
Calories 140
Calories from Fat 90
Total Fat 10g (15% DV)
Saturated Fat 3g (15% DV)
Trans Fat 0g
Cholesterol 370mg (123% DV)
Sodium 120mg (5% DV)
1g (0% DV)
Dietary Fiber 0g (0% DV)
Sugars 1g
Protein 12g
Vitamin A 0%
Vitamin C 0%
Calcium 6%
Iron 6%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.