Soft Boiled Eggs - For the Carnivore Diet
Soft-boiled eggs are a carnivore staple: fast to make, deeply satisfying, and versatile. This method uses a boiling-start for the most consistent results and an ultra-brief chill to stop carryover cooking without turning the eggs cold.
Bring water to a lively simmer, lower the eggs gently, and time precisely. Six minutes yields a runny, custardy center; seven minutes gives a jammy yolk with fully set whites. A quick 30–60 second cool-down makes peeling cleaner while keeping the yolk warm and soft. Eat them plain with a pinch of salt, or split and top with a pat of butter or ghee for extra richness.
Use large eggs straight from the fridge or room temperature; timing below accounts for either. Slightly older eggs peel more easily. If you don’t have ice, a brief run under cold water works. Enjoy immediately, or keep unpeeled soft-boiled eggs in the fridge up to 3 days and re-warm in hot water for a minute before serving.
Ingredients
- 4 large eggs
- Water for boiling
- Salt, to taste (optional)
- 1–2 teaspoons salted butter or ghee, for serving (optional)
Instructions
- Fill a medium saucepan with enough water to cover eggs by about 1 inch. Bring to a gentle boil over medium-high heat.
- Using a spoon, lower the 4 eggs into the boiling water carefully so they don’t crack.
- Start timing immediately: 6 minutes for runny custard yolks, 6 1/2 minutes for extra-jammy, 7 minutes for jammy with fully set whites.
- While the eggs cook, prepare a small bowl of cold water (add a few ice cubes if available).
- When the timer ends, transfer eggs to the cold water for 30–60 seconds—just long enough to stop cooking while keeping the centers warm.
- Gently tap and roll each egg on the counter to crack, then peel under a thin stream of running water if needed.
- Serve hot with a pinch of salt and a pat of butter or ghee if desired.