6 minute gooey egg

(makes 1 | 10 minutes | easy)

Timing eggs just right so they become soft-boiled, wonderfully gooey on the inside yet not undercooked is not an easy mission. Alas, I am here to save you from too many “almost perfect” eggs. You’re welcome. 

1 medium-sized egg, room temp – water – salt and pepper to season

  1. Place a small yet deep pot filled with water to boil (the egg, once placed inside, must be covered completely by water). 
  2. Once it boils, place the room temperature egg in the pot using a spoon – with all the care in the world –  to stop it from cracking. 
  3. As soon as the egg is underwater, start the timer for 6 minutes. 
  4. Whilst the egg cooks, prep a small bowl with ice and water. 
  5. Remove the egg precisely on the 6 minute mark (always using a spoon with care) and dunk it immediately in the ice bath to stop the cooking process.
  6. After a few minutes have passed, peel the egg (underwater is easier) then cut in half with a wet knife (to make the cut smoother) and voilà! Behold your gooey egg. 

You can place it on top of noodles, soup, avocado toast, veggies… whatever your heart desires!