Soft Boiled Eggs (Perfect Every Time)

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• 8 each large Eggs (or any number you want)
  Ingredient note

  Source: 8 large Eggs (or any number you want)
• 4 cups Water (or enough to cover eggs in the pan)
  Ingredient note

  Source: 4 cups Water (or enough to cover eggs in the pan)
• 1 tbsp Apple cider vinegar (or white vinegar)
  Ingredient note

  Source: 1 tbsp Apple cider vinegar (or white vinegar)
• 1 tbsp Sea salt
  Ingredient note

  Source: 1 tbsp Sea salt

1. Place the eggs in a single layer at the bottom of a large saucepan or pot. Add enough water to cover the eggs with at least 1 inch (2.5 cm) of water over them.
2. Add the vinegar and salt to the pot. Stir gently.
3. Place the pan onto the stove over high heat. Bring the water to a rolling boil.
4. Once the water is boiling, set a timer based on how you want your eggs – 1 minute for very runny soft boiled eggs or 2 minutes for slightly runny. (Keep the heat on and water boiling.)
5. Meanwhile, prepare an ice water bath or turn on the faucet on the coldest that it goes until the water is ice cold. Once the timer goes off, drain the hot water and place the pan under the cold running water, letting the ice cold water fill the pan, or transfer the eggs to the ice water bath.
6. If you plan to eat the soft boiled eggs by just peeling off the top and serving in a cup right away, you can remove them once they are warm but no longer hot. Place in an egg cup, peel off the top, and enjoy.If you plan to peel the soft boiled eggs entirely or eat them later, leave the eggs in the pot for about 10 minutes, until they reach room temperature. To peel easily, roll the egg on the counter with the palm of your hand, pressing gently to make cracks all over the shell. Then, peel from the center towards the ends of the egg. The peel should come off fairly easily, but not as easily as hard boiled eggs.