There are few things more comforting than a perfectly cooked soft boiled egg, with a gently set white and a rich, golden yolk that flows just as it should. This Delia Smith–style method is all about precision and simplicity, producing reliable results every time. It is an easy, fuss-free recipe that suits absolute beginners as well as confident home cooks. From start to finish, it takes under 10 minutes and delivers classic flavour with minimal effort.
Ingredients
For the Soft Boiled Eggs
- 2 large British free-range eggs
- Cold water, for boiling
- A pinch of salt, optional
How to Make Delia Smith Soft Boiled Egg
- Prepare the eggs: Remove the eggs from the fridge about 5 minutes before cooking. This helps prevent cracking when they hit the hot water.
- Bring the water to the boil: Place the eggs in a small saucepan and cover with cold water so they sit comfortably submerged. Set over high heat and bring to a full rolling boil.
- Time the cooking: Once boiling, start timing immediately. Cook for 4 minutes for a soft, runny yolk with just-set whites. Adjust to 4½ minutes if you prefer the white slightly firmer.
- Cool briefly: Lift the eggs out with a spoon and place them into an egg cup or rest on a folded cloth. Allow to stand for 30 seconds before serving.
- Serve: Crack the top gently with a spoon, season lightly with salt if you like, and enjoy while hot.
Tips for Perfect Soft Boiled Eggs
How do I stop eggs from cracking?
Let the eggs warm slightly at room temperature and lower them gently into the pan rather than dropping them in.
How can I tell if the egg is cooked properly?
Timing is key. Four minutes from boiling gives a classic soft centre. Use a timer rather than guessing.
Should I salt the water?
It is optional. Salt does not affect cooking much but can help if a small crack appears.
Can I cook more than two eggs at once?
Yes, just make sure they fit in a single layer and are fully covered with water.
Serving Suggestions
- With buttered soldiers of toasted white or wholemeal bread
- Alongside avocado toast for a simple breakfast
- Served with lightly buttered asparagus tips
Storage
Room Temperature
Soft boiled eggs are best eaten immediately and should not be stored once cooked.
Refrigerator
Not recommended, as reheating will overcook the yolk and spoil the texture.
Freezing
Soft boiled eggs cannot be frozen.
Nutrition
- Calories: 140 kcal
- Carbohydrates: 1 g
- Protein: 12 g
- Fat: 10 g
- Saturated Fat: 3 g
- Sodium: 120 mg
Nutritional values are estimates and may vary depending on egg size and brand.
FAQs
How long should I boil eggs for soft yolks?
Boil the eggs for 4 minutes from the point the water reaches a full boil for a classic soft yolk.
Do I start eggs in cold or boiling water?
This method starts the eggs in cold water, then times the cooking once the water boils.
Are soft boiled eggs safe to eat?
Using fresh British Lion-marked eggs makes soft boiled eggs safe for most people.
Can I use medium eggs instead of large?
Yes, but reduce the cooking time by about 30 seconds to keep the yolk runny.
Delia Smith Soft Boiled Egg Recipe
Course: BreakfastCuisine: BritishDifficulty: Easy4
servings30
minutes40
minutes300
kcal1
hour10
minutesPerfectly cooked soft boiled eggs with set whites and rich, runny yolks. A simple British classic ready in minutes.
Ingredients
2 large free-range eggs
Cold water
Directions
- Place eggs in a saucepan and cover with cold water.
- Bring to a rolling boil over high heat.
- Once boiling, cook for 4 minutes.
- Lift out and serve immediately.
Notes
- Use fresh eggs for best flavour and safety.
- Timing is essential for a runny yolk.
