Four Minute Egg

A soft boiled egg is perfect when the white is cooked, the yolk is runny, and it is served with strips of buttered toast for dunking. My kids can’t seem to get enough of this breakfast treat.


  • 1 egg per person
  • Toast with butter
  • Salt to taste


  • Pot
  • Spoon
  • Timer
  • Toaster
  • Egg cup or utelnsil to hold egg upright. (see photo)


  1. Bring a pot of water to a full boil. Note that the water should be high enough to completely cover an egg.
  2. With a spoon gently lower one egg per person into the boiling water. Set timer for four (4) minutes.
  3. Meanwhile toast you bread, butter it, and cut into strips.
  4. Remove eggs from boiling water after four minutes. I run them under cold water for a few seconds to take the heat off and slow the cooking process
  5. Serve in a egg cup.
  6. Crack the shell with a spoon and remove only the top half of the shell.
  7. Pierce the top of the egg with a spoon. Take care not to let the soft yolk run out.
  8. Dunk strips of toast into the yolk, east the whites with a spoon and enjoy.

What you should know

If you like your yolk cooked more, simply add an additional 30 seconds. The same is true if the eggs are particularly large.

Re: Four Minute Egg

Glad to see that great minds think alike (see my recipe). We cook our eggs in precisely the same way, although I suggest having them at room temperature before placing in the pan.

Re: Four Minute Egg