To make these soft-boiled eggs, you don’t have to wait for them to come to room temperature. Go ahead and cook them straight out of the fridge.
- 4–8 large eggs
- Bring a large saucepan of water to a boil over medium-high heat. Using a slotted spoon, carefully lower eggs into water one at a time. Cook 6 1/2 minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water and chill until just slightly warm, about 2 minutes.
- Gently crack eggs all over and peel, starting from the wider end, which contains the air pocket.
Eggs can be cooked and peeled 3 days ahead. Store airtight in the refrigerator.