Skinnytaste · by Gina Homolka★ 4.3 (4)
How To Make Soft Boiled Eggs
NUTRITION · PER SERVING15M COOK
CAL 11%·PRO 38%
CARBS 1G2% OF CAL
0G FIBER0G ADDED1G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 14G60% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple technique for cooking eggs with a fully set white and a runny yolk. Soft boiled eggs work as a component in grain bowls and ramen or enjoyed on toast for breakfast.
componentamericanegg disheggsdairy freegluten freevegetarian
View the full recipe on Skinnytaste →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- Eggs (cold from the refrigerator)
- Water (for cooking)
- Ice Water (for an ice bath)
At a glance
PER SERVING · TIME 15M
CAL 11%·PRO 38%
CARBS 1G2% OF CAL
0G FIBER0G ADDED1G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 14G60% OF CAL
5G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 6m
- Sodium
- 273mg
- Total sugar
- 1g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 207mg
- Calcium
- 214mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 273MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.