Delia Smith Soft Boiled Egg Recipe

Jump to Recipe

A properly cooked soft boiled egg is one of those simple things that rewards careful timing. The white should be set without becoming rubbery, while the yolk can range from beautifully liquid to thick and creamy depending on how long the egg rests in the hot water.

This Delia Smith soft boiled egg recipe uses a particularly practical method: eggs are lowered into already boiling water, simmered briefly, then cooked in the covered pan off the heat. The timing can be adjusted to give you the texture you prefer. The recipe appears in Delia’s Complete How to Cook, and soft and hard boiled eggs are also part of the book’s egg-cooking instruction.

There is no complicated ingredient list here. The real technique is learning how to control the timing.

Ingredients You’ll Need

• 2 large eggs
• Water, enough to cover the eggs by about 1cm (½ inch)

How to Make Delia Smith Soft Boiled Eggs

1. Prepare the saucepan and water

Choose a small saucepan that allows the eggs to sit comfortably without being crowded. Add enough water to cover the eggs by roughly 1cm (½ inch).

Bring the water to a full boil. You want to see large bubbles actively breaking across the surface before adding the eggs.

2. Lower the eggs into the boiling water

Use a tablespoon to lower each room-temperature egg gently into the water. Add them one at a time so they do not crack against the base or sides of the pan.

As soon as the eggs are in, reduce the heat sufficiently to maintain a gentle simmer and start your timer.

3. Simmer for exactly one minute

Give the eggs 1 minute of simmering time.

This initial minute is part of the method rather than the final yolk timing. Keeping the eggs moving through the same sequence each time helps make the result more predictable.

4. Remove the pan from the heat

After the first minute, take the saucepan completely off the heat and put the lid on.

This is where the method becomes especially easy to control. The eggs continue cooking in the retained heat rather than sitting over a burner.

5. Choose your final cooking time

Set the timer again and choose the texture you want.

• 6 minutes: The yolk remains very soft and fairly liquid, while the white is set but still slightly wobbly.
• 7 minutes: The yolk becomes firmer and creamier, with a fully set white.

The recipe gives these timings as alternatives for different preferences.

6. Serve immediately

Once the second timer finishes, remove the eggs from the hot water and serve straight away.

For a classic breakfast, place each egg upright in an egg cup and open the top of the shell. Season to taste and serve with toast cut into strips for dipping.

Save

6-Minute or 7-Minute Eggs: Which Should You Choose?

The difference between six and seven minutes may sound insignificant, but with a soft boiled egg it makes a noticeable difference.

A 6-minute egg is the choice for anyone who loves a loose, flowing yolk. The white should be set, but it can retain a little softness.

A 7-minute egg is better if you prefer the yolk to have a thick, creamy consistency rather than run freely around the plate.

If you are trying the method for the first time, make one batch using the six-minute timing and another using seven minutes on a later occasion. That gives you a clear reference for your preferred texture.

The complete cooking period is approximately 7 minutes for the softer option or 8 minutes for the creamier option, including the initial one-minute simmer. The recipe itself lists a total time of around 7–8 minutes.

Tips for Making Soft Boiled Eggs Successfully

Use room-temperature eggs

The method is designed around room-temperature eggs. If yours have been refrigerated, allow them to come to room temperature before cooking.

Use a timer

This is not the sort of recipe where “about six minutes” is particularly helpful. A difference of one minute can change the yolk considerably, so use a timer from the moment the eggs enter the simmering water.

Don’t drop the eggs into the pan

Lower them gently with a spoon. Apart from protecting the shells, this also keeps you from splashing yourself with boiling water.

Keep the lid on

Once the pan is removed from the heat, cover it immediately. The trapped heat is an important part of the cooking process.

Don’t keep cooking after the timer

Soft boiled eggs continue to firm up if they remain in hot water. Remove them promptly when the chosen time is complete.

Make one change at a time

If your eggs are not quite right, adjust the cooking time before changing several other things. Timing is the main variable in this recipe.

Nutrition Information

Because the recipe contains only large eggs, its nutritional value is largely determined by the eggs themselves. The following is an approximate estimate per serving, based on one large egg:

Nutrient	Approximate amount
Calories	72 kcal
Protein	6.3 g
Carbohydrates	0.4 g
Fat	4.8 g
Fibre	0 g
Sugar	0.2 g
Sodium	60–65 mg

These figures are estimates and can vary with egg size, brand and preparation. They do not include toast, butter, salt or other accompaniments.

Save

Common Mistakes to Avoid

Starting with cold eggs

Cold eggs can cook differently from room-temperature eggs.

Avoid it: Bring the eggs to room temperature before starting, as specified by the method.

Failing to start the timer immediately

The cooking sequence depends on precise timing.

Avoid it: Have the timer ready before lowering the first egg into the water.

Boiling the eggs continuously

Leaving the pan over high heat for the whole cooking period changes the method and can push the yolk beyond the desired texture.

Avoid it: After the initial one-minute simmer, remove the pan from the heat and cover it.

Leaving the eggs in the water after the timer

Residual heat continues cooking the egg.

Avoid it: Take the eggs out as soon as your chosen six- or seven-minute period has finished.

Using a crowded saucepan

Eggs knocking into each other or against the pan are more likely to crack.

Avoid it: Use a suitably sized saucepan and lower each egg carefully.

Storage and Reheating

This is not an ideal recipe for leftovers. A soft boiled egg is particularly difficult to reheat without pushing the yolk towards a firmer texture.

For the best quality, cook only the number of eggs you intend to eat.

Raw eggs should be stored appropriately before cooking. UK Food Standards Agency guidance recommends storing eggs in a cool, dry place and ideally in the fridge, while also taking care to avoid cross-contamination.

If an egg has been cracked, handle it as raw egg and keep it chilled rather than leaving it at room temperature.

Because this recipe deliberately leaves the yolk soft, food-safety considerations are important. The UK’s current guidance allows pregnant women to eat partially cooked hen eggs when they carry the British Lion mark or are produced under the Laid in Britain scheme; eggs without those assurances should be cooked thoroughly.

Save

Frequently Asked Questions

How long does Delia Smith’s soft boiled egg take?

The method takes about 7–8 minutes in total. The eggs first simmer for one minute, then cook covered off the heat for six or seven minutes.

How long should I cook an egg for a runny yolk?

For the softest yolk in this method, use the six-minute covered cooking time after the initial one-minute simmer.

How long should I cook an egg for a creamy yolk?

Use seven minutes after the initial one-minute simmer. The yolk should be noticeably thicker and creamier while the white is completely set.

Do the eggs need to be at room temperature?

Yes. The method is specified for room-temperature eggs, so this is an important detail if you want to reproduce the intended timing.

Can I use medium eggs instead of large eggs?

You can, but the cooking result may differ because the egg contains less food mass. The recipe specifically calls for large eggs, so large eggs are the best choice when following the method as written.

Can I double the recipe?

Yes. The method can be used for a larger number of eggs, provided your saucepan is large enough to hold them comfortably and there is enough water to cover them by about 1cm.

Avoid overcrowding the pan, as this makes the eggs harder to lower safely and can make temperature recovery less predictable.

Can I eat soft boiled eggs during pregnancy?

This depends on the eggs you use. Current UK NHS guidance says pregnant women can eat raw or partially cooked hen eggs when they carry the British Lion mark or are produced under the Laid in Britain scheme. Eggs without those assurances should be cooked until both the white and yolk are hard.

Why is my egg white still runny?

The egg may have been too cold when it went into the water, the timing may have been shortened, or the water may not have returned to a simmer during the initial stage.

For the most consistent result, use room-temperature large eggs and follow the timing closely.

Why is my yolk too hard?

The egg has probably spent too long in the hot water. Remember that the six- and seven-minute timings begin after the initial one-minute simmer and that the pan should then be removed from the heat.

Can I freeze soft boiled eggs?

Freezing is not recommended for this recipe. The delicate texture of a soft yolk and set white does not survive freezing and thawing particularly well.

What is the best bread for soft boiled eggs?

A bread that can be toasted until crisp enough to hold its shape works best. Sourdough, wholemeal bread and a good white loaf are all suitable. Cut the toast into narrow strips for dipping.

The Bottom Line

Delia Smith’s soft boiled egg method is a useful example of how a very simple recipe can become much more reliable when the cooking sequence is clearly controlled.

Start with room-temperature large eggs, lower them gently into boiling water, simmer for one minute, then remove the pan from the heat and let the covered eggs finish cooking for six or seven minutes. Choose six minutes for a liquid yolk or seven for a thicker, creamier centre.

Serve the eggs immediately with toast soldiers for a classic breakfast, or keep the accompaniments simple enough to let the egg remain the focus. Once you have found your preferred timing, this is a technique worth memorising rather than merely bookmarking.