Why This Recipe Works

Traditional methods for making soft-boiled eggs are hit or miss. We wanted one that delivered a set white and a fluid yolk every time. Calling for fridge-cold eggs and boiling water has two advantages: It reduces temperature variables, which makes the recipe more foolproof, and it provides the steepest temperature gradient, which ensures that the yolk at the center stays fluid while the white cooks through. Using only ½ inch of boiling water instead of several cups to cook the eggs means that the recipe takes less time and energy from start to finish. Because of the curved shape of the eggs, they actually have very little contact with the water so they do not lower the temperature when they go into the saucepan. This means that you can use the same timing for anywhere from one to four eggs without altering the consistency of the finished product.

Before You Begin

Be sure to use large eggs that have no cracks and are cold from the refrigerator. Because precise timing is vital to the success of this recipe, we strongly recommend using a digital timer. We like to use arugula, radicchio, watercress, frisée, or a combination of these greens for this salad. Serve with crusty bread or toast.

Instructions

Place oil, vinegar, mustard, and shallot in jar; seal lid; and shake vigorously until emulsified, 20 to 30 seconds. Toss greens with dressing and season with salt and pepper to taste. Divide greens between 2 plates.

Meanwhile, bring ½ inch water to boil in medium saucepan over medium-high heat. Using tongs, gently place eggs in boiling water (eggs will not be submerged). Cover saucepan and cook eggs for 6½ minutes.

Remove cover, transfer saucepan to sink, and place under cold running water for 30 seconds. Remove eggs from pan and gently peel. To serve, place 2 warm eggs over greens, cutting crosswise to release yolks and seasoning with salt and pepper to taste.