Egg yolks are one of the best sources of vitamin K2, a nutrient your body needs to build strong bones. How can you cook them, and protect the K2 and other nutrients?  My favorite way is soft boiled in 1/2 inch of water: whites solid and yolks runny. When I tried this, the eggs turned out perfectly. They were also easy to prepare and cleanup, providing a nutritious food for breakfast. They go well with butter, another good source of vitamin K2.


Soft Boiled Eggs Recipe

Recipe Type: Breakfast
Cuisine: American
Author: Anita K. Morgan
Prep time:
Cook time:
Total time:
Serves: 2
Eggs are a great choice for breakfast, and soft boiling them protects vitamin K2 and other nutrients in the yolks.
  • Equipment
  • Pot
  • Small ruler
  • Timer
  • Tongs
  • Egg topper, optional
  • Egg Spoons, optional
  • Egg cups, optional
  • <br>
  • Ingredients
  • 4 eggs
  • Butter, optional
  • Salt & pepper, optional
  1. Pour ½ inch of water into a pot, using a ruler to measure the amount.
  2. Bring the water to a boil.
  3. Add the eggs gently using tongs.
  4. Cover the pot, reduce to medium heat.
  5. Cook for 6 to 6 3/4 minutes depending on the size of the eggs.
  6. Take off the lid and place the pot under running water in the sink for 30 seconds.
  7. Use the topper to crack the eggs. The top of the egg may come off with the topper. If not, cut at the crack with a knife
  8. Place eggs into egg cups or scoop out of the shell into a bowl.
  9. Serve with butter, salt, and pepper as desired.
Serving size: 2 Calories: 146
Using the topper: place on the egg, pull the handle up and let it snap back down.. [br][br]Adapted from an America’s Test Kitchen recipe.

What is your experience making soft boiled eggs?