Understandable! Scrambled eggs are a reliable classic, but a perfectly soft-boiled egg – with a velvety white and a runny, golden center – will elevate any breakfast to the next level.

Many people hesitate because they’re afraid they’ll end up with a “soupy” mush in the pot. But with the sieve method, even beginners are guaranteed to achieve the perfect soft-boiled egg without complicated vinegar swirls.

Here’s your reliable guide:

Tools

Fresh eggs (The fresher the better, the more compact the whites)

Small fine-mesh strainer

Cup of water

Ladle

Detailed instructions

Getting rid of “watery” whites
This is the biggest secret to success: First, carefully crack an egg over a fine-mesh strainer and let it sit for about a minute. Every egg contains a liquid, watery part of the white. This is what causes those unsightly, stringy strands in the pot. If you drain it beforehand, all that’s left is the solid white, which perfectly envelops the yolk.

Prepare the water
Bring the water to a boil in a pot. Once it’s boiling, reduce the heat so that the water is just simmering (around 80°C). There should be almost no bubbles. Rapidly boiling water will break the egg instantly.
Carefully submerge the egg

Now carefully submerge the egg straight from the strainer into the still, hot water. You don’t need to stir or create a vortex in the water beforehand!
Wait for the perfect time
Let the egg cook in the water for exactly 3 to 4 minutes.
3 minutes: Very runny center.

4 minutes: Soft-boiled, creamy runny center.

Remove and enjoy
Remove the egg with a slotted spoon and let it drain briefly on a kitchen towel. Serve with a little salt and pepper or on a slice of avocado toast.

Perfectionist tip: If you are preparing several eggs for guests, you can briefly place them in a bowl of cold water after boiling. This will stop the cooking process. Just before serving, simply put them all together in hot water for 30 seconds to warm them up.

Enjoy your progress on a professional breakfast!