7-Minute Eggs: Seriously the Best Boiled Eggs

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7-minute eggs are the best boiled eggs for so many purposes and so many reasons. 🙂 You’ll want them for ramen and savory oats, for starters. The possibilities are endless.

Seven Minute Eggs | Umami Girl 780


The eggs will continue to cook and lose their jamminess unless you plunge them into ice water when the timer rings — so don’t skip that step.

How to make perfect boiled eggs

After indulging in basically an all-hollandaise, all the time situation a couple weeks ago and maybe a little too much summer-abandon eating, I’ve turned toward trying to trim down a bit. People always act like it’s hard for women to lose weight once they hit 40, but the truth is it’s actually simpler than before. Before there were points, macros, plans to log. After 40, you can dispense with all of that. All you have to do is keep up your usual activity levels and basically never eat, ever. 🙂 It’s funny-ish ’cause it’s true-ish.

It sounds sad maybe, but I kinda love it, largely because it helps me focus on sourcing and making the best possible versions of what I do eat. (And of course I do eat. Have we met?) There’s little room for riffraff at 40. The stakes are higher. The standards are higher. And that can be a very good thing.

Seven Minute Eggs | Umami Girl 780

The best boiled eggs for virtually everything

Exhibit A: 7-minute eggs, my longtime love. These are the very best boiled eggs for so many applications. Ramen, for one. But also basically everything else except deviled eggs. Avocado toast. No-avocado toast. Savory oatmeal. Leftover rice. Leftover pasta. Leftover EVERYTHING.

7-minute eggs have perfectly set whites. They have slightly runny, slightly jammy yolks — the longer you let them sit, the jammier they’ll get. They’re hard to mess up. They’re easy to peel. And, of course, they’re easy to love.

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7-Minute Eggs

7-minute eggs have perfectly set whites and jammy, slightly runny yolks. (The yolks get a bit jammier as they sit.) They're just right for ramen or to top avocado toast, good old buttered toast, a bowl of savory oatmeal, leftover rice, and so much more. They're my favorite boiled egg. Just so you know.

Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Serves Serves 4


  • 4 large eggs


  1. Fill a small pot about halfway with water and bring to a boil. Carefully lower the eggs into the pot one at a time. (I like to use a small strainer or silicone tongs, but you can also use a spoon.) Set a timer for seven minutes. Try to keep the water at a brisk simmer without jostling the eggs around more than necessary.
  2. While the eggs boil, fill a medium bowl about halfway with lots of ice and cold water.
  3. When the timer rings, take the eggs out right away, place them in the ice water, and let sit until they're cool enough to peel. They should be nice and easy to peel. Use right away or store, peeled and covered, in the fridge for a day or two. You can reheat peeled eggs in the microwave for 30 seconds or so or with a minute's dip in hot water.

Nutrition Information

Amount Per Serving:

Calories:: 72 Total Fat:: 4.8g Carbohydrates:: 0.4g Fiber:: 0g Protein:: 6.3g

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