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Servings: 4

Quaker Real Medleys Yogurt Cups And Soft Boiled Eggs

Prep Time:
2 mins
Cook Time:
7 mins
Total Time:
9 mins
Soft Boiled Eggs With Quaker Real Medleys
5 from 4 votes
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  • 4 medium eggs — (if boiling more, work in batches)
  • (sauce pan and slotted spoon)

Optional for serving:

  • arugula
  • chopped bacon
  • tomatoes
  • toast


  1. Fill a sauce pan with cold water (about half way) and bring to a boil. Decrease temperature, so the water reduces to a rapid simmer and gently transfer the eggs one by one. Cook eggs for 5-7 minutes, 5- for yolk that is very runny and 7 - for yolk that is starting to set.
  2. Drain eggs and run them under cold water for 1 minute.
  3. Peel the eggs (sometimes it is the hardest thing to do) and serve.
  4. I served mine with whole grain toast, arugula, chopped bacon and tomatoes.

Recipe Notes

If you are cooking more than 4 eggs, you need to work in batches. Cooking time may vary, depending on the altitude, size and temperature of the eggs, type of pot used.
Course: Breakfast

Nutrition Information

Calories: 72, Fat: 4g, Saturated Fat: 1g, Cholesterol: 163mg, Sodium: 69mg, Potassium: 170mg, Carbohydrates: 2g, Sugar: 1g, Protein: 6g, Vitamin A: 730%, Vitamin C: 5.7%, Calcium: 44%, Iron: 1%