Boiled egg
A boiled egg is an egg boiled in its shell. This is a common way of cooking eggs. If the shells are broken, it is called a poached egg. There are two different types of boiled eggs: hard boiled eggs and soft-boiled eggs.
Hard-boiled eggs
Hard-boiled eggs are completely cooked. The egg yolk is solid. They can be eaten warm or cold. Some dishes use them like egg salad. They can be stored for a long time in the refrigerator. Some machines called egg slicers can slice these easily.
Soft-boiled eggs
Soft-boiled eggs have firmly cooked eggwhites, while at the same time, the yolks are liquid. They can have salmonella in them if you don't prepare them correctly. In Europe, soft-boiled eggs are a traditional breakfast cousin, and you normally scoop them out of the shell and eat. In Asia, the soft-boiled egg is cracked into a cup with soy sauce and black pepper. To make the perfect soft-boiled egg, bring the water up to a boil, then lower it to a rapid simmer. Add the eggs to the pot, and then begin timing. If you're just cooking one or two eggs, five minutes is perfect for a runny yolk, or cook as long as seven minutes for a more firmly set, but still spoonable, yolk.
Boiled Egg Media
Boiled eggs, increasing in boiling time from left to right: 4 minutes, 7 minutes and 9 minutes
Onsen tamago, a Japanese slow cook at a low temperature
A boiled egg, presented in an egg cup
Egg slicers are used to slice hard-boiled eggs.
Kuro-tamago, a variety of hard-boiled egg local to Ōwakudani in Kanagawa Prefecture, Japan. The eggs are boiled in the mineral-rich water of the valley's hot springs, resulting in the shells turning a characteristic black colour.
An aspic with chicken and eggs
A bowl of ramen topped with a seasoned boiled egg. (Note the darkened exterior of the egg).
A jar of pickled boiled eggs.
