Boiled egg

Boiled eggs are eggs (typically chicken eggs) cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled eggs are cooked so that the egg white and egg yolk both solidify, while for a soft-boiled egg the yolk, and sometimes the white, remain at least partially liquid.

A few different ways are used to make boiled eggs other than simply immersing them in boiling water. Boiled eggs can also be cooked below the boiling temperature, via coddling, or they can be steamed.

The egg timer was so-named due to its common usage in timing the boiling of eggs. Boiled eggs are a popular breakfast food in many countries around the world.

Variations

There are variations both in desired doneness and in the method of how eggs are boiled, and a variety of kitchen gadgets for eggs exist. These variations include:

Soft-boiled eggs

Chef Heston Blumenthal, after "relentless trials", published a formula for "the perfect boiled egg" that explains how much water to use, how much time to cook and how much time to rest the egg.