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Boiled eggs are eggs (typically chicken's eggs) cooked by immersion in boiling water with their shells unbroken. Eggs cooked in water without their shells are known as poached eggs. Hard-boiled eggs are either boiled long enough for both the egg yolk and the egg white to solidify, or they left to cool down, which of itself solidifies them, while a soft-boiled egg's yolk, and sometimes even the white, remains at least partially liquid. The egg timer was so-named due to its common usage in timing the boiling of eggs.
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Soft-boiled eggs are typically cooked by placing the eggs in a pan of boiling water and then simmering.[1] British cook Delia Smith suggests placing an egg in cold water, bringing to the boil, and simmering: 3 minutes for a very soft egg, 4 minutes to make sure the white is set, and 5 minutes for an almost-set yolk.[2]
Soft-boiled eggs are not recommended for people who may be susceptible to salmonella, such as very young children, the elderly, and those with weakened immune systems.[3]
Soft boiled eggs are commonly served in egg cups, where the top of the egg is cut off with a knife or egg scissors, using a teaspoon to scoop the egg out. Other methods include breaking the eggshell by tapping gently around the top of the shell with a spoon.[4] Soft-boiled eggs can be eaten with buttered toast cut into strips, which are then dipped into the runny yolk. In the United Kingdom, these strips of toast are known as Soldiers.[5]
Hard-boiled eggs are boiled for longer than soft-boiled eggs, long enough for the yolk to solidify.[6] They can be eaten warm or cold. Cold hard-boiled eggs can be chopped up to form the basis for egg salad. Hard-boiled eggs can also be eaten warm in an egg cup.
There are several theories as to the proper technique of hard-boiling an egg. One method is to bring water to a boil and cook for eight minutes. Another method is to bring the water to a boil, but then remove the pan from the heat and allow eggs to cook in the gradually cooling water.[7] Others prescribe cooking in continually boiling water over heat for a shorter period of time.[6]
Over-cooking eggs will typically result in a thin green sulfur coating on the yolk. Immersing the egg in cold water after boiling is a common method of halting the cooking process to prevent this effect.[7] It also causes a slight shrinking of the contents of the egg, easing the removal of the shell.
Hard-boiled eggs in their shells can be stored in the refrigerator for days to weeks.[8][9][10]
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