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A quintessential comfort food, the half-boiled egg is a simple delicacy featuring a perfectly set, tender white encasing a warm, liquid gold yolk. It's a quick, high-protein breakfast or snack, traditionally seasoned with salt and pepper and served with toast for dipping.
For 2 servings
Boil the Water
Cook the Eggs
Shock and Serve
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A quintessential comfort food, the half-boiled egg is a simple delicacy featuring a perfectly set, tender white encasing a warm, liquid gold yolk. It's a quick, high-protein breakfast or snack, traditionally seasoned with salt and pepper and served with toast for dipping.
This Global recipe takes 8 minutes to prepare and yields 2 servings. At 143.72 calories per serving with 12.63g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch or snack.
A classic in Singapore and Malaysia. Crack two eggs into a bowl, add a dash of dark soy sauce and a sprinkle of white pepper. Stir gently and enjoy with kaya toast.
The British classic. Serve the eggs in egg cups and provide strips of buttered toast (called 'soldiers') for dipping into the runny yolk.
For a firmer, jammy yolk, cook for 7 minutes. After the ice bath, peel the eggs and marinate them in a mixture of soy sauce, mirin, and water for a few hours before adding to ramen.
Eggs provide high-quality protein essential for muscle repair, growth, and overall body function. A single large egg contains about 6 grams of protein.
Egg yolks are one of the best dietary sources of choline, a nutrient crucial for brain development, memory, and nerve function.
Eggs are a powerhouse of nutrients, including Vitamin D for bone health, Vitamin B12 for energy production, and antioxidants like lutein and zeaxanthin for eye health.
Yes, half-boiled eggs are very healthy. They are an excellent source of high-quality protein, healthy fats, vitamins like D, B12, and A, and minerals like selenium and choline, which is vital for brain health.
A single large half-boiled egg contains approximately 70-80 calories, making it a nutritious and low-calorie option for breakfast or a snack.
The key to consistency is precise timing and starting with boiling water. Use a timer and an ice bath. For a large egg, 5 minutes gives a liquid yolk, 6 minutes a jammy yolk, and 7 minutes a soft-set yolk.
Eggs can crack due to 'thermal shock'—when a cold egg is placed in very hot water. To prevent this, use room temperature eggs or lower them into the water very gently. Also, avoid a violent, rolling boil; a steady simmer is sufficient.
It's best to eat half-boiled eggs immediately. Due to the runny yolk, they are not ideal for storage and reheating. If you must store them, keep them in the shell in the refrigerator for up to one day, but the texture will change.