Boiled egg

Boiled eggs are eggs, typically from a chicken, 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 soft-boiled eggs may leave the yolk, and sometimes the white, at least partially liquid and raw. Boiled eggs are a popular breakfast food around the world.

For eggs cooked without their shells in hot water, see poached egg. For other egg dishes, see list of egg dishes.

Boiled egg
A soft-boiled egg served in the half shell
Main ingredientsEggs (typically chicken)
VariationsBaked eggs, starting temperature, preparation
Food energy
(per 100 g serving)
136 kcal (569 kJ)
Nutritional value
(per 100 g serving)
Protein14 g
Fat9 g
Carbohydrate0 g

Besides a boiling water immersion, there are a few different methods to make boiled eggs. Eggs can also be cooked below the boiling temperature, i.e. coddling, or they can be steamed. The egg timer was named for commonly being used to time the boiling of eggs.

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