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Learn how to make medium-boiled eggs with this quick recipe. Medium-boiled eggs have a jammy texture that makes them perfect for topping toast or adding to a party board.

EatingWell Magazine, June 2019; updated December 2022

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What's the Difference between Medium-Boiled Eggs and Soft or Hard-Boiled Eggs?

The difference between medium-boiled eggs, soft-boiled eggs and hard-boiled eggs is the texture of the yolks and whites. Cook times will vary depending on how you like your eggs. Our cooking method for medium-boiled eggs starts by placing the eggs in a single layer in a saucepan and covering them with water. They are brought to a simmer over medium-high heat, then the heat is reduced to maintain a bare simmer. It takes about 7 minutes for the egg whites to have a firm texture while keeping the yolks soft, but not runny.

Medium-boiled eggs have a jammy yolk with a firm white. Add them to your favorite ramen or rice bowls.

Soft-boiled eggs have a runny yolk with a set, yet tender white. For an easy breakfast, try our Soft-Boiled Eggs & Soldiers.

Hard-boiled eggs have a solid yolk with a firm white. These will work perfectly for egg salad or deviled eggs.

For more tips on how to boil eggs, check out our step-by-step guide.

Additional reporting by Jan Valdez

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place eggs in a single layer in a saucepan and cover with water. Bring to a simmer over medium-high heat. Reduce heat to maintain a bare simmer and cook for 7 minutes. Immediately transfer the eggs to a bowl of ice-cold water and let stand until cool enough to handle. (For fully cooked hard-boiled eggs, cook in boiling water for 10 minutes before transferring them to the cold water.) Peel the eggs and halve lengthwise.

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Equipment

Saucepan

Nutrition Facts

1/2 egg
36 calories; protein 3.1g; carbohydrates 0.2g; sugars 0.1g; fat 2.4g; saturated fat 0.8g; cholesterol 93mg; vitamin a iu 135IU; folate 11.8mcg; calcium 14mg; iron 0.4mg; magnesium 3mg; potassium 34.5mg; sodium 35.5mg.

1/2 medium-fat protein

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