Egg, Soft or Medium Boiled Calories

A soft-boiled egg has a tender white and runny yolk, while a medium-boiled egg has a firmer white and a thicker, jammy yolk. The difference is mainly cooking time, not a different kind of egg.

Lower the egg gently into simmering water and cook it until the yolk reaches your preferred texture. Transfer it to cold water after cooking to stop it from continuing to cook, then crack and peel or serve it in its shell.

Cool the soft- or medium-boiled egg in cold water first, then tap the wider end to crack the shell. Peel it gently under running water; the water can slip beneath the membrane and help separate shell from white.

Refrigerate a soft- or medium-boiled egg promptly in a covered container and eat it within a few days for best quality. Because its yolk may be undercooked, it is best to prepare one fresh rather than store it for long.

A runny-yolk egg can carry a foodborne illness risk because it is not fully cooked. People who are pregnant, very young, older or immunocompromised should choose eggs cooked until both the white and yolk are firm.

Yes, but reheat a peeled egg gently in hot water or in short microwave intervals. Never microwave it in its shell, since pressure can make it burst; reheating may also firm the yolk, so freshly cooked eggs give better texture.

Yes, cooling a soft- or medium-boiled egg in cold or ice water stops residual heat from firming the yolk further. It also makes the egg easier to handle and can help with peeling.

Soft- or medium-boiled eggs pair well with buttered toast, soldiers, avocado or cooked greens. For a simple meal, serve one in its shell with toast for dipping, or add the peeled egg to a grain bowl or salad.

Yes, you can cook soft- or medium-boiled eggs ahead and refrigerate them promptly in their shells. For the best texture and food safety, eat them within a few days; warm them gently in hot water before serving if desired.