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Medium-Boiled Egg
Eggs ⏱️ 9 minutes
A medium-boiled egg has a completely firm white and a creamy, partially cooked yolk. It is the preferred doneness for salads, sandwiches, and ramen. The 9-minute mark gives the perfect balance between soft and hard.
⏱️ Cooking Time: 9 minutes
00:00
🥘 Ingredients
- Eggs
- Water
- Ice
👨🍳 How to Make
- 1
Bring water to a boil in a pot.
- 2
Carefully lower eggs into boiling water.
- 3
Cook for exactly 9 minutes on medium heat.
- 4
Transfer to an ice bath immediately.
- 5
Let cool for 3 minutes and peel.
🔄 Cooking Variations
| Method | Time | Description | |
|---|---|---|---|
| Ramen marinated egg | 9 min + 4h marinada | Cook 7-8 min, peel and marinate in soy sauce, mirin, and water for 4-12 hours. Classic Japanese ramen egg. | |
| Salad egg | 10 min | Cook for 10 minutes for an almost firm yolk still slightly moist in the center. Ideal for halving on salads. |
💡 Tips
- ✦ Medium is the most versatile - firm enough to slice but with a creamy yolk.
- ✦ Use a timer: 1 minute more or less makes a visible difference.
- ✦ The ice bath is mandatory to stop cooking at the right point.
🧠 Did You Know?
💡
The Japanese elevated the boiled egg to an art form: ajitama (ramen marinated egg) is cooked to medium with precision.
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An egg contains more than 13 essential vitamins and minerals in just 78 calories.
🥗 Nutrition Info
One medium-boiled egg (50g) contains about 78 kcal, 6g of protein, 5g of fat, and 186mg of cholesterol. The yolk concentrates vitamins A, D, E, and K.
Frequently Asked Questions
For large eggs in boiling water, yes. Smaller eggs may need 8 min, jumbo eggs 10 min.
Yes, as long as there is enough water to cover all of them. Many eggs can lower the water temperature - add 30 seconds to the time.
In the fridge with shell, they last up to 7 days. Without shell, up to 3 days in a sealed container.
The green ring around the yolk is from overcooking. It is a chemical reaction between sulfur and iron. Not harmful but indicates overcooking.