Soft-boiled egg
Soft-boiled egg
A soft-boiled egg is a type of egg that is cooked by boiling in its shell but not to the point of becoming a hard-boiled egg. The yolk, and sometimes the white, remain at least partially liquid and runny.
Pronunciation
- /ˈsɒft bɔɪld ɛɡ/
Etymology
The term "soft-boiled" is derived from the cooking method used. "Soft" refers to the consistency of the egg's yolk after cooking, while "boiled" refers to the method of cooking in boiling water. The term "egg" comes from the Old Norse word "egg", which is derived from the Proto-Germanic "*ajją".
Preparation
To prepare a soft-boiled egg, the egg is placed in a pot of cold water which is then brought to a boil. Once boiling, the heat is reduced to low and the egg is left to cook for approximately four to five minutes. The exact cooking time can vary depending on the size of the egg and the desired consistency of the yolk. After cooking, the egg is usually served in an egg cup.
Related Terms
- Egg: The product laid by female birds, reptiles, fish, and some mammals, which typically contains a developing embryo. In the context of food, it usually refers to a chicken's egg.
- Hard-boiled egg: An egg that is cooked by boiling until both the yolk and the white are solid.
- Poached egg: An egg that is cooked by cracking it into boiling water and cooking until the white is set but the yolk remains liquid.
- Egg cup: A small dish or bowl used to hold a boiled egg while it is being eaten.
This WikiMD.org article is a stub. You can help make it a full article.