🥚 Boiled eggs
Boiled eggs are whole eggs cooked in their shells in simmering water — soft with a runny yolk after about 6 minutes, jammy at 7–8, or fully firm at 10–11. They are one of the simplest breakfasts and snacks, eaten on their own with salt and pepper, sliced into salads or packed for lunch.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 4 eggs, at room temperature
- Water to cover
- A pinch of salt
- Black pepper to serve
Method
- Bring a pot of water to a gentle boil and add the salt.
- Lower the eggs in with a spoon and cook: 6 minutes for soft, 8 for jammy, 10–11 for hard-boiled.
- Move the eggs straight into cold water for 2–3 minutes to stop the cooking.
- Tap, peel and serve with salt and pepper.
How to make it lighter
- A large egg is about 70–80 kcal; two boiled eggs make a filling breakfast on their own.
- Keep a few hard-boiled eggs in the fridge (up to about a week, unpeeled) as a ready snack.
- Pair them with tomatoes, cucumber or greens rather than oily toppings to keep the plate light.
History
Eggs have been cooked in their shells for as long as people have kept hens, and boiled eggs are part of everyday breakfasts across Europe, the Middle East and Asia today.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →