Talk:Boiled egg

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January 17, 2006 Articles for deletion Speedily kept
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worldwide POV[edit]

I know all this is obvious to Westerners. I wrote the article partly for people from a non-western background who may be interested to know how Westerners cook eggs.Barbara Shack 14:47, 14 January 2006 (UTC)

I think this article should be at the singular "boiled egg" as per Wikipedia standards. Andries 21:53, 17 January 2006 (UTC)
I agree. I'd do it myself, but it's a redirect with (trivial) history. NickelShoe 05:25, 7 February 2006 (UTC)

Cooking time: soft boiled eggs[edit]

Adding eggs to boiling water: "In this case, three to four minutes should be added to the cooking time."

Really? That would make seven or more minutes.Hello. I think this should read "The cooking time should then be three to four minutes" or similar. I have just eaten two medium-large soft-boiled eggs which I put straight into a pan of boiling water for 3m 40s and they were (almost) just right.

On a broader level, the entire article is currently suffering from a serious lack of citations, making it hard for anyone to verify the various information being presented. 04:20, 29 June 2006 (UTC)

The requirement to have citations for common-language usages such as "soldiers" seems a bit ridiculous. See Is Wikipedia supposed to be a dictionary? Are we going to need citations for every word in English?

(MC 08/04/08) —Preceding unsigned comment added by (talk) 09:07, 8 April 2008 (UTC)

Cooking Method, Hard-Boiled, versus ALTITUDE[edit]

This is a very important point if one wants the egg to peel easily and the white to be firm, not "mushy".

We live at 5,000 Ft in Arizona. Water in an open pan up here boils at about 204 to 205-oF. That is NOT hot enough for a peelable egg.

For a dozen eggs in a pan to just fit, we cover them with water and add about 1/2-cup of rock salt -- about as much as will dissolve. That raises the boiling temperature to just under 212-oF, the boiling point at sea level. Now we have the necessary temperature, but still low atmospheric pressure and the water inside the egg has not been treated -- so one needs to pierce the egg on one end to allow steam to escape. Failing to do this produces a real mess of busted eggs. The cooking time is to your taste for the consistency of the final product -- we do 15-min.

Soft boiled eggs?[edit]

I think we need an expert to give us a more accurate figure as to how long a soft boiled egg is generally cooked. --Jonathan Drain 14:23, 3 November 2006 (UTC)

There is not really an "accurate" figure, as people's preference differ. Some prefer very runny, some more creamy, others in between. And then there is the matter of how long the water takes to boil (depends on volume), initial egg temperature (fridge or room temp?), and also the egg size. For soft boiled eggs, difference of a minute could be a big deal. Here is my way of getting consistent "doneness":

  • Take the eggs out of the fridge, and submerge in some cold water from the tap.
    • this minimizes cooking time variation and prevents cracking of cold eggs dropped in hot water.
  • Fill a pan with tap water, enough to cover eggs by 1 inch.
  • Bring the water to full boil.
  • Take eggs out of the cold water and carefully place into the boiling water. Use a spoon.
  • Turn off the heat. Cover.
  • Let eggs cook for 9-13 minutes, depending on preference/egg size. 15 minutes for hard boiled. Experiment!
  • Remove and run under cold water from tap.

Now you can get consistent soft boiled eggs every time. -- 21:16, 26 January 2007 (UTC)

Michael Chu from Cooking For Engineers just posted test results (with pics) from various cooking times for soft boiled eggs: Results -- (talk) 16:48, 25 August 2008 (UTC)

His bizarre experiment of cooking at 150 deg f (instead of boiling) is relevant, how? --Connel MacKenzie - wikt 23:18, 14 February 2010 (UTC)

Egg Boiling Pans[edit]

Is it necessary to have a special pan for boiling eggs - that is, does boiling eggs in pans used for other food somehow taint the pan and make it unsuitable for other foods?

I've never heard of someone using a separate pot for boiling eggs. I suppose if you live on a farm and gather the eggs yourself they might be dirty on the outside, but washing the shells before boiling them and washing the pot afterward would be plenty. Most germs are killed by boiling, anyway. 04:31, 20 November 2006 (UTC)
It's interesting to consider.. How much calcium comes out of the shells while boiling? I bet if you used the same pan over and over and never washed it (thinking "well all I did was boil water in them") you might notice a buildup of lime.

i have a question about hard boiled eggs sweating... i drive a truck and gone all week, i enjoy having egg salad but have found that after about a day the eggs will sweat and when i open the bowl lid it has a lot of water in it... how can i stop the sweating nd start making my eggsalad again... i also take just hard boiled eggs too the the bowl i keep them in when i take the lid off it has a lot of water in it... if any one has an answer to help me out please e-mail me... thanks...

vernon moore —Preceding unsigned comment added by (talk) 14:39, 19 October 2008 (UTC)

why did they want to delete your page? —Preceding unsigned comment added by Jwo4 (talkcontribs) 17:33, 9 March 2009 (UTC)

Three-minute egg[edit]

Why isn't the common synonym of a soft boiled egg ("a three-minute egg") listed anywhere here? Why isn't there a link to egg timers, which, by the way, are always exactly 3 minutes? Why isn't a hard-boiled egg listed as exactly twice as long as a soft-boiled egg? That is to say, a hard boiled egg gets the timer flipped over. Someone has been pushing some agenda here to list a soft-boiled egg as anything other than 3 minutes. Sure, exceptions may exist, but 99.999% of the time, a "soft boiled egg" is a normal chicken egg boiled 3 minutes and a "hard boiled egg" 6 minutes. --Connel MacKenzie - wikt 23:14, 14 February 2010 (UTC)

Egg timers are not always exactly three minutes. A hard-boiled egg is not always boiled for exactly twice as long as a soft-boiled egg. A soft-boiled egg is not always boiled for exactly three minutes. There is a link to egg timer in the article. The messboys ate the strawberries; there is no duplicate key. -Ashley Pomeroy (talk) 19:51, 30 May 2010 (UTC)


I was under the impression that salmonella can't infect the hen eggs since the egg is protected by it's shell. however since feces can stick to the shell of the egg, the shell might infect people not cautious to wash their eggs. Only one type of salmonella can exist within an egg naturally (as far as I know) and that is Salmonella Enteritidis. Salmonella Enteritidis as opposed to Salmonella Tennessee (the "regular" salmonella) has different symptoms, but are to an extent similar.

Correct me if I'm wrong.. ? —Preceding unsigned comment added by (talk) 16:31, 25 April 2011 (UTC)

compared with fried eggs[edit]

Hello! I miss some section discussing pros and cons of boiled eggs vs fried eggs in terms of nutrition, lifetime off the fridge, etc. Any volunteers? Lwyx (talk) 19:59, 3 August 2011 (UTC)

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Soft-boiled egg[edit]

Shouldn't this article refer to softboiled as well as hardboiled eggs and clarify how people have bread soldiers with these? ACEOREVIVED (talk) 01:25, 9 January 2013 (UTC)


Does this article meet Wikipedia's notability criteria? Are boiled eggs worth writing an encyclopaediac article over? It is not a special dish in itself! (talk) 13:38, 15 January 2013 (UTC)Pushan

Assessment comment[edit]

The comment(s) below were originally left at Talk:Boiled egg/Comments, and are posted here for posterity. Following several discussions in past years, these subpages are now deprecated. The comments may be irrelevant or outdated; if so, please feel free to remove this section.

How to peel a hard boiled egg that is hard to peel. After cracking it all over, toss it from hand to hand. It has to have some force behind the toss in order to loosen the shell from the egg. Or, you can also gently drop it onto a cutting board, counter or plate, etc, a few times. that also should loosen the shell from the egg. by Roman Tobera,----

Last edited at 02:34, 17 April 2011 (UTC). Substituted at 09:59, 29 April 2016 (UTC)

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