Medium-Boiled Eggs

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Medium-boiled eggs have a jammy texture that's delicious on toast, salads and so much more.

By
Sarah Simms Hendrix
Sarah Simms Hendrix

Sarah Simms Hendrix is a chef, sommelier and co-owner of the Lady & Larder cheese shop, along with her twin sister, Boo Simms. The sisters opened their first location in Santa Monica in 2016 and seven years later expanded to Carmel, the seaside town in Monterey County where they grew up.

EatingWell's Editorial Guidelines
Updated on September 18, 2025
Reviewed by Dietitian
Breana Lai Killeen, M.P.H., RD
A portrait of Breana Killeen, M.P.H., RD
Reviewed by Dietitian Breana Lai Killeen, M.P.H., RD

Breana Lai Killeen, M.P.H, RD, is a Chinese and Jewish chef and dietitian who has worked in all facets of the food world. She is a recipe developer, culinary nutritionist and marketing specialist with more than 15 years of experience creating editorial and digital content for top food and kitchen brands.

EatingWell's Editorial Guidelines
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Prep Time:
5 mins
Additional Time:
15 mins
Total Time:
20 mins
Servings:
2
Yield:
2 servings per egg
Nutrition Profile:
Low-Carb Diabetes-Friendly Nut-Free Dairy-Free Low-Sodium Low-Fat Soy-Free Heart-Healthy Vegetarian Gluten-Free Low-Calorie
  • This recipe uses just one ingredient: eggs, making it simple and quick to prepare.
  • Eggs are a great source of high-quality protein, which helps build muscles and keeps you feeling full for longer.
  • To make peeling easier and achieve perfect presentation, cool the eggs in ice water after cooking.
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Ingredients

  • Large eggs

Directions

  1. Place eggs in a single layer in a saucepan and cover with water. Bring to a simmer over medium-high heat. Reduce heat to maintain a bare simmer and cook for 7 minutes. Immediately transfer the eggs to a bowl of ice-cold water and let stand until cool enough to handle. (For fully cooked hard-boiled eggs, cook in boiling water for 10 minutes before transferring them to the cold water.) Peel the eggs and halve lengthwise.

Equipment

Saucepan

Frequently Asked Questions

  • What's the difference between medium-boiled eggs and soft or hard-boiled eggs?

    It all comes down to the texture of the yolks and whites. When boiling eggs, cook times will vary depending on how you like your eggs. Our cooking method for medium-boiled eggs starts by placing the eggs in a single layer in a saucepan and covering them with water. They are brought to a simmer over medium-high heat, then the heat is reduced to maintain a bare simmer. It takes about 7 minutes for the egg whites to have a firm texture while keeping the yolks soft but not runny.

EatingWell Magazine, June 2019

Nutrition Facts (per serving)

36 Calories
2g Fat
0g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 2
Serving Size 1/2 egg
Calories 36
% Daily Value *
Total Carbohydrate 0g 0%
Total Sugars 0g
Protein 3g 6%
Total Fat 2g 3%
Saturated Fat 1g 4%
Cholesterol 93mg 31%
Vitamin A 135IU 3%
Folate 12mcg 3%
Sodium 36mg 2%
Calcium 14mg 1%
Iron 0mg 2%
Magnesium 3mg 1%
Potassium 35mg 1%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by
Jan Valdez
Jan Valdez

Jan Valdez has years of experience working in test kitchens, primarily in research and development and product development. Her experience in the Good Housekeeping test kitchen in New York City launched a career in professional test kitchens.

EatingWell's Editorial Guidelines