The Catalan TableReference
Eggs: cooking methods and times
Egg sizes and cooking times for hard-boiled, soft-boiled, poached and onsen tamago eggs.
Contents
Size and approximate weight
| Size | Weight |
|---|---|
| XL | 73 g or more |
| L | 63–73 g |
| M | 53–63 g |
| S | under 53 g |
Cooking times
| Method | Time |
|---|---|
| Hard-boiled | From cold water: 8 min after it boils. Into already boiling water: 12 min, turning them for the first 3 min so the yolk stays centred. |
| Soft-boiled | Into boiling water: 3 min, or 4 min if you want them a little more done. |
| Poached | Very hot water (not boiling) with a splash of vinegar: 3–4 min. |
| Onsen tamago | 63 ºC for 40 min. In Japan, hot springs at 60–70 ºC; alternatively a Roner or steam oven. |
Poached eggs
- Stir the water into a whirlpool before adding the shelled egg.
- Another way: line a coffee cup with cling film, add the egg, tie a parcel, pierce the knot with a skewer and hang it for 3 minutes in very hot, not boiling, water.
Original document
View or download the reference PDF.