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Perfectly Cooked Chicken Eggs, Boiled and Fresh

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Nutrition Facts

Per 300g serving

% Daily Value based on a 2000 kcal diet

Calories 417 kcal

21% DV

Total Fat 28.2g

43% DV

Monounsaturated Fat11.7g

Polyunsaturated Fat4.2g

Saturated Fat9.3g

Trans Fat0.1g

Total Carbohydrate 2.1g

1% DV

Starch1.0g

Sugars1.1g

Protein 36.9g

74% DV

Animal Protein36.9g

About

Approximately five chicken eggs are visible, appearing to be a mix of peeled hard-boiled eggs and shell-on eggs. This is a high-protein, low-carbohydrate food with substantial fat from egg yolk.

Ingredients

chicken egg

Vitamins & Minerals

Vitamins

Nutrient	Amount	DV%
Choline	882.0mg	160%
Vitamin A	480.0mcg	53%
Vitamin B1	0.1mg	10%
Vitamin B12	3.3mcg	138%
Vitamin B2	1.4mg	104%
Vitamin B3	0.3mg	2%
Vitamin B5	4.2mg	84%
Vitamin B6	0.4mg	21%
Vitamin B7	60.0mcg	200%
Vitamin B9	141.0mcg	35%
Vitamin D	6.0mcg	30%
Vitamin E	3.2mg	21%
Vitamin K	0.9mcg	1%

Minerals

Nutrient	Amount	DV%
Calcium	168.0mg	17%
Copper	216.0mcg	24%
Iron	5.3mg	29%
Magnesium	36.0mg	9%
Phosphorus	594.0mg	85%
Potassium	414.0mg	9%
Selenium	92.0mcg	167%
Sodium	426.0mg	19%
Zinc	3.9mg	35%

Perfectly Cooked Chicken Eggs, Boiled and Fresh

Headnote

This is the simplest expression of the egg, handled with precision. One portion is gently boiled, the other left raw, so the contrast is immediate: set white, tender yolk, and the clean richness of the uncooked egg. The dish depends entirely on temperature, timing, and restraint.

Recipe essentials

Dish category: Egg preparation

Cuisine or origin: Classic

Course type: Breakfast or light course

Yield: 1 serving

Serving size: 300 g

Prep time: 5 minutes

Cook time: 8 minutes

Total time: 13 minutes

Difficulty: Easy

Equipment

Small saucepan

Slotted spoon

Bowl of iced water

Serving bowl

Ingredients

Boiled egg component

Chicken egg, 150 g

Raw egg component

Chicken egg, 150 g

Method

1. Bring a small saucepan of water to a steady boil over high heat. Lower the 150 g chicken egg into the water carefully and cook for 7 minutes for a softly set egg with a tender white and a yolk that remains just yielding. The shell should be hot and the egg should feel firm at the exterior but not hard.

2. Transfer the boiled egg immediately to iced water and leave for 1 minute, just long enough to stop the cooking without chilling it completely. Crack and peel it cleanly. The white should remain intact and the yolk should be set at the edges, creamy at the center.

3. Place the remaining 150 g chicken egg in a serving bowl as the raw portion. Break it only at the moment of serving so the yolk and white remain distinct and fluid.

4. Arrange the peeled boiled egg alongside the raw egg in the bowl. Serve at once so the contrast between warm-set and fresh raw egg is preserved.

Plating and serving

Serve in a simple bowl with the boiled egg presented whole and the raw egg kept clean and undisturbed beside it. The final composition should be minimal, with the two textures clearly defined.

Professional notes

Use the freshest eggs available; the raw portion depends on purity and clean flavor. Control the boiling time precisely, as even 1 minute changes the yolk texture significantly.

KetoLow-carbVegetarianPaleoGluten-freeDairy-freeWhole30Balanced