weichgekocht

Weichgekocht is a term used in German gastronomy to describe soft-boiled eggs. The eggs are cooked in their shells by boiling water until the white is set while the yolk remains soft and often partly liquid. They can be eaten directly from the shell or with accompaniments such as toast soldiers, salt, or pepper. The exact doneness depends on egg size, starting temperature, and altitude; typical large eggs at sea level are boiled for about 4 to 6 minutes to achieve a soft, flowing yolk. Shorter times yield a more liquid yolk, longer times a firmer but still soft yolk.

Preparation typically involves bringing water to a boil, reducing to a gentle simmer, and carefully lowering the eggs into the water with a spoon. Start timing once the water returns to a simmer. After the elapsed time, transfer the eggs to an ice bath or cold water to halt cooking and make peeling easier. Peel and serve while warm.

Variations exist in practice: some prefer about 6 to 7 minutes for a yolk that is creamy but less runny, while others aim for 3 to 4 minutes for a yolk that is almost liquid but the white remains sufficiently set. The method is distinct from hartgekochte (hard-boiled) eggs, and while colloquial usage sometimes uses related terms, weichgekocht specifically denotes a soft-centered result.