{"id":21469,"date":"2026-09-17T15:53:06","date_gmt":"2026-09-17T12:53:06","guid":{"rendered":"https:\/\/www.tastyfood.top\/?p=21469"},"modified":"2026-09-17T15:53:06","modified_gmt":"2026-09-17T12:53:06","slug":"how-long-should-you-cook-an-egg-to-get-it-exactly-to-your-taste","status":"publish","type":"post","link":"https:\/\/www.tastyfood.top\/?p=21469","title":{"rendered":"How long should you cook an egg to get it exactly to your taste?"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">The exact cooking time depends on the desired degree of cooking &#8211; these times apply to a medium-sized egg (size M) taken directly from the refrigerator and placed in boiling water:<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">4 to 5 minutes (soft): The white is firm while the yolk remains runny and warm.<br>6 to 7 minutes (semi-soft\/with a creamy yolk): The white is firm, but the yolk remains creamy and soft in the center.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">8 to 9 minutes (firm with a soft center): Yolk is almost completely set but still slightly runny in the center.<br>10 to 11 minutes (hard set): The egg white and yolk are completely firm.<br>Adjustments according to various factors<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Egg size: For L-sized eggs, add about 30 to 45 seconds; for S-sized eggs, take about 30 seconds.<br>Initial temperature: If the egg is at room temperature, the cooking time will be reduced by about 30 seconds.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Cooling (shock cooling): Immediately after cooking, hold the egg under ice-cold water. This immediately stops the cooking process and prevents the yolk from solidifying further.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>The exact cooking time depends on the desired degree of cooking &#8211; these times apply to a medium-sized egg (size M) taken directly from the refrigerator and placed in boiling [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":21470,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-21469","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-nteresting"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/21469","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=21469"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/21469\/revisions"}],"predecessor-version":[{"id":21471,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/21469\/revisions\/21471"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/21470"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=21469"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=21469"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=21469"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}