For the English "a hard-/soft-boiled egg" I've found the German equivalents "ein hart/weich gekochtes Ei" (for a runny egg, also "ein wachsweich gekochtes Ei"), but I couldn't find the German word for what in Russian is called "в мешочек". Its English equivalent "medium-boiled egg" doesn't fit exactly, as by the hardness-softness of the yoke criterion it is a bit harder than a runny egg and a tad softer than a medium boiled one. It cooks in simmering water exactly three minutes. Is there a German word that could meet this criterion of a boiled egg?
This page offers the term
for the intermediate type, probably due to the consistency of solidifying liquid wax as well as an advanced cooking time calculator considering size and temperature of the egg.
In addition to the pretty common
, there's also the rather rare
Both of these have a distinctly old-fashioned ring to them (esp. the latter). Also, a quick google search came up with mentions of "pflaumenweich" but the few definitions give the impression that these two are somewhat interchangeable. Some people feel that plums are softer than wax, some think wax is softer than plums.
So, long story short: go with the easy and very unambiguous timescale-related descriptor. Three minutes is three minutes for (almost) everybody. :)
"Frühstücksei" is what I've heard it referred to, even though that's a general term for any egg you eat at breakfast.
Most people in Germany expect an egg to be "Weichgekochtes" (between 3-5 minutes).
It was explained to me by several Germans that this is because "it takes more skill to cook than just boiling it for 10 minutes like anyone can do (i.e. in America)".
Terminology will, however, vary by region and/or town. Some might say as already said "Drei-Minuten-Ei" though I've never heard that in my 5 years here.
This article has a nice infographic as well as more explanations (in German of course).