Originally only of eggs: slightly or imperfectly cooked, underdone. Also in extended use. Cf. rare, adj.2 Now regional.

Of an egg: cooked so that both the white and yolk are solid. Cf. hard-boiled, adj. 1a. Now chiefly Australian.

Of an egg: cooked in simmering or gently boiling water, without the shell.

Boiled until soft; spec. (of an egg) boiled for a short time until the yolk is cooked but still soft or liquid.

Of an egg: boiled till the white and yolk are solid. Cf. soft-boiled, adj. 1.

Of an egg: left soft in cooking, lightly cooked.

In rath egg: a lightly-cooked egg. Cf. rare, adj.2 2.

The hard outer calcareous envelope of a bird's egg. (†in the shell, of an egg, boiled.) Also, the similar integument of the eggs of other…

Of eggs: Fried or poached, ‘dropped into the frying pan’ (Jamieson).

Of eggs: scrambled. Cf. rumbled, adj. 2b. Obsolete. rare.