How To Boil Eggs
How To Boil Eggs
 
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Boiled egg
Boiled eggs are eggs (typically chicken eggs) cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled eggs are cooked so

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Hard-boiled egg Boiled eggs, increasing in boiling time from left to right Main ingredients Eggs Variations Baked eggs, starting temperature, preparation Cookbook: Hard-boiled egg  Media: Hard-boiled egg For eggs cooked without their shells in hot water, see poached egg. Boiling eggs

Boiled eggs are eggs (typically chicken eggs) cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled eggs are cooked so that the egg white and egg yolk both solidify, while for a soft-boiled egg the yolk, and sometimes the white, remain at least partially liquid.

A few different methods are used to make boiled eggs other than simply immersing them in boiling water. Boiled eggs can also be cooked below the boiling temperature, via coddling, or they can be steamed.

The egg timer was named due to its common usage in timing the boiling of eggs. Boiled eggs are a popular breakfast food in many countries around the world.

Contents
  • 1 Variations
  • 2 Soft-boiled eggs
    • 2.1 Serving
  • 3 Hard-boiled eggs
    • 3.1 Peeling
  • 4 See also
  • 5 Notes
  • 6 References
  • 7 External links

Variations

There are variations both in degree of cooking and in the method of how eggs are boiled, and a variety of kitchen gadgets for eggs exist. These variations include:

Baked eggs
Baking eggs in an oven instead of boiling in water. Baked eggs (350 °F (177 °C) for 1/2 hour in a muffin tin, cool in ice water) are identical to boiled eggs but the shells peel more easily.
Serving temperature
Room temperature (for more even cooking and to prevent cracking) or from a refrigerator; eggs may be left out overnight to come to room temperature.
Preparation
Some pierce the eggs beforehand with an egg piercer to prevent cracking. There is much debate on this subject. Ekelund et al. in Why eggs should not be pierced claimed that pricking caused egg white proteins to be damaged and was therefore to be discouraged. Others recommend against this, or add vinegar to the water (as is sometimes done with poached eggs) to prevent the white from billowing in case of cracking. For this purpose, table salt can also be used.
Placing in water
There are various ways to place the eggs in the boiling water and remove: one may place the eggs in the pan prior to heating, lower them in on a spoon, or use a specialized cradle to lower them in. A cradle is also advocated as reducing cracking, since the eggs do not then roll around loose. To remove, one may allow the water to cool, pour off the boiling water, or remove the cradle.
Steaming
Eggs are taken straight from the refrigerator and placed in the steamer at full steam. The eggs will not crack due to sudden change in temperatures. At full steam, "soft-boiled" eggs are ready in 6 minutes, "hard-boiled" eggs at 8 minutes. As the eggs are cooked by a steam source, there is no variation of water temperature and hence cooking time, no matter how many eggs are placed in the steamer.
Sous vide
Rather than cooking in boiling water, boiled eggs can be made by cooking/coddling in their shell "sous vide" in hot water at steady temperatures anywhere from 60 to 85 °C (140 to 185 °F). It turns out that the outer egg white cooks at 75 °C (167 °F) and the yolk and the rest of the white sets from 60 to 65 °C (140 to 149 °F).
Cooking time
There is substantial variation, with cooking time being the primary variable affecting doneness (soft-boiled vs. hard-boiled). It usually varies from 10–17 minutes for large hard-boiled eggs, 1–4 minutes for large soft-cooked eggs. Depending on altitude above sea level and humidity densities in a given climate, one may require extended amounts of time to reach the soft-boiled stage, and in fact, may never reach a fully hard stage.
Cooking temperature
In addition to cooking at a rolling boil (at 100 °C (212 °F)), one may instead add the egg before a boil is reached, remove water from heat after a boil is reached, or attempt to maintain a temperature below boiling, the latter all variants of coddling.
Cooling
After eggs are removed from heat, some cooking continues to occur, particularly of the yolk, due to residual heat, a phenomenon called carry over cooking, also seen in roast meat. For this reason some allow eggs to cool in air or plunge them into cold water as the final stage of preparation. If time is limited, adding a few cubes of ice will quickly reduce the temperature for easy handling.
Service
Boiled eggs may be served loose, in an eggcup, in an indentation in a plate (particularly a presentation platter of deviled eggs), cut with a knife widthwise, cut lengthwise, cut with a knife or tapped open with a spoon at either end, or peeled (and optionally sliced, particularly if hard-boiled, either manually or with an egg slicer).
Soft-boiled eggs See also: Shirred eggs

Chef Heston Blumenthal, after "relentless trials", published a formula for "the perfect boiled egg" that explains how much water to use, how much time to cook and how much time to rest the egg.

Soft-boiled eggs are not recommended for people who may be susceptible to salmonella, such as very young children, the elderly, and those with weakened immune systems. To avoid the issue of salmonella, eggs can be pasteurised in shell at 57 ºC for an hour and 15 minutes. The eggs can then be soft-boiled as normal.

Serving A boiled egg, presented in an eggcup

Soft-boiled eggs are commonly served in egg cups, where the top of the egg is cut off with a knife, spoon, spring-loaded egg topper, or egg scissors, using a teaspoon to scoop the egg out. Other methods include breaking the eggshell by tapping gently around the top of the shell with a spoon. Soft-boiled eggs can be eaten with toast cut into strips, which are then dipped into the runny yolk. In the United Kingdom and Australia, these strips of toast are known as "soldiers". Because the egg shell insulates heat in the unbroken section of the boiled egg (thus continuing to cook it), the yolk gradually solidifies, like a hard-boiled egg. A teaspoon is often used to scoop the cooked yolk and white out of the shell so it can be eaten.

In Southeast Asia, especially countries like Malaysia, Singapore and the Philippines, a variation of soft-boiled eggs known as half-boiled eggs are commonly eaten at breakfast. The major difference is that, instead of the egg being served in an egg cup, it is cracked into a bowl to which dark or light soy sauce or pepper are added. The egg is also cooked for a shorter period of time resulting in a runnier egg instead of the usual gelatin state and is commonly eaten with Kaya toast.

Boiled eggs are also an ingredient in various Philippine dishes, such as embutido, pancit, relleno, galantina, and many others.

In Japan, soft-boiled eggs are commonly served alongside ramen. The eggs are typically steeped in a mixture of soy sauce, mirin, and water after being boiled and peeled. This provides the egg a brownish color that would otherwise be absent from boiling and peeling the eggs alone. Once the eggs have finished steeping, they are served either in the soup or on the side.

Hard-boiled eggs Closeup of a hard boiled egg Egg slicers are used to slice hard-boiled eggs.

Hard-boiled eggs are boiled for longer than soft-boiled eggs, long enough for the yolk to solidify. They can be eaten warm or cold. Hard-boiled eggs are the basis for many dishes, such as egg salad, Cobb salad and Scotch eggs, and may be further prepared as deviled eggs.

Hard-boiled eggs are commonly sliced, particularly for use in sandwiches. For this purpose specialized egg slicers exist, to ease slicing and yield even slices.

There are several theories as to the proper technique of hard-boiling an egg. One method is to bring water to a boil and cook for ten minutes. Another method is to bring the water to a boil, but then remove the pan from the heat and allow eggs to cook in the gradually cooling water. Over-cooking eggs will typically result in a thin green iron(II) sulfide coating on the yolk. This reaction occurs more rapidly in older eggs as the whites are more alkaline. Immersing the egg in cold water after boiling is a common method of halting the cooking process to prevent this effect. It also causes a slight shrinking of the contents of the egg.

Hard-boiled eggs should be used within two hours if kept at room temperature or can be used for a week if kept refrigerated and in the shell.

Peeling

Hard-boiled eggs can vary widely in how easy it is to peel away the shells. In general, the fresher an egg before boiling, the more difficult it is to separate the shell cleanly from the egg white. As a fresh egg ages, it gradually loses both moisture and carbon dioxide through pores in the shell; as a consequence, the contents of the egg shrink and the pH of the albumen becomes more basic. Albumen with higher pH (more basic) is less likely to stick to the egg shell, while pockets of air develop in eggs that have lost significant amounts of moisture, also making eggs easier to peel. Keeping the cooked eggs soaked in water helps keep the membrane under the egg shell moisturized for easy peeling. Peeling the egg under cold running water is an effective method of removing the shell. Starting the cooking in hot water also makes the egg easier to peel.

See also
  • Food portal
  • Coddled egg
  • List of egg dishes
  • Egg piercer
  • Pickled beet egg
  • Devilled egg
Notes
  1. ^ The American Egg Board, an industry group, recommends against piercing shells on food safety grounds: "Piercing shells before cooking is not recommended. If not sterile, the piercer or needle can introduce bacteria into the egg. Also, piercing creates hairline cracks in the shell through which bacteria can enter after cooking.", Basic Hard-Cooked Eggs Archived January 2, 2010, at the Wayback Machine., American Egg Board
References
  1. ^ "Important Cooking Temperatures". Edinformatics.com. 17 November 2006. Retrieved 11 June 2013. 
  2. ^ Vega, César; Mercadé-Prieto, Ruben (2011). "Culinary Biophysics: On the Nature of the 6X°C Egg". Food Biophysics. 6 (1): 152–9. doi:10.1007/s11483-010-9200-1. 
  3. ^ http://www.douglasbaldwin.com/sous-vide.html#Perfect_Egg
  4. ^ Blumenthal, Heston (12 November 2014). "Series: The Do Something expert Index How to boil an egg, the Heston Blumenthal way". The Guardian. Retrieved 12 November 2014. 
  5. ^ "Plan Under Way to Help Lessen Risks from Contaminated Eggs". FDA Consumer magazine. Archived from the original on 2007-03-11. Retrieved 2006-12-19. 
  6. ^ J. D. Schuman, B. W. Sheldon, J. M. Vandepopuliere, and H. R. Ball, Jr. Immersion heat treatments for inactivation of Salmonella enteritidis with intact eggs. Journal of Applied Microbiology, 83:438–444, 1997.
  7. ^ "Fine Manners for Fine Dining". Retrieved 2006-12-19. 
  8. ^ "Egg with Toast Soldiers". Archived from the original on 2010-03-04. Retrieved 2008-04-22. 
  9. ^ a b "Soft-Cooked Eggs, Medium-Cooked Eggs, and Hard-Cooked Eggs". Retrieved 2008-03-20. 
  10. ^ "How long to Boil Eggs". Eatbydate.com. 
  11. ^ a b "The Egg Files Transcript". Retrieved 2007-05-20. 
  12. ^ Belle Lowe (1937), "The Formation Of Ferrous Sulfide In Cooked Eggs", Experimental Cookery From The Chemical And Physical Standpoint, John Wiley & Sons 
  13. ^ Harold McGee (2004), McGee on Food and Cooking, Hodder and Stoughton 
  14. ^ "Learn More About Eggs". Archived from the original on 2008-08-22. Retrieved 2006-12-19. 
  15. ^ "Egg-ucation". Retrieved 2006-12-19.  – suggests boiled eggs can be stored refrigerated for one week
  16. ^ "About Eggs". Archived from the original on 2006-11-07. Retrieved 2006-12-19.  – suggests boiled eggs can be stored refrigerated 2–3 weeks
  17. ^ "Shell Eggs from Farm to Table". Fact Sheets: Egg Products Preparation. United States Department of Agricultural Food Safety and Inspection Service. April 20, 2011. Retrieved 12 January 2013. When shell eggs are hard cooked, the protective coating is washed away, leaving bare the pores in the shell for bacteria to enter and contaminate it. Hard-cooked eggs should be refrigerated within 2 hours of cooking and used within a week. 
  18. ^ a b López-Alt, J. Kenji. "The Food Lab: The Hard Truth About Boiled Eggs". Serious Eats. Retrieved 6 August 2014. 
External links Wikibooks Cookbook has a recipe/module on
  • Soft Boiled Eggs
  • Hard Boiled Eggs
Wikimedia Commons has media related to Boiled eggs. Look up boiled egg in Wiktionary, the free dictionary.
  • Basic Hard-Cooked Eggs, American Egg Board
  • Boiling an Egg - Science Background
  • Boiling of eggs for molecular gastronomers
  • A recipe for perfect soft-boiled egg
  • wiki articles on how to boil an egg, poach an egg, and soft boil an egg. An overview of all processes for boiling eggs.
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Components
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As food
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How to Boil an Egg: Poach One, Scramble One, Fry One, Bake One, Steam One
How to Boil an Egg: Poach One, Scramble One, Fry One, Bake One, Steam One
How to Boil an Egg is the new collection of recipes from the trend-setting Rose Bakery in Paris. Following Rose Carrarini's critically acclaimed Breakfast, Lunch, Tea (Phaidon Press, 2006), this new cookbook features over 80 original recipies where the egg is the star -- from simple omelets to savory treats, pastries, desserts and more.How to Boil an Egg features nearly 40 specially-comissioned, full-page, original hand-drawn paintings of the finished dishes by award-winning botanical artist Fiona Strickland. The unique style and attention to detail that Rose Bakery prides itself on is captured in Strickland's illustrations -- which can take days to complete -- making the book as much a treat for the eye as for the taste buds.Carrarini opened Rose Bakery, a small Anglo-French bakery, shop, and restaurant, in Paris with her husband Jean-Charles in 2002, with the aim of serving fresh, simple, and healthy food. Rose's philosophy and approach to food proved extremely popular and there are now branches of Rose Bakery in London, Paris, Tokyo, Seoul, and Tel Aviv.

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How to Boil an Egg: 184 Simple Recipes for One - The Essential Book for the First-Time Cook
How to Boil an Egg: 184 Simple Recipes for One - The Essential Book for the First-Time Cook
Jan Arkless's bestselling recipe book has given confidence to a whole generation of new cooks. This new edition has been fully updated to include such new recipes as Hoisin Chicken Stir Fry, Tabbouleh and Winter Pork Casserole.Leaving home for university or to start a new job? Suddenly faced with cooking for yourself for the first time and don't want to exist on a diet of takeaways or squander your money on expensive ready-made meals? Don't worry! All the recipes you need are here, starting right at the beginning with how to boil an egg - and then how to poach, scramble and fry it as well!The essential guide for those new to cooking.Includes useful table of quantities when cooking for one.Simple instructions on how to prepare vegetables.Easy, tasty and economical meals.Most of the recipes serve one - but some feed two or more for when you're entertaining friends.How to Boil an Egg explains all the things that other cookery books assume you know.

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How to Boil an Egg: 5 Delicious Ways to Cook with Eggs for Beginners
How to Boil an Egg: 5 Delicious Ways to Cook with Eggs for Beginners
Have you just left home? Maybe you’re a student who is living in their first flat or someone who’s decided to step out on their own. Maybe you just want to know how to boil an egg?Do you burn toast? Stick anything you cook to the bottom of the pan? Is the microwave your best friend? I’m going to show you how to boil an egg perfectly and how to do other things with eggs. I’ve cooked for myself since I was around 14. My mum and dad’s working hours meant my brother and I often had to fend for ourselves. This resulted in me learning to cook, and finding that I enjoy it. As the years went by I got better and better at it. I’m now 41, with my own family, and I’m definitely the head chef. My wife can make amazing cakes, ask her to make any kind of cakes and she will. Ask her to boil an egg or make a simple meal and watch the stress begin! This got me thinking, how many people out there cannot boil an egg? I asked around my friends and at work and was staggered to find out how many people can't boil eggs. That discovery led to this little book. I'll show you how to boil, scramble and fry eggs. I'll show you how to make an omelette and french toast. All you need to get you cooking with eggs. I hope you enjoy it, and there will soon be other books in the series to increase your skills with other basic foods.

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How to Boil an Egg: And 184 Other Simple Recipes for One
How to Boil an Egg: And 184 Other Simple Recipes for One
This book tells you how to boil an egg - and how to poach, scramble or fry it. It tells you: how to prepare vegetables; about different meats; how to get all the elements of a meal ready to eat at the same time. It takes you from the very basic basics right through to the mysteries of 'Sunday lunch'.

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How To Boil Eggs: Easy Steps
How To Boil Eggs: Easy Steps
How to boil eggs. Amazon Best Seller Ebook

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Boiling Eggs for Simpletons: Teach a dunderhead, dimwit, nitwit, numskull, birdbrain, blockhead, bonehead, idiot, clod, dolt, fathead, imbecile, ... or family member or chums how to boil an egg.
Boiling Eggs for Simpletons: Teach a dunderhead, dimwit, nitwit, numskull, birdbrain, blockhead, bonehead, idiot, clod, dolt, fathead, imbecile, ... or family member or chums how to boil an egg.
Simpletons often claim “I can't even boil an egg” so this slim volume has been written to give them a leg up. Boiled eggs are a must for gentlefolk and as a child our family butler Frobisher would bring the family perfectly boiled eggs from the kitchens where housekeeper Janet Frobisher would daily supervise the kitchen staff in egg boiling. Boiled eggs shored up the British Empire for 500 years, particularly the unctuously runny ones served out of finest 18th century Worcester porcelain egg cups and lovingly fingered with perfectly toasted bread soldiers.

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$5.99



How to Hard Boil Eggs: Learn How to Make Hard Boiled Eggs That Taste Like Heaven! Discover How to Hard Boil an Egg the Easy Way, How Long to Hard Boil ... and More in This Hard Boiling Eggs Report!
How to Hard Boil Eggs: Learn How to Make Hard Boiled Eggs That Taste Like Heaven! Discover How to Hard Boil an Egg the Easy Way, How Long to Hard Boil ... and More in This Hard Boiling Eggs Report!
Boiling a hard boiled egg is one of the most basic and simplest things one must and should know around the kitchen. Despite advances in technology with many kitchen devices and utensils constantly being invented, boiling a hard boiled egg still remains primitive.Easily available and prepared, this highly nutritious and delicious snack is a wonderful accompaniment to any meal. Surprisingly, something this effortless traces back its origins even before the Roman Empire existed!This short report will give you the complete instructions on how to prepare the perfect batch of hard boiled eggs every time and the mouth-watering ways you can use them such as in a chef salad, devilled eggs and in a sandwich.The great simplicity of this no frills, no fuss snack will never be seen the same way again.

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How to Boil an Egg: God
How to Boil an Egg: God
The egg is a dangerous food to boil. Always be alert and time how long you cook eggs. Place the salt in the pot and keep the water a height that will not cause it to leave the pot too fast when boiling. Use a third of a teaspoon in the water for three eggs.

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How to Boil an Egg: A Fresh Look at Sustainable Energy for Everyone
How to Boil an Egg:  A Fresh Look at Sustainable Energy for Everyone
Surprisingly optimistic. That is what the future of energy looks like, according to author Ad van Wijk. Over a quarter of a century ago Van Wijk co-founded and was CEO of Econcern, the company that developed into the largest Dutch sustainable energy business. Surprisingly optimistic, our energy future? And what about rising prices of fossil fuels, depleting resources, pollution, energy related health problems, dependency on unpleasant and unstable regimes? Furthermore, isnt sustainable energy expensive, difficult to harvest, unreliable and not yet available by a long shot? And didnt Econcern itself go bankrupt during the financial crisis? Van Wijks optimism seems to be against the odds. But those who are prepared to take an unbiased look at the energy possibilities already existing today, get a whole new perspective. Sustainable energy for everyone, all over the world, does appear to be a goal within reach, both technologically and financially. And much, much quicker than many would tend to believe. In this book Ad van Wijk, currently professor in Future Energy Systems at Delft Technical University, succeeds in presenting a refreshing new outlook on the energy phenomenon. It is concise, surprising and a very good read too, full of day-to-day examples (hence the title How to boil an egg). It is a surprisingly optimistic book indeed. But surprisingly realistic too.IOS Press is an international science, technical and medical publisher of high-quality books for academics, scientists, and professionals in all fields. Some of the areas we publish in: -Biomedicine -Oncology -Artificial intelligence -Databases and information systems -Maritime engineering -Nanotechnology -Geoengineering -All aspects of physics -E-governance -E-commerce -The knowledge economy -Urban studies -Arms control -Understanding and responding to terrorism -Medical informatics -Computer Sciences

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How To Boil An Egg, Egg Recipes For Breakfast, Dinner And Tea!
How To Boil An Egg, Egg Recipes For Breakfast, Dinner And Tea!
If you’ve got an egg, you’ve got a meal - true enough, but you do need to know how to cook it which is what you will learn in How To Boil An Egg.We start with a blueprint recipe for boiling and poaching which all the following recipes are based upon. All are quick to prepare, easily adapted to feed a singleton or a horde of thousands and in most cases can be served for breakfast, lunch, dinner, tea or as a starter before a more formal meal.Quite simply, the recipes are the delicious favourites cooked regularly by myself or recommended by family and friends.You will also be pleased to know that eggs, unlike a lot of things we enjoy, won’t have a negative impact on your health. They are one of the most nourishing and versatile foods known to man and recent scientific trials have given them a massive thumbs up as an all round natural food source, rich in minerals and high in protein so thanks chickens, you already knew that!Even better, an egg based meal will keep hunger pangs at bay far longer than many other foods so if you are watching your weight, eggs are a must have in your dietary plan and so easy to incorporate with these easy to prepare and delicious to eat recipes.About The AuthorI've worked as a freelance writer for most of my adult life, writing mainly for special interest magazines including the farming press. How To Boil An Egg is my first recipe book and was born from the realisation that due to our hens being prolific layers, eggs formed a major part of my family’s diet! I hope you enjoy trying out the recipes and they may even inspire you to keep a few chickens yourself!

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