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coating on the yolk, though the coating has been reported as having little effect on flavor. 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
673:
has failed to show any advantage of pressure cooking over steaming, and has further shown that starting boiling in cold water is counterproductive. Shocking the eggs by rapidly cooling them helped, and cooling them in ice water for 15 minutes or longer gave more successful peeling. Shocking was also
500:
exist, to ease slicing and yield even slices. For consistent slice sizes in food service, several eggs may have their yolk and white separated and poured into a cylindrical mold for stepwise hard-boiling, to produce what is known as a "long egg" or an "egg loaf". Commercial long eggs are produced in
457:
There are several techniques for 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
645:
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
356:
In
Southeast Asia, 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
315:, after "relentless trials", published a recipe for "the perfect boiled egg" suggesting cooking the egg in water that starts cold and covers the egg by no more than a millimeter, removing the pan from the heat as soon as the water starts to bubble. After six minutes, the egg will be ready.
661:
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.
403:, 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.
1294:
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
612:" in hot water at steady temperatures anywhere from 60 to 85 °C (140 to 185 °F). 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).
728:
820:
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
255:
and solidify, resulting in a solid egg white and yolk. The process may be reversed through breaking the connections between the proteins, which has been demonstrated through the application of either
658:. 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.
438:
Hard-boiled eggs are boiled long enough for the yolk to solidify (about 10 minutes). They can be eaten warm or cold. Hard-boiled eggs are the basis for many dishes, such as
998:
1657:
829:
1273:
223:
Besides a boiling water immersion, there are a few different methods to make boiled eggs. Eggs can also be cooked below the boiling temperature, i.e.
518:
1165:
523:. The machine for producing long eggs was first introduced in 1974. In addition to being sliced, long eggs can also be used in their entirety in
1107:
896:
1379:
493:
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.
1641:
1138:
592:, recommend against this, as it can introduce bacteria and create hairline cracks in the shell through which bacteria can enter the egg.
239:
1363:
349:
cut into strips, which are then dipped into the runny yolk. In the United
Kingdom and Australia, these strips of toast are known as "
1019:
561:
1526:
921:
1308:
1695:
1351:
1246:
951:
Schuman, J.D.; Sheldon, B.W.; Vandepopuliere, J.M.; Ball Jr, H.R. (2003). "Immersion heat treatments for inactivation of
588:
claimed that pricking caused egg white proteins to be damaged and was therefore to be discouraged. Others, including the
1424:
319:
1604:
705:(similar to the French dish œufs en gelée, which features poached eggs), be chopped and mixed with mayonnaise to form
326:, such as very young children, the elderly, and those with weakened immune systems. To avoid the issue of salmonella,
252:
825:
into the egg. Also, piercing creates hairline cracks in the shell through which bacteria can enter after cooking.",
2147:
1546:
1198:
1497:
357:
shorter period of time resulting in a runnier egg instead of the usual gelatin state and is commonly eaten with
2064:
1949:
1559:
536:
337:, where the top of the egg is cut off with a knife, spoon, spring-loaded egg topper, or egg scissors, using an
826:
682:
Boiled eggs often form part of larger, more elaborate dishes. For example, a boiled egg may garnish a bowl of
1356:
Sephardi: Cooking the
History. Recipes of the Jews of Spain and the Diaspora, from the 13th Century to Today
1280:. United States Department of Agricultural Food Safety and Inspection Service. 20 April 2011. Archived from
1333:
419:
178:
2142:
271:
There are variations both in degree of cooking and in the method of how eggs are boiled, and a variety of
216:
may leave the yolk, and sometimes the white, at least partially liquid and raw. Boiled eggs are a popular
1668:
1599:
1281:
2237:
1755:
496:
Hard-boiled eggs are commonly sliced, particularly for use in sandwiches. For this purpose specialized
860:
691:
513:
2097:
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599:
478:
2092:
1919:
1775:
1765:
1713:
1688:
1463:
1446:
Vega, César; Mercadé-Prieto, Ruben (2011). "Culinary
Biophysics: On the Nature of the 6X°C Egg".
980:
778:
589:
373:
256:
126:
35:
345:
by tapping gently around the top of the shell with a spoon. Soft-boiled eggs can be eaten with
1142:
389:
330:
in shell at 57 °C for an hour and 15 minutes. The eggs can then be soft-boiled as normal.
2152:
1896:
1637:
1359:
972:
312:
243:
Boiled eggs, increasing in boiling time from left to right: 4 minutes, 7 minutes and 9 minutes
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272:
1523:
2226:
2198:
2122:
2072:
1929:
1841:
1681:
1073:
968:
929:
897:"Series: The Do Something expert Index How to boil an egg, the Heston Blumenthal way"
625:
1467:
984:
2039:
1999:
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1502:
565:
366:
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224:
80:
31:
17:
2117:
2087:
2077:
2049:
2044:
2029:
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1459:
1380:"The Long History of Huevos Haminados, Slow-Cooked Sephardi Eggs | The Nosher"
716:
497:
486:
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431:
411:
358:
323:
193:
52:
2019:
1969:
1887:
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1224:
773:
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609:
531:
439:
338:
260:
228:
217:
205:
200:, cooked with their shells unbroken, usually by immersion in boiling water.
108:
99:
736:
topped with a seasoned boiled egg. (Note the darkened exterior of the egg).
674:
found to remove the dimple in the base of the egg caused by the air space.
427:
1250:
976:
632:
is then boiled or steamed prior to consumption. The process is related to
628:
eggs) may be preserved by packing them in salt and charcoal or brine. The
174:
2127:
1984:
1979:
1974:
1892:
1796:
1727:
822:
710:
524:
377:
342:
209:
1202:
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1831:
1821:
788:
740:
544:
385:
334:
305:
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197:
95:
795:
2132:
2102:
2009:
1964:
1866:
1811:
1801:
549:
381:
362:
1236: – suggests boiled eggs can be stored refrigerated for one week
598:
Eggs can be taken straight from the refrigerator and placed in the
395:
In Japan, marinated soft-boiled eggs are commonly served alongside
1826:
739:
733:
727:
721:
715:
702:
683:
482:
465:
426:
418:
410:
400:
396:
299:
238:
1263: – suggests boiled eggs can be stored refrigerated 2–3 weeks
543:, where they are typically served on their own or as part of the
1882:
489:, resulting in the shells turning a characteristic black colour.
485:. The eggs are boiled in the mineral-rich water of the valley's
158:
145:
132:
114:
86:
1677:
539:
dish first documented in medieval Spain and is now integral to
231:
was named for commonly being used to time the boiling of eggs.
2014:
1732:
1704:
1170:
Experimental
Cookery From The Chemical And Physical Standpoint
139:
1074:"Soft-Cooked Eggs, Medium-Cooked Eggs, and Hard-Cooked Eggs"
922:"Plan Under Way to Help Lessen Risks from Contaminated Eggs"
608:
Boiled eggs can be made by cooking/coddling in their shell "
399:. The eggs are typically steeped in a mixture of soy sauce,
647:
636:, which are preserved for a long period and are not boiled.
1549:. Seriouseats.com (29 July 2020). Retrieved on 2021-06-29.
1584:
Beck, Simone; Bertholle, Louisette; Child, Julia (1964).
535:, braised eggs slowly cooked overnight, is a traditional
341:
to scoop the egg out. Other methods include breaking the
1673:
30:
For eggs cooked without their shells in hot water, see
709:, or be deep-fried and then baked within a serving of
463:
causes a slight shrinking of the contents of the egg.
878:
876:
646:
consequence, the contents of the egg shrink and the
283:"Softboiled" redirects here. For the 1923 film, see
2063:
1910:
1875:
1784:
1746:
1720:
1547:
How to Make
Perfect Hard-Boiled Eggs | The Food Lab
618:
Baking eggs in an oven instead of boiling in water.
151:
138:
125:
106:
78:
70:
62:
1166:"The Formation Of Ferrous Sulfide In Cooked Eggs"
1498:"The Food Lab: The Hard Truth About Boiled Eggs"
1307:Pollack, Hilary; Sen, Mayukh (22 January 2018).
1309:"I Am Mystified and Horrified By the Long Egg"
1068:
1066:
372:Boiled eggs are also an ingredient in various
1689:
74:Baked eggs, starting temperature, preparation
8:
665:It is often claimed that steaming eggs in a
423:Overcooked egg showing green coating on yolk
318:Soft-boiled eggs are not recommended by the
43:
1133:
1131:
568:, a Japanese slow cook at a low temperature
1696:
1682:
1674:
1669:Boiling of eggs for molecular gastronomers
275:for eggs exist. These variations include:
57:A soft-boiled egg served in the half shell
51:
42:
1588:. New York: Alfred A. Knopf. p. 547.
576:Some pierce the shell beforehand with an
247:The process of cooking an egg causes the
1491:
1489:
560:
473:, a variety of hard-boiled egg local to
333:Soft-boiled eggs are commonly served in
895:Blumenthal, Heston (12 November 2014).
854:
852:
848:
813:
287:. For the genre of crime fiction, see
122:
1480:
1427:. Edinformatics.com. 17 November 2006
1278:Fact Sheets: Egg Products Preparation
882:
322:for people who may be susceptible to
7:
2205:
1560:"Giant Green Pie (Torta Pasqualina)"
1358:. Cherry Orchard Books. p. 36.
1334:"Call For Submissions: The Long Egg"
1664:Boiling an Egg – Science Background
1586:Mastering The Art Of French Cooking
1110:from the original on 30 March 2021.
1094:Seehusen, Joachim (30 March 2021).
434:are used to slice hard-boiled eggs.
415:Cross-section of a hard boiled egg
25:
1124:. Eatbydate.com. 19 January 2012.
690:), be baked into a pie such as a
450:, and may be further prepared as
2204:
2193:
2192:
1425:"Important Cooking Temperatures"
969:10.1046/j.1365-2672.1997.00253.x
794:
173:
1407:"How to Steam Hard Boiled Eggs"
1274:"Shell Eggs from Farm to Table"
1096:"Oppskrift på perfekt kokt egg"
957:Journal of Applied Microbiology
251:within the yolk and albumin to
1630:Toops, Diane (15 April 2014).
999:"Fine Manners for Fine Dining"
586:Why eggs should not be pierced
580:to prevent cracking. Ekelund
304:A boiled egg, presented in an
227:, or they can be steamed. The
1:
1537:. Published on 18 March 2016.
624:In China, eggs (particularly
678:Dishes featuring boiled eggs
669:makes them easier to peel.
320:Food and Drug Administration
34:. For other egg dishes, see
2254:
1139:"The Egg Files Transcript"
861:"Why do eggs "hard-boil?""
859:Sci Bytes (18 July 2018).
686:(often first marinated in
293:
282:
29:
2188:
1711:
1460:10.1007/s11483-010-9200-1
1185:McGee on Food and Cooking
1020:"Egg with Toast Soldiers"
168:
50:
501:Denmark by its inventor
66:Eggs (typically chicken)
1199:"Learn More About Eggs"
1172:, John Wiley & Sons
1122:"How long to Boil Eggs"
328:eggs can be pasteurised
220:food around the world.
204:are cooked so that the
1658:Basic Hard-Cooked Eggs
1633:Eggs: A Global History
1529:10 August 2020 at the
1187:, Hodder and Stoughton
953:Salmonella enteritidis
832:2 January 2010 at the
827:Basic Hard-Cooked Eggs
748:
737:
725:
569:
490:
435:
424:
416:
308:
244:
1600:"The Lamprais Legacy"
1496:López-Alt, J. Kenji.
1411:www.simplyrecipes.com
1352:Jawhara Piñer, Hélène
1183:Harold McGee (2004),
926:FDA Consumer magazine
743:
731:
724:with chicken and eggs
719:
564:
469:
430:
422:
414:
303:
242:
235:Scientific background
212:both solidify, while
179:Media: Boiled egg
2098:Egg drop competition
1660:, American Egg Board
836:, American Egg Board
671:Double blind testing
1524:Eggs Under Pressure
1164:Belle Lowe (1937),
955:with intact eggs".
746:pickled boiled eggs
701:, or be encased in
479:Kanagawa Prefecture
392:, and many others.
367:Milo chocolate milk
196:, typically from a
47:
2093:Egg-and-spoon race
1920:List of egg dishes
1733:Fish and amphibian
1714:List of egg topics
1636:. Reaktion Books.
1564:The New York Times
1384:My Jewish Learning
1284:on 26 January 2013
1253:on 7 November 2006
779:List of egg dishes
749:
738:
726:
590:American Egg Board
570:
553:and other dishes.
491:
436:
425:
417:
309:
257:sodium borohydride
245:
36:list of egg dishes
2220:
2219:
2153:Ovo vegetarianism
1643:978-1-78023-311-6
1483:, pp. 28–30.
1340:. 18 August 2006.
1205:on 22 August 2008
1046:"Ajitsuke tamago"
374:Philippine dishes
313:Heston Blumenthal
187:
186:
164:
163:
109:Nutritional value
16:(Redirected from
2245:
2208:
2207:
2196:
2195:
1950:Custard desserts
1698:
1691:
1684:
1675:
1647:
1618:
1617:
1615:
1613:
1608:. 7 January 2018
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1319:
1304:
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1249:. Archived from
1243:
1237:
1235:
1233:
1231:
1221:
1215:
1214:
1212:
1210:
1201:. Archived from
1195:
1189:
1188:
1180:
1174:
1173:
1161:
1155:
1154:
1152:
1150:
1145:on 19 March 2022
1141:. Archived from
1135:
1126:
1125:
1118:
1112:
1111:
1102:(in Norwegian).
1091:
1085:
1084:
1082:
1080:
1070:
1061:
1060:
1058:
1056:
1042:
1036:
1035:
1033:
1031:
1022:. Archived from
1016:
1010:
1009:
1007:
1005:
995:
989:
988:
948:
942:
941:
939:
937:
932:on 11 March 2007
928:. Archived from
918:
912:
911:
909:
907:
892:
886:
880:
871:
870:
856:
837:
818:
799:
798:
784:Pickled beet egg
700:
692:torta pasqualina
557:Other variations
537:Sephardic Jewish
522:
514:KENKO Mayonnaise
512:and in Japan by
511:
460:iron(II) sulfide
458:in a thin green
407:Hard-boiled eggs
279:Soft-boiled eggs
214:soft-boiled eggs
202:Hard-boiled eggs
177:
123:
118:
90:
63:Main ingredients
55:
48:
46:
21:
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1807:Ichthyoplankton
1780:
1742:
1716:
1707:
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1611:
1609:
1605:Sunday Observer
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1531:Wayback Machine
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1448:Food Biophysics
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1026:on 4 March 2010
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834:Wayback Machine
819:
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801:Food portal
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667:pressure cooker
643:
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541:Israeli cuisine
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273:kitchen gadgets
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18:Hard-boiled egg
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2163:Vegreville egg
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1652:External links
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1405:Bauer, Elsie.
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1386:. 28 July 2020
1371:
1365:978-1644695319
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1238:
1216:
1190:
1175:
1156:
1127:
1113:
1086:
1062:
1037:
1011:
990:
963:(4): 438–444.
943:
913:
887:
872:
847:
845:
842:
839:
838:
812:
811:
809:
806:
804:
803:
791:
786:
781:
776:
771:
766:
761:
755:
753:
750:
679:
676:
642:
639:
638:
637:
622:
619:
616:
613:
606:
603:
602:at full steam.
596:
593:
574:
558:
555:
408:
405:
280:
277:
268:
265:
236:
233:
185:
184:
182:
181:
169:
166:
165:
162:
161:
155:
149:
148:
142:
136:
135:
129:
120:
113:(per 100
107:
104:
103:
92:
85:(per 100
79:
76:
75:
72:
68:
67:
64:
60:
59:
56:
26:
24:
14:
13:
10:
9:
6:
4:
3:
2:
2250:
2239:
2236:
2234:
2231:
2230:
2228:
2213:
2212:
2203:
2201:
2200:
2191:
2190:
2187:
2181:
2178:
2176:
2173:
2171:
2168:
2164:
2161:
2160:
2159:
2156:
2154:
2151:
2149:
2148:Organizations
2146:
2144:
2141:
2139:
2136:
2134:
2131:
2129:
2126:
2124:
2123:Humpty Dumpty
2121:
2119:
2116:
2114:
2111:
2109:
2106:
2104:
2101:
2099:
2096:
2094:
2091:
2089:
2086:
2084:
2081:
2079:
2076:
2074:
2071:
2070:
2068:
2066:
2062:
2056:
2053:
2051:
2048:
2046:
2043:
2041:
2038:
2036:
2033:
2031:
2028:
2026:
2023:
2021:
2018:
2016:
2013:
2011:
2008:
2006:
2003:
2001:
1998:
1996:
1993:
1991:
1988:
1986:
1983:
1981:
1978:
1976:
1973:
1971:
1968:
1966:
1963:
1961:
1958:
1956:
1953:
1951:
1948:
1946:
1943:
1941:
1938:
1936:
1933:
1931:
1928:
1926:
1923:
1921:
1918:
1917:
1915:
1913:
1909:
1903:
1900:
1898:
1894:
1891:
1889:
1886:
1884:
1881:
1880:
1878:
1874:
1868:
1865:
1863:
1860:
1858:
1855:
1853:
1850:
1848:
1845:
1843:
1842:Ovoviviparity
1840:
1838:
1835:
1833:
1830:
1828:
1825:
1823:
1820:
1818:
1815:
1813:
1810:
1808:
1805:
1803:
1800:
1798:
1795:
1793:
1790:
1789:
1787:
1783:
1777:
1774:
1771:
1767:
1764:
1762:
1759:
1757:
1754:
1753:
1751:
1749:
1748:Fossil record
1745:
1739:
1736:
1734:
1731:
1729:
1726:
1725:
1723:
1719:
1715:
1710:
1706:
1699:
1694:
1692:
1687:
1685:
1680:
1679:
1676:
1670:
1667:
1665:
1662:
1659:
1656:
1655:
1651:
1645:
1639:
1635:
1634:
1628:
1627:
1623:
1607:
1606:
1601:
1595:
1592:
1587:
1580:
1577:
1565:
1561:
1555:
1552:
1548:
1543:
1540:
1536:
1532:
1528:
1525:
1520:
1517:
1505:
1504:
1499:
1492:
1490:
1486:
1482:
1477:
1474:
1469:
1465:
1461:
1457:
1453:
1449:
1442:
1439:
1426:
1420:
1417:
1412:
1408:
1401:
1398:
1385:
1381:
1375:
1372:
1367:
1361:
1357:
1353:
1347:
1344:
1339:
1338:FreakyTrigger
1335:
1329:
1326:
1314:
1310:
1303:
1300:
1296:
1283:
1279:
1275:
1269:
1266:
1252:
1248:
1242:
1239:
1226:
1225:"Egg-ucation"
1220:
1217:
1204:
1200:
1194:
1191:
1186:
1179:
1176:
1171:
1167:
1160:
1157:
1144:
1140:
1134:
1132:
1128:
1123:
1117:
1114:
1109:
1105:
1101:
1097:
1090:
1087:
1075:
1069:
1067:
1063:
1051:
1047:
1041:
1038:
1025:
1021:
1015:
1012:
1000:
994:
991:
986:
982:
978:
974:
970:
966:
962:
958:
954:
947:
944:
931:
927:
923:
917:
914:
902:
898:
891:
888:
885:, p. 26.
884:
879:
877:
873:
868:
867:
862:
855:
853:
849:
843:
835:
831:
828:
824:
817:
814:
807:
802:
797:
792:
790:
787:
785:
782:
780:
777:
775:
772:
770:
767:
765:
762:
760:
757:
756:
751:
747:
742:
735:
730:
723:
718:
714:
712:
708:
704:
698:
693:
689:
685:
677:
675:
672:
668:
663:
659:
657:
654:becomes more
653:
649:
640:
635:
631:
627:
623:
620:
617:
614:
611:
607:
604:
601:
597:
594:
591:
587:
583:
579:
575:
572:
571:
567:
563:
556:
554:
552:
551:
546:
542:
538:
534:
533:
528:
526:
520:
515:
509:
504:
499:
494:
488:
484:
480:
476:
472:
468:
464:
461:
455:
453:
449:
445:
441:
433:
429:
421:
413:
406:
404:
402:
398:
393:
391:
387:
383:
379:
375:
370:
368:
364:
360:
354:
352:
348:
344:
340:
336:
331:
329:
325:
321:
316:
314:
307:
302:
297:
290:
286:
278:
276:
274:
266:
264:
262:
258:
254:
250:
241:
234:
232:
230:
226:
221:
219:
215:
211:
207:
203:
199:
195:
191:
180:
176:
171:
170:
167:
160:
156:
154:
150:
147:
143:
141:
137:
134:
130:
128:
124:
121:
116:
110:
105:
101:
97:
93:
88:
82:
77:
73:
69:
65:
61:
54:
49:
41:
37:
33:
19:
2238:Boiled foods
2209:
2197:
1990:Onsen tamago
1934:
1632:
1610:. Retrieved
1603:
1594:
1585:
1579:
1567:. Retrieved
1563:
1554:
1542:
1519:
1507:. Retrieved
1503:Serious Eats
1501:
1476:
1454:(1): 152–9.
1451:
1447:
1441:
1429:. Retrieved
1419:
1410:
1400:
1388:. Retrieved
1383:
1374:
1355:
1346:
1337:
1328:
1316:. Retrieved
1312:
1302:
1293:
1286:. Retrieved
1282:the original
1277:
1268:
1255:. Retrieved
1251:the original
1247:"About Eggs"
1241:
1228:. Retrieved
1219:
1207:. Retrieved
1203:the original
1193:
1184:
1178:
1169:
1159:
1147:. Retrieved
1143:the original
1116:
1099:
1089:
1077:. Retrieved
1053:. Retrieved
1049:
1040:
1028:. Retrieved
1024:the original
1014:
1002:. Retrieved
993:
960:
956:
952:
946:
934:. Retrieved
930:the original
925:
916:
904:. Retrieved
901:The Guardian
900:
890:
864:
816:
681:
664:
660:
644:
634:century eggs
585:
581:
566:Onsen tamago
548:
530:
529:
495:
492:
470:
456:
452:deviled eggs
437:
394:
371:
355:
332:
317:
310:
296:Shirred eggs
289:Cozy mystery
270:
246:
222:
213:
201:
189:
188:
153:Carbohydrate
40:
2108:Fabergé egg
1569:10 November
1257:19 December
1230:19 December
1209:19 December
1004:19 December
936:19 December
906:12 November
769:Egg piercer
764:Deviled egg
759:Coddled egg
695: [
621:Salted eggs
578:egg piercer
517: [
506: [
498:egg slicers
487:hot springs
471:Kuro-tamago
448:Scotch eggs
432:Egg slicers
285:Soft Boiled
190:Boiled eggs
98: (569
81:Food energy
32:poached egg
2233:Egg dishes
2227:Categories
2118:HowToBasic
2113:Free range
2088:Easter egg
2083:Decorating
2065:In culture
1955:Deep fried
1876:Components
1756:Cephalopod
1481:Toops 2014
1288:12 January
883:Toops 2014
844:References
732:A bowl of
630:salted egg
615:Baked eggs
444:cobb salad
376:, such as
359:kaya toast
324:salmonella
294:See also:
267:Variations
71:Variations
45:Boiled egg
2073:Balancing
2035:Scrambled
1847:Ovulation
1837:Oviparity
1817:Oogenesis
1776:Pathology
1738:Monotreme
1535:Mr. Brown
1390:12 August
1050:Immi Eats
774:Haminados
744:A jar of
707:egg salad
688:soy sauce
610:sous vide
605:Sous vide
532:Haminados
525:gala pies
475:Ōwakudani
440:egg salad
390:galantina
339:egg spoon
261:vitamin C
229:egg timer
218:breakfast
206:egg white
94:136
2199:Category
2000:Powdered
1985:Omelette
1980:Meringue
1930:Benedict
1897:membrane
1797:Egg cell
1770:dinosaur
1527:Archived
1509:6 August
1468:97933856
1354:(2021).
1318:28 April
1313:Munchies
1108:Archived
1079:20 March
1030:22 April
985:22582907
830:Archived
823:bacteria
752:See also
711:lamprais
595:Steaming
573:Piercing
378:embutido
351:soldiers
343:eggshell
335:egg cups
253:denature
249:proteins
225:coddling
210:egg yolk
131:14
117:serving)
89:serving)
27:Egg dish
2211:Commons
2180:Tossing
2175:Tapping
2170:Rolling
2158:Pysanka
2143:Organic
2138:Oomancy
2050:Soufflé
2040:Shirred
2005:Pickled
1995:Poached
1960:Deviled
1945:Coddled
1940:Century
1912:As food
1902:Chalaza
1862:Trophic
1832:Oviduct
1822:Ootheca
1792:Allergy
1785:Biology
1766:Reptile
1624:Sources
1431:11 June
1055:24 July
977:9351225
789:Tea egg
652:albumen
650:of the
641:Peeling
600:steamer
545:Shabbat
386:relleno
306:egg cup
198:chicken
157:0
144:9
127:Protein
2133:Oology
2103:Egging
2078:Carton
2045:Smoked
2030:Scotch
2025:Salted
2010:Quiche
1965:Eggnog
1935:Boiled
1867:Zygote
1812:Oogamy
1802:Embryo
1640:
1466:
1362:
1149:20 May
983:
975:
866:Nature
582:et al.
550:chamin
382:pancit
363:Kopi O
172:
2020:Salad
1970:Fried
1925:Balut
1893:Shell
1888:White
1857:Tooth
1852:Spawn
1827:Ovary
1721:Types
1612:2 May
1464:S2CID
1295:week.
1100:Tu.no
981:S2CID
808:Notes
734:ramen
722:aspic
703:aspic
699:]
684:ramen
656:basic
547:stew
521:]
510:]
503:Danæg
483:Japan
401:mirin
397:ramen
365:, or
347:toast
311:Chef
2128:Hunt
1975:Iron
1895:and
1883:Yolk
1761:Fish
1728:Bird
1705:Eggs
1638:ISBN
1614:2021
1571:2019
1511:2014
1433:2013
1392:2024
1360:ISBN
1320:2019
1290:2013
1259:2006
1232:2006
1211:2006
1151:2007
1081:2008
1057:2024
1032:2008
1006:2006
973:PMID
938:2006
908:2014
626:duck
446:and
208:and
194:eggs
192:are
96:kcal
2055:Tea
2015:Roe
1533:By
1456:doi
965:doi
720:An
584:in
477:in
353:".
259:or
140:Fat
2229::
1602:.
1562:.
1500:.
1488:^
1462:.
1450:.
1409:.
1382:.
1336:.
1311:.
1292:.
1276:.
1168:,
1130:^
1106:.
1098:.
1065:^
1048:.
979:.
971:.
961:83
959:.
924:.
899:.
875:^
863:.
851:^
713:.
697:it
648:pH
527:.
519:ja
508:da
481:,
454:.
442:,
388:,
384:,
380:,
369:.
361:,
263:.
100:kJ
1772:)
1768:(
1697:e
1690:t
1683:v
1646:.
1616:.
1573:.
1513:.
1470:.
1458::
1452:6
1435:.
1413:.
1394:.
1368:.
1322:.
1261:.
1234:.
1213:.
1153:.
1083:.
1059:.
1034:.
1008:.
987:.
967::
940:.
910:.
869:.
291:.
159:g
146:g
133:g
115:g
102:)
87:g
38:.
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
