687:
266:
323:
363:
2926:
699:
315:
53:
897:
2938:
175:
711:
578:, 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 usually served on top of the soup. A similar method of cooking soft-boiled eggs popular in Japan is that of the hot spring boiled egg
788:
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
393:
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
349:
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
760:
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
520:
In
Southeast Asia, a variation of soft-boiled eggs known as half-boiled eggs are commonly eaten for 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 7
354:
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. Rinsing or immersing the egg in cold water after boiling is a common method of halting the cooking process to prevent this
281:
and solidify, resulting in a solid egg white and yolk. Coagulation (denaturing) of egg white proteins begins in the 55â60 °C (131â140 °F) temperature range, and egg yolks thicken at the slightly higher temperature of 65 °C (149 °F), solidifying at 70 °C (158 °F). As
385:
Hard-boiled eggs are recommended by the United States
Department of Agricultural Food Safety and Inspection Service to be used within two hours if kept at room temperature, or within a week if kept refrigerated and in the shell. Shelled hard-boiled eggs sold in bulk are pickled or sealed in an
479:, 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.
776:
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.
1305:
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
645:" 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).
686:
624:
currently recommends against this, as it can introduce bacteria and create hairline cracks in the shell through which bacteria can enter the egg. A 1975 study showed increased cracking in pierced eggs compared to unpierced
921:
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
773:. 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.
330:
Hard-boiled or hard-cooked 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
286:), making this doubly true. The process may be reversed through breaking the connections between the proteins, which has been demonstrated through the application of either
1584:
544:. Boiled or steamed duck eggs that have been incubated for several days are also eaten in the Philippines, Vietnam, Laos, Cambodia, and Thailand as the food known as
282:
such, the yolk of an egg will never solidify before the white, though in a boiled egg heat will take longer to reach the yolk through the albumin (compared to a
1653:
2389:
930:
1284:
227:
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.
1791:
411:
1191:
416:. 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
1482:
1162:
1390:
2373:
2346:
2300:
1046:
1002:
975:
965:
475:
counts to 3 minutes for cooking a soft-boiled egg, some how-to guides recommend longer cooking times ranging from five to six minutes. Chef
1632:
1026:
265:
1374:
964:
Mine, Yoshinori; Guyonnet, Vincent; Hatta, Hajime; Nau, Françoise; Qiu, Ning (12 September 2023). "Traditional Egg and Egg
Products".
513:
cut into strips, which are then dipped into the runny yolk. In the United
Kingdom and Australia, these strips of toast are known as "
677:, which are preserved for a long period and are not boiled. The salting or pickling process in a typical salted egg takes 20â50 days.
2325:
1809:
1605:
1430:
744:(similar to the French dish Ćufs en gelĂ©e, which features poached eggs). They may also be chopped and mixed with mayonnaise to form
1421:
2094:
1507:
1674:
1319:
2427:
1725:
2118:
1537:
Schuman, J.D.; Sheldon, B.W.; Vandepopuliere, J.M.; Ball Jr, H.R. (2003). "Immersion heat treatments for inactivation of
1362:
1912:
1038:
839:
830:
bacteria, but it is now known that the only factor in the inactivation or destruction of pathogenic bacteria in eggs is
814:, but other harmful bacteria that can grow at refrigerated temperatures have been found in retail egg products, such as
483:
2043:
537:
490:, such as very young children, the elderly, and those with weakened immune systems. To avoid the issue of salmonella,
278:
926:
into the egg. Also, piercing creates hairline cracks in the shell through which bacteria can enter after cooking.",
2879:
1236:
1699:
1454:
620:
to prevent cracking, following recommendations first published by the
Poultry and Egg National Board in 1966. The
834:. Boiling eggs at a temperature of at least 62 °C (144 °F) for 30 minutes has been shown to inactivate
2796:
2681:
1998:
501:, where the top of the egg is cut off with a knife, spoon, spring-loaded egg topper, or egg scissors, using an
429:
927:
721:
Boiled eggs often form part of larger, more elaborate dishes. For example, a boiled egg may garnish a bowl of
1367:
Sephardi: Cooking the
History. Recipes of the Jews of Spain and the Diaspora, from the 13th Century to Today
1291:. United States Department of Agricultural Food Safety and Inspection Service. 20 April 2011. Archived from
1344:
322:
178:
2874:
302:
There are variations both in degree of cooking and in the method of how eggs are boiled, and a variety of
2400:
2038:
1753:
1292:
992:
2969:
2487:
821:
651:
Eggs may be cooked to produce a result similar to boiling via baking in an oven by breaking eggs into a
355:
effect, and in commercial operations the discoloration is removed by immersing peeled eggs in a bath of
389:
Hard-boiled eggs are commonly sliced, particularly for use in sandwiches. For this purpose specialized
257:
is recorded as having recommended the method of cooking eggs over the embers or ashes of an open fire.
2254:
1072:
730:
596:, which is cooked at a constant temperature of 70 °C (158 °F) as is present in the volcanic
406:
2829:
2198:
1150:
826:. Previous studies indicated that "the complete coagulation of whole egg" was sufficient to destroy
785:
2311:
2964:
2160:"Salmonella survival during soft-cooked eggs processing by temperature-controlled water circulator"
1416:
802:
632:
374:
521:
minutes, resulting in a runnier egg instead of the usual gelatin state and is commonly eaten with
2824:
2651:
2507:
2497:
2445:
2420:
2361:
2288:
2159:
1951:
1934:
Vega, César; Mercadé-Prieto, Ruben (2011). "Culinary
Biophysics: On the Nature of the 6X°C Egg".
1863:
1730:
1566:
879:
621:
533:
287:
126:
35:
509:
by tapping gently around the top of the shell with a spoon. Soft-boiled eggs can be eaten with
494:
in shell at 57 °C for an hour and 15 minutes. The eggs can then be soft-boiled as normal.
2884:
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1805:
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998:
971:
798:
541:
476:
269:
Boiled eggs, increasing in boiling time from left to right: 4 minutes, 7 minutes and 9 minutes
2942:
2158:
Lopes, Stefani
Machado; Fösch Batista, Ana Carolina; Tondo, Eduardo César (1 December 2018).
1970:
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1943:
1875:
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351:
248:
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2583:
2538:
2492:
2098:
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934:
815:
781:
670:
514:
433:
247:, and recipes that include boiled eggs have been recorded since the first known cookbook,
1609:
735:
849:
infections, mainly from contamination and when eggs are not washed in the supply chain.
2894:
2844:
2839:
2814:
2766:
2686:
2231:
303:
254:
216:
may leave the yolk, and sometimes the white, at least partially liquid and raw. Boiled
2091:
2958:
2930:
2854:
2804:
2661:
2573:
2413:
1658:
1637:
1554:
1515:
1483:"Series: The Do Something expert Index How to boil an egg, the Heston Blumenthal way"
1124:
666:
601:
1955:
1570:
196:, and are cooked with their shells unbroken, usually by immersion in boiling water.
2771:
2731:
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2501:
2175:
1459:
589:
545:
526:
510:
466:
459:
356:
152:
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845:
Bulk hard-boiled eggs have been linked to disease outbreaks such as listeria and
2911:
2906:
2901:
2736:
2726:
2691:
2676:
2671:
2593:
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2102:
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901:
869:
864:
859:
831:
715:
674:
617:
455:
343:
228:
80:
31:
17:
243:
Eggs have a long history of use as a food source, following the history of the
2849:
2819:
2809:
2781:
2776:
2761:
2479:
1947:
1391:"The Long History of Huevos Haminados, Slow-Cooked Sephardi Eggs | The Nosher"
997:. Internet Archive. Westport, Conn. : Greenwood Press. pp. 96, 142.
810:
698:
652:
597:
522:
487:
390:
378:
339:
335:
314:
52:
2365:
2292:
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766:
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642:
502:
472:
424:
331:
291:
283:
232:
221:
205:
108:
99:
1656:[Half-boiled eggs, roti canai for Al-Sultan Abdullah's breakfast].
842:
recommends cooking at the higher temperature of 74 °C (165 °F).
789:
found to remove the dimple in the base of the egg caused by the air space.
253:, in which at least one recipe calls for the use of preserved boiled eggs.
2240:
1801:
1562:
673:
is then boiled or steamed prior to consumption. The process is related to
669:
eggs) may be preserved by packing them in salt and charcoal or brine. The
174:
2859:
2716:
2711:
2706:
2624:
2528:
2459:
923:
749:
506:
417:
209:
2136:
2134:
2132:
1825:
1240:
400:
2889:
2869:
2786:
2633:
2563:
2553:
1879:
1635:[The price of half-cooked E grade eggs is now RM1.20 per egg].
889:
761:
consequence, the contents of the egg shrink, it loses protein, and the
710:
656:
552:
498:
437:
377:, Japan. The eggs are boiled in the mineral-rich water of the valley's
274:
193:
95:
896:
2864:
2834:
2741:
2696:
2598:
2543:
2533:
442:
1654:"Telur separuh masak, roti canai sarapan pilihan Al-Sultan Abdullah"
1274: â suggests boiled eggs can be stored refrigerated for one week
631:
Eggs can be taken straight from the refrigerator and placed in the
2558:
2197:
Licciardello, J J; Nickerson, J T; Goldblith, S A (October 1965).
1975:. Chicago, Illinois: Consolidated Book Publishers. pp. 17â21.
806:
741:
722:
709:
703:
697:
691:
685:
575:
571:
361:
321:
313:
264:
436:, where they are typically served on their own or as part of the
2614:
381:, resulting in the shells turning a characteristic black colour.
158:
145:
132:
114:
86:
2409:
1039:
10.1093/acref/9780199677337.001.0001/acref-9780199677337-e-0835
235:
was named for commonly being used to time the boiling of eggs.
2746:
2464:
2436:
1196:
Experimental
Cookery From The Chemical And Physical Standpoint
805:. The harmful bacteria associated with eggs are mostly of the
217:
139:
2356:
Van Immerseel, Filip; Nys, Yves; Bain, Maureen, eds. (2011).
2283:
Nys, Yves; Bain, Maureen; Van Immerseel, Filip, eds. (2011).
801:
associated with eggs, most if not all of which are caused by
1508:"Plan Under Way to Help Lessen Risks from Contaminated Eggs"
641:
Boiled eggs can be made by cooking/coddling in their shell "
574:. The eggs are typically steeped in a mixture of soy sauce,
386:
atmosphere of carbon dioxide and nitrogen for preservation.
1790:
Ang, Catharina Y.W.; Liu, Keshun (1999). "Japanese Foods".
762:
2358:
Improving the safety and quality of eggs and egg products
2285:
Improving the safety and quality of eggs and egg products
2023:
Beck, Simone; Bertholle, Louisette; Child, Julia (1964).
505:
to scoop the egg out. Other methods include breaking the
428:, braised eggs slowly cooked overnight, is a traditional
2310:
Stadelman, William J.; Cotterill, Owen J., eds. (1995).
2203:
American Journal of Public Health and the Nations Health
432:
dish first documented in medieval Spain and now part of
2405:
30:
For eggs cooked without their shells in hot water, see
748:, or be deep-fried and then baked within a serving of
2255:"How should you react to the CDC warning about eggs?"
1090:
1088:
1025:
Davidson, Alan (20 November 2014), Jaine, Tom (ed.),
2140:
1777:
454:"Softboiled" redirects here. For the 1923 film, see
2795:
2642:
2607:
2516:
2478:
2452:
151:
138:
125:
106:
78:
70:
62:
1849:
1223:
1106:
1864:"Hard-Cooking and Pickling Eggs as Teaching Aids"
1192:"The Formation Of Ferrous Sulfide In Cooked Eggs"
2199:"Destruction of Salmonellae in hard-boiled eggs"
1675:"Hainanese-style Kaya toast and half-boiled egg"
1652:Azim Fitri Abd Aziz, Mohamad (17 January 2019).
1633:"Harga telur gred E separuh masak RM1.20 sebiji"
1455:"The Food Lab: The Hard Truth About Boiled Eggs"
1318:Pollack, Hilary; Sen, Mayukh (22 January 2018).
600:of Japan, producing an egg with solid yolk and
587:
563:
1796:. Boca Raton: Technomic Pub. Co. p. 465.
1320:"I Am Mystified and Horrified By the Long Egg"
1125:"How to Make Perfect Hard or Soft Boiled Eggs"
1119:
1117:
1115:
581:
557:
532:Boiled eggs are also an ingredient in various
2421:
2125:. Food and Drug Administration. 5 March 2024.
74:Baked eggs, starting temperature, preparation
8:
2360:. Vol. 2. Woodhead Publishing Limited.
2287:. Vol. 1. Woodhead Publishing Limited.
1673:Aris, Aim; Salim, Ahmad (14 December 2022).
780:It is often claimed that steaming eggs in a
482:Soft-boiled eggs are not recommended by the
326:Overcooked egg showing green coating on yolk
43:
1793:Asian Foods : Science & Technology
2428:
2414:
2406:
2401:Boiling of eggs for molecular gastronomers
306:for eggs exist. These variations include:
57:A soft-boiled egg served in the half shell
51:
42:
2230:
2027:. New York: Alfred A. Knopf. p. 547.
1754:"Chicken Relleno: A Philippine Tradition"
1726:"The Rich Tradition of Filipino Embutido"
1453:LĂłpez-Alt, J. Kenji (30 September 2023).
616:Some pierce the shell beforehand with an
273:The process of cooking an egg causes the
2119:"What You Need to Know About Egg Safety"
2068:"The Chemistry of Eggs & Egg Shells"
1700:"Traditional Breakfast of Kaya and Kopi"
1448:
1446:
1444:
1442:
497:Soft-boiled eggs are commonly served in
369:, a variety of hard-boiled egg local to
1481:Blumenthal, Heston (12 November 2014).
1066:
1064:
949:
914:
967:Handbook of Egg Science and Technology
458:. For the genre of crime fiction, see
122:
2153:
2151:
2149:
2113:
2111:
1985:
1915:. Edinformatics.com. 17 November 2006
1289:Fact Sheets: Egg Products Preparation
1094:
486:for people who may be susceptible to
7:
2937:
1999:"Giant Green Pie (Torta Pasqualina)"
1752:Bernardino, Minnie (13 March 1986).
1369:. Cherry Orchard Books. p. 36.
1345:"Call For Submissions: The Long Egg"
1020:
1018:
1016:
1014:
959:
957:
955:
953:
2396:Boiling an Egg â Science Background
2025:Mastering The Art Of French Cooking
1165:from the original on 30 March 2021.
1149:Seehusen, Joachim (30 March 2021).
2141:Van Immerseel, Nys & Bain 2011
1778:Nys, Bain & Van Immerseel 2011
1631:Bakar, Baharom (7 December 2022).
318:Cross-section of a hard boiled egg
25:
1179:. Eatbydate.com. 19 January 2012.
729:), be baked into a pie such as a
694:topped with a seasoned boiled egg
342:, and may be further prepared as
2936:
2925:
2924:
2066:Brunning, Andy (26 March 2016).
1969:Berolsheimer, Ruth, ed. (1941).
1913:"Important Cooking Temperatures"
1555:10.1046/j.1365-2672.1997.00253.x
994:Cooking in ancient civilizations
895:
173:
1895:"How to Steam Hard Boiled Eggs"
1724:Lam, Francis (7 January 2015).
1543:Journal of Applied Microbiology
1425:. Barron's Educational Series.
1285:"Shell Eggs from Farm to Table"
1151:"Oppskrift pÄ perfekt kokt egg"
970:. CRC Press. pp. 259â280.
277:within the yolk and albumin to
2335:Toops, Diane (15 April 2014).
2176:10.1016/j.foodcont.2018.07.028
1850:Stadelman & Cotterill 1995
1585:"Fine Manners for Fine Dining"
1422:The New Food Lover's Companion
1224:Stadelman & Cotterill 1995
1107:Stadelman & Cotterill 1995
570:are commonly served alongside
231:, or they can be steamed. The
1:
2105:. Published on 18 March 2016.
1109:, chpt. 17: Hard-Cooked Eggs.
665:In China, eggs (particularly
1031:The Oxford Companion to Food
840:Food and Drug Administration
784:makes them easier to peel.
682:Dishes featuring boiled eggs
484:Food and Drug Administration
34:. For other egg dishes, see
1033:, Oxford University Press,
588:
564:
2986:
2316:(4th ed.). New York:
2313:Egg science and technology
1862:Maurer, A.J. (July 1975).
1073:"Why do eggs "hard-boil?""
1071:Sci Bytes (18 July 2018).
991:Kaufman, Cathy K. (2006).
725:(often first marinated in
553:marinated soft-boiled eggs
464:
453:
29:
2920:
2443:
1948:10.1007/s11483-010-9200-1
1606:"Egg with Toast Soldiers"
1211:McGee on Food and Cooking
582:
558:
168:
50:
394:Denmark by its inventor
66:Eggs (typically chicken)
2215:10.2105/AJPH.55.10.1622
1237:"Learn More About Eggs"
1198:, John Wiley & Sons
1177:"How long to Boil Eggs"
492:eggs can be pasteurised
224:food around the world.
204:are cooked so that the
2390:Basic Hard-Cooked Eggs
2338:Eggs: A Global History
2097:10 August 2020 at the
1972:300 Ways to Serve Eggs
1539:Salmonella enteritidis
1213:, Hodder and Stoughton
1129:What's Cooking America
933:2 January 2010 at the
928:Basic Hard-Cooked Eggs
718:
707:
695:
471:While the traditional
382:
327:
319:
270:
2039:"The Lamprais Legacy"
1802:10.1201/9781482278798
1512:FDA Consumer magazine
1363:Jawhara Piñer, HélÚne
1209:Harold McGee (2004),
838:bacteria, though the
823:Staphylococcus aureus
713:
706:with chicken and eggs
701:
689:
365:
325:
317:
268:
261:Scientific background
212:both solidify, while
192:are typically from a
179:Media: Boiled egg
2830:Egg drop competition
2392:, American Egg Board
1417:Herbst, Sharon Tyler
937:, American Egg Board
786:Double blind testing
2259:Sanford Health News
2123:Human Foods Program
2092:Eggs Under Pressure
1541:with intact eggs".
1190:Belle Lowe (1937),
803:pathogenic bacteria
799:foodborne illnesses
740:, or be encased in
716:pickled boiled eggs
375:Kanagawa Prefecture
47:
2825:Egg-and-spoon race
2652:List of egg dishes
2465:Fish and amphibian
2446:List of egg topics
2341:. Reaktion Books.
2261:. 20 December 2019
2003:The New York Times
1880:10.3382/ps.0541019
1731:The New York Times
1395:My Jewish Learning
1295:on 26 January 2013
880:List of egg dishes
797:There are several
719:
708:
696:
622:American Egg Board
446:and other dishes.
383:
328:
320:
288:sodium borohydride
271:
36:list of egg dishes
2952:
2951:
2885:Ovo vegetarianism
2375:978-0-85709-392-9
2348:978-1-78023-311-6
2302:978-0-85709-391-2
2209:(10): 1622â1628.
2143:, pp. 15â22.
2072:Compound Interest
1988:, pp. 28â30.
1899:simplyrecipes.com
1826:"Ajitsuke tamago"
1758:Los Angeles Times
1351:. 18 August 2006.
1243:on 22 August 2008
1048:978-0-19-967733-7
1004:978-0-313-33204-3
977:978-1-000-89961-0
542:chicken galantina
534:Philippine dishes
477:Heston Blumenthal
187:
186:
164:
163:
109:Nutritional value
16:(Redirected from
2977:
2940:
2939:
2928:
2927:
2682:Custard desserts
2430:
2423:
2416:
2407:
2379:
2352:
2331:
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2266:
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2187:
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2115:
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2089:
2083:
2082:
2080:
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2063:
2057:
2056:
2054:
2052:
2047:. 7 January 2018
2035:
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2020:
2014:
2013:
2011:
2009:
1995:
1989:
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1976:
1966:
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1931:
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1920:
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1890:
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1883:
1874:(4): 1019â1024.
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1822:
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1787:
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1775:
1769:
1768:
1766:
1764:
1749:
1743:
1742:
1740:
1738:
1721:
1715:
1714:
1712:
1710:
1696:
1690:
1689:
1687:
1685:
1670:
1664:
1663:
1649:
1643:
1642:
1628:
1622:
1621:
1619:
1617:
1608:. Archived from
1602:
1596:
1595:
1593:
1591:
1581:
1575:
1574:
1534:
1528:
1527:
1525:
1523:
1518:on 11 March 2007
1514:. Archived from
1504:
1498:
1497:
1495:
1493:
1478:
1472:
1471:
1469:
1467:
1450:
1437:
1436:
1413:
1407:
1406:
1404:
1402:
1387:
1381:
1380:
1359:
1353:
1352:
1341:
1335:
1334:
1332:
1330:
1315:
1309:
1308:
1302:
1300:
1281:
1275:
1273:
1271:
1269:
1259:
1253:
1252:
1250:
1248:
1239:. Archived from
1233:
1227:
1221:
1215:
1214:
1206:
1200:
1199:
1187:
1181:
1180:
1173:
1167:
1166:
1157:(in Norwegian).
1146:
1140:
1139:
1137:
1135:
1121:
1110:
1104:
1098:
1092:
1083:
1082:
1078:Nature (journal)
1068:
1059:
1058:
1057:
1055:
1022:
1009:
1008:
988:
982:
981:
961:
938:
919:
900:
899:
885:Pickled beet egg
739:
731:torta pasqualina
608:Other variations
595:
593:
585:
584:
569:
567:
561:
560:
450:Soft-boiled eggs
430:Sephardic Jewish
415:
407:KENKO Mayonnaise
405:and in Japan by
404:
359:after cooking.
352:iron(II) sulfide
350:in a thin green
310:Hard-boiled eggs
250:De re coquinaria
245:domestic Chicken
214:soft-boiled eggs
202:hard-cooked eggs
177:
123:
118:
90:
63:Main ingredients
55:
48:
46:
21:
18:Hard boiled eggs
2985:
2984:
2980:
2979:
2978:
2976:
2975:
2974:
2955:
2954:
2953:
2948:
2916:
2791:
2638:
2603:
2539:Ichthyoplankton
2512:
2474:
2448:
2439:
2434:
2386:
2376:
2355:
2349:
2334:
2328:
2309:
2303:
2282:
2279:
2274:
2264:
2262:
2253:
2252:
2248:
2196:
2195:
2191:
2157:
2156:
2147:
2139:
2130:
2117:
2116:
2109:
2099:Wayback Machine
2090:
2086:
2076:
2074:
2065:
2064:
2060:
2050:
2048:
2044:Sunday Observer
2037:
2036:
2032:
2022:
2021:
2017:
2007:
2005:
1997:
1996:
1992:
1984:
1980:
1968:
1967:
1963:
1936:Food Biophysics
1933:
1932:
1928:
1918:
1916:
1911:
1910:
1906:
1892:
1891:
1887:
1868:Poultry Science
1861:
1860:
1856:
1848:
1844:
1834:
1832:
1824:
1823:
1819:
1812:
1789:
1788:
1784:
1776:
1772:
1762:
1760:
1751:
1750:
1746:
1736:
1734:
1723:
1722:
1718:
1708:
1706:
1698:
1697:
1693:
1683:
1681:
1672:
1671:
1667:
1651:
1650:
1646:
1630:
1629:
1625:
1615:
1613:
1612:on 4 March 2010
1604:
1603:
1599:
1589:
1587:
1583:
1582:
1578:
1536:
1535:
1531:
1521:
1519:
1506:
1505:
1501:
1491:
1489:
1480:
1479:
1475:
1465:
1463:
1452:
1451:
1440:
1433:
1415:
1414:
1410:
1400:
1398:
1389:
1388:
1384:
1377:
1361:
1360:
1356:
1343:
1342:
1338:
1328:
1326:
1317:
1316:
1312:
1298:
1296:
1283:
1282:
1278:
1267:
1265:
1261:
1260:
1256:
1246:
1244:
1235:
1234:
1230:
1222:
1218:
1208:
1207:
1203:
1189:
1188:
1184:
1175:
1174:
1170:
1159:Teknisk Ukeblad
1148:
1147:
1143:
1133:
1131:
1123:
1122:
1113:
1105:
1101:
1093:
1086:
1070:
1069:
1062:
1053:
1051:
1049:
1024:
1023:
1012:
1005:
990:
989:
985:
978:
963:
962:
951:
947:
942:
941:
935:Wayback Machine
920:
916:
911:
906:
902:Food portal
894:
855:
817:Bacillus cereus
795:
782:pressure cooker
758:
733:
684:
610:
579:
565:ajitsuke tamago
555:
469:
463:
452:
434:Israeli cuisine
409:
398:
312:
304:kitchen gadgets
300:
263:
241:
183:
119:
112:
111:
91:
84:
83:
58:
44:
39:
28:
23:
22:
15:
12:
11:
5:
2983:
2981:
2973:
2972:
2967:
2957:
2956:
2950:
2949:
2947:
2946:
2934:
2921:
2918:
2917:
2915:
2914:
2909:
2904:
2899:
2898:
2897:
2895:Vegreville egg
2887:
2882:
2877:
2872:
2867:
2862:
2857:
2852:
2847:
2842:
2837:
2832:
2827:
2822:
2817:
2812:
2807:
2801:
2799:
2793:
2792:
2790:
2789:
2784:
2779:
2774:
2769:
2764:
2759:
2754:
2749:
2744:
2739:
2734:
2729:
2724:
2719:
2714:
2709:
2704:
2699:
2694:
2689:
2684:
2679:
2674:
2669:
2664:
2659:
2654:
2648:
2646:
2640:
2639:
2637:
2636:
2631:
2622:
2617:
2611:
2609:
2605:
2604:
2602:
2601:
2596:
2591:
2586:
2581:
2576:
2571:
2566:
2561:
2556:
2551:
2546:
2541:
2536:
2531:
2526:
2520:
2518:
2514:
2513:
2511:
2510:
2505:
2495:
2490:
2484:
2482:
2476:
2475:
2473:
2472:
2467:
2462:
2456:
2454:
2450:
2449:
2444:
2441:
2440:
2435:
2433:
2432:
2425:
2418:
2410:
2404:
2403:
2398:
2393:
2385:
2384:External links
2382:
2381:
2380:
2374:
2353:
2347:
2332:
2326:
2307:
2301:
2278:
2275:
2273:
2272:
2246:
2189:
2145:
2128:
2107:
2084:
2058:
2030:
2015:
1990:
1978:
1961:
1926:
1904:
1893:Bauer, Elsie.
1885:
1854:
1852:, p. 386.
1842:
1817:
1810:
1782:
1780:, p. 497.
1770:
1744:
1716:
1691:
1665:
1644:
1623:
1597:
1576:
1549:(4): 438â444.
1529:
1499:
1473:
1438:
1431:
1408:
1397:. 28 July 2020
1382:
1376:978-1644695319
1375:
1354:
1336:
1310:
1276:
1254:
1228:
1226:, p. 469.
1216:
1201:
1182:
1168:
1141:
1111:
1099:
1084:
1060:
1047:
1010:
1003:
983:
976:
948:
946:
943:
940:
939:
913:
912:
910:
907:
905:
904:
892:
887:
882:
877:
872:
867:
862:
856:
854:
851:
794:
791:
757:
754:
683:
680:
679:
678:
663:
660:
655:or individual
649:
646:
639:
636:
635:at full steam.
629:
626:
614:
609:
606:
451:
448:
311:
308:
299:
296:
262:
259:
255:Alexander Pope
240:
237:
220:are a popular
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:
2982:
2971:
2968:
2966:
2963:
2962:
2960:
2945:
2944:
2935:
2933:
2932:
2923:
2922:
2919:
2913:
2910:
2908:
2905:
2903:
2900:
2896:
2893:
2892:
2891:
2888:
2886:
2883:
2881:
2880:Organizations
2878:
2876:
2873:
2871:
2868:
2866:
2863:
2861:
2858:
2856:
2855:Humpty Dumpty
2853:
2851:
2848:
2846:
2843:
2841:
2838:
2836:
2833:
2831:
2828:
2826:
2823:
2821:
2818:
2816:
2813:
2811:
2808:
2806:
2803:
2802:
2800:
2798:
2794:
2788:
2785:
2783:
2780:
2778:
2775:
2773:
2770:
2768:
2765:
2763:
2760:
2758:
2755:
2753:
2750:
2748:
2745:
2743:
2740:
2738:
2735:
2733:
2730:
2728:
2725:
2723:
2720:
2718:
2715:
2713:
2710:
2708:
2705:
2703:
2700:
2698:
2695:
2693:
2690:
2688:
2685:
2683:
2680:
2678:
2675:
2673:
2670:
2668:
2665:
2663:
2660:
2658:
2655:
2653:
2650:
2649:
2647:
2645:
2641:
2635:
2632:
2630:
2626:
2623:
2621:
2618:
2616:
2613:
2612:
2610:
2606:
2600:
2597:
2595:
2592:
2590:
2587:
2585:
2582:
2580:
2577:
2575:
2574:Ovoviviparity
2572:
2570:
2567:
2565:
2562:
2560:
2557:
2555:
2552:
2550:
2547:
2545:
2542:
2540:
2537:
2535:
2532:
2530:
2527:
2525:
2522:
2521:
2519:
2515:
2509:
2506:
2503:
2499:
2496:
2494:
2491:
2489:
2486:
2485:
2483:
2481:
2480:Fossil record
2477:
2471:
2468:
2466:
2463:
2461:
2458:
2457:
2455:
2451:
2447:
2442:
2438:
2431:
2426:
2424:
2419:
2417:
2412:
2411:
2408:
2402:
2399:
2397:
2394:
2391:
2388:
2387:
2383:
2377:
2371:
2367:
2363:
2359:
2354:
2350:
2344:
2340:
2339:
2333:
2329:
2327:1-56022-854-7
2323:
2319:
2315:
2314:
2308:
2304:
2298:
2294:
2290:
2286:
2281:
2280:
2276:
2260:
2256:
2250:
2247:
2242:
2238:
2233:
2228:
2224:
2220:
2216:
2212:
2208:
2204:
2200:
2193:
2190:
2185:
2181:
2177:
2173:
2169:
2165:
2161:
2154:
2152:
2150:
2146:
2142:
2137:
2135:
2133:
2129:
2124:
2120:
2114:
2112:
2108:
2104:
2100:
2096:
2093:
2088:
2085:
2073:
2069:
2062:
2059:
2046:
2045:
2040:
2034:
2031:
2026:
2019:
2016:
2004:
2000:
1994:
1991:
1987:
1982:
1979:
1974:
1973:
1965:
1962:
1957:
1953:
1949:
1945:
1941:
1937:
1930:
1927:
1914:
1908:
1905:
1900:
1896:
1889:
1886:
1881:
1877:
1873:
1869:
1865:
1858:
1855:
1851:
1846:
1843:
1831:
1827:
1821:
1818:
1813:
1811:9781566767361
1807:
1803:
1799:
1795:
1794:
1786:
1783:
1779:
1774:
1771:
1759:
1755:
1748:
1745:
1733:
1732:
1727:
1720:
1717:
1705:
1701:
1695:
1692:
1680:
1676:
1669:
1666:
1661:
1660:
1659:Berita Harian
1655:
1648:
1645:
1640:
1639:
1638:Berita Harian
1634:
1627:
1624:
1611:
1607:
1601:
1598:
1586:
1580:
1577:
1572:
1568:
1564:
1560:
1556:
1552:
1548:
1544:
1540:
1533:
1530:
1517:
1513:
1509:
1503:
1500:
1488:
1484:
1477:
1474:
1462:
1461:
1456:
1449:
1447:
1445:
1443:
1439:
1434:
1432:0-7641-1258-9
1428:
1424:
1423:
1418:
1412:
1409:
1396:
1392:
1386:
1383:
1378:
1372:
1368:
1364:
1358:
1355:
1350:
1349:FreakyTrigger
1346:
1340:
1337:
1325:
1321:
1314:
1311:
1307:
1294:
1290:
1286:
1280:
1277:
1264:
1263:"Egg-ucation"
1258:
1255:
1242:
1238:
1232:
1229:
1225:
1220:
1217:
1212:
1205:
1202:
1197:
1193:
1186:
1183:
1178:
1172:
1169:
1164:
1160:
1156:
1152:
1145:
1142:
1130:
1126:
1120:
1118:
1116:
1112:
1108:
1103:
1100:
1097:, p. 26.
1096:
1091:
1089:
1085:
1080:
1079:
1074:
1067:
1065:
1061:
1050:
1044:
1040:
1036:
1032:
1028:
1021:
1019:
1017:
1015:
1011:
1006:
1000:
996:
995:
987:
984:
979:
973:
969:
968:
960:
958:
956:
954:
950:
944:
936:
932:
929:
925:
918:
915:
908:
903:
898:
893:
891:
888:
886:
883:
881:
878:
876:
873:
871:
868:
866:
863:
861:
858:
857:
852:
850:
848:
843:
841:
837:
833:
829:
825:
824:
819:
818:
813:
812:
808:
804:
800:
792:
790:
787:
783:
778:
774:
772:
769:becomes more
768:
764:
755:
753:
751:
747:
743:
737:
732:
728:
724:
717:
712:
705:
700:
693:
688:
681:
676:
672:
668:
664:
661:
658:
654:
650:
647:
644:
640:
637:
634:
630:
627:
623:
619:
615:
612:
611:
607:
605:
604:-like white.
603:
599:
592:
591:
577:
573:
566:
554:
549:
547:
543:
539:
535:
530:
528:
524:
518:
516:
512:
508:
504:
500:
495:
493:
489:
485:
480:
478:
474:
468:
461:
457:
449:
447:
445:
444:
439:
435:
431:
427:
426:
421:
419:
413:
408:
402:
397:
392:
387:
380:
376:
372:
368:
364:
360:
358:
353:
347:
345:
341:
337:
333:
324:
316:
309:
307:
305:
297:
295:
293:
289:
285:
280:
276:
267:
260:
258:
256:
252:
251:
246:
238:
236:
234:
230:
225:
223:
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:
2970:Boiled foods
2941:
2929:
2722:Onsen tamago
2666:
2357:
2337:
2312:
2284:
2265:23 September
2263:. Retrieved
2258:
2249:
2206:
2202:
2192:
2167:
2164:Food Control
2163:
2122:
2087:
2077:25 September
2075:. Retrieved
2071:
2061:
2049:. Retrieved
2042:
2033:
2024:
2018:
2006:. Retrieved
2002:
1993:
1981:
1971:
1964:
1942:(1): 152â9.
1939:
1935:
1929:
1917:. Retrieved
1907:
1898:
1888:
1871:
1867:
1857:
1845:
1833:. Retrieved
1829:
1820:
1792:
1785:
1773:
1763:27 September
1761:. Retrieved
1757:
1747:
1737:27 September
1735:. Retrieved
1729:
1719:
1707:. Retrieved
1703:
1694:
1684:27 September
1682:. Retrieved
1678:
1668:
1657:
1647:
1636:
1626:
1614:. Retrieved
1610:the original
1600:
1588:. Retrieved
1579:
1546:
1542:
1538:
1532:
1520:. Retrieved
1516:the original
1511:
1502:
1490:. Retrieved
1487:The Guardian
1486:
1476:
1466:25 September
1464:. Retrieved
1460:Serious Eats
1458:
1420:
1411:
1399:. Retrieved
1394:
1385:
1366:
1357:
1348:
1339:
1327:. Retrieved
1323:
1313:
1304:
1297:. Retrieved
1293:the original
1288:
1279:
1266:. Retrieved
1257:
1245:. Retrieved
1241:the original
1231:
1219:
1210:
1204:
1195:
1185:
1171:
1154:
1144:
1134:25 September
1132:. Retrieved
1128:
1102:
1076:
1054:25 September
1052:, retrieved
1030:
993:
986:
966:
917:
846:
844:
835:
827:
822:
816:
809:
796:
779:
775:
759:
720:
675:century eggs
590:onsen tamago
550:
531:
519:
496:
481:
470:
467:Shirred eggs
460:Cozy mystery
441:
423:
422:
388:
384:
366:
357:organic acid
348:
344:deviled eggs
329:
301:
272:
249:
242:
226:
213:
201:
197:
189:
188:
153:Carbohydrate
40:
2840:Fabergé egg
2170:: 249â253.
2008:10 November
1662:(in Malay).
1641:(in Malay).
1590:19 December
1522:19 December
1492:12 November
1268:19 December
1247:19 December
870:Egg piercer
865:Deviled egg
860:Coddled egg
832:temperature
734: [
662:Salted eggs
618:egg piercer
598:hot springs
456:Soft Boiled
410: [
399: [
391:egg slicers
379:hot springs
367:Kuro-tamago
340:Scotch eggs
198:Hard-boiled
190:Boiled eggs
98: (569
81:Food energy
32:poached egg
2965:Egg dishes
2959:Categories
2850:HowToBasic
2845:Free range
2820:Easter egg
2815:Decorating
2797:In culture
2687:Deep fried
2608:Components
2488:Cephalopod
1986:Toops 2014
1299:12 January
1095:Toops 2014
945:References
836:Salmonella
828:Salmonella
811:Salmonella
690:A bowl of
671:salted egg
653:muffin tin
648:Baked eggs
551:In Japan,
536:, such as
523:kaya toast
488:salmonella
465:See also:
336:cobb salad
298:Variations
71:Variations
45:Boiled egg
2805:Balancing
2767:Scrambled
2579:Ovulation
2569:Oviparity
2549:Oogenesis
2508:Pathology
2470:Monotreme
2366:2042-8057
2318:Routledge
2293:2042-8057
2223:0002-9572
2184:0956-7135
2103:Mr. Brown
1830:Immi Eats
1401:12 August
875:Haminados
847:S. aureus
746:egg salad
727:soy sauce
714:A jar of
643:sous vide
638:Sous vide
503:egg spoon
473:egg timer
425:Haminados
418:gala pies
371:Ćwakudani
332:egg salad
292:vitamin C
284:fried egg
233:egg timer
222:breakfast
206:egg white
94:136
2931:Category
2732:Powdered
2717:Omelette
2712:Meringue
2662:Benedict
2629:membrane
2529:Egg cell
2502:dinosaur
2095:Archived
1956:97933856
1704:roots.sg
1679:SBS Food
1616:22 April
1571:22582907
1419:(2001).
1365:(2021).
1329:28 April
1324:Munchies
1163:Archived
931:Archived
924:bacteria
853:See also
750:lamprais
657:ramekins
628:Steaming
613:Piercing
538:embutido
515:soldiers
507:eggshell
499:egg cups
279:denature
275:proteins
229:coddling
210:egg yolk
131:14
117:serving)
89:serving)
27:Egg dish
2943:Commons
2912:Tossing
2907:Tapping
2902:Rolling
2890:Pysanka
2875:Organic
2870:Oomancy
2782:Soufflé
2772:Shirred
2737:Pickled
2727:Poached
2692:Deviled
2677:Coddled
2672:Century
2644:As food
2634:Chalaza
2594:Trophic
2564:Oviduct
2554:Ootheca
2524:Allergy
2517:Biology
2498:Reptile
2277:Sources
2241:5890516
2232:1256553
1919:11 June
1835:24 July
1563:9351225
890:Tea egg
767:albumen
765:of the
756:Peeling
633:steamer
438:Shabbat
239:History
194:chicken
157:0
144:9
127:Protein
2865:Oology
2835:Egging
2810:Carton
2777:Smoked
2762:Scotch
2757:Salted
2742:Quiche
2697:Eggnog
2667:Boiled
2599:Zygote
2544:Oogamy
2534:Embryo
2372:
2364:
2345:
2324:
2299:
2291:
2239:
2229:
2221:
2182:
1954:
1808:
1709:19 May
1569:
1561:
1429:
1373:
1045:
1001:
974:
793:Safety
443:chamin
172:
2752:Salad
2702:Fried
2657:Balut
2625:Shell
2620:White
2589:Tooth
2584:Spawn
2559:Ovary
2453:Types
2362:eISSN
2289:eISSN
2051:2 May
1952:S2CID
1567:S2CID
1306:week.
1155:Tu.no
1027:"egg"
909:Notes
807:genus
771:basic
742:aspic
738:]
723:ramen
704:aspic
692:ramen
625:eggs.
576:mirin
572:ramen
559:ćłä»ăçć
546:balut
511:toast
440:stew
414:]
403:]
396:DanĂŠg
2860:Hunt
2707:Iron
2627:and
2615:Yolk
2493:Fish
2460:Bird
2437:Eggs
2370:ISBN
2343:ISBN
2322:ISBN
2297:ISBN
2267:2024
2237:PMID
2219:ISSN
2180:ISSN
2079:2024
2053:2021
2010:2019
1921:2013
1837:2024
1806:ISBN
1765:2024
1739:2024
1711:2020
1686:2024
1618:2008
1592:2006
1559:PMID
1524:2006
1494:2014
1468:2024
1427:ISBN
1403:2024
1371:ISBN
1331:2019
1301:2013
1270:2006
1249:2006
1136:2024
1056:2024
1043:ISBN
999:ISBN
972:ISBN
820:and
667:duck
583:æž©æłçć
540:and
527:kopi
525:and
338:and
218:eggs
208:and
96:kcal
2787:Tea
2747:Roe
2227:PMC
2211:doi
2172:doi
2101:By
1944:doi
1876:doi
1798:doi
1551:doi
1035:doi
702:An
602:sol
517:".
373:in
290:or
200:or
140:Fat
2961::
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1041:,
1029:,
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952:^
763:pH
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586:,
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412:ja
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