How to Know if You Overcooked a Hard Boiled Egg

Egg dish

For eggs cooked without their shells in hot water, see poached egg.

Boiled egg

A soft-boiled egg served in the half shell
Main ingredients	Eggs (typically craven)
Variations	Baked eggs, starting temperature, preparation
Food energy (per 100 g serving)	136 kcal (569 kJ)
Nutritional value (per 100 g serving)	Protein fourteen g Fat nine 1000 Carbohydrate 0 g
Cookbook: Media: Boiled egg

Boiled eggs are eggs, typically from a chicken, cooked with their shells unbroken, usually past immersion in boiling h2o. Hard-boiled eggs are cooked and then that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, and sometimes the white, at least partially liquid and raw. Boiled eggs are a popular breakfast food around the world.

Too a boiling water immersion, there are a few different methods to make boiled eggs. Eggs tin besides be cooked below the boiling temperature, i.e. coddling, or they can be steamed. The egg timer was named for commonly being used to time the boiling of eggs.

Variations

Boiled eggs, increasing in boiling time from left to right: 4 minutes, 7 minutes and 9 minutes

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

Piercing

Some pierce the eggs beforehand with an egg piercer to prevent cracking. Ekelund^{[ who? ]} et al. in Why eggs should not exist pierced claimed that pricking acquired egg white proteins to be damaged and was therefore to be discouraged. Others, including the American Egg Board, recommend confronting this, as it can introduce bacteria and create hairline cracks in the shell through which bacteria can enter the egg.^{[notation 1]}

Steaming

Eggs can be taken straight from the fridge and placed in the steamer at full steam.^{[1] [2]}

Sous vide

Boiled eggs can be made by cooking/coddling in their shell "sous vide" in hot water at steady temperatures anywhere from threescore to 85 °C (140 to 185 °F). The outer egg white cooks at 75 °C (167 °F) and the yolk and the balance of the white sets from 60 to 65 °C (140 to 149 °F).^{[3] [4]}

Baked eggs

Baking eggs in an oven instead of boiling in water.

Soft-boiled eggs

A boiled egg, presented in an egg loving cup

Chef Heston Blumenthal, after "relentless trials", published a recipe for "the perfect boiled egg" suggesting cooking the egg in h2o that starts common cold and covers the egg by no more than than a millimeter, removing the pan from the heat every bit soon as the water starts to bubble. After half dozen minutes, the egg will be set.^[five]

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.^[six] To avoid the effect of salmonella, eggs can be pasteurised in crush at 57 °C for an 60 minutes and 15 minutes. The eggs can then be soft-boiled as normal.^[7]

Soft-boiled eggs are unremarkably served in egg cups, where the tiptop of the egg is cutting off with a knife, spoon, spring-loaded egg topper, or egg scissors, using an egg spoon to scoop the egg out. Other methods include breaking the eggshell past tapping gently effectually the tiptop of the shell with a spoon.^[8] 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".^[9]

In Southeast Asia, a variation of soft-boiled eggs known as half-boiled eggs are commonly eaten at breakfast. The major departure is that, instead of the egg being served in an egg loving cup, it is cracked into a bowl to which dark or calorie-free 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 normally eaten with Kaya toast.

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

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

Hard-boiled eggs

Cross-section of a hard boiled egg

Overcooked egg showing green coating on yolk

Hard-boiled eggs are boiled long enough for the yolk to solidify.^[10] They tin can be eaten warm or cold. Hard-boiled eggs are the ground for many dishes, such as egg salad, cobb salad and Scotch eggs, and may exist further prepared every bit deviled eggs.

There are several theories equally to the proper technique of hard-humid an egg, depending on circumstances.^[11] One method is to bring h2o to a boil and melt for ten minutes.^[12] Another method is to bring the water to a boil, only then remove the pan from the heat and allow eggs to cook in the gradually cooling water.^{[10] [thirteen]} Over-cooking eggs will typically result in a thin green iron(II) sulfide blanket on the yolk.^[14] This reaction occurs more apace in older eggs as the whites are more alkali metal.^[15] Immersing the egg in cold water after boiling is a common method of halting the cooking process to prevent this effect.^[thirteen] 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 crush.^{[sixteen] [17] [18] [19]}

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. 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-humid, to produce what is known as a "long egg" or an "egg loaf". Commercial long eggs are produced in Denmark by its inventor Danæg [da] and in Japan past KENKO Mayonnaise [ja]. The auto for producing long eggs was first introduced in 1974.^[twenty] In addition to beingness sliced, long eggs tin can also exist used in their entirety in gala pies.^[21]

Peeling

Boiled eggs can vary widely in how easy it is to skin away the shells. In general, the fresher an egg earlier humid, the more hard it is to carve up the shell cleanly from the egg white.^[22] As a fresh egg ages, it gradually loses both moisture and carbon dioxide through pores in the beat; as a consequence, the contents of the egg shrink and the pH of the albumen becomes more basic. Albumen with higher pH (more bones) is less likely to stick to the egg shell, while pockets of air develop in eggs that take lost pregnant amounts of moisture, likewise making eggs easier to skin. Keeping the cooked eggs soaked in water helps continue the membrane nether the egg crush moisturized for piece of cake peeling. Peeling the egg under cold running h2o is an effective method of removing the vanquish. Starting the cooking in hot water besides makes the egg easier to peel.^[22] Information technology is ofttimes claimed that steaming eggs in a force per unit area cooker makes them easier to pare.^[23] However, double blind testing has failed to show any advantage of pressure level cooking over steaming, and has farther shown that starting boiling in cold water is counterproductive. Shocking the eggs past rapidly cooling them helped, and cooling them in ice water for 15 minutes or longer gave more successful peeling. Shocking was also institute to remove the dimple in the base of the egg caused by the air space.^[24]

Dishes featuring boiled eggs

Boiled eggs often course part of larger, more elaborate dishes. For example, a boiled egg may garnish a bowl of ramen (often first marinated in soy sauce), be baked into a pie such as a torta pasqualina,^[25] or be encased in aspic (similar to the French dish œufs en gelée, which features poached eggs^[26]), be chopped and mixed with mayonnaise to form egg salad, or be deep-fried and so baked inside a serving of Lamprais.

An aspic with chicken and eggs

A bowl of ramen topped with a seasoned boiled egg. (Note the darkened exterior of the egg).

Run across likewise

• Coddled egg
• Deviled egg
• Egg piercer
• Haminados
• List of egg dishes
• Pickled beet egg
• Tea egg
•  Food portal

Notes

1. ^ The American Egg Board, an industry grouping, recommends against piercing shells on food safety grounds: "Piercing shells before cooking is non recommended. If not sterile, the piercer or needle can innovate bacteria into the egg. Also, piercing creates hairline cracks in the shell through which bacteria can enter subsequently cooking.", Bones Hard-Cooked Eggs Archived 2 January 2010 at the Wayback Machine, American Egg Lath

References

1. ^ Bauer, Elsie. "How to Steam Difficult Boiled Eggs". www.simplyrecipes.com.
2. ^ "How to Make Hard-Cooked Eggs Then Piece of cake to Peel That the Shells Practically Autumn Off". Youtube. Archived from the original on 21 Dec 2021.
3. ^ "Important Cooking Temperatures". Edinformatics.com. 17 November 2006. Retrieved 11 June 2013.
4. ^ Vega, César; Mercadé-Prieto, Ruben (2011). "Culinary Biophysics: On the Nature of the 6X°C Egg". Food Biophysics. half-dozen (1): 152–nine. doi:10.1007/s11483-010-9200-ane. S2CID 97933856.
5. ^ Blumenthal, Heston (12 November 2014). "Series: The Practice Something expert Index How to boil an egg, the Heston Blumenthal style". The Guardian . Retrieved 12 Nov 2014.
6. ^ "Plan Under Way to Assistance Lessen Risks from Contaminated Eggs". FDA Consumer mag. Archived from the original on 11 March 2007. Retrieved xix December 2006.
7. ^ Schuman, J.D.; Sheldon, B.West.; Vandepopuliere, J.Thousand.; Ball Jr, H.R. (2003). "Immersion oestrus treatments for inactivation of Salmonella enteritidis with intact eggs". Journal of Applied Microbiology. 83 (iv): 438–444. doi:10.1046/j.1365-2672.1997.00253.10. PMID 9351225. S2CID 22582907.
8. ^ "Fine Manners for Fine Dining". Retrieved 19 December 2006.
9. ^ "Egg with Toast Soldiers". Archived from the original on 4 March 2010. Retrieved 22 April 2008.
10. ^ ^{a b} "Soft-Cooked Eggs, Medium-Cooked Eggs, and Hard-Cooked Eggs". Retrieved 20 March 2008.
11. ^ Seehusen, Joachim (30 March 2021). "Oppskrift på perfekt kokt egg". Tu.no (in Norwegian). Teknisk Ukeblad. Archived from the original on thirty March 2021.
12. ^ "How long to Eddy Eggs". Eatbydate.com. nineteen January 2012.
13. ^ ^{a b} "The Egg Files Transcript". Retrieved twenty May 2007.
14. ^ Belle Lowe (1937), "The Germination Of Ferrous Sulfide In Cooked Eggs", Experimental Cookery From The Chemical And Physical Standpoint, John Wiley & Sons
15. ^ Harold McGee (2004), McGee on Nutrient and Cooking, Hodder and Stoughton
16. ^ "Acquire More than About Eggs". Archived from the original on 22 August 2008. Retrieved 19 December 2006.
17. ^ "Egg-ucation". Retrieved 19 Dec 2006.  – suggests boiled eggs can be stored refrigerated for one week
18. ^ "About Eggs". Archived from the original on 7 November 2006. Retrieved xix December 2006.  – suggests boiled eggs can be stored refrigerated ii–3 weeks
19. ^ "Beat out Eggs from Subcontract to Tabular array". Fact Sheets: Egg Products Preparation. United States Department of Agronomical Food Safety and Inspection Service. xx April 2011. Archived from the original on 26 January 2013. Retrieved 12 January 2013. When shell eggs are hard cooked, the protective coating is done away, leaving bare the pores in the shell for leaner to enter and contaminate it. Difficult-cooked eggs should be refrigerated within 2 hours of cooking and used within a week.
20. ^ Pollack, Hilary; Sen, Mayukh (22 January 2018). "I Am Mystified and Horrified By the Long Egg". Munchies . Retrieved 28 April 2019.
21. ^ "Telephone call For Submissions: The Long Egg". FreakyTrigger. 18 August 2006.
22. ^ ^{a b} López-Alt, J. Kenji. "The Food Lab: The Hard Truth About Boiled Eggs". Serious Eats . Retrieved 6 August 2014.
23. ^ Eggs Under Pressure level By Mr. Brown. Published on 18 March 2016.
24. ^ How to Brand Perfect Hard-Boiled Eggs | The Food Lab. Seriouseats.com (29 July 2020). Retrieved on 2021-06-29.
25. ^ "Giant Green Pie (Torta Pasqualina)". The New York Times . Retrieved 10 November 2019.
26. ^ Brook, Simone; Bertholle, Louisette; Child, Julia (1964). Mastering The Fine art Of French Cooking. New York: Alfred A. Knopf. p. 547.

External links

Expect up boiled egg in Wiktionary, the complimentary dictionary.

• Basic Hard-Cooked Eggs, American Egg Board
• Boiling an Egg – Science Background
• Boiling of eggs for molecular gastronomers

• wiki manufactures on how to boil an egg, poach an egg, and soft boil an egg. An overview of all processes for humid eggs.

chappelstery1976.blogspot.com

Source: https://en.wikipedia.org/wiki/Boiled_egg

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