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class="vector-toc-numb">2</span> <span>Scientific background</span> </div> </a> <ul id="toc-Scientific_background-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Variations" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Variations"> <div class="vector-toc-text"> <span class="vector-toc-numb">3</span> <span>Variations</span> </div> </a> <button aria-controls="toc-Variations-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle Variations subsection</span> </button> <ul id="toc-Variations-sublist" class="vector-toc-list"> <li id="toc-Hard-boiled_eggs" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Hard-boiled_eggs"> <div class="vector-toc-text"> <span class="vector-toc-numb">3.1</span> <span>Hard-boiled eggs</span> </div> </a> <ul id="toc-Hard-boiled_eggs-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Soft-boiled_eggs" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Soft-boiled_eggs"> <div class="vector-toc-text"> <span class="vector-toc-numb">3.2</span> <span>Soft-boiled eggs</span> </div> </a> <ul id="toc-Soft-boiled_eggs-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Other_variations" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Other_variations"> <div class="vector-toc-text"> <span class="vector-toc-numb">3.3</span> <span>Other variations</span> </div> </a> <ul id="toc-Other_variations-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-Dishes_featuring_boiled_eggs" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Dishes_featuring_boiled_eggs"> <div class="vector-toc-text"> <span class="vector-toc-numb">4</span> <span>Dishes featuring boiled eggs</span> </div> </a> <ul id="toc-Dishes_featuring_boiled_eggs-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Peeling" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Peeling"> <div class="vector-toc-text"> <span class="vector-toc-numb">5</span> <span>Peeling</span> </div> </a> <ul id="toc-Peeling-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Safety" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Safety"> <div class="vector-toc-text"> <span class="vector-toc-numb">6</span> <span>Safety</span> </div> </a> <ul id="toc-Safety-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-See_also" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#See_also"> <div class="vector-toc-text"> <span class="vector-toc-numb">7</span> <span>See also</span> </div> </a> <ul id="toc-See_also-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-Notes" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#Notes"> <div class="vector-toc-text"> <span class="vector-toc-numb">8</span> <span>Notes</span> </div> </a> <ul id="toc-Notes-sublist" class="vector-toc-list"> </ul> </li> <li id="toc-References" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#References"> <div class="vector-toc-text"> <span class="vector-toc-numb">9</span> <span>References</span> </div> </a> <button aria-controls="toc-References-sublist" class="cdx-button cdx-button--weight-quiet cdx-button--icon-only vector-toc-toggle"> <span class="vector-icon mw-ui-icon-wikimedia-expand"></span> <span>Toggle References subsection</span> </button> <ul id="toc-References-sublist" class="vector-toc-list"> <li id="toc-Sources" class="vector-toc-list-item vector-toc-level-2"> <a class="vector-toc-link" href="#Sources"> <div class="vector-toc-text"> <span class="vector-toc-numb">9.1</span> <span>Sources</span> </div> </a> <ul id="toc-Sources-sublist" class="vector-toc-list"> </ul> </li> </ul> </li> <li id="toc-External_links" class="vector-toc-list-item vector-toc-level-1 vector-toc-list-item-expanded"> <a class="vector-toc-link" href="#External_links"> <div class="vector-toc-text"> <span class="vector-toc-numb">10</span> <span>External links</span> </div> </a> <ul id="toc-External_links-sublist" class="vector-toc-list"> </ul> </li> </ul> </div> </div> </nav> </div> </div> <div class="mw-content-container"> <main id="content" class="mw-body"> <header class="mw-body-header vector-page-titlebar"> <nav aria-label="Contents" class="vector-toc-landmark"> <div id="vector-page-titlebar-toc" class="vector-dropdown vector-page-titlebar-toc vector-button-flush-left" > <input type="checkbox" id="vector-page-titlebar-toc-checkbox" role="button" aria-haspopup="true" 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Available in 31 languages" > <label id="p-lang-btn-label" for="p-lang-btn-checkbox" class="vector-dropdown-label cdx-button cdx-button--fake-button cdx-button--fake-button--enabled cdx-button--weight-quiet cdx-button--action-progressive mw-portlet-lang-heading-31" aria-hidden="true" ><span class="vector-icon mw-ui-icon-language-progressive mw-ui-icon-wikimedia-language-progressive"></span> <span class="vector-dropdown-label-text">31 languages</span> </label> <div class="vector-dropdown-content"> <div class="vector-menu-content"> <ul class="vector-menu-content-list"> <li class="interlanguage-link interwiki-ar mw-list-item"><a href="https://ar.wikipedia.org/wiki/%D8%A8%D9%8A%D8%B6_%D9%85%D8%B3%D9%84%D9%88%D9%82" title="بيض مسلوق – Arabic" lang="ar" hreflang="ar" data-title="بيض مسلوق" data-language-autonym="العربية" data-language-local-name="Arabic" class="interlanguage-link-target"><span>العربية</span></a></li><li class="interlanguage-link interwiki-ca mw-list-item"><a href="https://ca.wikipedia.org/wiki/Ou_bullit" title="Ou bullit – Catalan" lang="ca" hreflang="ca" data-title="Ou bullit" data-language-autonym="Català" data-language-local-name="Catalan" class="interlanguage-link-target"><span>Català</span></a></li><li class="interlanguage-link interwiki-de mw-list-item"><a href="https://de.wikipedia.org/wiki/Gekochtes_Ei" title="Gekochtes Ei – German" lang="de" hreflang="de" data-title="Gekochtes Ei" data-language-autonym="Deutsch" data-language-local-name="German" class="interlanguage-link-target"><span>Deutsch</span></a></li><li class="interlanguage-link interwiki-es mw-list-item"><a href="https://es.wikipedia.org/wiki/Huevo_cocido" title="Huevo cocido – Spanish" lang="es" hreflang="es" data-title="Huevo cocido" data-language-autonym="Español" data-language-local-name="Spanish" class="interlanguage-link-target"><span>Español</span></a></li><li class="interlanguage-link interwiki-eu mw-list-item"><a href="https://eu.wikipedia.org/wiki/Arrautza_egosi" title="Arrautza egosi – Basque" lang="eu" hreflang="eu" data-title="Arrautza egosi" data-language-autonym="Euskara" data-language-local-name="Basque" class="interlanguage-link-target"><span>Euskara</span></a></li><li class="interlanguage-link interwiki-fa mw-list-item"><a href="https://fa.wikipedia.org/wiki/%D8%AA%D8%AE%D9%85%E2%80%8C%D9%85%D8%B1%D8%BA_%D8%A2%D8%A8%E2%80%8C%D9%BE%D8%B2" title="تخم‌مرغ آب‌پز – Persian" lang="fa" hreflang="fa" data-title="تخم‌مرغ آب‌پز" data-language-autonym="فارسی" data-language-local-name="Persian" class="interlanguage-link-target"><span>فارسی</span></a></li><li class="interlanguage-link interwiki-fr mw-list-item"><a href="https://fr.wikipedia.org/wiki/%C5%92uf_%C3%A0_la_coque" title="Œuf à la coque – French" lang="fr" hreflang="fr" data-title="Œuf à la coque" data-language-autonym="Français" data-language-local-name="French" class="interlanguage-link-target"><span>Français</span></a></li><li class="interlanguage-link interwiki-gl mw-list-item"><a href="https://gl.wikipedia.org/wiki/Ovo_duro" title="Ovo duro – Galician" lang="gl" hreflang="gl" data-title="Ovo duro" data-language-autonym="Galego" data-language-local-name="Galician" class="interlanguage-link-target"><span>Galego</span></a></li><li class="interlanguage-link interwiki-ko mw-list-item"><a href="https://ko.wikipedia.org/wiki/%EC%82%B6%EC%9D%80_%EB%8B%AC%EA%B1%80" title="삶은 달걀 – Korean" lang="ko" hreflang="ko" data-title="삶은 달걀" data-language-autonym="한국어" data-language-local-name="Korean" class="interlanguage-link-target"><span>한국어</span></a></li><li class="interlanguage-link interwiki-hy mw-list-item"><a href="https://hy.wikipedia.org/wiki/%D4%BD%D5%A1%D5%B7%D5%A1%D5%AE_%D5%B1%D5%B8%D6%82" title="Խաշած ձու – Armenian" lang="hy" hreflang="hy" data-title="Խաշած ձու" data-language-autonym="Հայերեն" data-language-local-name="Armenian" class="interlanguage-link-target"><span>Հայերեն</span></a></li><li class="interlanguage-link interwiki-hi mw-list-item"><a href="https://hi.wikipedia.org/wiki/%E0%A4%89%E0%A4%AC%E0%A4%B2%E0%A5%87_%E0%A4%B9%E0%A5%81%E0%A4%8F_%E0%A4%85%E0%A4%82%E0%A4%A1%E0%A5%87" title="उबले हुए अंडे – Hindi" lang="hi" hreflang="hi" data-title="उबले हुए अंडे" data-language-autonym="हिन्दी" data-language-local-name="Hindi" class="interlanguage-link-target"><span>हिन्दी</span></a></li><li class="interlanguage-link interwiki-id mw-list-item"><a href="https://id.wikipedia.org/wiki/Telur_rebus" title="Telur rebus – Indonesian" lang="id" hreflang="id" data-title="Telur rebus" data-language-autonym="Bahasa Indonesia" data-language-local-name="Indonesian" class="interlanguage-link-target"><span>Bahasa Indonesia</span></a></li><li class="interlanguage-link interwiki-it mw-list-item"><a href="https://it.wikipedia.org/wiki/Uovo_alla_coque" title="Uovo alla coque – Italian" lang="it" hreflang="it" data-title="Uovo alla coque" data-language-autonym="Italiano" data-language-local-name="Italian" class="interlanguage-link-target"><span>Italiano</span></a></li><li class="interlanguage-link interwiki-he mw-list-item"><a href="https://he.wikipedia.org/wiki/%D7%91%D7%99%D7%A6%D7%94_%D7%9E%D7%91%D7%95%D7%A9%D7%9C%D7%AA" title="ביצה מבושלת – Hebrew" lang="he" hreflang="he" data-title="ביצה מבושלת" data-language-autonym="עברית" data-language-local-name="Hebrew" class="interlanguage-link-target"><span>עברית</span></a></li><li class="interlanguage-link interwiki-jv mw-list-item"><a href="https://jv.wikipedia.org/wiki/Endhog_godhog" title="Endhog godhog – Javanese" lang="jv" hreflang="jv" data-title="Endhog godhog" data-language-autonym="Jawa" data-language-local-name="Javanese" class="interlanguage-link-target"><span>Jawa</span></a></li><li class="interlanguage-link interwiki-lb mw-list-item"><a href="https://lb.wikipedia.org/wiki/Gekacht_Ee" title="Gekacht Ee – Luxembourgish" lang="lb" hreflang="lb" data-title="Gekacht Ee" data-language-autonym="Lëtzebuergesch" data-language-local-name="Luxembourgish" class="interlanguage-link-target"><span>Lëtzebuergesch</span></a></li><li class="interlanguage-link interwiki-ms mw-list-item"><a href="https://ms.wikipedia.org/wiki/Telur_rebus" title="Telur rebus – Malay" lang="ms" hreflang="ms" data-title="Telur rebus" data-language-autonym="Bahasa Melayu" data-language-local-name="Malay" class="interlanguage-link-target"><span>Bahasa Melayu</span></a></li><li class="interlanguage-link interwiki-nl mw-list-item"><a href="https://nl.wikipedia.org/wiki/Gekookt_ei" title="Gekookt ei – Dutch" lang="nl" hreflang="nl" data-title="Gekookt ei" data-language-autonym="Nederlands" data-language-local-name="Dutch" class="interlanguage-link-target"><span>Nederlands</span></a></li><li class="interlanguage-link interwiki-ja mw-list-item"><a href="https://ja.wikipedia.org/wiki/%E3%82%86%E3%81%A7%E5%8D%B5" title="ゆで卵 – Japanese" lang="ja" hreflang="ja" data-title="ゆで卵" data-language-autonym="日本語" data-language-local-name="Japanese" class="interlanguage-link-target"><span>日本語</span></a></li><li class="interlanguage-link interwiki-no mw-list-item"><a href="https://no.wikipedia.org/wiki/Kokt_egg" title="Kokt egg – Norwegian Bokmål" lang="nb" hreflang="nb" data-title="Kokt egg" data-language-autonym="Norsk bokmål" data-language-local-name="Norwegian Bokmål" class="interlanguage-link-target"><span>Norsk bokmål</span></a></li><li class="interlanguage-link interwiki-nn mw-list-item"><a href="https://nn.wikipedia.org/wiki/Kokt_egg" title="Kokt egg – Norwegian Nynorsk" lang="nn" hreflang="nn" data-title="Kokt egg" data-language-autonym="Norsk nynorsk" data-language-local-name="Norwegian Nynorsk" class="interlanguage-link-target"><span>Norsk nynorsk</span></a></li><li class="interlanguage-link interwiki-pt mw-list-item"><a href="https://pt.wikipedia.org/wiki/Ovo_cozido" title="Ovo cozido – Portuguese" lang="pt" hreflang="pt" data-title="Ovo cozido" data-language-autonym="Português" data-language-local-name="Portuguese" class="interlanguage-link-target"><span>Português</span></a></li><li class="interlanguage-link interwiki-ru mw-list-item"><a href="https://ru.wikipedia.org/wiki/%D0%92%D0%B0%D1%80%D1%91%D0%BD%D0%BE%D0%B5_%D1%8F%D0%B9%D1%86%D0%BE" title="Варёное яйцо – Russian" lang="ru" hreflang="ru" data-title="Варёное яйцо" data-language-autonym="Русский" data-language-local-name="Russian" class="interlanguage-link-target"><span>Русский</span></a></li><li class="interlanguage-link interwiki-simple mw-list-item"><a href="https://simple.wikipedia.org/wiki/Boiled_egg" title="Boiled egg – Simple English" lang="en-simple" hreflang="en-simple" data-title="Boiled egg" data-language-autonym="Simple English" data-language-local-name="Simple English" class="interlanguage-link-target"><span>Simple English</span></a></li><li class="interlanguage-link interwiki-fi mw-list-item"><a href="https://fi.wikipedia.org/wiki/Keitetty_muna" title="Keitetty muna – Finnish" lang="fi" hreflang="fi" data-title="Keitetty muna" data-language-autonym="Suomi" data-language-local-name="Finnish" class="interlanguage-link-target"><span>Suomi</span></a></li><li class="interlanguage-link interwiki-th mw-list-item"><a href="https://th.wikipedia.org/wiki/%E0%B9%84%E0%B8%82%E0%B9%88%E0%B8%95%E0%B9%89%E0%B8%A1" title="ไข่ต้ม – Thai" lang="th" hreflang="th" data-title="ไข่ต้ม" data-language-autonym="ไทย" data-language-local-name="Thai" class="interlanguage-link-target"><span>ไทย</span></a></li><li class="interlanguage-link interwiki-tr mw-list-item"><a href="https://tr.wikipedia.org/wiki/Rafadan_yumurta" title="Rafadan yumurta – Turkish" lang="tr" hreflang="tr" data-title="Rafadan yumurta" data-language-autonym="Türkçe" data-language-local-name="Turkish" class="interlanguage-link-target"><span>Türkçe</span></a></li><li class="interlanguage-link interwiki-uk mw-list-item"><a href="https://uk.wikipedia.org/wiki/%D0%92%D0%B0%D1%80%D0%B5%D0%BD%D0%B5_%D1%8F%D0%B9%D1%86%D0%B5" title="Варене яйце – Ukrainian" lang="uk" hreflang="uk" data-title="Варене яйце" data-language-autonym="Українська" data-language-local-name="Ukrainian" class="interlanguage-link-target"><span>Українська</span></a></li><li class="interlanguage-link interwiki-vi mw-list-item"><a href="https://vi.wikipedia.org/wiki/Tr%E1%BB%A9ng_lu%E1%BB%99c" title="Trứng luộc – Vietnamese" lang="vi" hreflang="vi" data-title="Trứng luộc" data-language-autonym="Tiếng Việt" data-language-local-name="Vietnamese" class="interlanguage-link-target"><span>Tiếng Việt</span></a></li><li class="interlanguage-link interwiki-zh-yue mw-list-item"><a href="https://zh-yue.wikipedia.org/wiki/%E7%83%9A%E8%9B%8B" title="烚蛋 – Cantonese" lang="yue" hreflang="yue" data-title="烚蛋" data-language-autonym="粵語" data-language-local-name="Cantonese" class="interlanguage-link-target"><span>粵語</span></a></li><li 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class="vector-body" aria-labelledby="firstHeading" data-mw-ve-target-container> <div class="vector-body-before-content"> <div class="mw-indicators"> </div> <div id="siteSub" class="noprint">From Wikipedia, the free encyclopedia</div> </div> <div id="contentSub"><div id="mw-content-subtitle"></div></div> <div id="mw-content-text" class="mw-body-content"><div class="mw-content-ltr mw-parser-output" lang="en" dir="ltr"><div class="shortdescription nomobile noexcerpt noprint searchaux" style="display:none">Egg dish</div> <style data-mw-deduplicate="TemplateStyles:r1236090951">.mw-parser-output .hatnote{font-style:italic}.mw-parser-output div.hatnote{padding-left:1.6em;margin-bottom:0.5em}.mw-parser-output .hatnote i{font-style:normal}.mw-parser-output .hatnote+link+.hatnote{margin-top:-0.5em}@media print{body.ns-0 .mw-parser-output .hatnote{display:none!important}}</style><div role="note" class="hatnote navigation-not-searchable">For eggs cooked without their shells in hot water, see <a href="/wiki/Poached_egg" title="Poached egg">poached egg</a>. For other egg dishes, see <a href="/wiki/List_of_egg_dishes" title="List of egg dishes">list of egg dishes</a>.</div> <p class="mw-empty-elt"> </p> <style data-mw-deduplicate="TemplateStyles:r1257001546">.mw-parser-output .infobox-subbox{padding:0;border:none;margin:-3px;width:auto;min-width:100%;font-size:100%;clear:none;float:none;background-color:transparent}.mw-parser-output .infobox-3cols-child{margin:auto}.mw-parser-output .infobox .navbar{font-size:100%}@media screen{html.skin-theme-clientpref-night .mw-parser-output .infobox-full-data:not(.notheme)>div:not(.notheme)[style]{background:#1f1f23!important;color:#f8f9fa}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .infobox-full-data:not(.notheme) div:not(.notheme){background:#1f1f23!important;color:#f8f9fa}}@media(min-width:640px){body.skin--responsive .mw-parser-output .infobox-table{display:table!important}body.skin--responsive .mw-parser-output .infobox-table>caption{display:table-caption!important}body.skin--responsive .mw-parser-output .infobox-table>tbody{display:table-row-group}body.skin--responsive .mw-parser-output .infobox-table tr{display:table-row!important}body.skin--responsive .mw-parser-output .infobox-table th,body.skin--responsive .mw-parser-output .infobox-table td{padding-left:inherit;padding-right:inherit}}</style><table class="infobox hrecipe adr"><caption class="infobox-title fn"><span>Boiled egg</span></caption><tbody><tr><td colspan="2" class="infobox-image"><span class="mw-default-size" typeof="mw:File/Frameless"><a href="/wiki/File:Soft-boiled-egg.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Soft-boiled-egg.jpg/220px-Soft-boiled-egg.jpg" decoding="async" width="220" height="295" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Soft-boiled-egg.jpg/330px-Soft-boiled-egg.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/cc/Soft-boiled-egg.jpg/440px-Soft-boiled-egg.jpg 2x" data-file-width="1830" data-file-height="2450" /></a></span><div class="infobox-caption" style="padding-bottom:0.25em;border-bottom:1px solid #aaa;">A soft-boiled egg served in the half shell</div></td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Main ingredients</th><td class="infobox-data ingredient">Eggs (typically chicken)</td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;">Variations</th><td class="infobox-data">Baked eggs, starting temperature, preparation</td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;"><div style="display: inline-block; line-height: 1.2em; padding: .1em 0; line-height:1.1em;white-space:nowrap;"><a href="/wiki/Food_energy" title="Food energy">Food energy</a><br /><span style="font-size:90%;font-weight:normal;">(per 100 <a href="/wiki/Gram" title="Gram">g</a> serving)</span></div></th><td class="infobox-data nutrition">136 <a href="/wiki/Calorie" title="Calorie">kcal</a> (569 <a href="/wiki/Kilojoule" class="mw-redirect" title="Kilojoule">kJ</a>)</td></tr><tr><th scope="row" class="infobox-label" style="line-height:1.15em; padding-right:0.65em;"><div style="display: inline-block; line-height: 1.2em; padding: .1em 0; line-height:1.1em;white-space:nowrap;"><a href="/wiki/Nutrition" title="Nutrition">Nutritional value</a><br /><span style="font-size:90%;font-weight:normal;">(per 100 <a href="/wiki/Gram" title="Gram">g</a> serving)</span></div></th><td class="infobox-data"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1257001546"><table class="infobox" style="background-color: transparent; color: var( --color-base ); border-collapse:collapse; border-spacing:0px; border:none; width:100%; margin:0px; font-size:100%; clear:none; float:none"><tbody><tr><th scope="row" class="infobox-label" style="width:6.75em;padding-right:0.35em;line-height:1.3em;font-weight:normal;"><a href="/wiki/Protein_(nutrient)" title="Protein (nutrient)">Protein</a></th><td class="infobox-data" style="line-height:1.3em;">14 <a href="/wiki/Gram" title="Gram">g</a></td></tr><tr><th scope="row" class="infobox-label" style="width:6.75em;padding-right:0.35em;line-height:1.3em;font-weight:normal;"><a href="/wiki/Fat" title="Fat">Fat</a></th><td class="infobox-data" style="line-height:1.3em;">9 <a href="/wiki/Gram" title="Gram">g</a></td></tr><tr><th scope="row" class="infobox-label" style="width:6.75em;padding-right:0.35em;line-height:1.3em;font-weight:normal;"><a href="/wiki/Carbohydrate" title="Carbohydrate">Carbohydrate</a></th><td class="infobox-data" style="line-height:1.3em;">0 <a href="/wiki/Gram" title="Gram">g</a></td></tr></tbody></table></td></tr><tr><td colspan="2" class="infobox-below" style="border-top:1px solid #aaa;padding-top:0.25em;"><style data-mw-deduplicate="TemplateStyles:r1126788409">.mw-parser-output .plainlist ol,.mw-parser-output .plainlist ul{line-height:inherit;list-style:none;margin:0;padding:0}.mw-parser-output .plainlist ol li,.mw-parser-output .plainlist ul li{margin-bottom:0}</style><div class="plainlist"><ul><li> <span class="noviewer" typeof="mw:File"><a href="/wiki/File:Commons-logo.svg" class="mw-file-description"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/12px-Commons-logo.svg.png" decoding="async" width="12" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/18px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/24px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></a></span> <a href="https://commons.wikimedia.org/wiki/Category:Boiled_eggs" class="extiw" title="commons:Category:Boiled eggs">Media: Boiled egg</a></li></ul></div></td></tr></tbody></table> <p><b>Boiled eggs</b> are typically from a <a href="/wiki/Chicken" title="Chicken">chicken</a>, and are cooked with their shells unbroken, usually by immersion in boiling water. <b>Hard-boiled</b> or <b>hard-cooked eggs</b> are cooked so that the <a href="/wiki/Egg_white" title="Egg white">egg white</a> and <a href="/wiki/Egg_yolk" class="mw-redirect" title="Egg yolk">egg yolk</a> both solidify, while <b>soft-boiled eggs</b> may leave the yolk, and sometimes the white, at least partially liquid and raw. Boiled <a href="/wiki/Eggs_as_food" title="Eggs as food">eggs</a> are a popular <a href="/wiki/Breakfast" title="Breakfast">breakfast</a> food around the world. </p><p>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. <a href="/wiki/Coddled_egg" title="Coddled egg">coddling</a>, or they can be steamed. The <a href="/wiki/Egg_timer" title="Egg timer">egg timer</a> was named for commonly being used to time the boiling of eggs. </p> <meta property="mw:PageProp/toc" /> <div class="mw-heading mw-heading2"><h2 id="History">History</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Boiled_egg&action=edit&section=1" title="Edit section: History"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>Eggs have a long history of use as a food source, following the history of the <a href="/wiki/Domestic_Chicken" class="mw-redirect" title="Domestic Chicken">domestic Chicken</a>, and recipes that include boiled eggs have been recorded since the first known cookbook, <i><a href="/wiki/De_re_coquinaria" class="mw-redirect" title="De re coquinaria">De re coquinaria</a></i>,<sup id="cite_ref-:3_1-0" class="reference"><a href="#cite_note-:3-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> in which at least one recipe calls for the use of preserved boiled eggs.<sup id="cite_ref-2" class="reference"><a href="#cite_note-2"><span class="cite-bracket">[</span>2<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Alexander_Pope" title="Alexander Pope">Alexander Pope</a> is recorded as having recommended the method of cooking eggs over the embers or ashes of an open fire.<sup id="cite_ref-:4_3-0" class="reference"><a href="#cite_note-:4-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Scientific_background">Scientific background</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Boiled_egg&action=edit&section=2" title="Edit section: Scientific background"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Boiled_eggs,_increasing_in_boiling_time_from_left_to_right.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/7/75/Boiled_eggs%2C_increasing_in_boiling_time_from_left_to_right.jpg/290px-Boiled_eggs%2C_increasing_in_boiling_time_from_left_to_right.jpg" decoding="async" width="290" height="140" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/7/75/Boiled_eggs%2C_increasing_in_boiling_time_from_left_to_right.jpg/435px-Boiled_eggs%2C_increasing_in_boiling_time_from_left_to_right.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/7/75/Boiled_eggs%2C_increasing_in_boiling_time_from_left_to_right.jpg/580px-Boiled_eggs%2C_increasing_in_boiling_time_from_left_to_right.jpg 2x" data-file-width="2458" data-file-height="1189" /></a><figcaption>Boiled eggs, increasing in boiling time from left to right: 4 minutes, 7 minutes and 9 minutes</figcaption></figure> <p>The process of cooking an egg causes the <a href="/wiki/Protein" title="Protein">proteins</a> within the yolk and albumin to <a href="/wiki/Denaturation_(biochemistry)" title="Denaturation (biochemistry)">denature</a> and solidify, resulting in a solid egg white and yolk.<sup id="cite_ref-nscib_4-0" class="reference"><a href="#cite_note-nscib-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> Coagulation (denaturing) of egg white proteins begins in the 55–60 °C (131–140 °F) temperature range, and egg yolks thicken at the slightly higher temperature of 65 °C (149 °F), solidifying at 70 °C (158 °F). As 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 <a href="/wiki/Fried_egg" title="Fried egg">fried egg</a>), making this doubly true.<sup id="cite_ref-:4_3-1" class="reference"><a href="#cite_note-:4-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> The process may be reversed through breaking the connections between the proteins, which has been demonstrated through the application of either <a href="/wiki/Sodium_borohydride" title="Sodium borohydride">sodium borohydride</a> or <a href="/wiki/Vitamin_C" title="Vitamin C">vitamin C</a>.<sup id="cite_ref-FOOTNOTEToops201426_5-0" class="reference"><a href="#cite_note-FOOTNOTEToops201426-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Variations">Variations</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Boiled_egg&action=edit&section=3" title="Edit section: Variations"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>There are variations both in degree of cooking and in the method of how eggs are boiled, and a variety of <a href="/wiki/Kitchen_gadget" class="mw-redirect" title="Kitchen gadget">kitchen gadgets</a> for eggs exist. These variations include: </p> <div class="mw-heading mw-heading3"><h3 id="Hard-boiled_eggs">Hard-boiled eggs</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Boiled_egg&action=edit&section=4" title="Edit section: Hard-boiled eggs"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Hard_boiled_egg.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Hard_boiled_egg.jpg/220px-Hard_boiled_egg.jpg" decoding="async" width="220" height="220" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Hard_boiled_egg.jpg/330px-Hard_boiled_egg.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/c/c3/Hard_boiled_egg.jpg/440px-Hard_boiled_egg.jpg 2x" data-file-width="500" data-file-height="500" /></a><figcaption>Cross-section of a hard boiled egg</figcaption></figure> <figure class="mw-default-size mw-halign-right" typeof="mw:File/Thumb"><a href="/wiki/File:Overcooked_hardboiled_egg_cut_in_half.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/f/f0/Overcooked_hardboiled_egg_cut_in_half.jpg/220px-Overcooked_hardboiled_egg_cut_in_half.jpg" decoding="async" width="220" height="124" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/f/f0/Overcooked_hardboiled_egg_cut_in_half.jpg/330px-Overcooked_hardboiled_egg_cut_in_half.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/f/f0/Overcooked_hardboiled_egg_cut_in_half.jpg/440px-Overcooked_hardboiled_egg_cut_in_half.jpg 2x" data-file-width="2669" data-file-height="1501" /></a><figcaption>Overcooked egg showing green coating on yolk</figcaption></figure><p>Hard-boiled or hard-cooked<sup id="cite_ref-FOOTNOTEStadelmanCotterill1995chpt._17:_Hard-Cooked_Eggs_6-0" class="reference"><a href="#cite_note-FOOTNOTEStadelmanCotterill1995chpt._17:_Hard-Cooked_Eggs-6"><span class="cite-bracket">[</span>6<span class="cite-bracket">]</span></a></sup> eggs are boiled long enough for the yolk to solidify (about 10 minutes).<sup id="cite_ref-WhatsCooking_7-0" class="reference"><a href="#cite_note-WhatsCooking-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> They can be eaten warm or cold. Hard-boiled eggs are the basis for many dishes, such as <a href="/wiki/Egg_salad" title="Egg salad">egg salad</a>, <a href="/wiki/Cobb_salad" title="Cobb salad">cobb salad</a> and <a href="/wiki/Scotch_egg" title="Scotch egg">Scotch eggs</a>, and may be further prepared as <a href="/wiki/Deviled_egg" title="Deviled egg">deviled eggs</a>. </p><p>There are several techniques for hard-boiling an egg.<sup id="cite_ref-8" class="reference"><a href="#cite_note-8"><span class="cite-bracket">[</span>8<span class="cite-bracket">]</span></a></sup> One method is to bring water to a boil and cook for ten minutes.<sup id="cite_ref-9" class="reference"><a href="#cite_note-9"><span class="cite-bracket">[</span>9<span class="cite-bracket">]</span></a></sup> 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.<sup id="cite_ref-WhatsCooking_7-1" class="reference"><a href="#cite_note-WhatsCooking-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> Over-cooking eggs will typically result in a thin green <a href="/wiki/Iron(II)_sulfide" title="Iron(II) sulfide">iron(II) sulfide</a> coating on the yolk,<sup id="cite_ref-10" class="reference"><a href="#cite_note-10"><span class="cite-bracket">[</span>10<span class="cite-bracket">]</span></a></sup> though the coating has been reported as having little effect on flavor.<sup id="cite_ref-FOOTNOTEToops201426_5-1" class="reference"><a href="#cite_note-FOOTNOTEToops201426-5"><span class="cite-bracket">[</span>5<span class="cite-bracket">]</span></a></sup> This reaction occurs more rapidly in older eggs as the whites are more alkaline.<sup id="cite_ref-11" class="reference"><a href="#cite_note-11"><span class="cite-bracket">[</span>11<span class="cite-bracket">]</span></a></sup> Rinsing<sup id="cite_ref-:4_3-2" class="reference"><a href="#cite_note-:4-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> or immersing the egg in cold water after boiling is a common method of halting the cooking process to prevent this effect,<sup id="cite_ref-nscib_4-1" class="reference"><a href="#cite_note-nscib-4"><span class="cite-bracket">[</span>4<span class="cite-bracket">]</span></a></sup> and in commercial operations the discoloration is removed by immersing peeled eggs in a bath of <a href="/wiki/Organic_acid" title="Organic acid">organic acid</a> after cooking.<sup id="cite_ref-FOOTNOTEStadelmanCotterill1995469_12-0" class="reference"><a href="#cite_note-FOOTNOTEStadelmanCotterill1995469-12"><span class="cite-bracket">[</span>12<span class="cite-bracket">]</span></a></sup> </p> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Hakone_black_egg_dsc05310.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/3/3b/Hakone_black_egg_dsc05310.jpg/220px-Hakone_black_egg_dsc05310.jpg" decoding="async" width="220" height="165" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/3b/Hakone_black_egg_dsc05310.jpg/330px-Hakone_black_egg_dsc05310.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/3b/Hakone_black_egg_dsc05310.jpg/440px-Hakone_black_egg_dsc05310.jpg 2x" data-file-width="2592" data-file-height="1944" /></a><figcaption><i>Kuro-tamago</i>, a variety of hard-boiled egg local to <a href="/wiki/%C5%8Cwakudani" title="Ōwakudani">Ōwakudani</a> in <a href="/wiki/Kanagawa_Prefecture" title="Kanagawa Prefecture">Kanagawa Prefecture</a>, Japan. The eggs are boiled in the mineral-rich water of the valley's <a href="/wiki/Hot_spring" title="Hot spring">hot springs</a>, resulting in the shells turning a characteristic black colour.</figcaption></figure> <p>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.<sup id="cite_ref-13" class="reference"><a href="#cite_note-13"><span class="cite-bracket">[</span>13<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-14" class="reference"><a href="#cite_note-14"><span class="cite-bracket">[</span>14<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-15" class="reference"><a href="#cite_note-15"><span class="cite-bracket">[</span>15<span class="cite-bracket">]</span></a></sup> Shelled hard-boiled eggs sold in bulk are pickled or sealed in an atmosphere of carbon dioxide and nitrogen for preservation.<sup id="cite_ref-:3_1-1" class="reference"><a href="#cite_note-:3-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> </p><p>Hard-boiled eggs are commonly sliced, particularly for use in sandwiches. For this purpose specialized <a href="/wiki/Egg_slicer" title="Egg slicer">egg slicers</a> exist, to ease slicing and yield even slices. <span class="anchor" id="long"></span>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 Denmark by its inventor <a href="/w/index.php?title=Dan%C3%A6g&action=edit&redlink=1" class="new" title="Danæg (page does not exist)">Danæg</a><span class="noprint" style="font-size:85%; font-style: normal;"> [<a href="https://da.wikipedia.org/wiki/Dan%C3%A6g" class="extiw" title="da:Danæg">da</a>]</span> and in Japan by <a href="/w/index.php?title=KENKO_Mayonnaise&action=edit&redlink=1" class="new" title="KENKO Mayonnaise (page does not exist)">KENKO Mayonnaise</a><span class="noprint" style="font-size:85%; font-style: normal;"> [<a href="https://ja.wikipedia.org/wiki/%E3%82%B1%E3%83%B3%E3%82%B3%E3%83%BC%E3%83%9E%E3%83%A8%E3%83%8D%E3%83%BC%E3%82%BA" class="extiw" title="ja:ケンコーマヨネーズ">ja</a>]</span>. The machine for producing long eggs was first introduced in 1974.<sup id="cite_ref-16" class="reference"><a href="#cite_note-16"><span class="cite-bracket">[</span>16<span class="cite-bracket">]</span></a></sup> In addition to being sliced, long eggs can also be used in their entirety in <a href="/wiki/Gala_pie" class="mw-redirect" title="Gala pie">gala pies</a>.<sup id="cite_ref-17" class="reference"><a href="#cite_note-17"><span class="cite-bracket">[</span>17<span class="cite-bracket">]</span></a></sup> </p><p><i><a href="/wiki/Haminados" title="Haminados">Haminados</a></i>, braised eggs slowly cooked overnight, is a traditional <a href="/wiki/Sephardic_Jewish_cuisine" title="Sephardic Jewish cuisine">Sephardic Jewish</a> dish first documented in medieval Spain and now part of <a href="/wiki/Israeli_cuisine" title="Israeli cuisine">Israeli cuisine</a>, where they are typically served on their own or as part of the <a href="/wiki/Shabbat" title="Shabbat">Shabbat</a> stew <i><a href="/wiki/Chamin" class="mw-redirect" title="Chamin">chamin</a></i> and other dishes.<sup id="cite_ref-:0_18-0" class="reference"><a href="#cite_note-:0-18"><span class="cite-bracket">[</span>18<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-19" class="reference"><a href="#cite_note-19"><span class="cite-bracket">[</span>19<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Soft-boiled_eggs">Soft-boiled eggs</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Boiled_egg&action=edit&section=5" title="Edit section: Soft-boiled eggs"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">"Softboiled" redirects here. For the 1923 film, see <a href="/wiki/Soft_Boiled" title="Soft Boiled">Soft Boiled</a>. For the genre of crime fiction, see <a href="/wiki/Cozy_mystery" title="Cozy mystery">Cozy mystery</a>.</div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1236090951"><div role="note" class="hatnote navigation-not-searchable">See also: <a href="/wiki/Shirred_eggs" title="Shirred eggs">Shirred eggs</a></div> <p>While the traditional <a href="/wiki/Egg_timer" title="Egg timer">egg timer</a> counts to 3 minutes for cooking a soft-boiled egg,<sup id="cite_ref-Herbst_20-0" class="reference"><a href="#cite_note-Herbst-20"><span class="cite-bracket">[</span>20<span class="cite-bracket">]</span></a></sup> some how-to guides recommend longer cooking times ranging from five<sup id="cite_ref-WhatsCooking_7-2" class="reference"><a href="#cite_note-WhatsCooking-7"><span class="cite-bracket">[</span>7<span class="cite-bracket">]</span></a></sup> to six minutes.<sup id="cite_ref-lopez_21-0" class="reference"><a href="#cite_note-lopez-21"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> Chef <a href="/wiki/Heston_Blumenthal" title="Heston Blumenthal">Heston Blumenthal</a>, 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.<sup id="cite_ref-Blumenthal_22-0" class="reference"><a href="#cite_note-Blumenthal-22"><span class="cite-bracket">[</span>22<span class="cite-bracket">]</span></a></sup> </p><p>Soft-boiled eggs are not recommended by the <a href="/wiki/Food_and_Drug_Administration" title="Food and Drug Administration">Food and Drug Administration</a> for people who may be susceptible to <a href="/wiki/Salmonella" title="Salmonella">salmonella</a>, such as very young children, the elderly, and those with weakened immune systems.<sup id="cite_ref-23" class="reference"><a href="#cite_note-23"><span class="cite-bracket">[</span>23<span class="cite-bracket">]</span></a></sup> To avoid the issue of salmonella, <a href="/wiki/Pasteurized_eggs" title="Pasteurized eggs">eggs can be pasteurised</a> in shell at 57 °C for an hour and 15 minutes. The eggs can then be soft-boiled as normal.<sup id="cite_ref-24" class="reference"><a href="#cite_note-24"><span class="cite-bracket">[</span>24<span class="cite-bracket">]</span></a></sup> </p><p>Soft-boiled eggs are commonly served in <a href="/wiki/Egg_cup" title="Egg cup">egg cups</a>, where the top of the egg is cut off with a knife, spoon, spring-loaded egg topper, or egg scissors, using an <a href="/wiki/Egg_spoon" title="Egg spoon">egg spoon</a> to scoop the egg out. Other methods include breaking the <a href="/wiki/Eggshell" title="Eggshell">eggshell</a> by tapping gently around the top of the shell with a spoon.<sup id="cite_ref-25" class="reference"><a href="#cite_note-25"><span class="cite-bracket">[</span>25<span class="cite-bracket">]</span></a></sup> Soft-boiled eggs can be eaten with <a href="/wiki/Toast_(food)" title="Toast (food)">toast</a> cut into strips, which are then dipped into the runny yolk. In the United Kingdom and Australia, these strips of toast are known as "<a href="/wiki/Soldiers_(food)" title="Soldiers (food)">soldiers</a>".<sup id="cite_ref-26" class="reference"><a href="#cite_note-26"><span class="cite-bracket">[</span>26<span class="cite-bracket">]</span></a></sup> </p><p>In Southeast Asia, a variation of soft-boiled eggs known as half-boiled eggs are commonly eaten for breakfast.<sup id="cite_ref-27" class="reference"><a href="#cite_note-27"><span class="cite-bracket">[</span>27<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-28" class="reference"><a href="#cite_note-28"><span class="cite-bracket">[</span>28<span class="cite-bracket">]</span></a></sup> 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 minutes, resulting in a runnier egg instead of the usual gelatin state and is commonly eaten with <a href="/wiki/Kaya_toast" title="Kaya toast">kaya toast</a> and <a href="/wiki/Kopi_(drink)" title="Kopi (drink)">kopi</a>.<sup id="cite_ref-29" class="reference"><a href="#cite_note-29"><span class="cite-bracket">[</span>29<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-:02_30-0" class="reference"><a href="#cite_note-:02-30"><span class="cite-bracket">[</span>30<span class="cite-bracket">]</span></a></sup> </p><p>Boiled eggs are also an ingredient in various <a href="/wiki/Philippine_cuisine" class="mw-redirect" title="Philippine cuisine">Philippine dishes</a>, such as <a href="/wiki/Embutido_(Filipino_cuisine)" title="Embutido (Filipino cuisine)">embutido</a><sup id="cite_ref-nyt_31-0" class="reference"><a href="#cite_note-nyt-31"><span class="cite-bracket">[</span>31<span class="cite-bracket">]</span></a></sup> and <a href="/wiki/Chicken_galantina" title="Chicken galantina">chicken galantina</a>.<sup id="cite_ref-32" class="reference"><a href="#cite_note-32"><span class="cite-bracket">[</span>32<span class="cite-bracket">]</span></a></sup> 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 <a href="/wiki/Balut_(food)" title="Balut (food)">balut</a>.<sup id="cite_ref-FOOTNOTENysBainVan_Immerseel2011497_33-0" class="reference"><a href="#cite_note-FOOTNOTENysBainVan_Immerseel2011497-33"><span class="cite-bracket">[</span>33<span class="cite-bracket">]</span></a></sup> </p><p>In Japan, <a href="/wiki/Soy_egg#Japanese_cuisine" title="Soy egg">marinated soft-boiled eggs</a><span style="font-weight: normal"> (<span title="Japanese-language text"><span lang="ja">味付け玉子</span></span>, <span title="Hepburn transliteration"><i lang="ja-Latn">ajitsuke tamago</i></span>)</span> are commonly served alongside <a href="/wiki/Ramen" title="Ramen">ramen</a>. The eggs are typically steeped in a mixture of soy sauce, <a href="/wiki/Mirin" title="Mirin">mirin</a>, 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.<sup id="cite_ref-:12_34-0" class="reference"><a href="#cite_note-:12-34"><span class="cite-bracket">[</span>34<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-35" class="reference"><a href="#cite_note-35"><span class="cite-bracket">[</span>35<span class="cite-bracket">]</span></a></sup> A similar method of cooking soft-boiled eggs popular in Japan is that of the hot spring boiled egg<span style="font-weight: normal"> (<span title="Japanese-language text"><span lang="ja">温泉玉子</span></span>, <span title="Hepburn transliteration"><i lang="ja-Latn"><a href="/wiki/Onsen_tamago" title="Onsen tamago">onsen tamago</a></i></span>)</span>, which is cooked at a constant temperature of 70 °C (158 °F) as is present in the volcanic <a href="/wiki/Hot_spring" title="Hot spring">hot springs</a> of Japan, producing an egg with solid yolk and <a href="/wiki/Sol_(colloid)" title="Sol (colloid)">sol</a>-like white.<sup id="cite_ref-:3_1-2" class="reference"><a href="#cite_note-:3-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading3"><h3 id="Other_variations">Other variations</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Boiled_egg&action=edit&section=6" title="Edit section: Other variations"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <dl><dt>Piercing</dt> <dd>Some pierce the shell beforehand with an <a href="/wiki/Egg_piercer" title="Egg piercer">egg piercer</a> to prevent cracking, following recommendations first published by the Poultry and Egg National Board in 1966.<sup id="cite_ref-FOOTNOTEStadelmanCotterill1995386_36-0" class="reference"><a href="#cite_note-FOOTNOTEStadelmanCotterill1995386-36"><span class="cite-bracket">[</span>36<span class="cite-bracket">]</span></a></sup> The <a href="/wiki/American_Egg_Board" title="American Egg Board">American Egg Board</a> currently recommends against this, as it can introduce bacteria and create hairline cracks in the shell through which bacteria can enter the egg.<sup id="cite_ref-37" class="reference"><a href="#cite_note-37"><span class="cite-bracket">[</span>note 1<span class="cite-bracket">]</span></a></sup> A 1975 study showed increased cracking in pierced eggs compared to unpierced eggs.<sup id="cite_ref-38" class="reference"><a href="#cite_note-38"><span class="cite-bracket">[</span>37<span class="cite-bracket">]</span></a></sup></dd> <dt>Steaming</dt> <dd>Eggs can be taken straight from the refrigerator and placed in the <a href="/wiki/Steamer_(appliance)" class="mw-redirect" title="Steamer (appliance)">steamer</a> at full steam.<sup id="cite_ref-39" class="reference"><a href="#cite_note-39"><span class="cite-bracket">[</span>38<span class="cite-bracket">]</span></a></sup></dd> <dt>Sous vide</dt> <dd>Boiled eggs can be made by cooking/coddling in their shell "<a href="/wiki/Sous_vide" title="Sous vide">sous vide</a>" 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).<sup id="cite_ref-sciencecook_40-0" class="reference"><a href="#cite_note-sciencecook-40"><span class="cite-bracket">[</span>39<span class="cite-bracket">]</span></a></sup><sup id="cite_ref-41" class="reference"><a href="#cite_note-41"><span class="cite-bracket">[</span>40<span class="cite-bracket">]</span></a></sup></dd> <dt>Baked eggs</dt> <dd>Eggs may be cooked to produce a result similar to boiling via baking in an oven by breaking eggs into a <a href="/wiki/Muffin_tin" title="Muffin tin">muffin tin</a> or individual <a href="/wiki/Ramekin" title="Ramekin">ramekins</a>.<sup id="cite_ref-42" class="reference"><a href="#cite_note-42"><span class="cite-bracket">[</span>41<span class="cite-bracket">]</span></a></sup></dd> <dt>Salted eggs</dt> <dd>In China, eggs (particularly <a href="/wiki/Domestic_duck" title="Domestic duck">duck</a> eggs) may be preserved by packing them in salt and charcoal or brine. The <a href="/wiki/Salted_duck_egg" title="Salted duck egg">salted egg</a> is then boiled or steamed prior to consumption. The process is related to <a href="/wiki/Century_egg" title="Century egg">century eggs</a>, which are preserved for a long period and are not boiled.<sup id="cite_ref-FOOTNOTEToops201428–30_43-0" class="reference"><a href="#cite_note-FOOTNOTEToops201428–30-43"><span class="cite-bracket">[</span>42<span class="cite-bracket">]</span></a></sup> The salting or pickling process in a typical salted egg takes 20—50 days.<sup id="cite_ref-:3_1-3" class="reference"><a href="#cite_note-:3-1"><span class="cite-bracket">[</span>1<span class="cite-bracket">]</span></a></sup></dd></dl> <div class="mw-heading mw-heading2"><h2 id="Dishes_featuring_boiled_eggs">Dishes featuring boiled eggs</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Boiled_egg&action=edit&section=7" title="Edit section: Dishes featuring boiled eggs"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:%E7%85%AE%E7%8E%89%E5%AD%90%E3%83%A9%E3%83%BC%E3%83%A1%E3%83%B3%EF%BC%88%E5%8D%9A%E5%A4%9A%E3%81%A0%E3%82%8B%E3%81%BE%EF%BC%89.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/3/36/%E7%85%AE%E7%8E%89%E5%AD%90%E3%83%A9%E3%83%BC%E3%83%A1%E3%83%B3%EF%BC%88%E5%8D%9A%E5%A4%9A%E3%81%A0%E3%82%8B%E3%81%BE%EF%BC%89.jpg/170px-%E7%85%AE%E7%8E%89%E5%AD%90%E3%83%A9%E3%83%BC%E3%83%A1%E3%83%B3%EF%BC%88%E5%8D%9A%E5%A4%9A%E3%81%A0%E3%82%8B%E3%81%BE%EF%BC%89.jpg" decoding="async" width="170" height="113" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/3/36/%E7%85%AE%E7%8E%89%E5%AD%90%E3%83%A9%E3%83%BC%E3%83%A1%E3%83%B3%EF%BC%88%E5%8D%9A%E5%A4%9A%E3%81%A0%E3%82%8B%E3%81%BE%EF%BC%89.jpg/255px-%E7%85%AE%E7%8E%89%E5%AD%90%E3%83%A9%E3%83%BC%E3%83%A1%E3%83%B3%EF%BC%88%E5%8D%9A%E5%A4%9A%E3%81%A0%E3%82%8B%E3%81%BE%EF%BC%89.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/3/36/%E7%85%AE%E7%8E%89%E5%AD%90%E3%83%A9%E3%83%BC%E3%83%A1%E3%83%B3%EF%BC%88%E5%8D%9A%E5%A4%9A%E3%81%A0%E3%82%8B%E3%81%BE%EF%BC%89.jpg/340px-%E7%85%AE%E7%8E%89%E5%AD%90%E3%83%A9%E3%83%BC%E3%83%A1%E3%83%B3%EF%BC%88%E5%8D%9A%E5%A4%9A%E3%81%A0%E3%82%8B%E3%81%BE%EF%BC%89.jpg 2x" data-file-width="6000" data-file-height="4000" /></a><figcaption>A bowl of <a href="/wiki/Ramen" title="Ramen">ramen</a> topped with a seasoned boiled egg</figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Aspic-with-eggs.jpg" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/e/e1/Aspic-with-eggs.jpg/170px-Aspic-with-eggs.jpg" decoding="async" width="170" height="248" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/e/e1/Aspic-with-eggs.jpg/255px-Aspic-with-eggs.jpg 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/e/e1/Aspic-with-eggs.jpg/340px-Aspic-with-eggs.jpg 2x" data-file-width="686" data-file-height="1000" /></a><figcaption>An <a href="/wiki/Aspic" title="Aspic">aspic</a> with chicken and eggs</figcaption></figure> <figure class="mw-default-size" typeof="mw:File/Thumb"><a href="/wiki/File:Picklegegg.JPG" class="mw-file-description"><img src="//upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Picklegegg.JPG/170px-Picklegegg.JPG" decoding="async" width="170" height="255" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Picklegegg.JPG/255px-Picklegegg.JPG 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/4/4c/Picklegegg.JPG/340px-Picklegegg.JPG 2x" data-file-width="413" data-file-height="619" /></a><figcaption>A jar of <a href="/wiki/Pickled_egg" title="Pickled egg">pickled boiled eggs</a></figcaption></figure> <p>Boiled eggs often form part of larger, more elaborate dishes. For example, a boiled egg may garnish a bowl of <a href="/wiki/Ramen" title="Ramen">ramen</a> (often first marinated in <a href="/wiki/Soy_sauce" title="Soy sauce">soy sauce</a>), be baked into a pie such as a <a href="/w/index.php?title=Torta_pasqualina&action=edit&redlink=1" class="new" title="Torta pasqualina (page does not exist)">torta pasqualina</a><span class="noprint" style="font-size:85%; font-style: normal;"> [<a href="https://it.wikipedia.org/wiki/torta_pasqualina" class="extiw" title="it:torta pasqualina">it</a>]</span>,<sup id="cite_ref-44" class="reference"><a href="#cite_note-44"><span class="cite-bracket">[</span>43<span class="cite-bracket">]</span></a></sup> or be encased in <a href="/wiki/Aspic" title="Aspic">aspic</a> (similar to the French dish œufs en gelée, which features poached eggs<sup id="cite_ref-45" class="reference"><a href="#cite_note-45"><span class="cite-bracket">[</span>44<span class="cite-bracket">]</span></a></sup>). They may also be chopped and mixed with mayonnaise to form <a href="/wiki/Egg_salad" title="Egg salad">egg salad</a>, or be deep-fried and then baked within a serving of <a href="/wiki/Lamprais" title="Lamprais">lamprais</a>.<sup id="cite_ref-46" class="reference"><a href="#cite_note-46"><span class="cite-bracket">[</span>45<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Peeling">Peeling</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Boiled_egg&action=edit&section=8" title="Edit section: Peeling"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>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.<sup id="cite_ref-lopez_21-1" class="reference"><a href="#cite_note-lopez-21"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> 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, it loses protein, and the <a href="/wiki/PH" title="PH">pH</a> of the <a href="/wiki/Egg_white" title="Egg white">albumen</a> becomes more <a href="/wiki/Base_(chemistry)" title="Base (chemistry)">basic</a>.<sup id="cite_ref-:4_3-3" class="reference"><a href="#cite_note-:4-3"><span class="cite-bracket">[</span>3<span class="cite-bracket">]</span></a></sup> 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.<sup id="cite_ref-47" class="reference"><a href="#cite_note-47"><span class="cite-bracket">[</span>46<span class="cite-bracket">]</span></a></sup> </p><p>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.<sup id="cite_ref-lopez_21-2" class="reference"><a href="#cite_note-lopez-21"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> </p><p>It is often claimed that steaming eggs in a <a href="/wiki/Pressure_cooker" title="Pressure cooker">pressure cooker</a> makes them easier to peel.<sup id="cite_ref-48" class="reference"><a href="#cite_note-48"><span class="cite-bracket">[</span>47<span class="cite-bracket">]</span></a></sup> <a href="/wiki/Double_blind_testing" class="mw-redirect" title="Double blind testing">Double blind testing</a> 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 found to remove the dimple in the base of the egg caused by the air space.<sup id="cite_ref-lopez_21-3" class="reference"><a href="#cite_note-lopez-21"><span class="cite-bracket">[</span>21<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="Safety">Safety</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Boiled_egg&action=edit&section=9" title="Edit section: Safety"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <p>There are several <a href="/wiki/Foodborne_illness" title="Foodborne illness">foodborne illnesses</a> associated with eggs,<sup id="cite_ref-:1_49-0" class="reference"><a href="#cite_note-:1-49"><span class="cite-bracket">[</span>48<span class="cite-bracket">]</span></a></sup> most if not all of which are caused by <a href="/wiki/Pathogenic_bacteria" title="Pathogenic bacteria">pathogenic bacteria</a>.<sup id="cite_ref-FOOTNOTEVan_ImmerseelNysBain201115–22_50-0" class="reference"><a href="#cite_note-FOOTNOTEVan_ImmerseelNysBain201115–22-50"><span class="cite-bracket">[</span>49<span class="cite-bracket">]</span></a></sup> The harmful bacteria associated with eggs are mostly of the <a href="/wiki/Genus" title="Genus">genus</a> <i><a href="/wiki/Salmonella" title="Salmonella">Salmonella</a></i>,<sup id="cite_ref-:2_51-0" class="reference"><a href="#cite_note-:2-51"><span class="cite-bracket">[</span>50<span class="cite-bracket">]</span></a></sup> but other harmful bacteria that can grow at refrigerated temperatures have been found in retail egg products, such as <i><a href="/wiki/Bacillus_cereus" title="Bacillus cereus">Bacillus cereus</a></i> and <i><a href="/wiki/Staphylococcus_aureus" title="Staphylococcus aureus">Staphylococcus aureus</a></i>.<sup id="cite_ref-FOOTNOTEVan_ImmerseelNysBain201115–22_50-1" class="reference"><a href="#cite_note-FOOTNOTEVan_ImmerseelNysBain201115–22-50"><span class="cite-bracket">[</span>49<span class="cite-bracket">]</span></a></sup> Previous studies indicated that "the complete coagulation of [the] whole egg" was sufficient to destroy <i>Salmonella</i> bacteria,<sup id="cite_ref-52" class="reference"><a href="#cite_note-52"><span class="cite-bracket">[</span>51<span class="cite-bracket">]</span></a></sup> but it is now known that the only factor in the inactivation or destruction of pathogenic bacteria in eggs is <a href="/wiki/Temperature" title="Temperature">temperature</a>.<sup id="cite_ref-:2_51-1" class="reference"><a href="#cite_note-:2-51"><span class="cite-bracket">[</span>50<span class="cite-bracket">]</span></a></sup> Boiling eggs at a temperature of at least 62 °C (144 °F) for 30 minutes has been shown to inactivate <i>Salmonella</i> bacteria,<sup id="cite_ref-:2_51-2" class="reference"><a href="#cite_note-:2-51"><span class="cite-bracket">[</span>50<span class="cite-bracket">]</span></a></sup> though the <a href="/wiki/Food_and_Drug_Administration" title="Food and Drug Administration">Food and Drug Administration</a> recommends cooking at the higher temperature of 74 °C (165 °F).<sup id="cite_ref-:1_49-1" class="reference"><a href="#cite_note-:1-49"><span class="cite-bracket">[</span>48<span class="cite-bracket">]</span></a></sup> </p><p>Bulk hard-boiled eggs have been linked to disease outbreaks such as listeria<sup id="cite_ref-53" class="reference"><a href="#cite_note-53"><span class="cite-bracket">[</span>52<span class="cite-bracket">]</span></a></sup> and <i>S. aureus</i> infections, mainly from contamination and when eggs are not washed in the supply chain.<sup id="cite_ref-FOOTNOTEVan_ImmerseelNysBain201115–22_50-2" class="reference"><a href="#cite_note-FOOTNOTEVan_ImmerseelNysBain201115–22-50"><span class="cite-bracket">[</span>49<span class="cite-bracket">]</span></a></sup> </p> <div class="mw-heading mw-heading2"><h2 id="See_also">See also</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Boiled_egg&action=edit&section=10" title="Edit section: See also"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1184024115">.mw-parser-output .div-col{margin-top:0.3em;column-width:30em}.mw-parser-output .div-col-small{font-size:90%}.mw-parser-output .div-col-rules{column-rule:1px solid #aaa}.mw-parser-output .div-col dl,.mw-parser-output .div-col ol,.mw-parser-output .div-col ul{margin-top:0}.mw-parser-output .div-col li,.mw-parser-output .div-col dd{page-break-inside:avoid;break-inside:avoid-column}</style><div class="div-col" style="column-width: 30em;"> <ul><li><a href="/wiki/Coddled_egg" title="Coddled egg">Coddled egg</a></li> <li><a href="/wiki/Deviled_egg" title="Deviled egg">Deviled egg</a></li> <li><a href="/wiki/Egg_piercer" title="Egg piercer">Egg piercer</a></li> <li><a href="/wiki/Haminados" title="Haminados">Haminados</a></li> <li><a href="/wiki/List_of_egg_dishes" title="List of egg dishes">List of egg dishes</a></li> <li><a href="/wiki/Pickled_beet_egg" title="Pickled beet egg">Pickled beet egg</a></li> <li><a href="/wiki/Tea_egg" title="Tea egg">Tea egg</a></li> <li><span class="nowrap"><span class="noviewer" typeof="mw:File"><a href="/wiki/File:Foodlogo2.svg" class="mw-file-description"><img alt="icon" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/32px-Foodlogo2.svg.png" decoding="async" width="32" height="23" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/48px-Foodlogo2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/d6/Foodlogo2.svg/64px-Foodlogo2.svg.png 2x" data-file-width="146" data-file-height="106" /></a></span> </span><a href="/wiki/Portal:Food" title="Portal:Food">Food portal</a></li></ul> </div> <div class="mw-heading mw-heading2"><h2 id="Notes">Notes</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Boiled_egg&action=edit&section=11" title="Edit section: Notes"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1239543626">.mw-parser-output .reflist{margin-bottom:0.5em;list-style-type:decimal}@media screen{.mw-parser-output .reflist{font-size:90%}}.mw-parser-output .reflist .references{font-size:100%;margin-bottom:0;list-style-type:inherit}.mw-parser-output .reflist-columns-2{column-width:30em}.mw-parser-output .reflist-columns-3{column-width:25em}.mw-parser-output .reflist-columns{margin-top:0.3em}.mw-parser-output .reflist-columns ol{margin-top:0}.mw-parser-output .reflist-columns li{page-break-inside:avoid;break-inside:avoid-column}.mw-parser-output .reflist-upper-alpha{list-style-type:upper-alpha}.mw-parser-output .reflist-upper-roman{list-style-type:upper-roman}.mw-parser-output .reflist-lower-alpha{list-style-type:lower-alpha}.mw-parser-output .reflist-lower-greek{list-style-type:lower-greek}.mw-parser-output .reflist-lower-roman{list-style-type:lower-roman}</style><div class="reflist"> <div class="mw-references-wrap"><ol class="references"> <li id="cite_note-37"><span class="mw-cite-backlink"><b><a href="#cite_ref-37">^</a></b></span> <span class="reference-text">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 <a href="/wiki/Bacteria" title="Bacteria">bacteria</a> into the egg. Also, piercing creates hairline cracks in the shell through which bacteria can enter after cooking.", <a rel="nofollow" class="external text" href="http://www.incredibleegg.org/recipes-and-more/recipes/basic-hardcooked-eggs">Basic Hard-Cooked Eggs</a> <a rel="nofollow" class="external text" href="https://web.archive.org/web/20100102034844/http://www.incredibleegg.org/recipes-and-more/recipes/basic-hardcooked-eggs">Archived</a> 2 January 2010 at the <a href="/wiki/Wayback_Machine" title="Wayback Machine">Wayback Machine</a>, American Egg Board</span> </li> </ol></div></div> <div class="mw-heading mw-heading2"><h2 id="References">References</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Boiled_egg&action=edit&section=12" title="Edit section: References"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1239543626"><div class="reflist reflist-columns references-column-width reflist-columns-2"> <ol class="references"> <li id="cite_note-:3-1"><span class="mw-cite-backlink">^ <a href="#cite_ref-:3_1-0"><sup><i><b>a</b></i></sup></a> <a href="#cite_ref-:3_1-1"><sup><i><b>b</b></i></sup></a> <a href="#cite_ref-:3_1-2"><sup><i><b>c</b></i></sup></a> <a href="#cite_ref-:3_1-3"><sup><i><b>d</b></i></sup></a></span> <span class="reference-text"><style data-mw-deduplicate="TemplateStyles:r1238218222">.mw-parser-output cite.citation{font-style:inherit;word-wrap:break-word}.mw-parser-output .citation q{quotes:"\"""\"""'""'"}.mw-parser-output .citation:target{background-color:rgba(0,127,255,0.133)}.mw-parser-output .id-lock-free.id-lock-free a{background:url("//upload.wikimedia.org/wikipedia/commons/6/65/Lock-green.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-limited.id-lock-limited a,.mw-parser-output .id-lock-registration.id-lock-registration a{background:url("//upload.wikimedia.org/wikipedia/commons/d/d6/Lock-gray-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .id-lock-subscription.id-lock-subscription a{background:url("//upload.wikimedia.org/wikipedia/commons/a/aa/Lock-red-alt-2.svg")right 0.1em center/9px no-repeat}.mw-parser-output .cs1-ws-icon a{background:url("//upload.wikimedia.org/wikipedia/commons/4/4c/Wikisource-logo.svg")right 0.1em center/12px no-repeat}body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-free a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-limited a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-registration a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .id-lock-subscription a,body:not(.skin-timeless):not(.skin-minerva) .mw-parser-output .cs1-ws-icon a{background-size:contain;padding:0 1em 0 0}.mw-parser-output .cs1-code{color:inherit;background:inherit;border:none;padding:inherit}.mw-parser-output .cs1-hidden-error{display:none;color:var(--color-error,#d33)}.mw-parser-output .cs1-visible-error{color:var(--color-error,#d33)}.mw-parser-output .cs1-maint{display:none;color:#085;margin-left:0.3em}.mw-parser-output .cs1-kern-left{padding-left:0.2em}.mw-parser-output .cs1-kern-right{padding-right:0.2em}.mw-parser-output .citation .mw-selflink{font-weight:inherit}@media screen{.mw-parser-output .cs1-format{font-size:95%}html.skin-theme-clientpref-night .mw-parser-output .cs1-maint{color:#18911f}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .cs1-maint{color:#18911f}}</style><cite id="CITEREFMineGuyonnetHattaNau2023" class="citation book cs1">Mine, Yoshinori; Guyonnet, Vincent; Hatta, Hajime; Nau, Françoise; Qiu, Ning (12 September 2023). "Traditional Egg and Egg Products". <a rel="nofollow" class="external text" href="https://books.google.com/books?id=AaDTEAAAQBAJ"><i>Handbook of Egg Science and Technology</i></a>. CRC Press. pp. 259–280. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-000-89961-0" title="Special:BookSources/978-1-000-89961-0"><bdi>978-1-000-89961-0</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=bookitem&rft.atitle=Traditional+Egg+and+Egg+Products&rft.btitle=Handbook+of+Egg+Science+and+Technology&rft.pages=259-280&rft.pub=CRC+Press&rft.date=2023-09-12&rft.isbn=978-1-000-89961-0&rft.aulast=Mine&rft.aufirst=Yoshinori&rft.au=Guyonnet%2C+Vincent&rft.au=Hatta%2C+Hajime&rft.au=Nau%2C+Fran%C3%A7oise&rft.au=Qiu%2C+Ning&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DAaDTEAAAQBAJ&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABoiled+egg" class="Z3988"></span></span> </li> <li id="cite_note-2"><span class="mw-cite-backlink"><b><a href="#cite_ref-2">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFKaufman2006" class="citation book cs1">Kaufman, Cathy K. (2006). <a rel="nofollow" class="external text" href="https://archive.org/details/cookinginancient0000kauf/page/142/mode/2up"><i>Cooking in ancient civilizations</i></a>. Internet Archive. 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Retrieved <span class="nowrap">25 September</span> 2024</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=What%27s+Cooking+America&rft.atitle=How+to+Make+Perfect+Hard+or+Soft+Boiled+Eggs&rft.date=2015-06-03&rft_id=http%3A%2F%2Fwhatscookingamerica.net%2FEggs%2FBoiledEggs.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABoiled+egg" class="Z3988"></span></span> </li> <li id="cite_note-8"><span class="mw-cite-backlink"><b><a href="#cite_ref-8">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFSeehusen2021" class="citation web cs1 cs1-prop-foreign-lang-source">Seehusen, Joachim (30 March 2021). <a rel="nofollow" class="external text" href="https://www.tu.no/artikler/oppskrift-pa-perfekt-kokt-egg-br/507964">"Oppskrift på perfekt kokt egg"</a>. <i>Tu.no</i> (in Norwegian). <a href="/wiki/Teknisk_Ukeblad" title="Teknisk Ukeblad">Teknisk Ukeblad</a>. <a rel="nofollow" class="external text" href="https://web.archive.org/web/20210330115938/https://www.tu.no/artikler/oppskrift-pa-perfekt-kokt-egg-br/507964">Archived</a> from the original on 30 March 2021.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Tu.no&rft.atitle=Oppskrift+p%C3%A5+perfekt+kokt+egg&rft.date=2021-03-30&rft.aulast=Seehusen&rft.aufirst=Joachim&rft_id=https%3A%2F%2Fwww.tu.no%2Fartikler%2Foppskrift-pa-perfekt-kokt-egg-br%2F507964&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABoiled+egg" class="Z3988"></span></span> </li> <li id="cite_note-9"><span class="mw-cite-backlink"><b><a href="#cite_ref-9">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.eatbydate.com/how-long-to-boil-eggs/">"How long to Boil Eggs"</a>. 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Archived from <a rel="nofollow" class="external text" href="http://www.aeb.org/LearnMore/Faqs.htm">the original</a> on 22 August 2008<span class="reference-accessdate">. Retrieved <span class="nowrap">19 December</span> 2006</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Learn+More+About+Eggs&rft_id=http%3A%2F%2Fwww.aeb.org%2FLearnMore%2FFaqs.htm&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABoiled+egg" class="Z3988"></span></span> </li> <li id="cite_note-14"><span class="mw-cite-backlink"><b><a href="#cite_ref-14">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="http://www.bfhd.wa.gov/edu/eggucation.php">"Egg-ucation"</a><span class="reference-accessdate">. Retrieved <span class="nowrap">19 December</span> 2006</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Egg-ucation&rft_id=http%3A%2F%2Fwww.bfhd.wa.gov%2Fedu%2Feggucation.php&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABoiled+egg" class="Z3988"></span> – suggests boiled eggs can be stored refrigerated for one week</span> </li> <li id="cite_note-15"><span class="mw-cite-backlink"><b><a href="#cite_ref-15">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite class="citation web cs1"><a rel="nofollow" class="external text" href="https://web.archive.org/web/20130126165249/http://www.fsis.usda.gov/fact_sheets/Focus_On_Shell_Eggs/index.asp#21#21">"Shell Eggs from Farm to Table"</a>. <i>Fact Sheets: Egg Products Preparation</i>. United States Department of Agricultural Food Safety and Inspection Service. 20 April 2011. 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Archived from <a rel="nofollow" class="external text" href="https://www.fda.gov/FDAC/departs/1999/599_upd.html">the original</a> on 11 March 2007<span class="reference-accessdate">. Retrieved <span class="nowrap">19 December</span> 2006</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=FDA+Consumer+magazine&rft.atitle=Plan+Under+Way+to+Help+Lessen+Risks+from+Contaminated+Eggs&rft_id=https%3A%2F%2Fwww.fda.gov%2FFDAC%2Fdeparts%2F1999%2F599_upd.html&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABoiled+egg" class="Z3988"></span></span> </li> <li id="cite_note-24"><span class="mw-cite-backlink"><b><a href="#cite_ref-24">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFSchumanSheldonVandepopuliereBall_Jr2003" class="citation journal cs1">Schuman, J.D.; Sheldon, B.W.; Vandepopuliere, J.M.; Ball Jr, H.R. (2003). 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Retrieved <span class="nowrap">22 April</span> 2008</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=unknown&rft.btitle=Egg+with+Toast+Soldiers&rft_id=http%3A%2F%2Fwww.icons.org.uk%2Fnom%2Fnominations%2Feggandsoldiers&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABoiled+egg" class="Z3988"></span></span> </li> <li id="cite_note-27"><span class="mw-cite-backlink"><b><a href="#cite_ref-27">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFBakar2022" class="citation news cs1 cs1-prop-foreign-lang-source">Bakar, Baharom (7 December 2022). <a rel="nofollow" class="external text" href="https://www.bharian.com.my/berita/nasional/2022/12/1036638/harga-telur-gred-e-separuh-masak-rm120-sebiji">"Harga telur gred E separuh masak RM1.20 sebiji"</a> [The price of half-cooked E grade eggs is now RM1.20 per egg]. <i><a href="/wiki/Berita_Harian" class="mw-redirect" title="Berita Harian">Berita Harian</a></i> (in Malay).</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Berita+Harian&rft.atitle=Harga+telur+gred+E+separuh+masak+RM1.20+sebiji&rft.date=2022-12-07&rft.aulast=Bakar&rft.aufirst=Baharom&rft_id=https%3A%2F%2Fwww.bharian.com.my%2Fberita%2Fnasional%2F2022%2F12%2F1036638%2Fharga-telur-gred-e-separuh-masak-rm120-sebiji&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABoiled+egg" class="Z3988"></span></span> </li> <li id="cite_note-28"><span class="mw-cite-backlink"><b><a href="#cite_ref-28">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFAzim_Fitri_Abd_Aziz2019" class="citation news cs1 cs1-prop-foreign-lang-source">Azim Fitri Abd Aziz, Mohamad (17 January 2019). <a rel="nofollow" class="external text" href="https://www.bharian.com.my/berita/nasional/2019/01/521102/telur-separuh-masak-roti-canai-sarapan-pilihan-al-sultan-abdullah">"Telur separuh masak, roti canai sarapan pilihan Al-Sultan Abdullah"</a> [Half-boiled eggs, roti canai for Al-Sultan Abdullah's breakfast]. <i><a href="/wiki/Berita_Harian" class="mw-redirect" title="Berita Harian">Berita Harian</a></i> (in Malay).</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.jtitle=Berita+Harian&rft.atitle=Telur+separuh+masak%2C+roti+canai+sarapan+pilihan+Al-Sultan+Abdullah&rft.date=2019-01-17&rft.aulast=Azim+Fitri+Abd+Aziz&rft.aufirst=Mohamad&rft_id=https%3A%2F%2Fwww.bharian.com.my%2Fberita%2Fnasional%2F2019%2F01%2F521102%2Ftelur-separuh-masak-roti-canai-sarapan-pilihan-al-sultan-abdullah&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABoiled+egg" class="Z3988"></span></span> </li> <li id="cite_note-29"><span class="mw-cite-backlink"><b><a href="#cite_ref-29">^</a></b></span> <span class="reference-text"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFArisSalim2022" class="citation web cs1">Aris, Aim; Salim, Ahmad (14 December 2022). <a rel="nofollow" class="external text" href="https://www.sbs.com.au/food/recipe/hainanese-style-kaya-toast-and-half-boiled-egg/z7ymow1zg">"Hainanese-style Kaya toast and half-boiled egg"</a>. <i>SBS Food</i><span class="reference-accessdate">. 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Retrieved <span class="nowrap">23 September</span> 2024</span>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=unknown&rft.jtitle=Sanford+Health+News&rft.atitle=How+should+you+react+to+the+CDC+warning+about+eggs%3F&rft.date=2019-12-20&rft_id=https%3A%2F%2Fnews.sanfordhealth.org%2Fhealthy-living%2Fcdc-hard-boiled-eggs%2F&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABoiled+egg" class="Z3988"></span></span> </li> </ol></div> <div class="mw-heading mw-heading3"><h3 id="Sources">Sources</h3><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Boiled_egg&action=edit&section=13" title="Edit section: Sources"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <ul><li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFNysBainVan_Immerseel2011" class="citation book cs1">Nys, Yves; Bain, Maureen; Van Immerseel, Filip, eds. (2011). <i>Improving the safety and quality of eggs and egg products</i>. Vol. 1. Woodhead Publishing Limited. <a href="/wiki/EISSN_(identifier)" class="mw-redirect" title="EISSN (identifier)">eISSN</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/issn/2042-8057">2042-8057</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-85709-391-2" title="Special:BookSources/978-0-85709-391-2"><bdi>978-0-85709-391-2</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Improving+the+safety+and+quality+of+eggs+and+egg+products&rft.pub=Woodhead+Publishing+Limited&rft.date=2011&rft.eissn=2042-8057&rft.isbn=978-0-85709-391-2&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABoiled+egg" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFStadelmanCotterill1995" class="citation book cs1">Stadelman, William J.; Cotterill, Owen J., eds. (1995). <a rel="nofollow" class="external text" href="https://archive.org/details/eggsciencetechno0000unse_3ed/mode/2up"><i>Egg science and technology</i></a> (4th ed.). New York: <a href="/wiki/Routledge" title="Routledge">Routledge</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/1-56022-854-7" title="Special:BookSources/1-56022-854-7"><bdi>1-56022-854-7</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Egg+science+and+technology&rft.place=New+York&rft.edition=4th&rft.pub=Routledge&rft.date=1995&rft.isbn=1-56022-854-7&rft_id=https%3A%2F%2Farchive.org%2Fdetails%2Feggsciencetechno0000unse_3ed%2Fmode%2F2up&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABoiled+egg" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFToops2014" class="citation book cs1">Toops, Diane (15 April 2014). <a rel="nofollow" class="external text" href="https://books.google.com/books?id=ZEadAwAAQBAJ"><i>Eggs: A Global History</i></a>. Reaktion Books. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-1-78023-311-6" title="Special:BookSources/978-1-78023-311-6"><bdi>978-1-78023-311-6</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Eggs%3A+A+Global+History&rft.pub=Reaktion+Books&rft.date=2014-04-15&rft.isbn=978-1-78023-311-6&rft.aulast=Toops&rft.aufirst=Diane&rft_id=https%3A%2F%2Fbooks.google.com%2Fbooks%3Fid%3DZEadAwAAQBAJ&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABoiled+egg" class="Z3988"></span></li> <li><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1238218222"><cite id="CITEREFVan_ImmerseelNysBain2011" class="citation book cs1">Van Immerseel, Filip; Nys, Yves; Bain, Maureen, eds. (2011). <i>Improving the safety and quality of eggs and egg products</i>. Vol. 2. Woodhead Publishing Limited. <a href="/wiki/EISSN_(identifier)" class="mw-redirect" title="EISSN (identifier)">eISSN</a> <a rel="nofollow" class="external text" href="https://search.worldcat.org/issn/2042-8057">2042-8057</a>. <a href="/wiki/ISBN_(identifier)" class="mw-redirect" title="ISBN (identifier)">ISBN</a> <a href="/wiki/Special:BookSources/978-0-85709-392-9" title="Special:BookSources/978-0-85709-392-9"><bdi>978-0-85709-392-9</bdi></a>.</cite><span title="ctx_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Abook&rft.genre=book&rft.btitle=Improving+the+safety+and+quality+of+eggs+and+egg+products&rft.pub=Woodhead+Publishing+Limited&rft.date=2011&rft.eissn=2042-8057&rft.isbn=978-0-85709-392-9&rfr_id=info%3Asid%2Fen.wikipedia.org%3ABoiled+egg" class="Z3988"></span></li></ul> <div class="mw-heading mw-heading2"><h2 id="External_links">External links</h2><span class="mw-editsection"><span class="mw-editsection-bracket">[</span><a href="/w/index.php?title=Boiled_egg&action=edit&section=14" title="Edit section: External links"><span>edit</span></a><span class="mw-editsection-bracket">]</span></span></div> <style data-mw-deduplicate="TemplateStyles:r1235681985">.mw-parser-output .side-box{margin:4px 0;box-sizing:border-box;border:1px solid #aaa;font-size:88%;line-height:1.25em;background-color:var(--background-color-interactive-subtle,#f8f9fa);display:flow-root}.mw-parser-output .side-box-abovebelow,.mw-parser-output .side-box-text{padding:0.25em 0.9em}.mw-parser-output .side-box-image{padding:2px 0 2px 0.9em;text-align:center}.mw-parser-output .side-box-imageright{padding:2px 0.9em 2px 0;text-align:center}@media(min-width:500px){.mw-parser-output .side-box-flex{display:flex;align-items:center}.mw-parser-output .side-box-text{flex:1;min-width:0}}@media(min-width:720px){.mw-parser-output .side-box{width:238px}.mw-parser-output .side-box-right{clear:right;float:right;margin-left:1em}.mw-parser-output .side-box-left{margin-right:1em}}</style><style data-mw-deduplicate="TemplateStyles:r1237033735">@media print{body.ns-0 .mw-parser-output .sistersitebox{display:none!important}}@media screen{html.skin-theme-clientpref-night .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-en-v2.svg"]{background-color:white}}@media screen and (prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .sistersitebox img[src*="Wiktionary-logo-en-v2.svg"]{background-color:white}}</style><div class="side-box side-box-right plainlinks sistersitebox"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1126788409"> <div class="side-box-flex"> <div class="side-box-image"><span class="noviewer" typeof="mw:File"><span><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/40px-Wikibooks-logo-en-noslogan.svg.png" decoding="async" width="40" height="40" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/60px-Wikibooks-logo-en-noslogan.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/d/df/Wikibooks-logo-en-noslogan.svg/80px-Wikibooks-logo-en-noslogan.svg.png 2x" data-file-width="400" data-file-height="400" /></span></span></div> <div class="side-box-text plainlist">Wikibooks <a href="https://en.wikibooks.org/wiki/Cookbook" class="extiw" title="wikibooks:Cookbook">Cookbook</a> has a recipe/module on <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1126788409"><div class="plainlist" style="margin-left: 1.6em;"> <ul><li><i><b><a href="https://en.wikibooks.org/wiki/Cookbook:Soft_Boiled_Eggs" class="extiw" title="wikibooks:Cookbook:Soft Boiled Eggs"> Soft Boiled Eggs</a></b></i></li> <li><i><b><a href="https://en.wikibooks.org/wiki/Cookbook:Hard_Boiled_Eggs" class="extiw" title="wikibooks:Cookbook:Hard Boiled Eggs"> Hard Boiled Eggs</a></b></i></li></ul> </div></div></div> </div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1235681985"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1237033735"><div class="side-box side-box-right plainlinks sistersitebox"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1126788409"> <div class="side-box-flex"> <div class="side-box-image"><span class="noviewer" typeof="mw:File"><span><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/30px-Commons-logo.svg.png" decoding="async" width="30" height="40" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/45px-Commons-logo.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/4/4a/Commons-logo.svg/59px-Commons-logo.svg.png 2x" data-file-width="1024" data-file-height="1376" /></span></span></div> <div class="side-box-text plainlist">Wikimedia Commons has media related to <span style="font-weight: bold; font-style: italic;"><a href="https://commons.wikimedia.org/wiki/Category:Boiled_eggs" class="extiw" title="commons:Category:Boiled eggs">Boiled eggs</a></span>.</div></div> </div> <link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1235681985"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1237033735"><div class="side-box side-box-right plainlinks sistersitebox"><link rel="mw-deduplicated-inline-style" href="mw-data:TemplateStyles:r1126788409"> <div class="side-box-flex"> <div class="side-box-image"><span class="noviewer" typeof="mw:File"><span><img alt="" src="//upload.wikimedia.org/wikipedia/commons/thumb/9/99/Wiktionary-logo-en-v2.svg/40px-Wiktionary-logo-en-v2.svg.png" decoding="async" width="40" height="40" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/commons/thumb/9/99/Wiktionary-logo-en-v2.svg/60px-Wiktionary-logo-en-v2.svg.png 1.5x, //upload.wikimedia.org/wikipedia/commons/thumb/9/99/Wiktionary-logo-en-v2.svg/80px-Wiktionary-logo-en-v2.svg.png 2x" data-file-width="512" data-file-height="512" /></span></span></div> <div class="side-box-text plainlist">Look up <i><b><a href="https://en.wiktionary.org/wiki/boiled_egg" class="extiw" title="wiktionary:boiled egg">boiled egg</a></b></i> in Wiktionary, the free dictionary.</div></div> </div> <ul><li><a rel="nofollow" class="external text" href="https://web.archive.org/web/20150709111015/http://www.incredibleegg.org/recipes-and-more/cooking-school/hard-boil-eggs">Basic Hard-Cooked Eggs</a>, American Egg Board</li> <li><a rel="nofollow" class="external text" href="http://newton.ex.ac.uk/teaching/CDHW/egg/">Boiling an Egg – Science Background</a></li> <li><a rel="nofollow" class="external text" href="http://blog.khymos.org/2009/04/09/towards-the-perfect-soft-boiled-egg/">Boiling of eggs for molecular gastronomers</a></li></ul> <div class="navbox-styles"><style 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abbr{color:var(--color-base)!important}@media(prefers-color-scheme:dark){html.skin-theme-clientpref-os .mw-parser-output .navbar li a abbr{color:var(--color-base)!important}}@media print{.mw-parser-output .navbar{display:none!important}}</style><div class="navbar plainlinks hlist navbar-mini"><ul><li class="nv-view"><a href="/wiki/Template:Eggs" title="Template:Eggs"><abbr title="View this template">v</abbr></a></li><li class="nv-talk"><a href="/wiki/Template_talk:Eggs" title="Template talk:Eggs"><abbr title="Discuss this template">t</abbr></a></li><li class="nv-edit"><a href="/wiki/Special:EditPage/Template:Eggs" title="Special:EditPage/Template:Eggs"><abbr title="Edit this template">e</abbr></a></li></ul></div><div id="Eggs" style="font-size:114%;margin:0 4em"><a href="/wiki/Egg" title="Egg">Eggs</a></div></th></tr><tr><td class="navbox-abovebelow" colspan="2"><div><a href="/wiki/List_of_egg_topics" title="List of egg topics">List of egg topics</a></div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Types</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Bird_egg" title="Bird egg">Bird</a></li> <li><a href="/wiki/Egg#Fish_and_amphibian_eggs" title="Egg">Fish and amphibian</a></li> <li><a href="/wiki/Monotreme" title="Monotreme">Monotreme</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Egg_fossil" title="Egg fossil">Fossil record</a></th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Cephalopod_egg_fossil" title="Cephalopod egg fossil">Cephalopod</a></li> <li><a href="/wiki/Fish_egg_fossil" title="Fish egg fossil">Fish</a></li> <li><a href="/wiki/Reptile_egg_fossil" title="Reptile egg fossil">Reptile</a> (<a href="/wiki/Dinosaur_egg" title="Dinosaur egg">dinosaur</a>)</li> <li><a href="/wiki/Egg_paleopathology" title="Egg paleopathology">Pathology</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Biology</th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Egg_allergy" title="Egg allergy">Allergy</a></li> <li><a href="/wiki/Egg_cell" title="Egg cell">Egg cell</a></li> <li><a href="/wiki/Embryo" title="Embryo">Embryo</a></li> <li><a href="/wiki/Ichthyoplankton" title="Ichthyoplankton">Ichthyoplankton</a></li> <li><a href="/wiki/Oogamy" title="Oogamy">Oogamy</a></li> <li><a href="/wiki/Oogenesis" title="Oogenesis">Oogenesis</a></li> <li><a href="/wiki/Ootheca" title="Ootheca">Ootheca</a></li> <li><a href="/wiki/Ovary" title="Ovary">Ovary</a></li> <li><a href="/wiki/Oviduct" title="Oviduct">Oviduct</a></li> <li><a href="/wiki/Oviparity" title="Oviparity">Oviparity</a></li> <li><a href="/wiki/Ovoviviparity" title="Ovoviviparity">Ovoviviparity</a></li> <li><a href="/wiki/Ovulation" title="Ovulation">Ovulation</a></li> <li><a href="/wiki/Spawn_(biology)" class="mw-redirect" title="Spawn (biology)">Spawn</a></li> <li><a href="/wiki/Egg_tooth" title="Egg tooth">Tooth</a></li> <li><a href="/wiki/Trophic_egg" title="Trophic egg">Trophic</a></li> <li><a href="/wiki/Zygote" title="Zygote">Zygote</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%">Components</th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Yolk" title="Yolk">Yolk</a></li> <li><a href="/wiki/Egg_white" title="Egg white">White</a></li> <li><a href="/wiki/Eggshell" title="Eggshell">Shell</a> and <a href="/wiki/Eggshell_membrane" title="Eggshell membrane">membrane</a></li> <li><a href="/wiki/Chalaza" title="Chalaza">Chalaza</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Eggs_as_food" title="Eggs as food">As food</a></th><td class="navbox-list-with-group navbox-list navbox-odd hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/List_of_egg_dishes" title="List of egg dishes">List of egg dishes</a></li> <li><a href="/wiki/Balut_(food)" title="Balut (food)">Balut</a></li> <li><a href="/wiki/Eggs_Benedict" title="Eggs Benedict">Benedict</a></li> <li><a class="mw-selflink selflink">Boiled</a></li> <li><a href="/wiki/Century_egg" title="Century egg">Century</a></li> <li><a href="/wiki/Coddled_egg" title="Coddled egg">Coddled</a></li> <li><a href="/wiki/List_of_custard_desserts" title="List of custard desserts">Custard desserts</a></li> <li><a href="/wiki/Deep_fried_egg" title="Deep fried egg">Deep fried</a></li> <li><a href="/wiki/Deviled_egg" title="Deviled egg">Deviled</a></li> <li><a href="/wiki/Eggnog" title="Eggnog">Eggnog</a></li> <li><a href="/wiki/Fried_egg" title="Fried egg">Fried</a></li> <li><a href="/wiki/Iron_egg" title="Iron egg">Iron</a></li> <li><a href="/wiki/Meringue" title="Meringue">Meringue</a></li> <li><a href="/wiki/Omelette" title="Omelette">Omelette</a></li> <li><a href="/wiki/Onsen_tamago" title="Onsen tamago">Onsen tamago</a></li> <li><a href="/wiki/Poached_egg" title="Poached egg">Poached</a></li> <li><a href="/wiki/Powdered_egg" class="mw-redirect" title="Powdered egg">Powdered</a></li> <li><a href="/wiki/Pickled_egg" title="Pickled egg">Pickled</a></li> <li><a href="/wiki/Quiche" title="Quiche">Quiche</a></li> <li><a href="/wiki/Roe" title="Roe">Roe</a></li> <li><a href="/wiki/Egg_salad" title="Egg salad">Salad</a></li> <li><a href="/wiki/Salted_duck_egg" title="Salted duck egg">Salted</a></li> <li><a href="/wiki/Scotch_egg" title="Scotch egg">Scotch</a></li> <li><a href="/wiki/Scrambled_eggs" title="Scrambled eggs">Scrambled</a></li> <li><a href="/wiki/Shirred_eggs" title="Shirred eggs">Shirred</a></li> <li><a href="/wiki/Smoked_egg" title="Smoked egg">Smoked</a></li> <li><a href="/wiki/Souffl%C3%A9" title="Soufflé">Soufflé</a></li> <li><a href="/wiki/Tea_egg" title="Tea egg">Tea</a></li></ul> </div></td></tr><tr><th scope="row" class="navbox-group" style="width:1%"><a href="/wiki/Category:Eggs_in_culture" title="Category:Eggs in culture">In culture</a></th><td class="navbox-list-with-group navbox-list navbox-even hlist" style="width:100%;padding:0"><div style="padding:0 0.25em"> <ul><li><a href="/wiki/Egg_balancing" title="Egg balancing">Balancing</a></li> <li><a href="/wiki/Egg_carton" title="Egg carton">Carton</a></li> <li><a href="/wiki/Egg_decorating" title="Egg decorating">Decorating</a></li> <li><a href="/wiki/Easter_egg" title="Easter egg">Easter egg</a></li> <li><a href="/wiki/Egg-and-spoon_race" title="Egg-and-spoon race">Egg-and-spoon race</a></li> <li><a href="/wiki/Egg_drop_competition" title="Egg drop competition">Egg drop competition</a></li> <li><a href="/wiki/Egging" title="Egging">Egging</a></li> <li><a href="/wiki/Faberg%C3%A9_egg" title="Fabergé egg">Fabergé egg</a></li> <li><a href="/wiki/Free-range_egg" class="mw-redirect" title="Free-range egg">Free range</a></li> <li><a href="/wiki/HowToBasic" title="HowToBasic">HowToBasic</a></li> <li><a href="/wiki/Humpty_Dumpty" title="Humpty Dumpty">Humpty Dumpty</a></li> <li><a href="/wiki/Egg_hunt" title="Egg hunt">Hunt</a></li> <li><a href="/wiki/Oology" title="Oology">Oology</a></li> <li><a href="/wiki/Oomancy" title="Oomancy">Oomancy</a></li> <li><a href="/wiki/Organic_egg_production" title="Organic egg production">Organic</a></li> <li><a href="/wiki/Category:Egg_organizations" title="Category:Egg organizations">Organizations</a></li> <li><a href="/wiki/Ovo_vegetarianism" title="Ovo vegetarianism">Ovo vegetarianism</a></li> <li><a href="/wiki/Pysanka" class="mw-redirect" title="Pysanka">Pysanka</a> <ul><li><a href="/wiki/Vegreville_egg" title="Vegreville egg">Vegreville egg</a></li></ul></li> <li><a href="/wiki/Egg_rolling" title="Egg rolling">Rolling</a></li> <li><a href="/wiki/Egg_tapping" title="Egg tapping">Tapping</a></li> <li><a href="/wiki/Egg_tossing" title="Egg tossing">Tossing</a></li></ul> </div></td></tr><tr><td class="navbox-abovebelow hlist" colspan="2"><div> <ul><li><span class="noviewer" typeof="mw:File"><span title="Category"><img alt="" src="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/16px-Symbol_category_class.svg.png" decoding="async" width="16" height="16" class="mw-file-element" srcset="//upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/23px-Symbol_category_class.svg.png 1.5x, //upload.wikimedia.org/wikipedia/en/thumb/9/96/Symbol_category_class.svg/31px-Symbol_category_class.svg.png 2x" data-file-width="180" data-file-height="185" /></span></span> <b><a href="/wiki/Category:Eggs" title="Category:Eggs">Category</a></b></li> <li><span class="noviewer" typeof="mw:File"><span title="Commons page"><img alt="" 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