Boiled egg#Hard-boiled eggs

Eggs have a long history of use as a food source, following the history of the domestic Chicken, and recipes that include boiled eggs have been recorded since the first known cookbook, De re coquinaria,{{Cite book|last1=Mine|first1=Yoshinori|url=https://books.google.com/books?id=AaDTEAAAQBAJ|title=Handbook of Egg Science and Technology|last2=Guyonnet|first2=Vincent|last3=Hatta|first3=Hajime|last4=Nau|first4=Françoise|last5=Qiu|first5=Ning|date=12 September 2023|publisher=CRC Press|isbn=978-1-000-89961-0|pages=259–280|language=en|chapter=Traditional Egg and Egg Products}} in which at least one recipe calls for the use of preserved boiled eggs.{{Cite book|last=Kaufman|first=Cathy K.|url=https://archive.org/details/cookinginancient0000kauf/page/142/mode/2up|title=Cooking in ancient civilizations|date=2006|publisher=Westport, Conn. : Greenwood Press|others=Internet Archive|isbn=978-0-313-33204-3|pages=96, 142|language=en}} Alexander Pope is recorded as having recommended the method of cooking eggs over the embers or ashes of an open fire.{{Citation|last=Davidson|first=Alan|title=egg|date=20 November 2014|work=The Oxford Companion to Food|editor-last=Jaine|editor-first=Tom|url=https://www.oxfordreference.com/display/10.1093/acref/9780199677337.001.0001/acref-9780199677337-e-0835|access-date=25 September 2024|publisher=Oxford University Press|language=en|doi=10.1093/acref/9780199677337.001.0001|isbn=978-0-19-967733-7|url-access=subscription}}

File:Boiled eggs, increasing in boiling time from left to right.jpg

The process of cooking an egg causes the proteins within the yolk and albumin to denature and solidify, resulting in a solid egg white and yolk.{{Cite web|url=https://www.nature.com/scitable/blog/scibytes/why_do_eggs_hardboil/|title=Why do eggs "hard-boil?"|author=Sci Bytes|date=18 July 2018|website=Nature}} Coagulation (denaturing) of egg white proteins begins in the {{Convert|55-60|C|F}} temperature range, and egg yolks thicken at the slightly higher temperature of {{Convert|65|C|F}}, solidifying at {{Convert|70|C|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 fried egg), making this doubly true. The process may be reversed through breaking the connections between the proteins, which has been demonstrated through the application of either sodium borohydride or vitamin C.{{sfn|Toops|2014|page=26}}

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

Image:Hard boiled egg.jpg Hard-boiled or hard-cooked{{sfn|Stadelman|Cotterill|1995|loc=chpt. 17: Hard-Cooked Eggs}} eggs are boiled long enough for the yolk to solidify (about 10 minutes).{{cite web|title=How to Make Perfect Hard or Soft Boiled Eggs|url=http://whatscookingamerica.net/Eggs/BoiledEggs.htm|access-date=25 September 2024|website=What's Cooking America|date=3 June 2015 }} They can be eaten warm or cold. Hard-boiled eggs are the basis for many dishes, such as egg salad, cobb salad and Scotch eggs, and may be further prepared as deviled eggs.{{Cn|date=February 2025}}

image:Overcooked hardboiled egg cut in half.jpg

There are several techniques for hard-boiling an egg.{{cite web|last1=Seehusen|first1=Joachim|title=Oppskrift på perfekt kokt egg|url=https://www.tu.no/artikler/oppskrift-pa-perfekt-kokt-egg-br/507964|website=Tu.no|publisher=Teknisk Ukeblad|archive-url=https://web.archive.org/web/20210330115938/https://www.tu.no/artikler/oppskrift-pa-perfekt-kokt-egg-br/507964|archive-date=30 March 2021|language=no|date=30 March 2021|url-status=live}} One method is to bring water to a boil and cook for ten minutes.{{cite web|title=How long to Boil Eggs|date=19 January 2012|url=http://www.eatbydate.com/how-long-to-boil-eggs/|publisher=Eatbydate.com}} Another method is to bring the water to a boil, but then remove the pan from the heat and allow eggs to cook in the gradually cooling water. Over-cooking eggs will typically result in a thin green iron(II) sulfide coating on the yolk,{{citation|chapter-url=http://chestofbooks.com/food/science/Experimental-Cookery/The-Formation-Of-Ferrous-Sulfide-In-Cooked-Eggs.html|chapter=The Formation Of Ferrous Sulfide In Cooked Eggs|title=Experimental Cookery From The Chemical And Physical Standpoint|author=Belle Lowe|year=1937|publisher=John Wiley & Sons}} though the coating has been reported as having little effect on flavor.{{sfn|Toops|2014|page=26}} This reaction occurs more rapidly in older eggs as the whites are more alkaline.{{citation|title=McGee on Food and Cooking|author=Harold McGee|year=2004|publisher=Hodder and Stoughton}} Rinsing or immersing the egg in cold water after boiling is a common method of halting the cooking process to prevent this effect, and in commercial operations the discoloration is removed by immersing peeled eggs in a bath of organic acid after cooking.{{sfn|Stadelman|Cotterill|1995|page=469}}

File:Hakone black egg dsc05310.jpg in Kanagawa Prefecture, Japan. The eggs are boiled in the mineral-rich water of the valley's hot springs, resulting in the shells turning a characteristic black colour.]]

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.{{cite web|url=http://www.aeb.org/LearnMore/Faqs.htm|archive-url=https://web.archive.org/web/20080822223524/http://www.aeb.org/LearnMore/Faqs.htm|archive-date=22 August 2008|title=Learn More About Eggs|access-date=19 December 2006}}{{cite web|url=http://www.bfhd.wa.gov/edu/eggucation.php|title=Egg-ucation|access-date=19 December 2006}} – suggests boiled eggs can be stored refrigerated for one week{{cite web|title=Shell Eggs from Farm to Table|url=http://www.fsis.usda.gov/Fact_Sheets/Focus_On_Shell_Eggs/index.asp#21|work=Fact Sheets: Egg Products Preparation|publisher=United States Department of Agricultural Food Safety and Inspection Service|access-date=12 January 2013|date=20 April 2011|quote=When shell eggs are hard cooked, the protective coating is washed away, leaving bare the pores in the shell for bacteria to enter and contaminate it. Hard-cooked eggs should be refrigerated within 2 hours of cooking and used within a week.|archive-url=https://web.archive.org/web/20130126165249/http://www.fsis.usda.gov/fact_sheets/Focus_On_Shell_Eggs/index.asp#21|archive-date=26 January 2013|url-status=dead}} Shelled hard-boiled eggs sold in bulk are pickled or sealed in an atmosphere of carbon dioxide and nitrogen for preservation.

Hard-boiled eggs are commonly sliced, particularly for use in sandwiches. For this purpose specialized egg slicers exist, to ease slicing and yield even slices. {{anchor|long}}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 {{ill|Danæg|da}} and in Japan by {{ill|KENKO Mayonnaise|ja|ケンコーマヨネーズ}}. The machine for producing long eggs was first introduced in 1974.{{cite news|last1=Pollack|first1=Hilary|last2=Sen|first2=Mayukh|title=I Am Mystified and Horrified By the Long Egg|url=https://www.vice.com/en/article/i-am-mystified-and-horrified-by-the-long-egg/|access-date=28 April 2019|work=Munchies|date=22 January 2018}} In addition to being sliced, long eggs can also be used in their entirety in gala pies.{{cite web|url=http://freakytrigger.co.uk/ft/2006/08/call-for-submissions-the-long-egg/|title=Call For Submissions: The Long Egg|website=FreakyTrigger|date=18 August 2006}}

Haminados, braised eggs slowly cooked overnight, is a traditional Sephardic Jewish dish first documented in medieval Spain and now part of Israeli cuisine, where they are typically served on their own or as part of the Shabbat stew chamin and other dishes.{{Cite book|last=Jawhara Piñer|first=Hélène|author-link=Hélène Jawhara Piñer|title=Sephardi: Cooking the History. Recipes of the Jews of Spain and the Diaspora, from the 13th Century to Today|publisher=Cherry Orchard Books|year=2021|isbn=978-1644695319|pages=36}}{{Cite web|date=28 July 2020|title=The Long History of Huevos Haminados, Slow-Cooked Sephardi Eggs {{!}} The Nosher|url=https://www.myjewishlearning.com/the-nosher/the-long-history-of-huevos-haminados-slow-cooked-sephardi-eggs/|access-date=12 August 2024|website=My Jewish Learning|language=en-US}}

{{redirect|Softboiled|the 1923 film|Soft Boiled|the genre of crime fiction|Cozy mystery}}

{{see also|Shirred eggs}}

While the traditional egg timer counts to 3 minutes for cooking a soft-boiled egg,{{cite book|last=Herbst|first=Sharon Tyler|author-link=Sharon Tyler Herbst|title=The New Food Lover's Companion|publisher=Barron's Educational Series|year=2001|isbn=0-7641-1258-9}} some how-to guides recommend longer cooking times ranging from five to six minutes. Chef Heston Blumenthal, 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.{{cite news|last1=Blumenthal|first1=Heston|title=Series: The Do Something expert Index How to boil an egg, the Heston Blumenthal way|url=https://www.theguardian.com/lifeandstyle/2014/nov/11/how-to-boil-an-egg-the-heston-blumenthal-way?CMP=soc_567|access-date=12 November 2014|work=The Guardian|date=12 November 2014}}

Soft-boiled eggs are not recommended by the Food and Drug Administration for people who may be susceptible to salmonella, such as very young children, the elderly, and those with weakened immune systems.{{cite web|url=https://www.fda.gov/FDAC/departs/1999/599_upd.html|title=Plan Under Way to Help Lessen Risks from Contaminated Eggs|access-date=19 December 2006|work=FDA Consumer magazine|archive-url=https://web.archive.org/web/20070311073646/https://www.fda.gov/FDAC/departs/1999/599_upd.html|archive-date=11 March 2007|url-status=dead}} To avoid the issue of salmonella, eggs can be pasteurised in shell at 57 °C for an hour and 15 minutes. The eggs can then be soft-boiled as normal.{{cite journal|last1=Schuman|first1=J.D.|last2=Sheldon|first2=B.W.|last3=Vandepopuliere|first3=J.M.|last4=Ball Jr|first4=H.R.|title=Immersion heat treatments for inactivation of Salmonella enteritidis with intact eggs|journal=Journal of Applied Microbiology|volume=83|issue=4|year=2003|pages=438–444|pmid=9351225|doi=10.1046/j.1365-2672.1997.00253.x|s2cid=22582907}}

Soft-boiled eggs are commonly served in egg cups, where the top of the egg is cut off with a knife, spoon, spring-loaded egg topper, or egg scissors, using an egg spoon to scoop the egg out. Other methods include breaking the eggshell by tapping gently around the top of the shell with a spoon.{{cite web|url=http://www.metro.ca/recevoir-le-monde/art-de-recevoir/abc-belle-table/etiquette-table/elegance-bonnes-manieres-table.en.html#10035544|title=Fine Manners for Fine Dining|access-date=19 December 2006}} Soft-boiled eggs can be eaten with toast cut into strips, which are then dipped into the runny yolk. In the United Kingdom and Australia, these strips of toast are known as "soldiers".{{cite web|url=http://www.icons.org.uk/nom/nominations/eggandsoldiers|title=Egg with Toast Soldiers|access-date=22 April 2008|url-status=dead|archive-url=https://web.archive.org/web/20100304210348/http://www.icons.org.uk/nom/nominations/eggandsoldiers|archive-date=4 March 2010}}

In Southeast Asia, a variation of soft-boiled eggs known as half-boiled eggs are commonly eaten for breakfast.{{Cite news|last=Bakar|first=Baharom|date=7 December 2022|title=Harga telur gred E separuh masak RM1.20 sebiji|trans-title=The price of half-cooked E grade eggs is now RM1.20 per egg|url=https://www.bharian.com.my/berita/nasional/2022/12/1036638/harga-telur-gred-e-separuh-masak-rm120-sebiji|work=Berita Harian|language=ms}}{{Cite news|last=Azim Fitri Abd Aziz|first=Mohamad|date=17 January 2019|title=Telur separuh masak, roti canai sarapan pilihan Al-Sultan Abdullah|trans-title=Half-boiled eggs, roti canai for Al-Sultan Abdullah's breakfast|url=https://www.bharian.com.my/berita/nasional/2019/01/521102/telur-separuh-masak-roti-canai-sarapan-pilihan-al-sultan-abdullah|work=Berita Harian|language=ms}} 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 kaya toast and kopi.{{Cite web|last1=Aris|first1=Aim|last2=Salim|first2=Ahmad|date=14 December 2022|title=Hainanese-style Kaya toast and half-boiled egg|url=https://www.sbs.com.au/food/recipe/hainanese-style-kaya-toast-and-half-boiled-egg/z7ymow1zg|access-date=27 September 2024|website=SBS Food|language=en}}{{Cite web|title=Traditional Breakfast of Kaya and Kopi|url=https://www.roots.gov.sg/ich-landing/ich/traditional-breakfast-of-kaya-and-kopi|access-date=19 May 2020|website=roots.sg|language=en}}

Boiled eggs are also an ingredient in various Philippine dishes, such as embutido{{cite news|last1=Lam|first1=Francis|date=7 January 2015|title=The Rich Tradition of Filipino Embutido|url=https://www.nytimes.com/2015/01/11/magazine/the-rich-tradition-of-filipino-embutido.html|access-date=27 September 2024|work=The New York Times}} and chicken galantina.{{Cite web|last=Bernardino|first=Minnie|date=13 March 1986|title=Chicken Relleno: A Philippine Tradition|url=https://www.latimes.com/archives/la-xpm-1986-03-13-fo-19880-story.html|access-date=27 September 2024|website=Los Angeles Times|language=en-US}} 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 balut.{{Sfn|Nys|Bain|Van Immerseel|2011|p=497}}

File:煮玉子ラーメン（博多だるま）.jpg topped with a seasoned boiled egg]]

In Japan, {{Nihongo|marinated soft-boiled eggs|味付け玉子|ajitsuke tamago}} are commonly served alongside ramen. The eggs are typically steeped in a mixture of soy sauce, mirin, and water after being boiled and peeled. This provides the egg a brownish color that would otherwise be absent from boiling and peeling the eggs alone. Once the eggs have finished steeping, they are usually served on top of the soup.{{Cite book|last1=Ang|first1=Catharina Y.W.|url=https://www.taylorfrancis.com/books/mono/10.1201/9781482278798/asian-foods-catharina-ang-keshun-liu-yao-wen-huang|title=Asian Foods : Science & Technology|last2=Liu|first2=Keshun|date=1999|publisher=Technomic Pub. Co.|isbn=9781566767361|location=Boca Raton|pages=465|chapter=Japanese Foods|doi=10.1201/9781482278798}}{{Cite web|url=https://immieats.com/ajitsuke-tamago/|website=Immi Eats|title=Ajitsuke tamago|access-date=24 July 2024}} A similar method of cooking soft-boiled eggs popular in Japan is that of the {{Nihongo|hot spring boiled egg|温泉玉子|onsen tamago}}, which is cooked at a constant temperature of {{Convert|70|C|F}} as is present in the volcanic hot springs of Japan, producing an egg with solid yolk and sol-like white.

;Piercing: Some pierce the shell beforehand with an egg piercer to prevent cracking, following recommendations first published by the Poultry and Egg National Board in 1966.{{sfn|Stadelman|Cotterill|1995|page=386}} The American Egg Board currently recommends against this, as it can introduce bacteria and create hairline cracks in the shell through which bacteria can enter the egg.The American Egg Board, an industry group, recommends against piercing shells on food safety grounds: "Piercing shells before cooking is not recommended. If not sterile, the piercer or needle can introduce bacteria into the egg. Also, piercing creates hairline cracks in the shell through which bacteria can enter after cooking.", [http://www.incredibleegg.org/recipes-and-more/recipes/basic-hardcooked-eggs Basic Hard-Cooked Eggs] {{webarchive |url=https://web.archive.org/web/20100102034844/http://www.incredibleegg.org/recipes-and-more/recipes/basic-hardcooked-eggs |date=2 January 2010 }}, American Egg Board A 1975 study showed increased cracking in pierced eggs compared to unpierced eggs.{{Cite journal|last=Maurer|first=A.J.|date=July 1975|title=Hard-Cooking and Pickling Eggs as Teaching Aids|journal=Poultry Science|language=en|volume=54|issue=4|pages=1019–1024|doi=10.3382/ps.0541019|doi-access=free}}

;Steaming: Eggs can be taken straight from the refrigerator and placed in the steamer at full steam.{{cite web|url=https://www.simplyrecipes.com/recipes/how_to_steam_eggs/|title=How to Steam Hard Boiled Eggs|first=Elsie|last=Bauer|website=simplyrecipes.com}}

;Sous vide: Boiled eggs can be made by cooking/coddling in their shell "sous vide" in hot water at steady temperatures anywhere from {{convert|60|to|85|C}}. The outer egg white cooks at {{convert|75|C}} and the yolk and the rest of the white sets from {{convert|60|to|65|C}}.{{cite web|url=http://www.edinformatics.com/math_science/science_of_cooking/cooking_temperatures.htm|title=Important Cooking Temperatures|publisher=Edinformatics.com|date=17 November 2006|access-date=11 June 2013}}{{cite journal|last1=Vega|first1=César|last2=Mercadé-Prieto|first2=Ruben|year=2011|title=Culinary Biophysics: On the Nature of the 6X°C Egg|journal=Food Biophysics|volume=6|issue=1|pages=152–9|doi=10.1007/s11483-010-9200-1|s2cid=97933856}}

;Baked eggs: Eggs may be cooked to produce a result similar to boiling via baking in an oven by breaking eggs into a muffin tin or individual ramekins.{{Cite book|url=https://archive.org/details/eggs_20220116/page/16/mode/2up|title=300 Ways to Serve Eggs|date=1941|publisher=Consolidated Book Publishers|editor-last=Berolsheimer|editor-first=Ruth|location=Chicago, Illinois|pages=17–21|language=en}}

;Salted eggs: In China, eggs (particularly duck eggs) may be preserved by packing them in salt and charcoal or brine. The salted egg is then boiled or steamed prior to consumption. The process is related to century eggs, which are preserved for a long period and are not boiled.{{sfn|Toops|2014|pages=28-30}} The salting or pickling process in a typical salted egg takes 20{{Emdash}}50 days.

File:Aspic-with-eggs.jpg with chicken and eggs]]

File:Pickledeggs.jpg]]

Boiled eggs often form part of larger, more elaborate dishes. For example, a boiled egg may garnish a bowl of ramen (often first marinated in soy sauce), be baked into a pie such as a {{Ill|torta pasqualina|it}},{{cite web|title=Giant Green Pie (Torta Pasqualina)|url=https://cooking.nytimes.com/recipes/1014732-giant-green-pie-torta-pasqualina|website=The New York Times|access-date=10 November 2019}} or be encased in aspic (similar to the French dish œufs en gelée, which features poached eggs{{cite book|title=Mastering The Art Of French Cooking|year=1964|first1=Simone|last1=Beck|first2=Louisette|last2=Bertholle|first3=Julia|last3=Child|publisher=Alfred A. Knopf|location=New York|page=547}}). They may also be chopped and mixed with mayonnaise to form egg salad, or be deep-fried and then baked within a serving of lamprais.{{cite news|date=7 January 2018|title=The Lamprais Legacy|url=http://archives1.sundayobserver.lk/2018/01/07/artistry/lamprais-legacy|access-date=2 May 2021|newspaper=Sunday Observer}}

Boiled eggs can vary widely in how easy it is to peel away the shells. In general, the fresher an egg before boiling, the more difficult it is to separate the shell cleanly from the egg white. As a fresh egg ages, it gradually loses both moisture and carbon dioxide through pores in the shell; as a consequence, the contents of the egg shrink, it loses protein, and the pH of the albumen becomes more basic. Albumen with higher pH (more basic) is less likely to stick to the egg shell, while pockets of air develop in eggs that have lost significant amounts of moisture, also making eggs easier to peel.{{Cite web|last=Brunning|first=Andy|date=26 March 2016|title=The Chemistry of Eggs & Egg Shells|url=https://www.compoundchem.com/2016/03/26/eggs/|access-date=25 September 2024|website=Compound Interest|language=en-GB}}

Keeping the cooked eggs soaked in water helps keep the membrane under the shell moist 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.{{cite web|last1=López-Alt|first1=J. Kenji|date=30 September 2023|title=The Food Lab: The Hard Truth About Boiled Eggs|url=http://www.seriouseats.com/2014/05/the-secrets-to-peeling-hard-boiled-eggs.html|access-date=25 September 2024|website=Serious Eats}}

It is often claimed that steaming eggs in a pressure cooker makes them easier to peel.[https://altonbrown.com/pressure-cooker-eggs-recipe/ Eggs Under Pressure] {{Webarchive|url=https://web.archive.org/web/20200810110218/https://altonbrown.com/pressure-cooker-eggs-recipe/ |date=10 August 2020 }} By Mr. Brown. Published on 18 March 2016. Double blind testing 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.

There are several foodborne illnesses associated with eggs,{{Cite journal|date=5 March 2024|title=What You Need to Know About Egg Safety|url=https://www.fda.gov/food/buy-store-serve-safe-food/what-you-need-know-about-egg-safety|journal=Human Foods Program|language=en|publisher=Food and Drug Administration}} most if not all of which are caused by pathogenic bacteria.{{Sfn|Van Immerseel|Nys|Bain|2011|pp=15-22}} The harmful bacteria associated with eggs are mostly of the genus Salmonella,{{Cite journal|last1=Lopes|first1=Stefani Machado|last2=Fösch Batista|first2=Ana Carolina|last3=Tondo|first3=Eduardo César|date=1 December 2018|title=Salmonella survival during soft-cooked eggs processing by temperature-controlled water circulator|url=https://linkinghub.elsevier.com/retrieve/pii/S0956713518303657|journal=Food Control|volume=94|pages=249–253|doi=10.1016/j.foodcont.2018.07.028|issn=0956-7135|url-access=subscription}} but other harmful bacteria that can grow at refrigerated temperatures have been found in retail egg products, such as Bacillus cereus and Staphylococcus aureus.{{Sfn|Van Immerseel|Nys|Bain|2011|pp=15-22}} Previous studies indicated that "the complete coagulation of [the] whole egg" was sufficient to destroy Salmonella bacteria,{{Cite journal|last1=Licciardello|first1=J J|last2=Nickerson|first2=J T|last3=Goldblith|first3=S A|date=October 1965|title=Destruction of Salmonellae in hard-boiled eggs.|journal=American Journal of Public Health and the Nation's Health|language=en|volume=55|issue=10|pages=1622–1628|doi=10.2105/AJPH.55.10.1622|issn=0002-9572|pmc=1256553|pmid=5890516}} but it is now known that the only factor in the inactivation or destruction of pathogenic bacteria in eggs is temperature. Boiling eggs at a temperature of at least {{Convert|62|C|F}} for 30 minutes has been shown to inactivate Salmonella bacteria, though the Food and Drug Administration recommends cooking at the higher temperature of {{Convert|74|C|F}}.

Bulk hard-boiled eggs have been linked to disease outbreaks such as listeria{{Cite web|date=20 December 2019|title=How should you react to the CDC warning about eggs?|url=https://news.sanfordhealth.org/healthy-living/cdc-hard-boiled-eggs/|access-date=23 September 2024|website=Sanford Health News|language=en}} and S. aureus infections, mainly from contamination and when eggs are not washed in the supply chain.{{Sfn|Van Immerseel|Nys|Bain|2011|pp=15-22}}

{{div col|colwidth=30em}}

• Coddled egg
• Deviled egg
• Egg piercer
• Haminados
• List of egg dishes
• Pickled beet egg
• Tea egg
• {{portal-inline|Food}}

{{div col end}}

{{Reflist|group=note}}

{{Reflist|2}}

• {{Cite book|title=Improving the safety and quality of eggs and egg products|publisher=Woodhead Publishing Limited|year=2011|isbn=978-0-85709-391-2|editor-last=Nys|editor-first=Yves|volume=1|eissn=2042-8057|editor-last2=Bain|editor-first2=Maureen|editor-last3=Van Immerseel|editor-first3=Filip}}
• {{Cite book|url=https://archive.org/details/eggsciencetechno0000unse_3ed/mode/2up|title=Egg science and technology|date=1995|publisher=Routledge|location=New York|isbn=1-56022-854-7|editor-last=Stadelman|editor-first=William J.|edition=4th|editor-last2=Cotterill|editor-first2=Owen J.}}
• {{Cite book|last=Toops|first=Diane|url=https://books.google.com/books?id=ZEadAwAAQBAJ|title=Eggs: A Global History|date=15 April 2014|publisher=Reaktion Books|isbn=978-1-78023-311-6|language=en}}
• {{Cite book|title=Improving the safety and quality of eggs and egg products|publisher=Woodhead Publishing Limited|year=2011|isbn=978-0-85709-392-9|editor-last=Van Immerseel|editor-first=Filip|volume=2|eissn=2042-8057|editor-last2=Nys|editor-first2=Yves|editor-last3=Bain|editor-first3=Maureen}}

{{Cookbook|Soft Boiled Eggs|Hard Boiled Eggs}}

{{Commons category|Boiled eggs}}

{{Wiktionary|boiled egg}}

• [https://web.archive.org/web/20150709111015/http://www.incredibleegg.org/recipes-and-more/cooking-school/hard-boil-eggs Basic Hard-Cooked Eggs], American Egg Board
• [http://newton.ex.ac.uk/teaching/CDHW/egg/ Boiling an Egg – Science Background]
• [http://blog.khymos.org/2009/04/09/towards-the-perfect-soft-boiled-egg/ Boiling of eggs for molecular gastronomers]

{{Eggs}}

Category:Egg dishes

Egg