Boiled eggs are eggs, typically from a chicken, cooked with their shells unbroken, usually by immersion in boiling water.
There are two different types of boiled eggs: hard-boiled eggs and soft-boiled eggs.
• Hard-boiled eggs are cooked so that the egg white and egg yolk both solidify
• Soft-boiled eggs have firmly cooked eggwhites, while at the same time, the yolks are liquid or at least partially liquid and raw.
Boiled eggs are a popular breakfast food but may also be served at other times of the day.
Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
In Europe, soft-boiled eggs are a traditional breakfast cousin, and you normally scoop them out of the shell and eat.
In Asia, the soft-boiled egg is cracked into a cup with soy sauce and black pepper.
Hard-boiled eggs are the basis for many dishes, such as egg salad, cobb salad and Scotch eggs.
Boiled eggs often form part of larger, more elaborate dishes.
In Japan, soft-boiled eggs are commonly served alongside ramen.
Pickled eggs are typically hard boiled eggs that are cured in vinegar or brine. As with many foods, this was originally a way to preserve the food so that it could be eaten months later. Pickled eggs have since become a favourite among many as a snack or hors d’œuvre popular in pubs, bars and taverns, and around the world in places where beer is served.
Stuffed eggs also known as Russian eggs or dressed eggs, are hard-boiled chicken eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard. The dish’s origin can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course. The dish is popular in Europe and in North America.
A large boiled egg contains 78 calories.
Boiled eggs are an excellent source of protein and choline, and they also contain several B vitamins, along with vitamins A and D.
There is no difference in taste or food value between white or brown eggs. The colour of a chicken’s egg depends on the breed.
Hard-boiled eggs with their shell still on, will last one week in the fridge.
At first people ate their eggs raw, but once people began to use fire, about a million years ago, they often roasted eggs in the coals. With the invention of pottery, about 5000 BC, boiling eggs gradually became more common.
In ancient Rome, hard-boiled eggs were so common as an appetizer that people said “ab ova ad mala”, from eggs to apples, meaning from the beginning of the meal to the end, or from start to finish.
Easter eggs, also called Paschal eggs, are boiled eggs that are decorated. The use of painted and decorated Easter eggs was first recorded in the 13th century. The church prohibited the eating of eggs during Holy Week, but chickens continued to lay eggs during that week, and the notion of specially identifying those as “Holy Week” eggs brought about their decoration.
The egg itself became a symbol of the Resurrection. Just as Jesus rose from the tomb, the egg symbolizes new life emerging from the eggshell.
Egg tapping, or also known as egg fight or egg knocking is a traditional Easter game. The rule of the game is simple. One holds a hard-boiled egg and taps the egg of another participant with one’s own egg intending to break the other’s, without breaking one’s own. As with any other game, it has been a subject of cheating – eggs with cement, alabaster and even marble cores have been reported.
Before the spring equinox in the Persian New Year tradition (called Norouz), each family member decorates a hard-boiled egg and they set them together in a bowl.
The tradition of hard-boiled eggs being offered at a bar goes back hundreds of years.
The egg timer was named for commonly being used to time the boiling of eggs.
The fastest time to shell one unpricked boiled egg is 2.66 seconds and was achieved by Silvio Sabba (Italy) in Strumica, Macedonia, on 21 August 2012.