Hard-boiled egg
Hard-boiled egg
A hard-boiled egg is a type of egg that has been cooked in its shell by boiling until both the egg white and the egg yolk have solidified.
Pronunciation
- /ˈhɑːrd bɔɪld ɛɡ/
Etymology
The term "hard-boiled" is derived from the cooking process where the egg is boiled until it becomes hard. The term "egg" comes from the Old Norse word "egg", which is derived from the Proto-Germanic "*ajją".
Preparation
To prepare a hard-boiled egg, the egg is typically placed in a pot of cold water which is then brought to a boil. Once boiling, the heat is reduced to low and the pot is left to simmer for about 9-12 minutes. After this, the egg is usually placed in cold water to cool and to stop the cooking process.
Related Terms
- Soft-boiled egg: An egg that is cooked in its shell by boiling for a shorter period of time, resulting in a runny yolk.
- Poached egg: An egg that is cooked by being cracked open and dropped into simmering water.
- Scrambled egg: An egg that is beaten in a bowl, poured into a hot pan, and stirred over low heat until set.
- Fried egg: An egg that is cooked in a pan over heat with the yolk up.
Health Benefits
Hard-boiled eggs are a good source of protein and vitamins such as Vitamin D and B12. They are also low in calories, making them a healthy choice for those watching their weight.
See Also
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