page_title: Boiled egg
section_title: Hard-boiled eggs
hierarchical_section_title: Boiled egg / Hard-boiled eggs
caption_attribution_description: English: Closeup of the cooked yolk in a hard-boiled egg. Español: Huevo sobre-cocido, se puede ver completamente cuajada la yema y la clara. Suomi: Keltuainen kovaksikeitetyssä munassa. 日本語: 固ゆで卵の卵黄断面. Nederlands: Closeup van een gekookt ei (doorsnede). Polski: Żółtko w dobrze ugotowanym na twardo jajku. Tiếng Việt: Trứng luộc kỹ.
context_page_description: Boiled eggs are eggs, typically from a chicken, cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, and sometimes the white, at least partially liquid and raw. Boiled eggs are a popular breakfast food around the world.
  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. coddling, or they can be steamed. The egg timer was named for commonly being used to time the boiling of eggs.
context_section_description: Hard-boiled eggs are boiled long enough for the yolk to solidify. 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.
  There are several theories as to the proper technique of hard-boiling an egg. One method is to bring water to a boil and cook for ten minutes.  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. This reaction occurs more rapidly in older eggs as the whites are more alkaline. Immersing the egg in cold water after boiling is a common method of halting the cooking process to prevent this effect. It also causes a slight shrinking of the contents of the egg.
  Hard-boiled eggs should be used within two hours if kept at room temperature or can be used for a week if kept refrigerated and in the shell.
  Hard-boiled eggs are commonly sliced, particularly for use in sandwiches. For this purpose specialized egg slicers exist, to ease slicing and yield even slices. For consistent slice sizes in food service, several eggs may have their yolk and white separated and poured into a cylindrical mold for stepwise hard-boiling, to produce what is known as a "long egg" or an "egg loaf". Commercial long eggs are produced in Denmark by its inventor Danæg  and in Japan by KENKO Mayonnaise. The machine for producing long eggs was first introduced in 1974. In addition to being sliced, long eggs can also be used in their entirety in gala pies.
caption: Cross-section of a hard boiled egg
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