Hard-boiled egg

Hard-boiled egg is a type of egg dish that is cooked by boiling an egg in its shell until both the egg white and the egg yolk solidify. The process of making a hard-boiled egg involves several steps and can be adjusted to achieve varying levels of firmness in the yolk.

Preparation

The preparation of a hard-boiled egg begins with placing the eggs in a saucepan and adding enough water to cover them. The water is then brought to a boil. Once boiling, the heat is reduced to low and the eggs are left to simmer for about 9-12 minutes. After this, the eggs are immediately placed in cold water to stop the cooking process and make them easier to peel. This is known as shocking.

Consumption

Hard-boiled eggs can be eaten on their own, or used in a variety of dishes. They are a common ingredient in salads, particularly Cobb salad and salad Niçoise, and in various forms of deviled eggs. They can also be used in baking, such as in Easter bread.

Nutritional value

Hard-boiled eggs are a good source of protein, vitamin D, and vitamin B12. They also contain cholesterol, which can be a concern for individuals with certain health conditions.

Cultural significance

In many cultures, hard-boiled eggs have symbolic significance. For example, during the Jewish holiday of Passover, a hard-boiled egg is one of the items on the Seder plate, symbolizing the festival sacrifice offered in the Temple in Jerusalem. In Christian cultures, Easter eggs, often hard-boiled and dyed, are a common part of Easter celebrations.

See also

• Soft-boiled egg
• Poached egg
• Scrambled eggs
• Fried egg

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