Hardboiled egg

Hardboiled egg is a type of egg preparation where the egg is boiled until both the egg white and the egg yolk are solidified. This is achieved by immersing the egg in boiling water and allowing it to cook for a specific period of time.

Preparation

The preparation of a hardboiled egg begins with placing the eggs in a single layer in a saucepan or pot. Enough water is added to the pot to cover the eggs by about an inch. The water is then brought to a boil over medium-high heat. Once the water is 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.

Uses

Hardboiled eggs are a versatile food item and can be used in a variety of dishes. They can be eaten on their own, with a sprinkle of salt and pepper, or used as an ingredient in other dishes. They are a common component in salads, such as potato salad and Cobb salad, and are often used as a garnish on dishes like ramen. Hardboiled eggs are also a key ingredient in deviled eggs, a popular appetizer in American cuisine.

Nutritional Value

Hardboiled eggs are a good source of protein, vitamin D, and vitamin B12. They also contain choline, which is important for brain health. However, they are also high in cholesterol, which can be a concern for individuals with certain health conditions.

Cultural Significance

In many cultures, hardboiled eggs have symbolic significance. For example, during the Jewish holiday of Passover, a hardboiled egg is included on the Seder plate as a symbol of mourning. In Christian cultures, hardboiled eggs are often dyed and decorated for Easter as a symbol of resurrection.

See Also

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

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