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Boiled eggs are eggs (typically chicken eggs) 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 for a soft-boiled egg the yolk, and sometimes the white, remain at least partially liquid. A few different ways are used to make boiled eggs other than simply immersing them in boiling water. Boiled eggs can also be cooked below the boiling temperature, via coddling, or they can be steamed. The egg timer was so-named due to its common usage in timing the boiling of eggs. Boiled eggs are a popular breakfast food in many countries around the world. ==Variations== There are variations both in desired doneness and in the method of how eggs are boiled, and a variety of kitchen gadgets for eggs exist. These variations include: ;Baked eggs: Baking eggs in an oven instead of boiling in water. Baked eggs ( for 1/2 hour in a muffin tin, cool in ice water) are identical to boiled eggs but the shells peel easier. ;Starting temperature: Room temperature (for more even cooking and to prevent cracking) or from a refrigerator; eggs may be left out overnight to come to room temperature. ;Preparation: Some pierce the eggs beforehand with an egg piercer to prevent cracking. There is much debate on this subject. Ekelund ''et al.'' in ''Why eggs should not be pierced'' claimed that pricking caused egg white proteins to be damaged and was therefore to be discouraged. Others recommend against this,〔The American Egg Board, an industry group, recommends against piercing shells on food safety grounds: "Piercing shells before cooking is not recommended. If not sterile, the piercer or needle can introduce bacteria into the egg. Also, piercing creates hairline cracks in the shell through which bacteria can enter after cooking.", (Basic Hard-Cooked Eggs ), American Egg Board〕 or add vinegar to the water (as is sometimes done with poached eggs) to prevent the white from billowing in case of cracking. For this purpose, table salt can also be used. ;Placing in water: There are various ways to place the eggs in the boiling water and removing: one may place the eggs in the pan prior to heating, lower them in on a spoon, or use a specialized cradle to lower them in. A cradle is also advocated as reducing cracking, since the eggs do not then roll around loose. To remove, one may allow the water to cool, pour off the boiling water, or remove the cradle. ;Steaming: Eggs are taken straight from the refrigerator and placed in the steamer at full steam. The eggs will not crack due to sudden change in temperatures. At full steam, "soft-boiled" eggs are ready in 6 minutes, "hard-boiled" eggs at 8 minutes. As the eggs are cooked by a steam source, there is no variation of water temperature and hence cooking time, no matter how many eggs are placed in the steamer. ;Sous vide: Rather than cooking in boiling water, boiled eggs can be made by cooking/coddling in their shell "sous vide" in hot water at steady temperatures anywhere from . It turns out that the outer egg white cooks at and the yolk and the rest of the white sets from .〔http://www.douglasbaldwin.com/sous-vide.html#Perfect_Egg〕 ;Cooking time: There is substantial variation, with cooking time being the primary variable affecting doneness (soft-boiled vs. hard-boiled). It usually varies from 15–17 minutes for large hard-boiled eggs, 1–4 minutes for large soft-cooked eggs and 12 minutes for the best results. Depending on altitude above sea level and humidity densities in a given climate, one may require extended amounts of time to reach the soft-boiled stage, and in fact, may never reach a fully hard stage. ;Cooking temperature: In addition to cooking at a rolling boil (at ), one may instead add the egg before a boil is reached, remove water from heat after a boil is reached, or attempt to maintain a temperature below boiling, the latter all variants of coddling. ;Cooling: After eggs are removed from heat, some cooking continues to occur, particularly of the yolk, due to residual heat, a phenomenon called carry over cooking, also seen in roast meat. For this reason some allow eggs to cool in air or plunge them into cold water as the final stage of preparation. If time is limited, adding a few cubes of ice will quickly reduce the temperature for easy handling. ;Service: Boiled eggs may be served loose, in an eggcup, in an indentation in a plate (particularly a presentation platter of deviled eggs), cut with a knife widthwise, cut lengthwise, cut with a knife or tapped open with a spoon at either end, or peeled (and optionally sliced, particularly if hard-boiled, either manually or with an egg slicer). 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「boiled egg」の詳細全文を読む スポンサード リンク
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