Boiled egg – wikipedia online electricity bill payment

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Time left in water after being brought to a boil:Left: 5 minutes Right: 6 minutesThere are various ways to place the eggs in the boiling water and remove: 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 arkansas gas and oil commission cradle. Steaming Eggs can be 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 60 to 85 °C (140 to 185 °F). It turns out that the outer egg white cooks at 75 °C (167 °F) and the yolk and the rest of the white sets from 60 to 65 °C (140 to 149 °F). [1] [2] [3] Cooking times There is substantial variation, with cooking time being the primary variable affecting doneness (soft-boiled vs. hard-boiled). It usually varies from 10–17 minutes for large hard-boiled eggs, 1–4 minutes for large soft-cooked eggs. 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 temperatures In addition to cooking at a rolling boil (at 100 °C (212 °F)), 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 electricity use 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). Baked eggs Baking eggs in an oven instead of boiling in water. Baked eggs (350 °F (177 °C) for 1/2 hour in a muffin tin, cool in ice water) are identical to boiled eggs but the shells peel more easily. [ citation needed gas guzzler tax] Soft-boiled eggs [ edit ]

Soft-boiled eggs are commonly served in egg cups, where the top of the egg is cut off with a knife, spoon, spring-loaded egg topper, or egg scissors, using a teaspoon to scoop the egg out. Other methods include breaking the eggshell by tapping gently around the top of the shell with a spoon. [7] Soft-boiled eggs can be eaten with toast cut into strips, which are then dipped into the runny yolk. In the United Kingdom and Australia, these strips of toast are known as soldiers. [8]

In Southeast Asia, a variation of soft-boiled eggs known as half-boiled eggs are commonly eaten electricity grid australia at breakfast. The major difference is that, instead of the egg being served in an egg cup, it is cracked into a bowl to which dark or light soy sauce or pepper are added. The egg is also cooked for a shorter period of time resulting in a runnier egg instead of the usual gelatin state and is commonly eaten with Kaya toast.

In Japan, soft-boiled eggs are commonly served alongside ramen. The eggs are typically steeped in a mixture of soy sauce, mirin, and water after being boiled and peeled. This provides the egg a brownish color that would otherwise be absent from boiling and peeling the eggs alone. Once the eggs have finished steeping, they are served either in the soup or on the side.

There are several theories as to the proper technique of hard-boiling an egg. One method is to bring water to a boil electricity jeopardy 4th grade and cook for ten minutes. [10] 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. [9] [11] Over-cooking eggs will typically result in a thin green iron(II) sulfide coating on the yolk. [12] This reaction occurs more rapidly in older eggs as the whites are more alkaline. [13] Immersing the egg in cold water after boiling is a common method of halting the cooking process to prevent this effect. [11] It also causes a slight shrinking of the contents of the egg.

Boiled eggs can vary widely in how easy it is to peel away the shells. In general, the fresher an egg before boiling, the more difficult it is to separate the shell cleanly from the egg white. [18] As a fresh egg ages, it gradually loses both moisture and carbon dioxide through pores in the shell; as a consequence, the contents of the egg shrink and the pH of the albumen becomes more basic. Albumen npower gas price reduction with higher pH (more basic) is less likely to stick to the egg shell, while pockets of air develop in eggs that have lost significant amounts of moisture, also making eggs easier to peel. Keeping the cooked eggs soaked in water helps keep the membrane under the egg shell moisturized for easy peeling. Peeling the egg under cold running water is an effective method of removing the shell. Starting the cooking in hot water also makes the egg easier to peel. [18] It is often claimed that steaming eggs in a pressure cooker makes them easier to peel. [19] However, double blind testing has failed to show any advantage of pressure cooking over steaming, and has further shown that starting boiling in cold water is counterproductive. Shocking the eggs by rapidly cooling them helped, and cooling them in ice water for 15 minutes or longer gave more successful peeling. Shocking was also found to remove the dimple in the base of the egg caused by the air space. [20] See also [ edit ]