Soft-boiled eggs are easy to prepare and a quick source of protein. Hard-boiled eggs can be cooked to varying degrees of firmness and are best eaten with an egg cup. Washing eggs before cooking and piercing them can reduce the risk of bacterial contamination.
A soft-boiled egg is an egg that has been boiled for a short time, so that the white is mostly cooked and the yolk is partially cooked and very runny. This cooking technique is intended to be used for eggs that will be eaten immediately, as these eggs do not store well and may be vulnerable to bacterial contamination.
Soft-boiled eggs are extremely easy to prepare, and the quick cooking time makes them a useful way to get protein quickly in the morning, for people who are trying to eat well before rushing to work and other obligations. Eggs are generally good for food, especially when they come from healthy chickens that have eaten a variety of diets, as the birds pass on the vitamins and minerals they consume.
To make a hard boiled egg, place all of the eggs you want to boil in a heavy saucepan and cover them with water. Heat the saucepan over medium-high heat until it just begins to boil, then reduce the heat so the eggs are simmering. After 2-5 minutes, scoop out the eggs and serve them immediately. Varying cooking times will produce eggs with very runny yolks to firmer, firmer hard-boiled eggs; you may develop your soft-boiled egg preferences over time, in which case you may want to specify cooking times when someone makes you soft-boiled eggs. If you want hard-boiled eggs for later, leave them in the water for another 10-13 minutes after you remove the hard-boiled eggs.
It can be difficult to eat a hard-boiled egg without an egg cup, as eggs cannot be peeled and eaten as hard-boiled eggs, as this will cover the consumer with runny yolk. An egg cup is a small pot holder designed to cradle an egg. The consumer can use a spoon to gently cut off the top of the hard-boiled egg, exposing the inside, which can be sprinkled with salt, pepper and other seasonings to taste. Typically the inside is scooped out with a spoon.
The cooking process used to make hard-boiled eggs will kill all but the most stubborn bacteria, as if the yolk hasn’t solidified, it’s been heated. You can reduce the risk of bacterial contamination by washing the egg before cooking. Many people also like to pierce their eggs before boiling them to reduce the risk of cracking and potential explosion, although this isn’t necessary if the eggs have been slowly brought to temperature with boiling water.
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