hard-cooked eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, and sometimes the white, at least Boiled eggs are a food typically made using chicken eggs. They are cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled or hard-cooked eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, and sometimes the white, at least partially liquid. Boiled eggs are a popular breakfast food around the world. Besides boil There are several techniques for hard-boiling an egg. One method is to bring water to a boil and cook for ten minutes. 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. Over-cooking eggs will typically result in a thin green iron(II) sulfide coating on the yolk, though the coating has been reported as having little effect on flavor. This reaction occurs more rapidly in older eggs as the whites are more alkaline. Rinsing or immersing the egg in cold water after boiling is a common method of halting the cooking process to prevent this effect, and in commercial operations the discoloration is removed by immersing peeled eggs in a bath of organic acid after cooking. Boiled eggs are a food typically made using chicken eggs. They are cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled or hard-cooked eggs are cooked so that the egg white and egg yolk both solidify, while soft-boiled eggs may leave the yolk, and sometimes the white, at least partially liquid. Boiled eggs are a popular breakfast food around the world. Besides boiling water immersion, there are a few different methods to make boiled eggs. Eggs can also be cooked below the boiling temperature, i.e. coddling, or they can be steamed. The egg timer was named for commonly being used to time the boiling of eggs. The process of cooking an egg causes the proteins within the yolk and albumin to denature and solidify, resulting in a solid egg white and yolk. Coagulation (denaturing) of egg white proteins begins in the 55–60 °C (131–140 °F) temperature range, and egg yolks thicken at the slightly higher temperature of 65 °C (149 °F), solidifying at 70 °C (158 °F). As such, the yolk of an egg will never solidify before the white, though in a boiled egg heat will take longer to reach the yolk through the albumin (compared to a fried egg), making this doubly true. The process may be reversed through breaking the connections between the proteins, which has been demonstrated through the application of either sodium borohydride or vitamin C. Although the white starts coagulating earlier, it also stops denaturing later, at 85 °C (185 °F) when it takes on a tender but solid texture. As a result, it is difficult to produce an egg with both a solid white and a thickened but non-solid yolk. There are several techniques for hard-boiling an egg. One method is to bring water to a boil and cook for ten minutes. 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. Over-cooking eggs will typically result in a thin green iron(II) sulfide coating on the yolk, though the coating has been reported as having little effect on flavor. This reaction occurs more rapidly in older eggs as the whites are more alkaline. Rinsing or immersing the egg in cold water after boiling is a common method of halting the cooking process to prevent this effect, and in commercial operations the discoloration is removed by immersing peeled eggs in a bath of organic acid after cooking. Hard-boiled eggs are commonly sliced, particularly for use in sandwiches. For this purpose specialized egg slicers exist, to ease slicing and yield even slices. For consistent slice sizes in food service, several eggs may have their yolk and white separated and poured into a cylindrical mold for stepwise hard-boiling, to produce what is known as a "long egg" or an "egg loaf". Commercial long eggs are produced in Denmark by its inventor Danæg and in Japan by Kenko Mayonnaise. The machine for producing long eggs was first introduced in 1974. In addition to being sliced, long eggs can also be used in their entirety in gala pies. Haminados, braised eggs slowly cooked overnight, is a traditional Sephardic Jewish dish first documented in medieval Spain and now part of Israeli cuisine, where they are typically served on their own or as part of the Shabbat stew chamin and other dishes. In Japan, marinated soft-boiled eggs (味付け玉子, ajitsuke tamago) 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 usually served on top of the soup. Another method of cooking soft-boiled eggs popular in Japan is that of the hot spring boiled egg (温泉玉子, onsen tamago), which is cooked at a constant temperature of 70 °C (158 °F) as is present in hot springs of Japan, producing an egg with solid yolk and sol-like white. To replicate the texture of soft-boiled egg yolks in microwaved food, Kewpie produces an egg yolk product called kimipuchi (きみぷち), which does not harden when fully cooked. This is achieved by adding various thickeners and gelatin to egg yolk. Kimipuchi is coated with a layer of egg white to resemble soft-boiled eggs in convenience store bento. Boiled eggs often form part of larger, more elaborate dishes. For example, a boiled egg may garnish a bowl of ramen (often first marinated in soy sauce), be baked into a pie such as a torta pasqualina, or be encased in aspic (similar to the French dish Basic Hard-Cooked Eggs, American Egg Board Boiling an Egg – Science Background Boiling of eggs for molecular gastronomers