Boiled eggs are a popular food choice worldwide. They are usually chicken eggs cooked inside their shells. You can make them hard-boiled, where both parts are firm. Or, you might prefer them soft-boiled with a runny yolk. People have enjoyed them for breakfast for a very long time.
When an egg cooks, its proteins change and harden. The white firms up around 55-60°C, then the yolk thickens (65-70°C). Hard-boiled eggs usually take about ten minutes to cook. If overcooked, a green ring may appear around the yolk. Rinsing eggs in cold water right after boiling can prevent this.
Soft-boiled eggs are often served in special cups. You can dip toast strips, called "soldiers," into the warm yolk. In Japan, marinated soft-boiled eggs top ramen noodles. Older eggs are generally easier to peel than fresh ones. This is because fresh eggs stick more to their shells. Cooling eggs fast in ice water also helps with peeling. Always cook eggs well to destroy bacteria like salmonella.
