Boiled egg (English Wikipedia)

Kaufman, Cathy K. (2006). Cooking in ancient civilizations. Internet Archive. Westport, Conn. : Greenwood Press. pp. 96, 142. ISBN 978-0-313-33204-3.
Stadelman & Cotterill 1995, chpt. 17: Hard-Cooked Eggs. Stadelman, William J.; Cotterill, Owen J., eds. (1995). Egg science and technology (4th ed.). New York: Routledge. ISBN 1-56022-854-7.
Stadelman & Cotterill 1995, p. 469. Stadelman, William J.; Cotterill, Owen J., eds. (1995). Egg science and technology (4th ed.). New York: Routledge. ISBN 1-56022-854-7.
Stadelman & Cotterill 1995, p. 386. Stadelman, William J.; Cotterill, Owen J., eds. (1995). Egg science and technology (4th ed.). New York: Routledge. ISBN 1-56022-854-7.
Berolsheimer, Ruth, ed. (1941). 300 Ways to Serve Eggs. Chicago, Illinois: Consolidated Book Publishers. pp. 17–21.

bharian.com.my

Bakar, Baharom (7 December 2022). "Harga telur gred E separuh masak RM1.20 sebiji" [The price of half-cooked E grade eggs is now RM1.20 per egg]. Berita Harian (in Malay).
Azim Fitri Abd Aziz, Mohamad (17 January 2019). "Telur separuh masak, roti canai sarapan pilihan Al-Sultan Abdullah" [Half-boiled eggs, roti canai for Al-Sultan Abdullah's breakfast]. Berita Harian (in Malay).

books.google.com

Mine, Yoshinori; Guyonnet, Vincent; Hatta, Hajime; Nau, Françoise; Qiu, Ning (12 September 2023). "Traditional Egg and Egg Products". Handbook of Egg Science and Technology. CRC Press. pp. 259–280. ISBN 978-1-000-89961-0.
Toops 2014, p. 26. Toops, Diane (15 April 2014). Eggs: A Global History. Reaktion Books. ISBN 978-1-78023-311-6.
Toops 2014, pp. 28–30. Toops, Diane (15 April 2014). Eggs: A Global History. Reaktion Books. ISBN 978-1-78023-311-6.

chestofbooks.com

Belle Lowe (1937), "The Formation Of Ferrous Sulfide In Cooked Eggs", Experimental Cookery From The Chemical And Physical Standpoint, John Wiley & Sons

compoundchem.com

Brunning, Andy (26 March 2016). "The Chemistry of Eggs & Egg Shells". Compound Interest. Retrieved 25 September 2024.

doi.org

Davidson, Alan (20 November 2014), Jaine, Tom (ed.), "egg", The Oxford Companion to Food, Oxford University Press, doi:10.1093/acref/9780199677337.001.0001, ISBN 978-0-19-967733-7, retrieved 25 September 2024
Schuman, J.D.; Sheldon, B.W.; Vandepopuliere, J.M.; Ball Jr, H.R. (2003). "Immersion heat treatments for inactivation of Salmonella enteritidis with intact eggs". Journal of Applied Microbiology. 83 (4): 438–444. doi:10.1046/j.1365-2672.1997.00253.x. PMID 9351225. S2CID 22582907.
Ang, Catharina Y.W.; Liu, Keshun (1999). "Japanese Foods". Asian Foods : Science & Technology. Boca Raton: Technomic Pub. Co. p. 465. doi:10.1201/9781482278798. ISBN 9781566767361.
Maurer, A.J. (July 1975). "Hard-Cooking and Pickling Eggs as Teaching Aids". Poultry Science. 54 (4): 1019–1024. doi:10.3382/ps.0541019.
Vega, César; Mercadé-Prieto, Ruben (2011). "Culinary Biophysics: On the Nature of the 6X°C Egg". Food Biophysics. 6 (1): 152–9. doi:10.1007/s11483-010-9200-1. S2CID 97933856.
Lopes, Stefani Machado; Fösch Batista, Ana Carolina; Tondo, Eduardo César (1 December 2018). "Salmonella survival during soft-cooked eggs processing by temperature-controlled water circulator". Food Control. 94: 249–253. doi:10.1016/j.foodcont.2018.07.028. ISSN 0956-7135.
Licciardello, J J; Nickerson, J T; Goldblith, S A (October 1965). "Destruction of Salmonellae in hard-boiled eggs". American Journal of Public Health and the Nations Health. 55 (10): 1622–1628. doi:10.2105/AJPH.55.10.1622. ISSN 0002-9572. PMC 1256553. PMID 5890516.

eatbydate.com

"How long to Boil Eggs". Eatbydate.com. 19 January 2012.

edinformatics.com

"Important Cooking Temperatures". Edinformatics.com. 17 November 2006. Retrieved 11 June 2013.

elsevier.com

linkinghub.elsevier.com

Maurer, A.J. (July 1975). "Hard-Cooking and Pickling Eggs as Teaching Aids". Poultry Science. 54 (4): 1019–1024. doi:10.3382/ps.0541019.
Lopes, Stefani Machado; Fösch Batista, Ana Carolina; Tondo, Eduardo César (1 December 2018). "Salmonella survival during soft-cooked eggs processing by temperature-controlled water circulator". Food Control. 94: 249–253. doi:10.1016/j.foodcont.2018.07.028. ISSN 0956-7135.

fda.gov

"Plan Under Way to Help Lessen Risks from Contaminated Eggs". FDA Consumer magazine. Archived from the original on 11 March 2007. Retrieved 19 December 2006.
"What You Need to Know About Egg Safety". Human Foods Program. Food and Drug Administration. 5 March 2024.

freakytrigger.co.uk

"Call For Submissions: The Long Egg". FreakyTrigger. 18 August 2006.

icons.org.uk

"Egg with Toast Soldiers". Archived from the original on 4 March 2010. Retrieved 22 April 2008.

immieats.com

"Ajitsuke tamago". Immi Eats. Retrieved 24 July 2024.

incredibleegg.org

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 Archived 2 January 2010 at the Wayback Machine, American Egg Board

latimes.com

Bernardino, Minnie (13 March 1986). "Chicken Relleno: A Philippine Tradition". Los Angeles Times. Retrieved 27 September 2024.

metro.ca

"Fine Manners for Fine Dining". Retrieved 19 December 2006.

myjewishlearning.com

"The Long History of Huevos Haminados, Slow-Cooked Sephardi Eggs | The Nosher". My Jewish Learning. 28 July 2020. Retrieved 12 August 2024.

nature.com

Sci Bytes (18 July 2018). "Why do eggs "hard-boil?"". Nature.

nih.gov

pubmed.ncbi.nlm.nih.gov

Schuman, J.D.; Sheldon, B.W.; Vandepopuliere, J.M.; Ball Jr, H.R. (2003). "Immersion heat treatments for inactivation of Salmonella enteritidis with intact eggs". Journal of Applied Microbiology. 83 (4): 438–444. doi:10.1046/j.1365-2672.1997.00253.x. PMID 9351225. S2CID 22582907.
Licciardello, J J; Nickerson, J T; Goldblith, S A (October 1965). "Destruction of Salmonellae in hard-boiled eggs". American Journal of Public Health and the Nations Health. 55 (10): 1622–1628. doi:10.2105/AJPH.55.10.1622. ISSN 0002-9572. PMC 1256553. PMID 5890516.

ncbi.nlm.nih.gov

Licciardello, J J; Nickerson, J T; Goldblith, S A (October 1965). "Destruction of Salmonellae in hard-boiled eggs". American Journal of Public Health and the Nations Health. 55 (10): 1622–1628. doi:10.2105/AJPH.55.10.1622. ISSN 0002-9572. PMC 1256553. PMID 5890516.

nytimes.com

Lam, Francis (7 January 2015). "The Rich Tradition of Filipino Embutido". The New York Times. Retrieved 27 September 2024.

cooking.nytimes.com

"Giant Green Pie (Torta Pasqualina)". The New York Times. Retrieved 10 November 2019.

oxfordreference.com

Davidson, Alan (20 November 2014), Jaine, Tom (ed.), "egg", The Oxford Companion to Food, Oxford University Press, doi:10.1093/acref/9780199677337.001.0001, ISBN 978-0-19-967733-7, retrieved 25 September 2024

roots.gov.sg

"Traditional Breakfast of Kaya and Kopi". roots.sg. Retrieved 19 May 2020.

sanfordhealth.org

news.sanfordhealth.org

"How should you react to the CDC warning about eggs?". Sanford Health News. 20 December 2019. Retrieved 23 September 2024.

sbs.com.au

Aris, Aim; Salim, Ahmad (14 December 2022). "Hainanese-style Kaya toast and half-boiled egg". SBS Food. Retrieved 27 September 2024.

semanticscholar.org

api.semanticscholar.org

Schuman, J.D.; Sheldon, B.W.; Vandepopuliere, J.M.; Ball Jr, H.R. (2003). "Immersion heat treatments for inactivation of Salmonella enteritidis with intact eggs". Journal of Applied Microbiology. 83 (4): 438–444. doi:10.1046/j.1365-2672.1997.00253.x. PMID 9351225. S2CID 22582907.
Vega, César; Mercadé-Prieto, Ruben (2011). "Culinary Biophysics: On the Nature of the 6X°C Egg". Food Biophysics. 6 (1): 152–9. doi:10.1007/s11483-010-9200-1. S2CID 97933856.

seriouseats.com

López-Alt, J. Kenji (30 September 2023). "The Food Lab: The Hard Truth About Boiled Eggs". Serious Eats. Retrieved 25 September 2024.

simplyrecipes.com

Bauer, Elsie. "How to Steam Hard Boiled Eggs". simplyrecipes.com.

sundayobserver.lk

archives1.sundayobserver.lk

"The Lamprais Legacy". Sunday Observer. 7 January 2018. Retrieved 2 May 2021.

taylorfrancis.com

Ang, Catharina Y.W.; Liu, Keshun (1999). "Japanese Foods". Asian Foods : Science & Technology. Boca Raton: Technomic Pub. Co. p. 465. doi:10.1201/9781482278798. ISBN 9781566767361.

theguardian.com

Blumenthal, Heston (12 November 2014). "Series: The Do Something expert Index How to boil an egg, the Heston Blumenthal way". The Guardian. Retrieved 12 November 2014.

tu.no

Seehusen, Joachim (30 March 2021). "Oppskrift på perfekt kokt egg". Tu.no (in Norwegian). Teknisk Ukeblad. Archived from the original on 30 March 2021.

usda.gov

fsis.usda.gov

"Shell Eggs from Farm to Table". Fact Sheets: Egg Products Preparation. United States Department of Agricultural Food Safety and Inspection Service. 20 April 2011. Archived from the original on 26 January 2013. Retrieved 12 January 2013. When shell eggs are hard cooked, the protective coating is washed away, leaving bare the pores in the shell for bacteria to enter and contaminate it. Hard-cooked eggs should be refrigerated within 2 hours of cooking and used within a week.

vice.com

munchies.vice.com

Pollack, Hilary; Sen, Mayukh (22 January 2018). "I Am Mystified and Horrified By the Long Egg". Munchies. Retrieved 28 April 2019.

wa.gov

bfhd.wa.gov

"Egg-ucation". Retrieved 19 December 2006. – suggests boiled eggs can be stored refrigerated for one week

web.archive.org

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 Archived 2 January 2010 at the Wayback Machine, American Egg Board
Seehusen, Joachim (30 March 2021). "Oppskrift på perfekt kokt egg". Tu.no (in Norwegian). Teknisk Ukeblad. Archived from the original on 30 March 2021.
"Learn More About Eggs". Archived from the original on 22 August 2008. Retrieved 19 December 2006.
"Shell Eggs from Farm to Table". Fact Sheets: Egg Products Preparation. United States Department of Agricultural Food Safety and Inspection Service. 20 April 2011. Archived from the original on 26 January 2013. Retrieved 12 January 2013. When shell eggs are hard cooked, the protective coating is washed away, leaving bare the pores in the shell for bacteria to enter and contaminate it. Hard-cooked eggs should be refrigerated within 2 hours of cooking and used within a week.
"Plan Under Way to Help Lessen Risks from Contaminated Eggs". FDA Consumer magazine. Archived from the original on 11 March 2007. Retrieved 19 December 2006.
"Egg with Toast Soldiers". Archived from the original on 4 March 2010. Retrieved 22 April 2008.
Eggs Under Pressure Archived 10 August 2020 at the Wayback Machine By Mr. Brown. Published on 18 March 2016.

whatscookingamerica.net

"How to Make Perfect Hard or Soft Boiled Eggs". What's Cooking America. 3 June 2015. Retrieved 25 September 2024.

worldcat.org

search.worldcat.org

Nys, Bain & Van Immerseel 2011, p. 497. Nys, Yves; Bain, Maureen; Van Immerseel, Filip, eds. (2011). Improving the safety and quality of eggs and egg products. Vol. 1. Woodhead Publishing Limited. eISSN 2042-8057. ISBN 978-0-85709-391-2.
Van Immerseel, Nys & Bain 2011, pp. 15–22. Van Immerseel, Filip; Nys, Yves; Bain, Maureen, eds. (2011). Improving the safety and quality of eggs and egg products. Vol. 2. Woodhead Publishing Limited. eISSN 2042-8057. ISBN 978-0-85709-392-9.
Lopes, Stefani Machado; Fösch Batista, Ana Carolina; Tondo, Eduardo César (1 December 2018). "Salmonella survival during soft-cooked eggs processing by temperature-controlled water circulator". Food Control. 94: 249–253. doi:10.1016/j.foodcont.2018.07.028. ISSN 0956-7135.
Licciardello, J J; Nickerson, J T; Goldblith, S A (October 1965). "Destruction of Salmonellae in hard-boiled eggs". American Journal of Public Health and the Nations Health. 55 (10): 1622–1628. doi:10.2105/AJPH.55.10.1622. ISSN 0002-9572. PMC 1256553. PMID 5890516.