How to Boil Eggs? Questions and Answers About Eggs Plus 5 Easy Recipes for Them
What is an Egg?
Eggs are the organic vessel containing the zygote in which an embryo develops until the animal hatches. They are laid by female animals of many species, including arthropod, fish, mollusk, birds, reptiles, amphibians, and a few mammals. It results from the fertilization of an ovum.
Reptile, birds, and monotreme eggs are laid out of the water and are surrounded by a protective shell, albumen (egg white), and vitellus (yolk). The largest shelled-eggs are from ostriches which weigh 1.5 kilograms, though some extinct birds and dinosaurs had larger eggs. The eggs laid by some reptiles and most fish are smaller, and those of insects and other invertebrates are much smaller still.
Are Eggs Dairy?
Eggs are not a dairy product. Dairy products are the foods produced from milk such as cheese, butter, and yogurt.
Are Eggs Vegetarian?
No. Although some vegetarians eat eggs (ovo-vegetarian), however, eggs are products from animals, not from plants. They been fertilized and therefore has the potential to become an animal. The most obvious answer is that an egg comes out of a chicken. Therefore it cannot be vegetarian. Vegetarians eat foods from plants.
Are Eggs Meat?
Yes. They belong in the meat, poultry, fish, and egg category, and are considered animal products.
What are the Eggs Terminology?
Egg terminology refers to any words and terms related to eggs. Some of them are listed below.
Shell — the outer structure of an egg that is composed of mostly calcium carbonate as well as trace amounts of other minerals.
Yolk /vitellus — the yellow-orange center of an egg
Egg white/ albumen — translucent egg white that surrounds the yolk.
Blood spots — droplets of blood sometimes found on the surface of egg yolks.
Glycoproteins — proteins found in the egg white
Zygote — a eukaryotic cell formed by a fertilization event between two gametes.
Calcification — the process of shell formation
Embryo — the developing animal in an egg
Oviposition — the laying of an egg
Incubate — to apply the required conditions (heat and humidity) to eggs to allow embryos to develop and chicks to hatch out
Incubation period — the time it takes for an egg to hatch once incubation starts
Fertile — an egg that is fertilized and thus capable of having a chick develop
Pipping — breaking through the shell prior to hatch
Hatch — the process by which the baby animal comes out of the egg
Clutch — a group of eggs or chicks
Organic Eggs — eggs produced by hens that are raised without the use of hormones and given food produced without the use of pesticides, herbicides, and other chemicals.
White yolk — a colorless or white yolk, instead of the usual yellow or orange color due to hens fed a diet that contains high amounts of processed barley or white cornmeal.
Candle — to examine the contents of an intact egg with the use of a light
Grading — the process of classifying eggs by quality and by weight.
Oology — The study of eggs, particularly bird eggs.
Beat — to beat or whisk eggs with a fork or a whisk, just until the egg whites and yolks are blended
Separating eggs — a process in which the yolk is separated from the egg white
Fried egg — eggs cooked by frying in a pan with butter, oil or other fat
Sunnyside up — eggs cooked only on one side
Over-easy egg — eggs cooked on both sides.
Over the medium — eggs cooked on both sides until the yolk is fairly thick but still a liquid.
Over hard — eggs cooked on both sides until the yolk has solidified.
Basted Eggs — Similar to sunny side up, but the top is cooked by spooning hot fat from the pan over the eggs
Coddling — eggs that are gently or lightly cooked in water just below the boiling temperature in or out of the shell or other container.
Hard-boiled egg — and egg cooked in boiling water until the egg albumin at yolk is completely cooked.
Soft-boiled eggs — cooked in-shell in boiling water, but only the egg white is cooked, but the yolk is still runny.
Shirred eggs — also known as baked eggs, are eggs that have been baked in a flat-bottomed dish
Omelet — a classic breakfast dish made from beaten eggs, cheese, and a variety of toppings.
Frittata — an egg-based dish enriched with additional ingredients such as meats, cheeses, or vegetables.
Salted egg — a preserved food product made by soaking duck eggs in brine, or packing each egg in damp, salted charcoal
Century eggs — a Chinese preserved food product made by preserving eggs in a mixture of clay, ash, salt and other ingredients for a long period of time
Are Blood Spots Bad?
No. Blood spots occur when one of those tiny blood vessels is broken during the laying process. This is most commonly due to a hen being startled while laying her daily egg.
Blood spots are fairly common, and not cause for concern. They are perfectly safe to eat.
What are Edible Eggs?
The most commonly consumed eggs are from chicken. Other poultry eggs including those of duck and quail also are eaten. Fish eggs are called roe and caviar.
Roe and Caviar
Roe refers to all unfertilized eggs collected from marine animals. It could come from fish, sea urchins, scallops, squids, lobsters, etc. Caviar is the roe from the sturgeon family of fish that has been salt-cured. It is one of the most expensive foods in the world, selling for up to $35,000 per kilo. Roes are rich in vitamins A, E, B6, B12, Iron, omega -3, magnesium, and selenium.
Quail eggs have cream-colored shells with brown splotches and deep-yellow yolks. They are typically just one-third the size of a standard chicken egg. They are considered a delicacy in many parts of the world, including Asia, Europe, and North America.
Chicken, Duck and Goose Eggs
These are the medium-sized eggs. Chicken egg is about 2 ½ inch long, weighs about 60 grams, and can vary drastically in color, depending on the breed of chicken that laid it. Duck egg is slightly larger than a chicken egg and goose egg is twice as the size of a chicken egg.
Most people use and eat chicken eggs, but duck and goose eggs are better. They are more nutritious, larger, and can store longer. Some people with chicken egg allergies even find they are able to eat duck eggs. They have a higher yolk-to-white ratio, meaning they produce heavier, moister, denser baked goods.
Turkey and Pheasant Eggs
What animal is in your mind when you hear Thanksgiving Day and Christmas? Of course, turkey! Yes, its eggs are edible, we only do not eat them, due to its low demand and hard to find in the market. They are about the size of duck eggs, typically brown and speckled. They taste similar to chicken eggs but with a richer and creamier yolk.
Pheasant eggs are beautiful in the shell as they are usually either olive green colored or rich brown color. Biliverdin and the zinc chelate for egg colors. They are smaller than a chicken egg. These eggs are packed with healthy nutrients and are very tasty on their own and in many recipes. Like other edible eggs, these eggs provide plenty of nutrients.
Emu and Ostrich Eggs
The ostrich egg, along with the emu egg, is the largest egg: twenty times as large as a chicken egg. The ivory-colored shell is very thick, requiring a sharp knife or hammer to crack.
How to Boil Eggs?
1. Add water to a container, the amount of water should be equal at the height of the eggs.
2. Heat until it boils, then put the eggs into it. (See How Long to Boil Eggs below to know the boil time for each kind of eggs)
3. (Optional) Add salt and vinegar. Adding these two substances can help you to peel the eggs easily.
3. Then remove with a slotted spoon, and transfer to an ice bath.
4. Let sit until cool enough to handle, then tap against a hard surface to crack the shell.
How Long to Boil Eggs?
Allow the eggs to sit in the boiling water for the following times according to the desired doneness:
Type of eggs
1. Quail eggs
2. Chicken, duck, turkey, and pheasant eggs
— a. soft boil
— b. medium boil
— c. hard boil
3. Goose eggs
— a. soft boil
— b. hard boil
4. Emu and Ostrich eggs
— a. soft boil
— b. hard boil
1.5 - 2 hours
How Many Calories in an Egg?
There are 78 calories in a chicken egg.
What are Nutrients Found in Eggs?
Nutrients found in eggs depends on what the birds eat. If you feed them flux, the eggs will be rich in omega-3. In general, nutrients found in eggs are listed on the table below. It includes their amounts per 1 cup or 135 grams of shredded eggs and percent daily value.
Amount per 1cup (135 g)
% daily value
• Saturated fat
• Polyunsaturated fat
• Monounsaturated fat
• Dietary fiber
Are Eggs Good for Dogs?
Yes. Eggs are high in protein and contain many essential amino acids and fatty acids. When boiled or cooked, they make excellent treats or dietary supplements for dogs and even other carnivorous pets. However, like humans, they should never feed undercooked, raw, or expired eggs, or else it can cause chaos in their stomachs.
Can Eggs Cause Acne?
Food of any kind has not been proven to be the cause of acne. Acne occurs when the pores of your skin become blocked with oil, dead skin, or bacteria. So the answer is no.
How to Check Expired Eggs?
Just fill a glass or any container with cold water and place the eggs into it. If they sink to the bottom and lay flat on their sides, they're very fresh. If they float to the surface, they're no longer fresh enough to eat.
How to Make Deviled Egg?
Deviled eggs are hard-boiled chicken eggs that have been cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise.
1. Slice hard-boiled eggs lengthwise.
2. Carefully separate the yolks from the egg whites.
3. In a bowl, mash the yolks. Add mayonnaise, mustard, salt, and pepper.
4. Using a pastry bag, pipe the yolk mixture into the hollowed egg whites.
5. Last, sprinkle it with paprika.
How to Make Poached Egg?
Poaching means to simmer eggs without their shells. There are several ways how to make poached eggs, three are listed below.
1. Poaching with a plastic bag.
Take a plastic bag and lay it over a glass or mug, push the plastic down into it. Then put an egg into it and tie the plastic bag ends together tightly. Drop the egg bag into the hot water. Let cook approximately 2 to 4 minutes.
2. Poaching with vinegar.
Heat the water with vinegar. When it is boiling, turn off the stove. Wait until the water stop moving, then add the eggs immediately. Cover the pan for 1 minute.
Adding vinegar to poaching water makes the whites firm even faster to prevent them from dispersing in the water.
3. Poaching with low temperature.
Put eggs into an ice tray. Place it in the refrigerator and leave until they freeze. Drop them into a pan of simmering, salted water for 1 minute.
How to Make Scrambled Egg?
Scramble egg is a style of cooking eggs beaten together with a little liquid and salt then fry with butter or cooking oil.
To make scrambled eggs:
- Beat 3 eggs, with 3 teaspoons of cream or water (optional, 1 teaspoon of liquid for each egg), and a pinch of salt, and pepper in a small bowl.
- Heat cooking oil or melt butter in a pan, then pour the mixture into it.
- Cook until eggs are thickened and no visible liquid egg remains.
Five ( 5) Easy Recipes for Eggs
The egg recipes that I will teach to you are kwek-kwek, fried deviled eggs, eggplant torta, corned beef omelet and silog.
Fried Deviled Eggs
- 6 hard-boiled eggs
- 2 uncooked eggs
- 1/2 ( 0.11L) cup flour
- 1/2 (0.11L) cup panko breadcrumbs
- oil, for frying
- 2 tablespoons mayonnaise
- 1 tablespoons pickle relish
- 2 tablespoons mustard
- 1/2 teaspoon hot sauce
- salt and pepper
1. Cut the hard-boiled eggs in half lengthwise, then separate the egg yolk from the egg white.
2. In a bowl, mix the flour, 1 uncooked egg, and panko bread crumbs. Coat the egg white with this mixture, then fry.
3. Remove it from pan and drain excess oil on a paper towel.
4. Mix the remaining uncooked eggs, the separated yolk, mayonnaise, relish mustard, hot sauce, salt, and pepper, then mash
5. Using a spoon, put the mixture into the fried egg white and sprinkle with paprika.
For Vinegar Dipping Sauce:
- 1 cup (0.25 L) vinegar
- 1 large onion, chopped
- 3 cloves garlic, pounded
- 1/2 tablespoon black ground pepper
- 2 piece red chilies, sliced
- 1 ½ tablespoon sugar
- 1/2 teaspoon salt
For Kwek- kwek:
- 25-30 pieces boiled quail eggs
- 1 cup (0.25 L) flour
- 1/4 cup (60 mL) cornstarch — for dredging
- 3/4 ( 0.20 L) cup water
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- cooking oil — for frying
- orange food color
For the Vinegar dipping sauce:
In a large mason jar, combine all ingredients, mix it well then cover.
1. Place the cornstarch in a container and dredge the boiled quail eggs. Set aside.
2. In a bowl, combine flour, salt, water, pepper, and food color then mix thoroughly.
3. Place all the quail eggs in the bowl and coat with the batter, then scoop the eggs using a spoon.
4. Heat the oil in the pan, then deep-fry the quail eggs.
6. After a few minutes, place it on a serving plate.
7. Serve with the vinegar dipping sauce.
- 6 eggplants
- 4 eggs
- cooking oil
- salt and pepper
- Grill the eggplants until tender, then peel off the skin. Set aside.
- In a bowl, place the eggs, add salt then beat.
- On a flat surface, flatten eggplant using a fork.
- Dip the flattened eggplant in the beaten egg mixture.
- Heat the cooking oil in the pan, then fry the eggplant. Makes sure that both sides are cooked.
- Serve with ketchup (optional).
Corned Beef Omelet
- 1/4 cup corned beef
- 1 piece onion, minced
- 1/4 cup finely diced potatoes
- 4 eggs
- 1 teaspoon butter
- 2 tablespoons milk
- 2 tablespoons grated cheese
- cooking oil
- salt and pepper
1. Heat the oil in the pan then fry the potatoes and onions.
2. Add the corned beef and a pinch of salt, then mix and cook. Set aside.
5. In a medium bowl, combine the eggs and milk then beat. Heat the cooking oil again, then pour the scrambled eggs into it.
3. When the bottom is already cooked, add the corn beef hash onto the top of the omelet along with cheese and a pinch of salt and pepper.
4. Fold the omelet over the filling.
Silog is a class of Asian breakfast dishes containing sinangag (fried rice) and itlog (the egg). They are served with various viands, usually meat dishes such as tapa (tapSiLog), longganisa (longSiLog), ham (hamSiLog), or fried chicken (chicSiLog).
On this article, I will teach you the recipe for the tapsilog
For fried eggs and the tapa:
- 2 eggs
- 1/4 kilo (1/2 pound) beef sirloin, thinly sliced
- 1 cup (0.25L) water
- 3 tablespoons soy sauce
- 2 tablespoons garlic, minced
- 1 tablespoon sugar
- salt and pepper
For fried rice:
- 5 cups (1.2L) rice, cooked and cold
- 2 eggs
- 5 pieces of garlic
- 2 green onion (chopped)
- 2 tablespoons soy or oyster sauce
- salt and pepper
- cooking oil
1. In a plastic container, combine soy sauce, garlic, salt, pepper, and sugar and mix well, then place and marinate the beef.
2. Place inside the refrigerator and sit it for 12 hours.
3. In a pan, place 1 cup water and bring to boil.
4. Add 3 tbsp of cooking oil
5. Put-in the marinated beef tapa and cook until it dries and the water evaporates.
6. Fry the tapa and the eggs.
For Fried Rice:
1. Saute garlic with cooking oil in a pan.
2. When the garlic becomes brown add the rice, break it apart. Stir-fry for a few minutes.
3. Add the eggs green onion, salt, pepper, and soy sauce or oyster sauce.
4. Continue stir-fry until the ingredients completely mixed and cooked.
5. (Optional) Add 1 cup diced, cooked veggies like carrots and peas and/or meat like chicken, beef, or shrimp.
6. Serve with tapa and the fried eggs.
Share and enjoy.
© 2020 Eric Caunca