Hard-cooked

Hard-cooked eggs should be cooked at a bubble-less simmer, between 180 and 190°F/80–85°C.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Hard-cooked eggs are firm throughout after cooking for 10 to 15 minutes.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Hard-cooked eggs should be cooked at a bubble-less simmer, between 180 and 190°F/80–85°C.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Hard-cooked eggs are firm throughout after cooking for 10 to 15 minutes.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Hard-cooked yolks are sometimes used instead of raw yolks to make emulsified sauces; their disadvantage is that the proteins have been coagulated in place and phospholipids probably trapped in the coagulated particles, so they have far less emulsifying power, and the yolk texture can give a subtle graininess.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Hard-cooked yolks are sometimes used instead of raw yolks to make emulsified sauces; their disadvantage is that the proteins have been coagulated in place and phospholipids probably trapped in the coagulated particles, so they have far less emulsifying power, and the yolk texture can give a subtle graininess.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Hard-cooked eggs used in this way cause no digestive disturbances to the normal person.

School and Home Cooking Carlotta Cherryholmes Greer

Hard-cooked eggs make a pleasing addition to this sauce.

School and Home Cooking Carlotta Cherryholmes Greer

Give two methods of hard-cooking eggs (see _Hard-cooked Eggs_).

School and Home Cooking Carlotta Cherryholmes Greer

Hard-cooked eggs starred in one of American cinema's most well-known movie scenes.

The Daily News - News 2010