[3] Alexander Pope is recorded as having recommended the method of cooking eggs over the embers or ashes of an open fire.

These variations include: Hard-boiled or hard-cooked[7] eggs are boiled long enough for the yolk to solidify (about 10 minutes).

[12] Rinsing[4] or immersing the egg in cold water after boiling is a common method of halting the cooking process to prevent this effect,[5] and in commercial operations the discoloration is removed by immersing peeled eggs in a bath of organic acid after cooking.

[13] Hard-boiled eggs are recommended by the United States Department of Agricultural Food Safety and Inspection Service to be used within two hours if kept at room temperature, or within a week if kept refrigerated and in the shell.

[14][15][16] Shelled hard-boiled eggs sold in bulk are pickled or sealed in an atmosphere of carbon dioxide and nitrogen for preservation.

Commercial long eggs are produced in Denmark by its inventor Danæg [da] and in Japan by KENKO Mayonnaise [ja].

[18] 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.

[23] Soft-boiled eggs are not recommended by the Food and Drug Administration for people who may be susceptible to salmonella, such as very young children, the elderly, and those with weakened immune systems.

[33] Boiled or steamed duck eggs that have been incubated for several days are also eaten in the Philippines, Vietnam, Laos, Cambodia, and Thailand as the food known as balut.

[34] 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.

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 [it],[44] or be encased in aspic (similar to the French dish œufs en gelée, which features poached eggs[45]).

They may also be chopped and mixed with mayonnaise to form egg salad, or be deep-fried and then baked within a serving of lamprais.

[48] Double blind testing has failed to show any advantage of pressure cooking over steaming, and has further shown that starting boiling in cold water is counterproductive.