Abstract
The length of heating time required for boiled eggs for large quantity preparation has not been determined yet. Thus we made an experiment on the time of heating and the use of the remaining heat so that the expected result could be obtained always.
Fresh hen eggs were used in this experiment.
Changes in the water temperature due to the numbers of eggs and the time needed for making well boiled eggs under certain condition of heating were studied. The data were analyzed statistically.
1. The time required for making hard boiled eggs was twelve minutes including the time which was necessary to raise the water temperature from 80°C to the boiling point. In any case, the cooking water should reach the boiling point.
2. The time necessary for heating the water from 80°C to the boiling point can be calculated from total weight of the eggs or from the time required for boiling the cold water.
3. The remaining heat after boiling was effective.
4. The quality of boiled eggs was not deteriorated by using the remaining heat.
