0_Wizard
Can I offer you some knowledge of boiled eggs in these trying times?
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Boiled egg
Boiled eggs are eggs (typically chicken eggs) cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled eggs are cooked so that the egg white and egg yolk both solidify, while for a soft-boiled egg the yolk, and sometimes the white, remain at least partially liquid. A few different methods are used to make boiled eggs other than simply immersing them in boiling water. Boiled eggs can also be cooked below the boiling temperature, via coddling, or they can be steamed. The egg timer was named due to its common usage in timing the boiling of eggs. Boiled eggs are a popular breakfast food in many countries around the world.
Breakfast
Breakfast is the first meal of a day, most often eaten in the early morning before undertaking the day's work. The word in English refers to breaking the fasting period of the prior night. There is a strong tendency for one or more "typical", or "traditional", breakfast menus to exist in most places, but the composition of this varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast. The Old English word for dinner, "disner", means to break a fast, and was the first meal eaten in the day until its meaning shifted in the mid-13th century.
Olivier salad
Olivier salad ( "Salat Olivye") is a traditional salad dish in Russian cuisine, which is also popular in old Soviet Union countries (particularly, in Azerbaijan, Kazakhstan and Uzbekistan), some other European countries, Iran, Israel, Mongolia and also throughout Latin America. In different modern recipes, it is usually made with diced boiled potatoes, carrots, brined dill pickles, green peas, eggs, celeriac, onions, diced boiled chicken (or sometimes ham or bologna sausage), tart apples, with salt, pepper, and mustard added to enhance flavor, dressed with mayonnaise. In many countries, the dish is commonly referred to as Russian salad, although this term can connote vinegret .
Israeli cuisine
The Israeli cuisine ( "ha-mitbach ha-yisra’eli") comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, msabbha, shakshouka, couscous, and za'atar are now widely popular in Israel.
Danish cuisine
Danish cuisine (), originating from the peasant population's own local produce, was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods after the Industrial Revolution. The open sandwiches, known as "smørrebrød", which in their basic form are the usual fare for lunch, can be considered a national speciality when prepared and decorated with a variety of fine ingredients. Hot meals are traditionally prepared from ground meats, such as "frikadeller" (meat balls) and "medisterpølse", or from more substantial meat and fish dishes such as "flæskesteg" (roast pork with crackling) or "kogt torsk" (poached cod) with mustard sauce and trimmings.
Cassava-based dishes
A great variety of cassava-based dishes are consumed in the regions where cassava (manioc, "Manihot esculenta") is cultivated, and they include many national or ethnic specialities. As a food ingredient, cassava root is somewhat similar to the potato, in that, like the potato, it is starchy, inedible when raw, and bland in flavor when cooked. Indeed, cassava can replace the potato in many dishes and can be prepared in similar ways – it can be boiled, mashed, fried or baked. Unlike the potato, however, cassava is mostly a tropical crop, and its peculiar characteristics have led to some unique recipes, such as sweet puddings, which have no common potato version.
Malaysian cuisine
Malaysian cuisine consists of cooking traditions and practices found in Malaysia, and reflects the multiethnic makeup of its population. The vast majority of Malaysia's population can roughly be divided among three major ethnic groups: Malays, Chinese and Indians. The remainder consists of the indigenous peoples of Sabah and Sarawak in East Malaysia, the Orang Asli of Peninsular Malaysia, the Peranakan and Eurasian creole communities, as well as a significant number of foreign workers and expatriates. As a result of historical migrations, colonisation by foreign powers, and its geographical position within its wider home region, Malaysia's culinary style in the present day is primarily a melange of traditions from its Malay, Chinese, Indian, Indonesian and ethnic Bornean citizens, with heavy to light influences from Thai, Portuguese, Dutch, and British cuisines, to name a few.
1_Apprentice
That would be most eggcellent if you will. I can always learn more about boiled eggs.
0_Wizard
A boiled egg in the morning is hard to beat, especially because they're cooked within their shells!
Boiled eggs are eggs (typically chicken eggs) cooked with their shells unbroken, usually by immersion in boiling water.
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Boiled egg
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Boiled egg
Boiled eggs are eggs (typically chicken eggs) cooked with their shells unbroken, usually by immersion in boiling water. Hard-boiled eggs are cooked so that the egg white and egg yolk both solidify, while for a soft-boiled egg the yolk, and sometimes the white, remain at least partially liquid. A few different methods are used to make boiled eggs other than simply immersing them in boiling water. Boiled eggs can also be cooked below the boiling temperature, via coddling, or they can be steamed. The egg timer was named due to its common usage in timing the boiling of eggs. Boiled eggs are a popular breakfast food in many countries around the world.
Egg as food
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years. Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. The most commonly consumed eggs are chicken eggs. Other poultry eggs including those of duck and quail are also eaten. Fish eggs are called roe and caviar. Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. Due to their protein content, the United States Department of Agriculture categorizes eggs as "Meats" within the Food Guide Pyramid.
Breakfast
Breakfast is the first meal of a day, most often eaten in the early morning before undertaking the day's work. The word in English refers to breaking the fasting period of the prior night. There is a strong tendency for one or more "typical", or "traditional", breakfast menus to exist in most places, but the composition of this varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast. The Old English word for dinner, "disner", means to break a fast, and was the first meal eaten in the day until its meaning shifted in the mid-13th century.
World of Eberron
The World of Eberron consists of a number of features for the Eberron campaign setting for the "Dungeons & Dragons" fantasy role-playing game. In the mythic past, the world was one great mass. The progenitor wyrms, the first and the greatest of dragon-kind, ruled all. The three most powerful - Siberys, Eberron, and Khyber - discovered the Prophecy. A world shattering struggle ensued. The battle split the world into three parts. Siberys became the glowing ring that surrounds the world and gave birth to the next generation of dragons. Khyber was bound to the darkest depths and spat out various fiends and demons.
Filipino cuisine
Filipino cuisine (Filipino: "Lutuing Filipino" or "Pagkaing Filipino") is composed of the cuisines of 135 distinct ethno-linguistic tribes found within the Philippine archipelago, however, majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the Bikol, Chabakano, Hiligaynon, Ilokano, Kapampangan, Meranaw, Pangasinan, Sebwano (or Bisaya), Tagalog, and Waray ethno-linguistic tribes. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish, and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
Nasi lemak
Nasi lemak is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish; it is also popular in neighbouring areas such as Singapore; Brunei, and Southern Thailand. In Indonesia it can be found in several parts of Sumatra; especially Malay realm of Riau, Riau Islands and Medan. "Nasi lemak" can also be found in the Bangsamoro region of Mindanao prepared by Filipino Moro. It is considered one of the most famous dishes for a Malay-style breakfast. It is not to be confused with "nasi dagang", sold in the Malaysian east coast states of Terengganu and Kelantan, although both dishes are often served for breakfast.
Balut (food)
Balut (spelled standardized as balot) is a developing bird embryo (usually a duck) that is boiled and eaten from the shell. It originated from and is commonly sold as street food in the Philippines. Often served with beer, balut is popular in Southeast Asian countries, such as Laos ("khai look" ໄຂ່ລູກ in Lao), Cambodia ("pong tia koun" ពងទាកូន in Khmer), Thailand ("Khai Khao" in Thai) and Vietnam ("trứng vịt lộn" or "hột vịt lộn" in Vietnamese). The Tagalog and Malay word "balot" means "wrapped". The length of incubation before the egg is cooked is a matter of local preference, but generally ranges between 14 and 21 days.
1_Apprentice
A food with its own bowl, I rather like that. Anything else I can do with boiled eggs?
0_Wizard
Eggsactly, finely someone able to appreciate food that has its own container as a superior food-form! There's so many things you can do with them, from eating to throwing, just make sure to avoid salmonella and only buy pasteurized eggs!
A few different methods are used to make boiled eggs other than simply immersing them in boiling water.
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Boiled egg
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Pasteurized eggs
Pasteurized eggs are eggs that have been pasteurized in order to reduce the risk of food-borne illness in dishes that are not cooked or are only lightly cooked. They may be sold as liquid egg products or pasteurized in the shell. The 2013 United States Food and Drug Administration Food Code defines regular shell eggs as a potentially hazardous food, i.e., “a food that requires time/temperature control for safety (TCS) to limit pathogenic microorganism growth or toxin formation.”   All egg products sold in the U.S are pasteurized due to the risk of food-borne illnesses per U.S. Department of Agriculture rules.
Egg as food
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years. Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. The most commonly consumed eggs are chicken eggs. Other poultry eggs including those of duck and quail are also eaten. Fish eggs are called roe and caviar. Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. Due to their protein content, the United States Department of Agriculture categorizes eggs as "Meats" within the Food Guide Pyramid.
Medieval cuisine
Medieval cuisine includes foods, eating habits, and cooking methods of various European cultures during the Middle Ages, which lasted from the fifth to the fifteenth century. During this period, diets and cooking changed less than they did in the early modern period that followed, when those changes helped lay the foundations for modern European cuisine. Cereals remained the most important staple during the early Middle Ages as rice was introduced late, and the potato was only introduced in 1536, with a much later date for widespread consumption. Barley, oat and rye were eaten by the poor. Wheat was for the governing classes.
Eggnog
Eggnog , egg nog or egg-nog, historically also known (when alcoholic beverages are added) as milk punch or egg milk punch, is a rich, chilled, sweetened, dairy-based beverage. It is traditionally made with milk, cream, sugar, whipped egg whites, and egg yolks (which gives it a frothy texture, and its name). In some contexts, distilled spirits such as brandy, rum, whisky or bourbon are added to the drink. Throughout Canada and the United States, eggnog is traditionally consumed over Christmas season every year, from late November until the end of the holiday season. Eggnog has also gained popularity in Australia.
List of Madagascar (franchise) characters
This is a list of characters that have appeared in the "Madagascar" films, the television series "The Penguins of Madagascar", and the Netflix series "All Hail King Julien". Tom McGrath explained in an interview that the intention of "Madagascar" was not to take a political stance on whether "zoos are bad and the wild is better, or that the wild is bad," but to show "the most extreme 'fish out of water' story that [they] could do". McGrath stated "the basic irony to the story is that, you think animals do belong in the wild, but if they're so accustomed to civility, they wouldn't know where food even came from," and the animals were meant to "love the zoo and to love where they are because they've got" "right off Fifth Avenue".
Pasteurization
Pasteurization or pasteurisation is a process that kills microbes (mainly bacteria) in food and drink, such as milk, juice, canned food, and others. It was invented by French scientist Louis Pasteur during the nineteenth century. In 1864 Pasteur discovered that heating beer and wine was enough to kill most of the bacteria that caused spoilage, preventing these beverages from turning sour. The process achieves this by eliminating pathogenic microbes and lowering microbial numbers to prolong the quality of the beverage. Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety.
United States raw milk debate
The United States raw milk debate concerns issues of food safety and claimed health benefits of raw (un-pasteurized, un-homogenized) milk, and whether authorities responsible for regulating food safety should prohibit sale of raw milk for consumption. Raw milk makes up a small proportion of US general population milk consumption. However, some claim the demand for raw milk has "considerably increased in recent years". Raw milk advocates claim a variety of health benefits attributable to untreated dairy products; government officials and scientific researchers stress that there are substantial food safety risks associated with raw milk, and that claims of health benefits provided by raw milk are unsupported by scientific evidence.
1_Apprentice
Pasteurized? That sounds like little eggs are out their just grazing along, what exactly is pasteurized eggs?
0_Wizard
Let me open my hen-cyclopedia and tell you! Pasteurized eggs are eggs that have been processed to reduce the risk of food-borne illnesses!
Pasteurized eggs are eggs that have been pasteurized in order to reduce the risk of food-borne illness in dishes that are not cooked or are only lightly cooked.
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Pasteurized eggs
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Pasteurized eggs
Pasteurized eggs are eggs that have been pasteurized in order to reduce the risk of food-borne illness in dishes that are not cooked or are only lightly cooked. They may be sold as liquid egg products or pasteurized in the shell. The 2013 United States Food and Drug Administration Food Code defines regular shell eggs as a potentially hazardous food, i.e., “a food that requires time/temperature control for safety (TCS) to limit pathogenic microorganism growth or toxin formation.”   All egg products sold in the U.S are pasteurized due to the risk of food-borne illnesses per U.S. Department of Agriculture rules.
Egg as food
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years. Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. The most commonly consumed eggs are chicken eggs. Other poultry eggs including those of duck and quail are also eaten. Fish eggs are called roe and caviar. Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. Due to their protein content, the United States Department of Agriculture categorizes eggs as "Meats" within the Food Guide Pyramid.
Poultry farming
Poultry farming is the process of raising domesticated birds such as chickens, ducks, turkeys and geese for the purpose of farming meat or eggs for food. Poultry are farmed in great numbers with chickens being the most numerous. More than 50 billion chickens are raised annually as a source of food, for both their meat and their eggs. Chickens raised for eggs are usually called layers while chickens raised for meat are often called broilers. In the US, the national organization overseeing poultry production is the Food and Drug Administration (FDA). In the UK, the national organisation is the Department for Environment, Food and Rural Affairs (Defra).
Chicken
The chicken ("Gallus gallus domesticus") is a type of domesticated fowl, a subspecies of the red junglefowl. It is one of the most common and widespread domestic animals, with a total population of more than 19 billion as of 2011. Humans commonly keep chickens as a source of food (consuming both their meat and eggs) and as pets. Genetic studies have pointed to multiple maternal origins in Southeast Asia, East Asia, and South Asia, but with the clade found in the Americas, Europe, the Middle East and Africa originating in the Indian subcontinent. From India, the domesticated chicken was imported to Lydia in western Asia Minor, and to Greece by the fifth century BC.
Pasteurization
Pasteurization or pasteurisation is a process that kills microbes (mainly bacteria) in food and drink, such as milk, juice, canned food, and others. It was invented by French scientist Louis Pasteur during the nineteenth century. In 1864 Pasteur discovered that heating beer and wine was enough to kill most of the bacteria that caused spoilage, preventing these beverages from turning sour. The process achieves this by eliminating pathogenic microbes and lowering microbial numbers to prolong the quality of the beverage. Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety.
United States raw milk debate
The United States raw milk debate concerns issues of food safety and claimed health benefits of raw (un-pasteurized, un-homogenized) milk, and whether authorities responsible for regulating food safety should prohibit sale of raw milk for consumption. Raw milk makes up a small proportion of US general population milk consumption. However, some claim the demand for raw milk has "considerably increased in recent years". Raw milk advocates claim a variety of health benefits attributable to untreated dairy products; government officials and scientific researchers stress that there are substantial food safety risks associated with raw milk, and that claims of health benefits provided by raw milk are unsupported by scientific evidence.
Eggnog
Eggnog , egg nog or egg-nog, historically also known (when alcoholic beverages are added) as milk punch or egg milk punch, is a rich, chilled, sweetened, dairy-based beverage. It is traditionally made with milk, cream, sugar, whipped egg whites, and egg yolks (which gives it a frothy texture, and its name). In some contexts, distilled spirits such as brandy, rum, whisky or bourbon are added to the drink. Throughout Canada and the United States, eggnog is traditionally consumed over Christmas season every year, from late November until the end of the holiday season. Eggnog has also gained popularity in Australia.
1_Apprentice
And we wouldn't want food borne illnesses , even if I am on a diet, Thank you for explaining these things to me. 
0_Wizard
Don't you mean, egg-splaining?
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Mansplaining
Mansplaining (a blend of the word "man" and the informal form "splaining" of the verb "explaining") means "to explain something to someone, characteristically by a man to woman, in a manner regarded as condescending or patronizing". Lily Rothman of "The Atlantic" defines it as "explaining without regard to the fact that the explainee knows more than the explainer, often done by a man to a woman". Feminist author Rebecca Solnit ascribes the phenomenon to a combination of "overconfidence and cluelessness". Mansplaining differs from other forms of condescension in that it is rooted in the sexist assumption that a man is likely to be more knowledgeable than a woman.
Egg as food
Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, mammals, and fish, and have been eaten by humans for thousands of years. Bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. The most commonly consumed eggs are chicken eggs. Other poultry eggs including those of duck and quail are also eaten. Fish eggs are called roe and caviar. Egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. Due to their protein content, the United States Department of Agriculture categorizes eggs as "Meats" within the Food Guide Pyramid.
Dinosaur egg
Dinosaur eggs are the organic vessels in which a dinosaur embryo develops. When the first scientifically documented remains of dinosaurs were being described in England during the 1820s, it was presumed that dinosaurs had laid eggs because they were reptiles. In 1859, the first scientifically documented dinosaur egg fossils were discovered in France by Jean-Jacques Poech, although they were mistaken for giant bird eggs. The first scientifically recognized dinosaur egg fossils were discovered in 1923 by an American Museum of Natural History crew in Mongolia. Since then many new nesting sites have been found all over the world and a system of classification based on the structure of eggshell was developed in China before gradually diffusing into the West.
Egg donation
Egg donation is the process by which a woman donates eggs to enable another woman to conceive as part of an assisted reproduction treatment or for biomedical research. For assisted reproduction purposes, egg donation typically involves in vitro fertilization technology, with the eggs being fertilized in the laboratory; more rarely, unfertilized eggs may be frozen and stored for later use. Egg donation is a third party reproduction as part of assisted reproductive technology (ART). In the United States, the American Society for Reproductive Medicine (ASRM) has issued guidelines for these procedures, and the FDA has a number of guidelines as well.
St. Mary Magdalen Priory, Lincoln
St. Mary Magdalen was a Benedictine priory in Lincoln, England. Along with Sandtoft Priory and Hanes Cell, it was a Lincolnshire cell of St Mary's Abbey in York, England. A surviving building, once owned by the priory, is Monks' Abbey, Lincoln. A 'tradition', starting with associations made by John Leland in his 16th century "Itineraries", was that the 7th century "Icanho" (or Icanhoc, or Ycanno) monastery, mentioned by Bede, and said to have been destroyed by the invading Danes, was owned by the priory. However, John Blair, in the "Oxford Dictionary of National Biography" entry for St. Boltoph, the saint who is said to have founded the monastery in 654, writes that "Icanho" has been 'conclusively identified' with Iken in Suffolk.
Egg Rock
Egg Rock is an outcrop of Silurian Straw Hollow Diorite at the confluence of the Assabet and Sudbury rivers, where they form the Concord River in Concord, Massachusetts. The outcrop is located on a roughly oval intermittent island of about 100 by 50 meters. Egg Rock is usually accessible using foot trails over land, but during high river levels the island is separated from the mainland by a narrow channel. The highest point of Egg Rock is about 39 meters above mean sea level and about 6 meters above normal river level. The United States Geological Survey (USGS) Geographic Names Information System (GNIS) includes Egg Rock as GNIS feature 617309, classified as an island.
Reproduction and life cycle of the golden eagle
Golden eagles usually mate for life. A breeding pair is formed in a courtship display. This courtship includes undulating displays by both in the pair, with the male bird picking up a piece of rock and dropping it only to enter into a steep dive and catch it in mid-air, repeating the maneuver 3 or more times. The female takes a clump of earth and drops and catches it in the same fashion. Small sticks may also be used in this display. Compared to the bald eagle, golden eagles do not repeat courtship displays annually (which is believed to strengthen pair bonds) and rarely engage in talon-locking downward spirals.