0_Wizard
Hello, have ever eating boiled egg,? they are usually cooked by immersion in boiling water.
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.
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.
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.
Cooking banana
Cooking bananas are banana cultivars in the genus "Musa" whose fruits are generally used in cooking. They may be eaten while ripe or unripe and are generally starchy. Some cooking bananas are also referred to as green bananas or plantains. ( , )  The term "plantain" is loosely applied to any banana cultivar that is eaten when cooked. However, there is no formal botanical distinction between bananas and plantains. Cooking is also a matter of custom, rather than necessity. Ripe plantains can be eaten raw, since the starches are converted to sugars as they ripen. In some countries, there may be a clear distinction between plantains and bananas, but in other countries, where many more cultivars are consumed, the distinction is not made in the common names used.
Pierogi
Pierogi ( ) (singular pieróg), also known as varenyky, are filled dumplings of Central European origin made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. These dumplings are popular in West Slavic (Polish and Slovak), Hungarian, East Slavic (Belarusian, Russian, and Ukrainian), Baltic (Latvian and Lithuanian) and other Central and Eastern European cuisines where they are known under their local names. However, pierogi are especially almost always associated with Poland and Slovakia, where they are considered national dishes. Typical fillings include potato, sauerkraut, ground meat, cheese, and fruits.
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.
Indonesian cuisine
Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is eclectic and diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
1_Apprentice
Yes.  I eat them quite often.  I really like them in salads.
0_Wizard
i like eating it too with salad consisting of a mixture of small pieces of food, usually predominantly vegetables.
A salad is a dish consisting of a mixture of small pieces of food, usually predominantly vegetables.
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Salad
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Salad
A salad is a dish consisting of a mixture of small pieces of food, usually predominantly vegetables. They are typically served at room temperature or chilled, with notable exceptions such as south German potato salad which is served warm. Salads may contain virtually any type of ready-to-eat food. Garden salads use a base of leafy greens like lettuce, arugula, kale or spinach; they are common enough that the word "salad" alone often refers specifically to garden salads. Other types include bean salad, tuna salad, fattoush, Greek salad, and Japanese sōmen salad (a noodle-based salad). The sauce used to flavor a salad is commonly called a salad dressing; most salad dressings are based on either a mixture of oil and vinegar or a fermented milk product.
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.
Indonesian cuisine
Indonesian cuisine is one of the most vibrant and colourful cuisines in the world, full of intense flavour. It is eclectic and diverse, in part because Indonesia is composed of approximately 6,000 populated islands of the total 17,508 in the world's largest archipelago, with more than 300 ethnic groups calling Indonesia home. Many regional cuisines exist, often based upon indigenous culture and foreign influences. Indonesia has around 5,350 traditional recipes, with 30 of them considered the most important. Indonesia's cuisine may include rice, noodle and soup dishes in modest local eateries to street-side snacks and top-dollar plates.
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.
Cuisine of the United States
The cuisine of the United States reflects its history. The European colonization of the Americas yielded the introduction of a number of ingredients and cooking styles to the latter. The various styles continued expanding well into the 19th and 20th centuries, proportional to the influx of immigrants from many different nations; such influx developed a rich diversity in food preparation throughout the country. Early Native Americans utilized a number of cooking methods in early American Cuisine that have been blended with early European cooking methods to form the basis of American Cuisine. When the colonists came to the colonies, they farmed animals for clothing and meat in a similar fashion to what they had done in Europe.
Indian cuisine
Indian cuisine comprises a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hindu, and cultural choices and traditions. Also, Middle Eastern and Central Asian influences have occurred on North Indian cuisine from the years of Mughal rule. Indian cuisine is still evolving, as a result of the nation's cultural interactions with other societies.
Palestinian cuisine
Palestinian cuisine consists of foods from or commonly eaten by Palestinians—which includes those living in Palestine, Israel, Jordan, refugee camps in nearby countries as well as by the Palestinian diaspora. The cuisine is a diffusion of the cultures of civilizations that settled in the region of Palestine, particularly during and after the Islamic era beginning with the Arab Ummayad conquest, then the eventual Persian-influenced Abbasids and ending with the strong influences of Turkish cuisine, resulting from the coming of the Ottoman Turks. It is similar to other Levantine cuisines, including Lebanese, Syrian and Jordanian.
1_Apprentice
So how do you like to eat them.
0_Wizard
i eat them with any ready-to-eat food.
Salads may contain virtually any type of ready-to-eat food.
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Salad
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Food
Food is any substance consumed to provide nutritional support for an organism. It is usually of plant or animal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Historically, humans secured food through two methods: hunting and gathering and agriculture. Today, the majority of the food energy required by the ever increasing population of the world is supplied by the food industry. Food safety and food security are monitored by agencies like the International Association for Food Protection, World Resources Institute, World Food Programme, Food and Agriculture Organization, and International Food Information Council.
List of Eat Bulaga! segments
"Eat Bulaga!" is the longest-running noontime variety show in the Philippines. The show has featured hundreds of segments and competitions since its debut on July 30, 1979. The following is an incomplete list of the segments of "Eat Bulaga!" throughout its thirty-eight year run on television. The segments are organized alphabetically by title. It is a special segment that has a similar concept with "I Object, Your Honor" and "I Object, #NasaanAngHustisya? ", that tests the cleverness and originality of the "Eat Bulaga!" hosts. The hosts are divided into two teams. In each round, both teams are given one specific object.
Eating
Eating (also known as consuming) is the ingestion of food, typically to provide a heterotrophic organism with energy and to allow for growth. Animals and other heterotrophs must eat in order to survive — carnivores eat other animals, herbivores eat plants, omnivores consume a mixture of both plant and animal matter, and detritivores eat detritus. Fungi digest organic matter outside their bodies as opposed to animals that digest their food inside their bodies. For humans, eating is an activity of daily living. Some individuals may limit their amount of nutritional intake. This may be a result of a lifestyle choice, due to hunger or famine, as part of a diet or as religious fasting.
Hunger (motivational state)
Hunger and satiety are sensations. Hunger represents the physiological need to eat food. Satiety is the absence of hunger; it is the sensation of feeling full. Appetite is another sensation experienced with eating; it is the desire to eat food. There are several theories about how the feeling of hunger arises. A healthy, well-nourished individual can survive for weeks without food intake, with claims ranging from three to ten weeks. The sensation of hunger typically manifests after only a few hours without eating and is generally considered to be unpleasant. Satiety occurs between 5 and 20 minutes after eating.
Marketplace
A market, or marketplace, is a location where people regularly gather for the purchase and sale of provisions, livestock, and other goods. In different parts of the world, a market place may be described as a "souk" (from the Arabic), "bazaar" (from the Persian), a fixed "mercado" (Spanish), or itinerant "tianguis" (Mexico), or "palengke" (Philippines). Some markets operate daily and are said to be "permanent" markets while others are held once a week or on less frequent specified days such as festival days and are said to be "periodic markets." The form that a market adopts is depends on its locality's population, culture, ambient and geographic conditions.
Chametz
Chametz, also "Chometz", "", "Ḥameṣ", "Ḥameç" and other spellings transliterated from (), are leavened foods that are forbidden on the Jewish holiday of Passover. According to Jewish law, Jews may not own, eat or benefit from "chametz" during Passover. This law appears several times in the Torah; the punishment for eating "chametz" on Passover is the divine punishment of "kareth" ("spiritual excision"). "Chametz" is a product that is both made from one of five types of grain and has been combined with water and left to stand raw for longer than eighteen minutes and becomes leavened. The word "chametz" is derived from the common Semitic root "Ḥ"-"M"-"Ṣ", relating to bread, leavening, and baking.
Street food
Street food is ready-to-eat food or drink sold by a hawker, or vendor, in a street or other public place, such as at a market or fair. It is often sold from a portable food booth, food cart, or food truck and meant for immediate consumption. Some street foods are regional, but many have spread beyond their region of origin. Most street foods are classed as both finger food and fast food, and are cheaper on average than restaurant meals. According to a 2007 study from the Food and Agriculture Organization, 2.5 billion people eat street food every day. Today, people may purchase street food for a number of reasons, such as to get flavourful food for a reasonable price in a sociable setting, to try ethnic cuisines, or for nostalgia.