The eggs are removed from direct heat and covered after the boiling
process is finished to ensure that they are well cooked.
Eggs are usually cooked by applying direct heat to the water in which the
egg are put. The heat source is then removed when boiling is attained and
covered between 9-15 minutes depending on egg size to ensure it is well
cooked.
This is to ensure that any pathogen most especially bacteria is killed as a
result of a possibility of contamination from the hen or laying surface.
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