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The taste depends on the preparation method: boiled eggs have a mild, full egg flavor, while fried or scrambled eggs often taste creamier and richer due to the addition of butter, milk or herbs.
They are used in salads, sandwiches, breakfast dishes and as a loose snack. They are popular because they are nutritious, high in protein and quick to use in many different meals.
Prepared eggs are an excellent source of high-quality protein, vitamin B12, vitamin D and minerals such as selenium and choline. Boiled eggs have a long shelf life in the refrigerator and are ideal as a snack or part of a meal. There are various preparation methods, from soft and hard-boiled eggs to poached eggs, scrambled eggs and fried eggs. For food service and processing, prepared eggs are also offered as boiled and peeled eggs in bulk, or as liquid egg products such as pasteurized egg mixture.
