The best way to prevent a green ring around the yolk is to avoid overcooking and to cool and peel the eggs as soon as possible.
Fill a deep pot with enough water to hold the eggs comfortably. Lower the eggs gently into the pot so they don't crack. Bring the water to a simmer and immediately pull the pot from the heat. Cover the pot and let the eggs finish cooking in the hot water for 20 minutes.
Place them under cold running water until they are cool enough to handle. Gently press down and roll the egg over a countertop to crack the shell before peeling. Peel the shell and membrane away with your fingers.
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Serving Size: 1 Serving (855g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 715 | ||
Calories from Fat: 447 (63%) | ||
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Amt Per Serving | % DV | |
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Total Fat 49.7g | 66 % | |
Saturated Fat 15.5g | 77 % | |
Monounsaturated Fat 19g | ||
Polyunsanturated Fat 6.8g | ||
Cholesterol 2115mg | 651 % | |
Sodium 714.2mg | 25 % | |
Potassium 670mg | 18 % | |
Total Carbohydrate 3.8g | 1 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 3.8g | ||
Protein 62.9g | 90 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 715
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