Perfect eggs every time!
Put the egg(s) in a pot with cold water that completely covers the egg, plus a little extra water to spare. About an inch or so. Cooking in cold water (vs. already boiling water), will allow the egg to cook gradually without cracking the shell. (Eggs that have been refrigerated for a few days work best. Fresher eggs are harder to peel.)
Add one teaspoon of salt to the water. (Adding salt (and less fresh eggs) helps with easier peeling of your hard boiled eggs.)
Bring the water to a boil over high heat. Make sure it is a strong, rolling boil. Let the egg boil for a minute or two.
Remove the pot from the heat and cover it with a lid. Let rest for 10-15 minutes. (Letting the egg rest in the hot water cooks the egg evenly without overcooking. Overcooked eggs result in a yucky greenish colored ring around the yolk.)
Remove the egg from the hot water with a slotted spoon. When cool enough to handle, peel the egg.
To speed the cooling process, you can add the egg to a bowl of cold water to cool. Or, if you are making many eggs at once for use through the next several days you can place them in the refrigerator.
Peeling the eggs under cold water helps remove the shell.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (126g) | ||
Recipe Makes: 12 Servings | ||
|
||
Calories: 180 | ||
Calories from Fat: 113 (63%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 12.5g | 17 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 4.8g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 533mg | 164 % | |
Sodium 176.4mg | 6 % | |
Potassium 169.5mg | 4 % | |
Total Carbohydrate 1g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 1g | ||
Protein 15.9g | 23 % | |
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: 180
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.