Add eggs straight from fridge, in a single layer, to a saucepan. Add enough cold water to cover them by 1inch at least. Slowly bring water to just under a boil. Once water is at just under a boil, begin to time them. Count 8 minutes for a hard boiled eggs where yolks are firm but center is still tender or 10 minutes for a fully firm inside yolk. For larger eggs, add a minute, for smaller eggs subtract a minute. When done, remove with a slotted spoon and plunge in cold water to stop cooking process. Cool them so they are easy to handle; it is best to peel eggs just before using them. Whole boiled eggs can be kept in fridge for a week. Yield: 8 servings Busted by Gail Shermeyer <email@example.com> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6640 Posted to MC-Recipe Digest V1 #749 by firstname.lastname@example.org (Shermeyer-Gail) on Aug 19, 1997
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (250g)|
|Recipe Makes: 8|
|Calories from Fat: 224 (63%)|
|Amt Per Serving||% DV|
|Total Fat 24.8g||33 %|
|Saturated Fat 7.7g||39 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 3.4g|
|Cholesterol 1057.5mg||325 %|
|Sodium 350mg||12 %|
|Potassium 335mg||9 %|
|Total Carbohydrate 1.9g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.9g|
|Protein 31.4g||45 %|
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Calories per serving: 358
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