1. Place eggs into a pot and fill with cold water, covering the eggs by about an inch.
2. Add one teaspoon of salt to the water.
3. Bring the water to a full boil on high heat.
4. Remove the pot from the heat and cover. Let the eggs sit, covered, in the hot water for at least 3 minutes and up to 15 minutes, depending on your preference for a soft or hard yolk. I prefer a fully cooked boiled egg, so mine sit for the full 15 minutes. (Cook for 5 minutes for a soft boiled egg, and at least 10 minutes for hard boiled).
5. Remove each egg with a slotted spoon and place in a bowl of ice cold water.
6. Roll the cooled egg against a hard surface until it cracks and slip the shell off.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 (69g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 9 (60%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 42.8mg||13 %|
|Sodium 16.6mg||1 %|
|Potassium 14.8mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.1g|
|Protein 1.3g||2 %|
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: 15
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