Try this Red Cooked Eggs #2 recipe, or contribute your own.
Suggest a better descriptionPlace eggs in a medium saucepan; cover with cold water. Heat over medium heat to boiling. Reduce heat to low; simmer, uncovered, about 15 minutes. Remove from heat; run cold water into pan until cool. Let eggs cool in cold water. Drain. Lightly tap shells all over with back of spoon; do not crack so hard that shells actually come loose. Return eggs to saucepan; add remaining ingredients. Add cold water to cover egg; heat over medium heat to boiling. Reduce heat to low; simmer, covered, about 1-1/2 hours.* Remove from heat. Let cool to room temperature in cooking liquid. Refrigerate eggs, in cooking liquid, until serving time**. At serving time, drain eggs, discarding liquid; shell eggs and leave whole or cut in half. * Heat may be turned off at any time and cooking resumed later ** The longer the eggs soak, at least several hours, the better flavor they will have. They can be done several days in advance. From: Cuisine Aug./82 Shared By: Pat Stockett
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Serving Size: 1 Serving (427g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 610 | ||
Calories from Fat: 299 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 33.2g | 44 % | |
Saturated Fat 10.3g | 52 % | |
Monounsaturated Fat 12.7g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 1410mg | 434 % | |
Sodium 2561.3mg | 88 % | |
Potassium 570.7mg | 15 % | |
Total Carbohydrate 28.2g | 8 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 27.6g | ||
Protein 45.5g | 65 % | |
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: 610
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