Use a saucepan big enough to hold all eggs in a single layer and cover with enough cold water to cover completely by 1 inch. Bring to a rolling boil over high heat.
Once the water is brought to a rolling boil, promptly reduce heat to a lower medium bowl and cook an additional 10 minutes for hard boiled eggs.
** The next step is extremely important as it prevents the greenish "ring" from forming on the surface of the yolk. **
Remove from heat and immediately place eggs under ice cold water (or in a bowl of iced water) to chill promptly to help yolks stay bright yellow. Chill for a few minutes in cold water until the egg is completely cooled.
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|Serving Size: 1 Serving (44g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 39 (62%)|
|Amt Per Serving||% DV|
|Total Fat 4.4g||6 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 186.1mg||57 %|
|Sodium 61.6mg||2 %|
|Potassium 59mg||2 %|
|Total Carbohydrate 0.3g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.3g|
|Protein 5.5g||8 %|
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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: 63
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