The tricky thing about cooking eggs is you are dealing with two different layers that cook unevenly: the white and the yoke. High, sustained heat toughens the proteins contained in the white. Overcooking on high also triggers the chemical reaction that causes that unappetizing greenish-grey film to appear around the yolk. Cooking for a shorter amount of time will allow the white to remain tender but yields a goopy yolk.
Cover eggs with cold water. Don't crowd. You may need to cook in two batches depending on the size of pot. Gently bring to a low boil. As soon as you see a few bubbles turn off the heat and cover the pot firmly. Let sit undisturbed for about 10 minutes. This method is forgiving, an extra minute or two won't ruin your holiday eggs. Rinse the eggs with cold water or place in an ice bath to stop cooking.
If you've been butchering, I mean boiling, your eggs for years, you may feel skeptical. Try one egg, you'll be delighted with the toothsome white and firm, golden yoke.
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|Serving Size: 1 Serving (55g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 45 (62%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 211.5mg||65 %|
|Sodium 70.2mg||2 %|
|Potassium 67mg||2 %|
|Total Carbohydrate 0.4g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.4g|
|Protein 6.3g||9 %|
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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: 72
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