Hard Boiled Eggs

2012-10-02
  • Prep Time : 2m
  • Cook Time : 20m
  • Ready In : 30m

Whether you eat them hard boiled, Deviled, as egg salad, or add them to other recipes cooking hard boiled eggs can be hit or miss using the boiling water method. Like shrimp, eggs take only minutes to cook and there is no turning back once they are overcooked.

Perfect hard boiled eggs are poached in hot water instead of boiled. This method takes a few minutes longer, but prevents overcooking.

One large egg has only 72 calories but over half the calories are from fat concentrated in the yolk. Eggs are high in cholesterol, but recent research indicates cholesterol in food doesn’t increase blood cholesterol like saturated fat. Eggs are a good source of protein so eat eggs in moderation if you are concerned about or limiting saturated fat in your diet.

Ingredients

  • Large eggs
  • Cold water
  • Ice cubes

Method of Preparation

Step 1

Place eggs in pan large enough to cover eggs with at least 1-inch (25 mm) of cold water.

Step 2

Bring water to a rolling boil over medium to high heat. Remove pan from heat, cover, and poach large eggs 10 to 12 minutes and extra-large eggs 12 to 15 minutes.

Step 3

Meanwhile, fill a medium to large bowl with cold water and ice cubes (about 1 qt/l of water and 12 ice cubes for every 6 eggs).

Step 4

At the end of the poaching time, transfer eggs using a slotted spoon to ice water bath. Cool 5 minutes.

Step 5

Remove eggs, tap both ends on a hard surface, roll to loosen the shell and beginning removing the shell starting from the large end.

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Nutritional Info

This information is per serving.

  • Calories

    72
  • Calories from Fat

    45
  • Total Fat

    5g
  • Saturated Fat

    1.5g
  • Trans Fat

    0g
  • Cholesterol

    212mg
  • Sodium

    70mg
  • Carbohydrates

    <1g
  • Dietary Fiber

    0g
  • Sugar

    0g
  • Protein

    6g
  • Serving Size

    1 Large Egg