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Nutrition Facts

Serving Size 1 (524g)

Recipe makes 6 servings

Calories 73
Calories from Fat 44 (60%)
Amount Per Serving %DV
Total Fat 5.0g 7%
Saturated Fat 1.5g 7%
Monounsaturated Fat 1.9g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 211mg 70%
Sodium 79mg 3%
Potassium 67mg 1%
Total Carbohydrate 0.4g 0%
Dietary Fiber 0.0g 0%
Sugars 0.4g
Protein 6.3g 12%

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How to Boil Eggs

Recipe #293288 | 30 min | 10 min prep | add private note
(1) RATE IT NOW Print Recipe

By: Secret Agent
Mar 21, 2008

Well, the first rule is NEVER boil eggs. They should be called Hard Cooked Eggs. Boiled eggs can be rubbery and hard to peel but this is a simple method I have used forever and I never have a problem with the yolk looking green or the shells sticking. Make sure your eggs are at least 5 days old so the shells remove easily. Hope you try this! It has worked for me for almost 50 years.

SERVES 6 , 6 hard cooked eggs (change servings and units)

Ingredients

Directions

  1. 1
    Cover the eggs with cold tap water in a pot and bring to a simmer over medium high heat. Do not let the eggs boil and do not cover.
  2. 2
    Simmer uncovered for 20 minutes (large eggs) and remove from heat.
  3. 3
    Drain water and cover the eggs with cold water, draining and refreshing cold water as it warms up. Do this for a few minutes.
  4. 4
    Drain the water out of the pan and put the lid on it.
  5. 5
    Gently - verrrrrry gently - shake the pan up and down until you no longer hear the hard sound of the eggs, but rather the gentler sound of the shells being cracked.
  6. 6
    Remove the lid and cover the eggs with cold water again.
  7. 7
    Under a slow but steady stream of cold water remove the shells. They should come off in one piece.
  8. 8
    Place the eggs on a paper towel to remove moisture and then proceed with your recipe.

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Featured Reviews for This Recipe

From: Chef #695933 GRPA

On Jul 16, 2008

Timing boiled eggs depends on the size and degree of hardness desired. You should start timing the eggs from the moment the water first boils. Soft-boiled (soft whites, soft yolks): Large size: 3 minutes 20 seconds. Medium size: 3 minutes. Small size: 2 minutes 40 seconds. Medium-boiled (hard whites, soft yolks): Large size: 4 minutes 15 seconds. Medium size: 3 minutes 50 seconds. Small size: 3 minutes 20 seconds. Hard-boiled (hard whites, hard yolks): Large size: 10 minutes. Medium size: 8 minutes. Small size: 7 minutes. TIPS A little salt in the water will keep eggs from cracking when boiling. Add a little vinegar to the water if or when an egg did cracks during boiling. It will help seal the egg. I like Recipe # 312733 it go into eggs more, this good to stare with. thank for some info. Thank You, Grpa!

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