Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Hard Boiled Eggs
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- Level: Easy
- Total: 10 min
- Active: 5 min
- Yield: 1 dozen eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 61
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 160 mg
- Sodium
- 61 mg
- Level: Easy
- Total: 10 min
- Active: 5 min
- Yield: 1 dozen eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 61
- Total Fat
- 4 g
- Saturated Fat
- 1 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 5 g
- Cholesterol
- 160 mg
- Sodium
- 61 mg
Ingredients
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Directions
- Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
For Soft Boiled Eggs
- Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 4 to 5 minutes. Drain, cool in ice water and peel.
For Medium Boiled Eggs
- Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 7 to 8 minutes. Drain, cool in ice water and peel.
Cook’s Note
Let eggs stand at room temperature for 20 minutes before cooking to eliminate the chill from the refrigerator. Cook 1 dozen eggs or less at one time for more even cooking.
