- Level: Easy
- Yield: 4 eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 92
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 8 g
- Cholesterol
- 240 mg
- Sodium
- 92 mg
- Level: Easy
- Yield: 4 eggs
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 92
- Total Fat
- 6 g
- Saturated Fat
- 2 g
- Carbohydrates
- 0 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 8 g
- Cholesterol
- 240 mg
- Sodium
- 92 mg
Ingredients
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Directions
- Fill a medium saucepan with water and bring to a boil. With a spoon, carefully lower each of the eggs into the boiling water and lower the heat until the water is at a low simmer. (You don’t want the eggs knocking around in boiling water or they will crack.) Cook the eggs for 6 1/2 minutes exactly, remove them from the saucepan, run them under cool water, and peel.
