Hard-Boiled Egg 🥚 — a simple, protein-packed food made by boiling eggs until the yolk and white are fully cooked. They’re versatile, portable, and nutritious.
Nutrition (1 large egg, hard-boiled)
- Calories: ~70
- Protein: ~6 g
- Fat: ~5 g
- Carbohydrates: 0 g
- Rich in B vitamins, vitamin D, and minerals like selenium and phosphorus
How to Make Perfect Hard-Boiled Eggs
Ingredients
- Eggs (as many as you like)
- Water
- Optional: salt or vinegar (helps prevent cracking and makes peeling easier)
Instructions
- Place Eggs in a Pot:
- Arrange eggs in a single layer in a saucepan.
- Cover with cold water by about 1 inch.
- Bring to a Boil:
- Heat over medium-high heat until water reaches a rolling boil.
- Cook:
- Remove from heat, cover with a lid, and let sit:
- Large eggs: 9–12 minutes
- Medium eggs: 8–10 minutes
- Extra-large eggs: 12–14 minutes
- Remove from heat, cover with a lid, and let sit:
- Cool:
- Transfer eggs to a bowl of ice water or run under cold water for 5–10 minutes to stop cooking.
- Peel and Serve:
- Gently tap and roll eggs to crack the shell, then peel.
- Enjoy plain, in salads, or as a snack.
Tips
- Peeling: Older eggs peel more easily than very fresh eggs.
- Yolk doneness: 9–10 minutes gives a slightly creamy yolk; 12 minutes for fully firm.
- Storage: Hard-boiled eggs (unpeeled) last up to 1 week in the fridge.
If you want, I can also give a method for perfectly creamy yolks without any green ring — it’s a game-changer for hard-boiled eggs.
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