How to Cook a Perfect Hard-Boiled Egg
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How to Cook a Perfect Hard-Boiled Egg
Description
The method involves placing cold eggs into boiling water and cooking them at a full boil for 14 minutes. Immediately plunging the eggs into an ice water bath stops the cooking and helps contracts the egg inside, making peeling simpler. Cracking and rolling the eggshell under running water or submerged in water helps loosen the shell for clean removal.
Hard-boiled eggs prepared this way have fully cooked yolks and firm whites. They are practical for use in sandwiches, salads, or as a protein-rich snack. The chilling process allows for convenient handling and storage.
After peeling, eggs can be eaten immediately or kept refrigerated for up to three days. This straightforward technique ensures tender whites without any green ring around the yolk, indicating a perfectly cooked egg.
Ingredients
- 4 egg cold from the fridge, large
Instructions
- Fill a medium saucepan with water and bring to a boil. While the water heats up, fill a bowl with water and plenty of ice cubes and set aside.
- Use a spider or slotted spoon to slowly drop the cold eggs in a single layer into the boiling water. Cook the eggs at a rolling boil for 14 minutes. Use the spider to immediately plunge the eggs into the ice water bath. Chill the eggs for 5 minutes. Remove the eggs from the water.
- To peel the eggs, gently tap the bottom of the egg on a hard, flat surface, like a cutting board or countertop. Continue tapping while rotating to the top of the egg then gently tap all the way around the circumference. Gently cover the egg with the palm of your hand and lightly roll the egg. Under running water or in a bowl filled with water, slowly begin peeling at the bottom of the egg where an air pocket should have formed during cooking. Eat or refrigerate for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 126 kcal
% Daily Value*
| Calories | 126kcal | 6% |
| Carbohydrates | 1g | 0% |
| Protein | 11g | 22% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 327mg | 109% |
| Sodium | 125mg | 5% |
| Potassium | 121mg | 3% |
| Sugar | 0.3g | 1% |
| Vitamin A | 475IU | 10% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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Overall Rating
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