5.0 from 3 votes
How to Make Hard-Boiled Eggs
This simple and versatile protein is a healthy addition to countless meals, perfect for salads, snacks, or breakfast on the go!
Prep Time
2 mins
Cook Time
2 mins
Additional Time
10 mins
Total Time
22 mins
Servings: 2
Calories: 126 kcal
Course:
Side Dish
Cuisine:
International
Ingredients
- 4 large eggs fridge-cold
Instructions
- Fill a large saucepan with water, ensuring there's enough to cover the eggs by at least 1 inch.
- Bring the water to a rapid boil over high heat.
- Carefully lower the cold eggs into the boiling water using a slotted spoon, then reduce the heat to medium-high so the water is still bubbling but not too vigorously.
- Set a timer for the desired doneness. In this case, 10 minutes for fully hard-boiled.
- Once cooked, transfer the eggs to a bowl of cold water to cool for 10 minutes, which stops the cooking process and makes peeling easier.
- To peel, gently tap the wider base of the egg to crack the shell, then peel under running water starting from the base for easier removal of the shell.
- Store hard-boiled eggs in the refrigerator for up to 7 days, either peeled or unpeeled.
Cup of Yum
Nutrition Information
Calories
126kcal
(6%)
Carbohydrates
1g
(0%)
Protein
11g
(22%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
3g
Trans Fat
0.04g
Cholesterol
327mg
(109%)
Sodium
125mg
(5%)
Potassium
121mg
(3%)
Sugar
0.3g
(1%)
Vitamin A
475IU
(10%)
Calcium
49mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 126
% 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.