Medium Boiled Eggs Recipe
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5.0
24 reviews
Excellent
Medium Boiled Eggs Recipe
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These easy to make medium-boiled eggs are the perfect accompaniment to any salad or breakfast, or even as a side dish to the main course.
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Ingredients
- 1 tablespoon distilled vinegar
- 6 large eggs
Instructions
- Bring a large pot of water to a rolling boil over high heat.
- Pour in some vinegar to help with the smell, if desired.
- Gently add the eggs into the boiling water using a large spoon and cook for 8 minutes.
- Immediately transfer the eggs after they are done cooking to a container filled with cold water and ice.
- Cool the eggs for 2-4 minutes to stop the cooking process.
- Peel the eggs under running lukewarm water, slice, and serve.
Notes
- Chef Notes:
- Make-Ahead: You can make these up to 1 day ahead of time, but for best results serve once they are done cooling.
- How to Store: Keep them in water in a container in the refrigerator for up to 4 days.
- How to Reheat: If you want to eat these warm, add them to some boiling water for 3 minutes. Peel under cold water so that your hands don’t get burned.
- To get rid of the sometimes eggy smelly when boiling, simply add a little distilled vinegar to the pot of boiling water
- If you need help peeling the eggs, run them under lukewarm water while peeling.
Nutrition Information
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Calories
63kcal
(3%)
Carbohydrates
1g
(0%)
Protein
6g
(12%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Cholesterol
164mg
(55%)
Sodium
63mg
(3%)
Potassium
61mg
(2%)
Sugar
1g
(2%)
Vitamin A
238IU
(5%)
Calcium
25mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 63 kcal
% Daily Value*
| Calories | 63kcal | 3% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 164mg | 55% |
| Sodium | 63mg | 3% |
| Potassium | 61mg | 1% |
| Sugar | 1g | 2% |
| Vitamin A | 238IU | 5% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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