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Hard-Cooked Eggs
Ingredients
-
6
large eggs*
-
Cold water
Directions
1. Place eggs in a single layer in a large saucepan (do not stack eggs). Add enough cold water to cover the eggs by 1 inch. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover, and let stand for 15 minutes; drain.
2. Run cold water over the eggs or place them in ice water until cool enough to handle; drain.
3. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end.
4. Makes 6 hard-cooked eggs
From the Test Kitchen
- Tip *If you have extra-large eggs, let eggs stand in the boiled water for 18 minutes.
Nutrition Facts
(Hard-Cooked Eggs)
- Servings Per Recipe 6,
- Calories 78,
- Protein (gm) 6,
- Carbohydrate (gm) 1,
- Fat, total (gm) 5,
- Cholesterol (mg) 212,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 2,
- Polyunsaturated fat (gm) 1,
- Vitamin A (IU) 292,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 1,
- Sodium (mg) 62,
- Potassium (mg) 63,
- Calcium (DV %) 30,
- Iron (DV %) 1,
- Medium-Fat Meat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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