Hard-Boiled Eggs
Hard-boiled eggs are versatile and easy to make. Great source of protein, too!
Ingredients
- 8 large chicken eggs
- fresh water
- 1 quart ice cubes
- Maldon salt or Fleur de Sel, for sprinkling and serving
- Freshly cracked black pepper, for sprinkling and serving
Instructions
- Place all the eggs into a medium saucepan.
- Cover the eggs with enough water to cover them by an inch.
- Turn the heat to high and allow the water to come to a full boil, uncovered, approximately 12 to 15 minutes. The timing is just an approximate. Keep checking on the water; your burner may need fewer or more minutes.
- Once you have a full boil, turn the heat off, but do not remove the pan from off the heat.
- Cover the pot with a tight-fitting lid and set your timer for 11 minutes.
- While the eggs are cooking, place the ice cubes and about 2 quarts of water in a medium bowl.
- After the set time, uncover the saucepan and using a slotted spoon, remove the eggs and place them gently in the ice bath to cool for about 10 to 15 minutes, or until able to handle.
- At this point, you can remove the eggs from the ice bath and either store them in the refrigerator for up to a week or peel and eat or chop for your recipe!
Notes
The nutritional chart is for the eggs only, no salt or pepper is accounted for; please, calculate for yourself as needed for your own diet information.
Nutrition Facts
Hard-Boiled Eggs
Amount per Serving
Calories
72
% Daily Value*
Fat
4.8
g
7
%
Saturated Fat
1.56
g
10
%
Trans Fat
0.02
g
Polyunsaturated Fat
0.96
g
Monounsaturated Fat
1.83
g
Cholesterol
186
mg
62
%
Sodium
71
mg
3
%
Potassium
69
mg
2
%
Carbohydrates
0.36
g
0
%
Sugar
0.18
g
0
%
Protein
6.28
g
13
%
Calcium
28
mg
3
%
Iron
0.88
mg
5
%
* Percent Daily Values are based on a 2000 calorie diet.
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