Directions:
- Place eggs in medium saucepan, cover with 1 inch of water, and bring to a boil over high heat.
- Remove pan from heat, cover, and let sit for 10 minutes.
- Meanwhile, fill medium bowl with 1 quart water and 1 tray ice cubes (or equivalent).
- Transfer eggs to ice bath with slotted spoon and let sit 5 minutes.
- Tap each egg all over against countertop to crack shell, then roll egg gently back and forth several times.
- Begin peeling from air-pocket (wider) end.
- The shell should come off in spiral strips attached to thin membrane.
- Hard-boiled eggs can be refrigerated for several days.
- You can double or triple this recipe as long as you use a pot large enough to hold the eggs in a single layer, covered by an inch of water.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 17.88 Kcal (75 kJ) | ||
| Calories from fat | 11.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.25g | 2% | |
|---|---|---|---|
| Cholesterol | 46.5mg | 16% | |
| Sodium | 17.75mg | 1% | |
| Potassium | 17.25mg | 0% | |
| Total Carbs | 0.13g | 0% | |
| Protein | 1.63g | 3% | |
| Iron | 0.3mg | 1% | |
| Calcium | 7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 143 Kcal (599 kJ) | ||
| Calories from fat | 90 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10g | 2% | |
|---|---|---|---|
| Cholesterol | 372mg | 16% | |
| Sodium | 142mg | 1% | |
| Potassium | 138mg | 0% | |
| Total Carbs | 1g | 0% | |
| Protein | 13g | 3% | |
| Iron | 2mg | 1% | |
| Calcium | 56mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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