It’s Easter time when we find ourselves cooking up A LOT of hard-cooked eggs, so I figured I would throw my method of cooking my eggs up on the blog. Hard-cooked eggs are not only great for Easter, but they are a fast and easy protein source. They are great for breakfast and even for snacks.
I decided to call these hard-cooked eggs instead of the more popular used name of hard-boiled eggs. Why? Because the boiling method isn’t the preferred method when hoping for an egg that doesn’t produce a greenish colored yolk and a sulfur-like odor. This is the method that has worked GREAT for me and I never get that green colored yolk.
All you do is cover your eggs with an inch of cold water, bring it to a boil, then cover your pan and immediately remove it from the heat. After 12 to 18 minutes (depending on how done you like your yolks . . . I let mine sit for 15 minutes), you’ll drain the eggs and cool them in ice water. The gentle heat perfectly cooks the eggs every time!
1 tablespoon salt
Place 6 eggs in a medium saucepan and put enough cold water in saucepan to cover eggs by an inch. Add salt to pan. Place pan on stovetop over high heat and bring to a boil. As soon as the water starts boiling, cover pan with saucepan lid and immediately remove it from the heat. After 12-18 minutes (depending on how done you like your yolks . . . I let mine sit for 15 minutes), drain the eggs and cool them in ice water to stop them from cooking. Peel, slice, and enjoy!
Nutritional Information (Per Serving = 1 Egg)
Fat: 5.3g (1.6g = Sat.)