Hard-Cooked Eggs

Hard Boiled Eggs

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!

Hard-Cooked Eggs

6 eggs
cold water
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!

Serves 6.

Nutritional Information (Per Serving = 1 Egg)
Calories:  70
Protein:  6.3g
Carbs:  0.6g
Fat:  5.3g (1.6g = Sat.)
Fiber:  0g
Sugars:  0g

 

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