How To Make Perfect Hard Boiled Eggs

• 分量: 8 servings
• 調理時間: 3 minutes
• 総時間: 15 minutes

材料

8 large cold eggs

cold water

ice

手順

This first step is optional, but I do find it helps when it comes time to peel them. Detach the membrane by gently tapping the wider/rounded end with a spoon until you hear the snap (check out my video demo on Instagram for visual help.)

Gently place the eggs in a single layer at the bottom of a medium pot. Fill with cold water to cover eggs by 1-2 inches. Heat the pot on high and bring the water to a rolling boil. Once it starts boiling, turn off the heat, remove the pan from the burner, cover, and let sit for 12 minutes.

Using a slotted spoon, transfer the eggs to a large bowl of ice water and let cool until just slightly warm, 3-5 minutes. (This will cool them quickly and prevent further cooking, plus make them easier to peel.)

When the eggs are cool to the touch, tap the larger end on the countertop and then roll gently so they’re crackled all over to loosen the shell. Holding the egg under cold running water, start peeling at the large end where the air pocket is.

Slice, dice, or enjoy whole.

栄養

• サービングサイズ: 1 egg
• カロリー: 72 kcal
• 脂肪総量: 5 g
• 飽和脂肪: 2 g
• 不飽和脂肪: 3 g
• トランス脂肪: 0.02 g
• コレステロール: 186 mg
• ナトリウム: 71 mg
• 炭水化物総量: 0.4 g
• 糖質総量: 0.2 g
• タンパク質: 6 g