Hard-Boiled Eggs

1 Reviews
100% would make this recipe again

Cooking : 10 min
160 calories/serving


2 eggs size large

Before you start

To reduce the potential for cracking during cooking, use eggs at room temperature.


  1. Put the eggs in a saucepan in just one layer. Add cold water to cover them by at least 2 cm. Add a pinch of salt or one tablespoon vinegar to limit damage in case the egg cracks (the egg white will then coagulate right away on the shell sealing the crack rather than spreading into the water).
  2. Bring to a low boil, lower the heat, and cover. Start measuring the time: 3 min for soft-boiled and 10 min for hard-boiled egg.
  3. When ready, remove from heat immediately and cool down rapidly in cold running water to stop the cooking and prevent a green circle from forming around the yolk. This quick cooling makes the peeling easier. To peel, tap the egg against a hard surface to crack shell, then begin peeling from the air-pocket (wider) end. The shell should come off in spiral strips attached to a thin membrane.

Nutrition Facts Table

per 1 serving (100 g)


% Daily Value




11 g

17 %

Saturated 3.4 g
+ Trans 0 g

17 %


450 mg


130 mg

5 %


1 g

0 %


0 g

0 %


1 g

Net Carbs

1 g


13 g

Vitamin A

21 %

Vitamin C

0 %


5 %


9 %


This recipe is :
Free  :
Added Sugar
Excellent source of  :
Selenium, Vitamin B12, Vitamin B2, Vitamin D
Good source of  :
Folacin, Pantothenic Acid, Phosphorus, Vitamin A
Source of  :
Iron, Niacin, Vitamin B1, Vitamin B6, Vitamin E, Zinc
Low  :


1 serving of this recipe is equivalent to :
Food Group Exchanges
Meat and Alternatives 1 ½

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1 Reviews (1 with rating only) 100% would make this recipe again
Recipe tailored to the needs of sports enthusiasts and active families

This recipe is in the following categories

Eggs | Snacks | Low Sodium | Halal | Kosher | Vegetarian | High Vitamin D

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