Basic Hard-Cooked Eggs
Pack hard-cooked eggs for lunch to eat out-of-hand. Slice or cut into wedges for tossed salad.
- Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from burner. Cover pan.
- Let eggs stand in hot water about 15 minutes for large eggs, 12 minutes for medium eggs, or18 minutes for extra large eggs.
- Drain immediately and serve warm. Or, cool completely under cold running water or in bowl of ice water, then refrigerate.
Calories from Fat 56 (64%)
(9%)Total Fat 6g
(9%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Total Carbohydrate 1g
(0%)Dietary Fiber 0g
Sugar Alcohols 0g
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.