Hard-Boiled Eggs with an Ice Bath for Easy Peeling
By Joe
Source: Serious Eats — J. Kenji López-Alt, Perfect Hard-Boiled Eggs.
A perfect hard-boiled eggs recipe for 6 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Cool. Tip in 1 tray of ice cubes to a big bowl and fill with water if serving eggs cold. Bring 3 quarts (2.8L) water in order to a boil in a big pot. Carefully lower eggs into pot and keep to boil for 30 seconds. Cover firmly, reduce heat in order to low (water should maintain a bare simmer), plus keep cooking for 11 minutes. Eat at once if serving hot. Promptly put eggs in bowl of ice water and leave till it is cold for no less than 15 minutes before peeling under cool running water if serving cold. To peel, first lightly tap hard-boiled eggs all over to well crack the shell, next take out shell under a thin stream of running water. (this water helps get under the shell plus lift it off the egg.).
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
Approximate: the list gives 1 egg for 6 servings. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 12 kcal |
| Protein | 1 g |
| Carbohydrate | 0.1 g |
| of which sugars | 0 g |
| of which free sugars | 0 g |
| Fat | 0.8 g |
| of which saturates | 0.3 g |
| Fibre | 0 g |
| Salt | 0.03 g |
Protein per 100 kcal
8.3 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
