The Perfect Hard Boiled Egg

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings

Eggs are powerhouses of nutrition, high in protein, vitamin B12, the minerals phosphorous and selenium, and fats. Hard-boiled eggs are good to have on hand for those in treatment. They are a safe, highly...


Ingredients

    4 large eggs

    Cold water, to cover

    Pinch of salt

Nutrition Facts

Calories

72 cals

Fat

5 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

2 g

Carbohydrates

0 g

Sugar

0 g

Fiber

0 g

Protein

6 g

Sodium

116 mg

Directions

  1. Take the eggs from the fridge and put them in a pan. Cover them with cold water. Add a pinch of salt. The salt will set any seeping egg white, should an egg crack during boiling.
  2. Bring the eggs to a rolling boil over a medium-high flame. Cover, turn the heat down to medium and cook for 5-6 minutes. This will be enough to set the eggs all the way through.
  3. Take the pan from the heat and place it in the sink. Run cold water over the eggs until the water in the pan is cold. Leave the eggs to sit in the cold water until completely cooled. Store in the fridge to use as needed. They will keep 3-4 days.

Chef Tips

For a soft-boiled egg, after the eggs have come to a rolling boil in step 2, cook them for just 2½ minutes. This will give an egg a set white and a runny yolk. Time them. The yolks will set quickly with each moment they boil after this.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the  Oncology Nutrition for Clinical Practice, 2nd Ed.,  published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.


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