Emprimir
Correo Electrónico
Add a photoRaciónes: 8
Ingredientes
- 8 lrg Large eggs, preferably a week old
Direcciones
- Add in Large eggs straight from fridge, in a single layer, to a saucepan. Add in sufficient cool water to cover them by 1inch at least. Slowly bring water to just under a boil. Once water is at just under a boil, begin to time them. Count 8 min for a hard boiled Large eggs where yolks are hard but center is still tender or possibly 10 min for a fully hard inside yolk. For larger Large eggs, add in a minute, for smaller Large eggs subtract a minute.
- When done, remove with a slotted spoon and plunge in cool water to stop cooking process. Cold them so they are easy to handle; it is best to peel Large eggs just before using them. Whole boiled Large eggs can be kept in fridge for a week.
- Yield: 8 servings
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 8 servings | |
| Calories 70 | |
| Calories from Fat 44 | 63% |
| Total Fat 4.9g | 6% |
| Saturated Fat 1.53g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 208mg | 69% |
| Sodium 69mg | 3% |
| Potassium 66mg | 2% |
| Total Carbs 0.38g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.38g | 0% |
| Protein 6.2g | 10% |
