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Prep Time: 10 minutes
Cook Time: none
Makes: 4 servings
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What You Need
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4
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HARD-BOILED EGGS, peeled
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4
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thin pretzel OR crisp bread sticks
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1/4
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cup refrigerated ranch OR dill dip
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Toppers:
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Bacon bits, finely chopped carrots, finely chopped cucumber
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Here’s How
- Cut a small x in the larger end of each egg; insert a thin bread or pretzel stick, being careful not to split the egg.
- Serve the egg pops with your choice of dip and favorite toppers.
Video Demonstration
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Watch a video demonstration by Chef Jeffrey Saad.
See how easy it is to make PERFECT HARD-BOILED EGGS.
Play this video
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Insider Info
- Hard-boiled, not hard-boiled. Although the cooking water must come to a full boil in this method, the pan is immediately removed from the heat so that the eggs cook gently in the hot water. This produces tender, not rubbery, eggs and minimizes cracking.
- Banish the greenish ring. This harmless but unsightly discoloration that sometimes forms around hard-boiled yolks results from a reaction between sulfur in the egg white and iron in the yolk. It occurs when eggs have been cooked for too long or at too high a temperature. Our method – cooking eggs in hot, not boiling, water, then cooling immediately – minimizes this.
- Food safety precaution: Piercing shells before cooking is not recommended. If not sterile, the piercer or needle can introduce bacteria into the egg. Also, piercing creates hairline cracks in the shell, through which bacteria can enter after cooking.
- Never microwave eggs in shells. Steam builds up too quickly inside and eggs are likely to explode.
- Very fresh eggs can be difficult to peel. To ensure easily peeled eggs, buy and refrigerate them a week to 10 days in advance of cooking. This brief "breather" allows the eggs time to take in air, which helps separate the membranes from the shell.
- Hard-boiled eggs are easiest to peel right after cooling. Cooling causes the egg to contract slightly in the shell.
- To peel a hard-boiled egg: Gently tap egg on countertop until shell is finely crackled all over. Roll egg between hands to loosen shell. Starting peeling at large end, holding egg under cold running water to help ease the shell off.
- Storage time: In the shell, hard-boiled eggs can be refrigerated safely up to one week. Refrigerate in their original carton to prevent odor absorption. Once peeled, eggs should be eaten that day.
- High altitude cooking: It's almost impossible to hard-cook eggs above 10,000 feet.
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Average Rating
Click on the stars above.
Nutrition Information
Per Serving
Excellent source: choline
Good source: protein and Vitamin D
calories: 146
total fat: 12g
saturated fat: 3g
polyunsaturated fat: 5g
monounsaturated fat: 4g
cholesterol: 191mg
sodium: 203mg
carbohydrates: 2g
dietary fiber: g
protein: 6g
vitamin A: 275.7IU
vitamin D: 41.6IU
folate: 24.1mcg
calcium: 32.7mg
iron: 1.0mg
choline: 128.6mg
vitamin C: mg
vitamin E: IU
trans fat: g
sugars: g
potassium: mg
magnesium: mg
selenium: mcg
phosphorus: mg
vitamin B12: mcg
vitamin K: mcg
vitamin B6: mg
copper: mg
vitamin B1 - thiamin: mg
manganese: mg
zinc: mg
vitamin B2 - riboflavin: mg
vitamin B3 - niacin: mg
omega 3: g
omega 6: g
show full nutrition info [+]
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