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17M Total Time
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5M Prep Time
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1 Ingredients
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12 Servings
Directions
HEAT 1/2- to 1-inch of water in a large saucepan to boiling over high heat. Carefully PLACE steamer insert into pan over boiling water OR PROCEED to Step 2, if not using a steamer insert.
Carefully ADD eggs using a large spoon or tongs. COVER. CONTINUE cooking 12 minutes for large eggs (13 minutes for extra-large eggs).
DRAIN eggs under cold running water to help the shell ease off the hard-boiled eggs.
Gently TAP the large end of the egg onto a hard surface until shell is slightly cracked and PEEL the egg.
Ingredients
- 12 large EGGS
Tips
Cold or room temperature eggs: The timings are based on using eggs straight from the refrigerator.
Storage time: Hard-boiled eggs in the shell can be refrigerated for up to a week. Refrigerate in a loosely covered container (do not tightly seal as this can promote yeast growth). Do not reuse the original carton to store hard-boiled eggs.
This recipe is an excellent source of choline and a good source of protein.
Food safety precaution: It is not recommended to pierce the shells of the eggs before cooking as an unsterilized piercer or needle can introduce bacteria into the egg. Also, pierced shells might allow bacteria to enter the hard-boiled eggs after they are cooked.
Eggs should NOT be microwaved in shells because they are likely to explode due to the quick build-up of steam.
Hard-boiled eggs should be eaten within two days of being peeled.
Per serving: 1/12 of recipe
- Calories 72
- Saturated fat 5 g
- Polyunsaturated fat 2 g
- Monounsaturated fat 2 g
- Cholesterol 186 mg
- Sodium 71 mg
- Carbohydrates 0 g
- Fiber 0 g
- Sugar 0 g
- Protein 6 g
- Vitamin A 80 mcg
- Vitamin D 1 mcg
- Folate 24 mcg
- Choline 147 mg
- Calcium 28 mg
- Iron 1 mg
- Potassium 69 mg
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.