1/2 Photos of Instructions for the Perfect Hard-Boiled Egg
Last weekend I undercooked my hard-boiled eggs and decided instead of putting them back on the stove I should save time and microwave them for a minute. Well, the eggs exploded (I salvaged the pieces). Now you know why my nickname is Runs with Scissors. Ironically, I came across instructions for hard-boiled eggs in The Amish Cook at Home just as I was getting ready to make more. The Amish Cook says cooking a hard-boiled egg isn't as simple as throwing it into a pot of water because the timing is important (you don't want an overcooked or undercooked egg). Thanks to the Amish, my shells came off easily, the eggs cooked perfectly, and I didn't microwave anything.
My Private Note
- 1Put the eggs in a pan of cold water.
- 2Bring to a boil and cook for 2 minutes (i.e., once it boils only cook 2 minutes).
- 3Turn the heat off. Cover the pan and let stand for 11 minutes.
- 4Transfer the eggs to cold water and let them soak until cooled. (I rinsed my eggs a couple times in cold water and made sure I waited until they were completely cooled before removing shells. Later I thought I should have put some ice cubes in the water to speed it up.).
- 5Peel off the shells and enjoy.
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Nutritional Facts for Instructions for the Perfect Hard-Boiled Egg
Serving Size: 1 (50 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 71.5
- Calories from Fat 42
- Total Fat 4.7 g
- Saturated Fat 1.5 g
- Cholesterol 186.0 mg
- Sodium 71.0 mg
- Total Carbohydrate 0.3 g
- Dietary Fiber 0.0 g
- Sugars 0.1 g
- Protein 6.2 g