How to Make Hard Boiled Egg
Eggs are naturally diabetes-friendly food that are packed with protein and low-carb. Plus, they make for great ingredients in a number of different recipes, including our Easy Egg Salad. It seems like there are hundreds of recipes for hard-boiled eggs online, but this one from Chef Jennifer Lamplough is our favorite because it’s nearly full-proof and gives consisent results. Her secret? Buy and refrigerate the eggs you plan to hard boil 10 days to 2 weeks before you hard boil them. Older eggs hard boil and peel better than fresh eggs. Also, if you overcook them, the yolk will get a greenish ring around it. This scares a lot of first-time cooks, but don’t worry. It’s perfectly fine to eat, it just means it’s slightly overcooked.
2 min prep time
20 min cook time
6servings
1 egg
Step-By-Step Instructions:
- Lay the eggs in a single layer on the bottom of a large sauce pan and cover with cold water so that there is about an inch of water over the eggs.
- Place the pan on a stovetop burner but before turning on the heat, set a timer for 20 minutes.
- Start the timer then turn the heat to high and bring to a boil. Once boiling, reduce to a gentle simmer and simmer until the timer goes off.
- When the timer goes off, immediately drain the water from the pan then gently shake the eggs in the pan to crack the shells.
- Cover in ice water and let sit in the ice water for 15 minutes.
- Drain the ice water, then gently roll each egg on a paper towel to loosen the shell, and peel the shell off of the egg.
- Store in an airtight container in the refrigerator for up to one week.
Nutrition facts
6 Servings
-
Serving Size
1 egg
-
Amount per serving
Calories
78
- % Daily value*
-
Total Fat
5g
6%-
Saturated Fat
1.6g
8% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
187mg
62% -
Sodium
62mg
3% -
Total Carbohydrate
0.6g
<1%-
Dietary Fiber
0g
0% -
Total Sugars
0.6g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
6g
-
Potassium
63mg
1%