Starter · Gluten-free
Hard‑boiled eggs
Nine minutes in boiling water, then cold water. The yolk is cooked and stays nicely yellow, without the green ring. The timer does everything.
Equipment needed
- Saucepan
- Timer
Allergens
Eggs
Nutrition facts
| per serving | per 100 g | |
|---|---|---|
| Energy | 154 kcal | 140 kcal |
| Protein | 14 g | 12.7 g |
| Carbs | 0.3 g | 0.3 g |
| of which sugars | 0.3 g | 0.3 g |
| Fat | 10.8 g | 9.8 g |
| of which saturates | 2.9 g | 2.6 g |
| Fibre | 0 g | 0 g |
| Salt | 0.3 g |
Before you start: 2 basics, 5 min read
Method
- 1
Take the eggs out of the fridge ten minutes before, or run them under warm water: an ice-cold egg cracks in boiling water.
- 2
Bring a pot of water to the boil. Lower the eggs in with a spoon, without dropping them from high up.
- 3
Start the timer as soon as the water boils again: nine minutes.
- 4
Take them out and put them straight into cold water. The cold stops the cooking and the shell comes off better.