Hard or Soft-Cooked Eggs

Directions

Place cold eggs in a single layer in a saucepan (picture A).
Cover with at least 2.5 cm (1-inch) cold water over top of the eggs.
Cover saucepan and bring quickly to a boil over high heat.
Immediately remove pan from heat to stop boiling. Keep lid on.

Let eggs stand for appropriate time:

EGG SIZE	SOFT-COOKED*	HARD-COOKED
Pewee	N/A	N/A
Small	2.5	17 min
Medium	3	18 min
Large	3.5	22 min
Extra Large	4	23 min
Jumbo	4.5	24 min

*Cooking times shown are for a medium-sized saucepan.

Drain water and immediately run cold water over eggs until cooled (picture B).

Peeling Hard-Cooked Eggs

Crackle shell then roll egg between your hands to loosen (picture C). Begin peeling at the large end. Hold under cold running water or dip in a bowl of water to help ease off the shell.

Tips

• Use eggs that have been in the refrigerator the longest because the less fresh the egg, the easier it is to peel.
• Before cooking, prick large end of eggs with a pin to prevent them from cracking.
• Rapid cooling after cooking helps prevent a green ring from forming around the yolk.
• Peel eggs soon after cooking and cooling.
• Keep a supply of hard-cooked eggs in your refrigerator for a breakfast or snack on the run.
• To determine whether an egg is hard-cooked, spin it. If it spins round and round, it is hard-cooked.
• Use hard-cooked eggs within one week.

Preparation time: 2 minutes Cooking time: 10 minutes Standing Time: 25 minutes.Nutrients per serving (2 eggs):

• Calories: 155
• Protein: 12.6g
• Carbohydrate: 1.1g
• Fat: 10.6g