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Hard and Soft-Cooked Eggs |
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Print this Recipe 1. Place desired number of eggs in medium saucepan; cover with cold water. Bring to a boil.* Reduce heat to low; simmer about 15 minutes for hard-cooked eggs or 7 minutes for soft-cooked eggs. 2. Immediately drain; run cold water over eggs to stop cooking. 3. Cut soft-cooked eggs in half, spoon out of shell.** Serve in egg cups, if desired. Peel hard-cooked eggs and use as desired. TIPS: * If water boils hard, the egg white will toughen. ** Eggs a few days old are easier to remove from the shell than very fresh eggs. For ease in shelling hard-cooked eggs, crack and peel eggs under cold water, beginning at larger end. Nutrition Information Per Serving: Serving Size: 1 Egg * Calories: 70 * Calories from Fat: 45 * % Daily Value: Total Fat: 5 g 8% * Saturated Fat: 2 g 10% * Cholesterol: 215 mg 72% * Sodium: 65 mg 3% * Total Carbohydrate: 1 g 1% * Dietary Fiber: 0 g 0% * Sugars: 1 g * Protein: 6 g * Vitamin A: 6% * Vitamin C: 0% * Calcium: 2% * Iron: 4% * Dietary Exchanges: 1 Medium-Fat Meat See Cook's Note: Hard and Soft-Cooked Eggs This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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