READY IN: 18minsYIELD: 12 eggs

INGREDIENTS

  • 12eggs
  • ice cube, to taste
  • boiling water, to taste
  • NUTRITION INFO

    Serving Size: 1 (51) g

    Servings Per Recipe:12

    Calories: 71.5

    Calories from Fat 42 g 60 %

    Total Fat 4.8 g 7 %

    Saturated Fat 1.6 g 7 %

    Cholesterol 186 mg 62 %

    Sodium 71 mg 2 %

    Total Carbohydrate0.4 g 0 %

    Dietary Fiber 0 g 0 %

    Sugars 0.2 g 0 %

    Protein 6.3 g 12 %

    DIRECTIONS

  • A hot start will give your eggs an easier peel, and the eggs will still cook beautifully and evenly.
  • Bring a medium saucepan of water to a boil, and then gently lower the eggs in the water.Use a wire basket or something to keep eggs from breaking.
  • Once the eggs are in, lower the heat so that the water is at a gentle simmer.You don’t want a full rolling boil, but just a gentle amount of bubbles.
  • Cook for 13 minutes.
  • When the eggs are finished cooking, drop the eggs into an ice bath for 5 minutes.
  • After 5 minutes, the eggs will be cool to the touch.
  • Give them several taps against the countertop all over.
  • Then peel any egg shells.After peeling, store eggs in the fridge for up to 5 days.
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