How to Boil Eggs? Really Melisa? I know you’re an old soul, but seriously?
YES! I love myself some boiled eggs and recently found that several of my friends didn’t know how to boil an egg – how very simple it is and what a great addition they are to a healthy diet.
So this post is dedicated to the incredible, edible, boiled egg!
How to Boil Eggs
1. Put up to 6 eggs in a medium saucepan. Fill with just enough water to cover the eggs. Put stove on medium-high and until you see the water gently boiling. Then remove the pan from the heat and place a cover on top.
2. How to Hard Boil Eggs: Do step one, then let stand for 15 minutes (longer if you like them really well done).
3. How to Soft Boil an Egg: Do step one, then let stand for 10 minutes.
4. Drain off the hot water and fill the pan with ice water. Let sit until the eggs are cooled off.
5. Drain off the water, peel and enjoy!
How Long to Boil Eggs
As you can see from above, how long do you boil eggs depends on how well done you like them. After your remove the eggs from the heat and place a cover on top, you can let the eggs sit for between 10 and 20 minutes. Experiment with your stove and your eggs and see what works best for you. Personally, I think 15 minutes is the right amount of time for the perfect hard boiled eggs but I’m not a soft boiled egg kind of girl.
How Long Do Hard Boiled Eggs Last?
How long hard boiled eggs are good for depends on how how they are stored.
Boiled eggs in their shell will last 7 days, while peeled boiled eggs will last 5 days.
How to Peel a Hard Boiled Egg
1) Placing the eggs in ice water according to the above instructions will make them easier to peel in general.
2) My favorite way to peel eggs is to place them in the empty saucepan, put the cover on and shake, shake, shake! The shell will detach to make peeling easy.
3) Another way is to roll them evenly on your counter.
* Keep in mind that the fresher the eggs, the harder they are to peel. Use your older eggs, whenever you have a choice.
How Many Calories in a Boiled Egg?
1 Large boiled egg has 78 Calories. Keep in mind that eggs vary in size, so this is a rough estimate.
Hard Boiled Egg Nutrition
Like a lot of foods, the egg has been vilified and you could read up on the pros and cons until your eyes grow sleepy. I’m a huge fan of the egg, though like most things believe that moderation is key. Because the egg yolks contain cholesterol and are more calorie dense than the white, I often have one regular egg and several egg whites. I find that few foods rival the nutritional, protein powerhouse that is the egg white, for the same amount of calories.
Hard Boiled Egg Recipes
Now that you have your boiled eggs, what can you do with them? I’m a fan of simply cutting them in half, sprinkling a little salt on them and eating them whole. But if you’d like some variety, here are some great hard boiled egg recipes that get rave reviews online:
- 12large eggs (about a week old if possible — they’ll be easier to peel)
- 1/3cup mayonnaise
- 2tablespoons unsalted butter, at room temperature
- 1tablespoon dijon mustard
- 1pinch cayenne pepper
- Coarse salt and freshly ground white pepper
- 2tablespoons finely chopped fresh tarragon, chives, or chervil, plus leaves for garnish
- To prepare the filling, halve the peeled eggs lengthwise. Carefully remove the yolks. Set the whites aside. Pass the yolks through a fine-mesh strainer into a bowl or place them in the work bowl of a food processor fitted with the metal blade. Blend the yolks, mayonnaise, butter, mustard, and cayenne, and mix until smooth; season with salt and pepper. Add the finely chopped tarragon.
- Place the mixture in a piping bag fitted with a large star tip, or use a medium sealable plastic bag with one of the corner tips snipped off.
- To assemble the eggs, when ready to serve, pipe the yolk mixture into the whites. Garnish with additional herbs and serve immediately.
- To make ahead: Unpeeled hard-cooked eggs can be refrigerated for up to 1 week. Or prepare the eggs, but don’t assemble, up to 8 hours in advance of serving; refrigerate the whites covered with a damp towel in an airtight plastic container. Store the egg-yolk mixture in the piping bag with the tip also covered in a damp paper towel. Knead the yolk mixture slightly to soften before filling the yolks. The eggs may also be assembled and stored covered in the refrigerator for up to 2 hours. Any longer and the yolk mixture starts to form a crust.
Recipe from my favorite food blog: Food52
Egg White Salad
- 3 egg whites
- 1 plum tomato, chopped
- 1 tbsp chopped fresh parsley
- 1 tsp extra-virgin olive oil
- Pinch of black pepper
- Pinch of salt
- Chop just the whites of 3 boiled eggs.
- In a small bowl, combine the egg whites, tomato, parsley, oil, and pepper. Serve with crackers.
Old Fashioned Potato Salad: Recipe Here
Classic Egg Salad: Recipe Here
Last, but not least, if you happen to be lucky enough to have caviar on hand, there’s nothing better than a halved boiled egg with a bit of creme fresh and caviar. Bon Appetit!
Thanks for reading. Stay tuned for more great tips!