Basic Hard-Cooked Eggs
Pack hard-cooked eggs for lunch to eat out-of-hand. Slice or cut into wedges for tossed salad.
Ingredients
- 4 eggs
Directions
- Place eggs in saucepan large enough to hold them in single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from burner. Cover pan.
- Let eggs stand in hot water about 15 minutes for large eggs, 12 minutes for medium eggs, or18 minutes for extra large eggs.
- Drain immediately and serve warm. Or, cool completely under cold running water or in bowl of ice water, then refrigerate.
Nutrition Facts
Calories 88
Calories from Fat 56 (64%)
(9%)Total Fat 6g
(9%)Saturated Fat 2g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
(80%)Cholesterol 241mg
(3%)Sodium 71mg
(2%)Potassium 72mg
Total Carbohydrate 1g
(0%)Dietary Fiber 0g
Sugars 1g
Sugar Alcohols 0g
(14%)Protein 7g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
Copyright © 2025 TraceGains, Inc. All rights reserved.
Read our healthy recipe definitions.
Learn more about TraceGains, the company.
The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.