Boiling eggs is a basic cooking skill that can be handy for a multitude of dishes, such as salads, snacks, and breakfast items. This simple recipe will guide you through the process of boiling eggs to perfection and enhancing their taste with a blend of spices.
- Start with eggs at room temperature to reduce the risk of cracking when placed in hot water.
- Gently place the eggs in boiling water using a ladle or spoon to prevent them from breaking.
- For softer eggs, reduce the boiling time to 6-8 minutes. For harder eggs, boil for 10-12 minutes.
- Immediately transfer boiled eggs to a bowl of ice water to stop the cooking process and make peeling easier.
- Peel the eggs under running water to help remove the shells more smoothly.
By following these simple steps and tips, you can achieve perfectly boiled eggs every time. Season them with salt, black pepper, paprika, and cumin to bring out a delicious, unique flavor. Whether eaten on their own or used as part of another dish, these boiled eggs are sure to be a hit.
Nutrition Facts | |
---|---|
Serving Size | 60 grams |
Energy | |
Calories 81kcal | 4% |
Protein | |
Protein 7g | 5% |
Carbohydrates | |
Carbohydrates 2.81g | 1% |
Fiber 1.16g | 3% |
Sugar 0.40g | 0% |
Fat | |
Fat 6g | 7% |
Saturated 1.68g | 6% |
Cholesterol 210mg | - |
Vitamins | |
Vitamin A 150ug | 17% |
Choline 170mg | 31% |
Vitamin B1 0.06mg | 5% |
Vitamin B2 0.25mg | 19% |
Vitamin B3 0.33mg | 2% |
Vitamin B6 0.09mg | 5% |
Vitamin B9 36ug | 9% |
Vitamin B12 0.51ug | 21% |
Vitamin C 0.14mg | 0% |
Vitamin E 1.31mg | 9% |
Vitamin K 3.06ug | 3% |
Minerals | |
Calcium, Ca 45mg | 4% |
Copper, Cu 0.04mg | 4% |
Iron, Fe 2.41mg | 22% |
Magnesium, Mg 16mg | 4% |
Phosphorus, P 110mg | 9% |
Potassium, K 160mg | 5% |
Selenium, Se 16ug | 29% |
Sodium, Na 1040mg | 69% |
Zinc, Zn 0.81mg | 7% |
Water | |
Water 40g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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