Menu

Hard-Cooked (Hard-Boiled) Eggs

  • Save Recipe
Hard-Cooked (Hard-Boiled) Eggs
  • Prep 5 min
  • Total 35 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
Stress-free hard-boiled eggs ready in just 35 minutes – a delicious dinner!
Updated Nov 8, 2016

Ingredients

  • 4 eggs

Steps

  • 1
    In a 2-quart saucepan, place the eggs in a single layer. Add enough cold water until it is at least 1 inch above the eggs. Heat uncovered to boiling over high heat. Remove the saucepan from the heat. Cover with lid; let stand 15 minutes.
  • 2
    Immediately pour off the hot water from the eggs, then run cool water over them in the saucepan until completely cool.
  • 3
    Tap each egg lightly on the kitchen counter to crackle the shell. Roll the egg between your hands to loosen the shell, then peel starting at the large end. If the shell is hard to peel, hold egg under cold water while peeling.

Tips from the Betty Crocker Kitchens

  • tip 1
    Avoid keeping hard-cooked eggs at room temperature for more than 2 hours. If you do, don’t eat the eggs.

Nutrition

80 Calories, 5g Total Fat, 6g Protein, 0g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Calories from Fat
50
Total Fat
5g
8%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
210mg
71%
Sodium
60mg
3%
Potassium
65mg
2%
Total Carbohydrate
0g
0%
Dietary Fiber
0g
0%
Sugars
0g
Protein
6g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved