RecipeTin Eats · by Nagi★ 5.0 (64)
How to boil eggs
NUTRITION · PER SERVING—
CAL 4%·PRO 14%
CARBS 1G3% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 5G61% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A basic technique for boiling eggs consistently to your desired doneness. Start with boiling water, add cold eggs, and time carefully for perfect results every time.
component🥄 saucepan
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Nutrition & ingredients
Ingredients
- Large eggs (, fridge cold (55g/2oz each, Note 2))
At a glance
PER SERVING
CAL 4%·PRO 14%
CARBS 1G3% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 5G61% OF CAL
2G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 71mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 73mg
- Calcium
- 26mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 71MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.