The Forked Spoon · by Jessica Randhawa★ 5.0 (6)
How to Boil Eggs
NUTRITION · PER SERVING20M COOK
CAL 4%·PRO 12%
CARBS 0G3% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 5G61% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Plain boiled eggs prepared on the stovetop. Versatile and protein-rich, they work hard-boiled for snacks and salads, or soft-boiled for a runny breakfast yolk.
componentamericanegg disheggs🍲 stockpotgluten free
View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 1- 1 large egg (at room temperature (add more eggs as needed))
At a glance
PER SERVING · TIME 20M
CAL 4%·PRO 12%
CARBS 0G3% OF CAL
0G FIBER0G ADDED0G INTRINSIC0G OTHER0G TOTAL SUGAR
FAT 5G61% OF CAL
2G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 65mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 66mg
- Calcium
- 24mg
- Iron
- 0.84mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 65MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.