Natasha's Kitchen · by Natasha Kravchuk★ 4.9 (63)
How to Boil Eggs
NUTRITION · PER SERVING25M 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
Boiled eggs cooked to your preferred doneness, from runny to hard-boiled. A simple, protein-rich breakfast or snack that works for any meal. This method using cold eggs in boiling water ensures consistent results and easier peeling.
mainamericanegg disheggs🥄 saucepan
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Nutrition & ingredients
Ingredients
serves 8- 8 large eggs (cold from the refrigerator (6 to 12 eggs also work))
- 5-6 cups water (or enough to cover the eggs by 1 inch)
At a glance
PER SERVING · TIME 25M
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
- 5m
- Cook
- 10m
- Sodium
- 71mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 66mg
- Calcium
- 29mg
- Iron
- 0.84mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 71MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.