Boiled Egg with Pepper
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Hard boiled Egg-1Crushed black pepper-1 tspsalt- a pinch
1. Place eggs in a saucepan with enough COLD tap water to cover completely by 1 inch. Bring to a ROLLING boil over HIGH heat. Once the water is brought to a rolling boil, PROMPTLY reduce heat to a lower medium boil and cook an additional 10 minutes for a “hard boiled” egg. For a “soft boiled” egg reduce the time by a few minutes.
2. Remove from heat and IMMEDIATELY place eggs under ice cold water or in a bowl of ICED water to chill promptly to help yolks stay bright yellow. Chill for a few minutes in the cold water until the egg is completely cooled. This is an extremely important step which prevents the greenish “ring” from forming on the surface of the yolk over time. If the egg is not chilled immediately after cooking an unsightly dark greenish ring will eventually appear on the outside of the yolk.
3. To peel...crack on all sides, roll egg between hands to loosen shell,and remove shell
Refrigerated boiled eggs, kept in the shell, can be kept for up to 1 week.
then crush the egg with pepper and salt
Number of Servings: 1
Recipe submitted by SparkPeople user DEEPARAJESH1.
2. Remove from heat and IMMEDIATELY place eggs under ice cold water or in a bowl of ICED water to chill promptly to help yolks stay bright yellow. Chill for a few minutes in the cold water until the egg is completely cooled. This is an extremely important step which prevents the greenish “ring” from forming on the surface of the yolk over time. If the egg is not chilled immediately after cooking an unsightly dark greenish ring will eventually appear on the outside of the yolk.
3. To peel...crack on all sides, roll egg between hands to loosen shell,and remove shell
Refrigerated boiled eggs, kept in the shell, can be kept for up to 1 week.
then crush the egg with pepper and salt
Number of Servings: 1
Recipe submitted by SparkPeople user DEEPARAJESH1.
Nutritional Info Amount Per Serving
- Calories: 216.2
- Total Fat: 15.0 g
- Cholesterol: 576.6 mg
- Sodium: 750.0 mg
- Total Carbs: 2.9 g
- Dietary Fiber: 0.6 g
- Protein: 17.3 g
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