Ingredients

Ingredients scaled to: 2 egg

2 medium Egg (88 grams)

Directions

Directions are based on the original recipe of 6 egg

1. Did you know older eggs are easier to peel when hardboiled than fresh eggs? Use eggs that are a week or two old for hardboiled!

Step 2
Fill a saucepan about a quarter of the way with cold water. Place eggs in a single layer at bottom of the pan. Add more water so that the eggs are covered by at least an inch of water. If you have 6 eggs, you should have at least 1 inch, if you have 7-12 eggs, at least 2 inches of water.

Step 3
Place saucepan on high heat and bring water to full, rolling boil.
Tip!!!Add a 1 tsp of vinegar to water will keep egg whites from running out of shells if an egg does crack while cooking. Also adding 1/2 tsp of salt to water can help keep eggs from cracking & make eggs easier to peel.

Step 4
Fully Done Hardboiled Yolk : 12-16 minutes in boiling water, depending on altitude, size of eggs, size of pan, ratio water to egg, it can take a few more minutes. I generally will sacrifice one to check for doneness at 10 minutes.
Medium Done Yolk: 10 minutes.
Soft Done Yolk: (not runny, but is creamy) 6 Minutes, this is my personal preference particularly for any egg salad.

Per serving: 63 Calories • 0.3g Carbs (0g Fiber) • 4.2g Fat • 5.5g Protein