RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4606
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| Recipe Name: |
Hard-Cooked Eggs - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
6 |
| Inactive Prep Time: |
10.00
Minutes |
Original Num Servings: |
6 |
| Cooking Time: |
20.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
?
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
To center the yolks, turn the carton of eggs on its side in the refrigerator the day before you plan to cook the eggs.
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Ingredients:
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Directions:
Place eggs in medium saucepan, cover with 1 inch of water, and bring to boil over high heat. Remove pan from heat, cover, and let stand 10 minutes. Meanwhile, fill medium bowl with 1 quart water and 1 dozen ice cubes. Pour off water from saucepan and gently shake pan back and forth to crack shells. Transfer eggs to ice water with slotted spoon and let cool 5 minutes. |
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| Nutrition per Serving: |
| Calories: |
71 |
Total Carbs: |
0.6 |
Net Carbs: |
0.6 |
| Cholesterol: |
211.0 |
Fat: |
5.0 |
Protein: |
6.00 |
| Fiber: |
0.00 |
Sodium: |
70.00 |
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