BAKING HARD COOKED EGGS RECIPES

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HARD-COOKED (HARD-BOILED) EGGS RECIPE - BETTYCROCKER.C…



Hard-Cooked (Hard-Boiled) Eggs Recipe - BettyCrocker.c… image

Stress-free hard-boiled eggs ready in just 35 minutes – a delicious dinner!

Provided by Betty Crocker Kitchens

Total Time 35 minutes

Prep Time 5 minutes

Yield 4

Number Of Ingredients 1

Steps:

  • In a 2-quart saucepan, place the eggs in a single layer. Add enough cold water until it is at least 1 inch above the eggs. Heat uncovered to boiling over high heat. Remove the saucepan from the heat. Cover with lid; let stand 15 minutes.
  • Immediately pour off the hot water from the eggs, then run cool water over them in the saucepan until completely cool.
  • Tap each egg lightly on the kitchen counter to crackle the shell. Roll the egg between your hands to loosen the shell, then peel starting at the large end. If the shell is hard to peel, hold egg under cold water while peeling.

Nutrition Facts : Calories 80 , CarbohydrateContent 0 g, CholesterolContent 210 mg, FatContent 0 , FiberContent 0 g, ProteinContent 6 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 60 mg, SugarContent 0 g, TransFatContent 0 g

PRESSURE COOKER HARD-BOILED EGGS RECIPE | ALLRECIPES



Pressure Cooker Hard-Boiled Eggs Recipe | Allrecipes image

If you happen to raise your own chickens or have access to really fresh eggs, a pressure cooker is the best way to make hard-cooked eggs. It doesn't really save time (the pressure cooker's usual claim to fame), but here's why it's great: it actually makes fresh eggs easy to peel!

Provided by Gremolata

Categories     Appetizers and Snacks

Total Time 46 minutes

Prep Time 5 minutes

Cook Time 6 minutes

Yield 8 eggs

Number Of Ingredients 4

2 cups water, or as needed
8 fresh eggs
4 cups cold water
4 cups ice cubes

Steps:

  • Fill pressure cooker with the minimum amount of water specified by the manufacturer. Place eggs in the steamer basket above the water. Seal the lid and bring the pressure cooker up to low pressure.
  • Cook, maintaining low pressure, for 6 minutes. Remove the pressure cooker from heat and allow the pressure to drop for 5 minutes.
  • Combine cold water and ice in a large bowl.
  • Use the quick-release method to open the pressure cooker. Transfer the hot eggs to the ice water using an oven mitt or spoon. Cool completely, about 30 minutes.

Nutrition Facts : Calories 143 calories, CarbohydrateContent 0.8 g, CholesterolContent 372 mg, FatContent 9.9 g, ProteinContent 12.6 g, SaturatedFatContent 3.1 g, SodiumContent 150.7 mg, SugarContent 0.8 g

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