LARGE BOILED EGG RECIPES

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BOILED EGG SALAD RECIPE: HOW TO MAKE A ... - AUSTRALIAN EGGS



Boiled Egg Salad Recipe: How To Make A ... - Australian Eggs image

With bright ingredients and delicious roasted veggies, this simple boiled egg salad recipe is anything but boring.

Categories     Quick & Easy    Lunch Recipes    Vegetarian    Meals for One

Total Time 5 minutes

Number Of Ingredients 8

4 eggs
1 head cauliflower, cut into florets, large florets halved
400g can chickpeas, rinsed and drained
2 tbs olive oil
60g baby spinach leaves
½ bunch radishes, thinly sliced
½ bunch mint leaves
1 tbsp currants

Steps:

  • Preheat the oven to 220°C/200°C (fan-forced). Line a large oven tray with baking paper.
  • Half fill a medium saucepan with cold water. Gently lower in eggs. Bring to a simmer over medium heat and cook for 5 minutes for medium boiled eggs. Simmer the eggs for 8 minutes for hard boiled eggs. Use a slotted spoon to transfer to iced water. Peel and set aside.
  • Toss cauliflower and chickpeas in oil, salt and pepper on a prepared tray. Roast for 25 minutes, until cauliflower is tender and starting to brown around the edges.
  • For the dressing, whisk the olive oil, lemon juice, Dijon, salt and pepper together until combined. Set aside.
  • Toss radish, mint and currants though roast cauliflower and chickpeas. Top with halved eggs and drizzle with dressing.

Nutrition Facts : Calories 449 calories, CarbohydrateContent 21.8 grams carbohydrates, SugarContent 7.9 grams sugar, FatContent 31.1 grams fat, SaturatedFatContent 5.2 grams saturated fat, FiberContent 8.9 grams fiber, ProteinContent 16.5 grams protein, SodiumContent 455 milligrams sodium, ServingSize 380g

SOFT BOILED EGGS RECIPE - BBC GOOD FOOD



Soft boiled eggs recipe - BBC Good Food image

Struggle to make perfect soft-boiled eggs with a runny centre? Just follow our foolproof recipe, then serve with toast soldiers or in a salad niçoise

Provided by Miriam Nice

Categories     Breakfast, Brunch

Total Time 5 minutes

Cook Time 7 minutes

Yield 1

Number Of Ingredients 2

2 large free-range eggs, at room temperature
toast to serve

Steps:

  • Fill a medium sized saucepan with water and bring to a rolling boil.
  • Make sure your eggs aren't fridge cold. By having the eggs at room temperature, it will be less of a shock for the egg reaching the hot water and therefore less likely to crack. You can also use an egg pricker to make a very small hole in each egg before boiling, which will also reduce the chances of it cracking in the heat. Slowly lower the eggs into the water using a spoon.
  • Set your timer for 4-5 mins for runny/dippy eggs to serve with soldiers, or 6-7 mins for soft-boiled eggs for a salad. If serving in a salad, plunge the eggs into a bowl of cold water as soon as the timer goes off – this will stop them cooking and cool the shells quickly for peeling.

Nutrition Facts : Calories 191 calories, FatContent 13 grams fat, SaturatedFatContent 4 grams saturated fat, ProteinContent 19 grams protein, SodiumContent 0.5 milligram of sodium

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SOFT BOILED EGGS RECIPE - BBC GOOD FOOD
Struggle to make perfect soft-boiled eggs with a runny centre? Just follow our foolproof recipe, then serve with toast soldiers or in a salad niçoise
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