Divine Hard Boiled Eggs Recipes

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HARD BOILED EGGS



Hard Boiled Eggs image

Provided by Food Network Kitchen

Categories     appetizer

Time 10m

Yield 1 dozen eggs

Number Of Ingredients 1

1 dozen eggs

Steps:

  • Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
  • Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 4 to 5 minutes. Drain, cool in ice water and peel.
  • Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 7 to 8 minutes. Drain, cool in ice water and peel.

HOW TO MAKE PERFECT HARD-BOILED EGGS



How to Make Perfect Hard-Boiled Eggs image

Get a perfect hard-boiled egg every time with these simple tips. With hard-boiled eggs in the refrigerator, you always have the components of a satisfying meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 1 dozen

Number Of Ingredients 1

12 large eggs, room temperature

Steps:

  • Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
  • Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately.

HOW TO MAKE PERFECT HARD BOILED EGGS



How to Make Perfect Hard Boiled Eggs image

This method makes the most perfect hard-boiled eggs ever. The whites are firm but not rubbery, and the yolks are cooked and still creamy.

Provided by Chef John

Categories     Appetizers and Snacks

Time 50m

Yield 6

Number Of Ingredients 1

6 eggs

Steps:

  • Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
  • Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g

HARD BOILED EGGS



Hard Boiled Eggs image

This method for hard boiling eggs is simple and produces a tender and delicious egg every time! Cooking times vary depending on the type of cooktop (electric, gas, and induction) and size of egg, among other factors. Play around with the timing based on your hard boiled egg preferences.

Categories     Breakfast

Time 12m

Yield Serves: 1

Number Of Ingredients 2

Water
2 eggs

Steps:

  • Place cold eggs in a single layer in a saucepan. Cover with at least 1 inch (2.5 cm) cold water over top of the eggs.
  • Cover saucepan and bring quickly to a boil over a high heat. Immediately remove pan from heat to stop boiling. Let eggs stand in water for 12 minutes (large eggs).
  • Drain water and immediately run cold water over eggs until cooled.

Nutrition Facts :

DIVINE HARD-BOILED EGGS



Divine Hard-Boiled Eggs image

These hard-boiled eggs are cooked perfectly every time without turning the yolks green.

Provided by rockyroad

Categories     Appetizers and Snacks

Time 2h50m

Yield 12

Number Of Ingredients 1

12 eggs

Steps:

  • Place eggs in a pot; pour enough water over the eggs to cover. Cover and turn stove to high; bring to a boil; turn off heat and place pot on a cool burner. Let the pot sit with the cover on for 15 minutes. Meanwhile, fill a large bowl halfway with cold water; transfer the eggs from the pot to the cold water. Replace the water with cold water as needed to keep cold until the eggs are completely cooled. Chill in refrigerator at least 2 hours before peeling.

Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g

EGGS DIVINE WITH ALFREDO SAUCE



Eggs Divine with Alfredo Sauce image

I love eggs Benedic, but I also love Alfredo sauce and the Alfredo is what I had on hand plus 2 hard boiled eggs and the rest of the ingredients. This was so simple to make and I just loved the combination of ingredients. Give it a try and see what you think..I ate it all before I thought to take a photo. But please submit...

Provided by Pat Duran

Categories     Eggs

Time 1m

Number Of Ingredients 5

2 large hard boiled eggs, diced or chopped
1 english muffin. torn in pieces
1 slice canadian bacon,cooked sausage patty or link , chopped
1/2 c alfredo sauce
salt and pepper,to taste

Steps:

  • 1. Place muffin pieces in a small bowl. Set aside. In another bowl that is micro-wave safe combine remaining ingredients.
  • 2. Microwave in 30 second intervals until as warm as you like. Pour over muffin pieces in reserved bowl. Stir to combine.Enjoy.

DIVINE HARD-BOILED EGGS



DIVINE HARD-BOILED EGGS image

Categories     Egg

Number Of Ingredients 1

12 eggs

Steps:

  • Place eggs in a pot; pour enough water over the eggs to cover. Cover and turn stove to high; bring to a boil; turn off heat and place pot on a cool burner. Let the pot sit with the cover on for 15 minutes.
  • Meanwhile, fill a large bowl halfway with cold water; transfer the eggs from the pot to the cold water. Replace the water with cold water as needed to keep cold until the eggs are completely cooled.
  • Chill in refrigerator at least 2 hours before peeling.

DIVINE HARD-BOILED EGGS



DIVINE HARD-BOILED EGGS image

Yield 12 Eggs

Number Of Ingredients 1

12 Eggs

Steps:

  • Place eggs in a pot; pour enough water over the eggs to cover. Cover and turn stove to high; bring to a boil; turn off heat and place pot on a cool burner. Let the pot sit with the cover on for 15 minutes. Meanwhile, fill a large bowl halfway with cold water; transfer the eggs from the pot to the cold water. Replace the water with cold water as needed to keep cold until the eggs are completely cooled. Chill in refrigerator at least 2 hours before peeling.

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