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Hard-boiled or hard-cooked [6] eggs are boiled long enough for the yolk to solidify (about 10 minutes). [7] They can be eaten warm or cold. Hard-boiled eggs are the basis for many dishes, such as egg salad, cobb salad and Scotch eggs, and may be further prepared as deviled eggs. There are several techniques for hard-boiling an egg. [8]
Classic Eggs Benedict: 580 calories, 35 g fat, (18 g saturated fat), 1,550 mg sodium, 32 g total carbs (1 g fiber, 4 g sugar), 36 g protein. Broken Yolk Cafe is a family-owned breakfast chain that ...
Breakfast: Two hard-boiled eggs with two slices of avocado whole-grain toast. Lunch: 5-ounce turkey burger on a whole-grain bun with a kale side salad topped with ½ cup sweet potato cubes and 3 ...
Hard-boiled eggs. Dried fruit. Oatmeal. Yogurt. Make sure you’re eating enough. If you’re breastfeeding, you generally need 330 to 400 more calories a day compared to pre-pregnancy. We’re ...
Calories: 108 kcal Total fat: 5.3 g Cholesterol: 212 mg Sodium: 112 mg Total carbs: 8.1 g Dietary fiber: 0.5 g Protein: 6.6 g Pickled beet eggs are hard boiled eggs ...
Hard-boiled eggs are a staple at breakfast buffets, a protein-packed snack any time of the day — there are 13 grams of protein in just one hard-boiled egg — and the hero of many salads ...
Soft-boiled quail eggs with potato galettes. The yolk of the eggs have not yet fully solidified. Eggs contain multiple proteins that gel at different temperatures within the yolk and the white, and the temperature determines the gelling time. Egg yolk becomes a gel, or solidifies, between 61 and 70 °C (142 and 158 °F). Egg white gels at ...
For easier peeling, buy eggs at least a week to 10 days out from hard boiling to give them some breathing time to absorb air. Fresh eggs are known to be harder to peel.