A hard-boiled egg is low-key the perfect snack: It contains a little bit of almost every nutrient you need, including vitamin A, folate, selenium, and choline (which most of us don’t get enough of) and it clocks in at about 72 calories, 5 grams of fat, and 6 grams of protein.
These well-balanced ovals are great for a midday boost or as an accompaniment to a high-protein breakfast. The healthy fats in these hearty rounds also make them a good snack for an upset stomach.
If you’ve been frustrated by making hard-boiled eggs in the past, you’re not alone. A lot can go wrong with the seemingly simple, healthy snack: Overcooking can cause an unattractive, greenish rim to form around the yellow yolks while super fresh eggs can be a pain to peel once cooked (fresh egg whites are more tightly attached to their shells, and this bond loosens over time).
How To Make Hard-Boiled Eggs Based On Your Yolk Preference: First, bring a medium saucepan of water to a boil. Using a large slotted spoon, gently lower eggs into boiling water. Simmer for 6 minutes for jammy, medium-cooked eggs or 11 minutes for hard boiled eggs with yolks cooked all the way through. If you prefer your yolks somewhere in the middle, experiment with 7-, 8-, or 9-minute eggs to find your perfect level of doneness. Cool in ice water and let sit until the shells are cool to the touch. Peel and eat or refrigerate in shells for up to a week.
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