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A fundamental technique in Indian kitchens, perfect hard-boiled eggs are the star of dishes like Egg Curry and Biryani, or enjoyed simply with a sprinkle of salt and pepper. This foolproof method yields firm, bright yellow yolks and tender whites every time, making it a versatile protein source for any meal.
Place eggs in a single layer in a medium saucepan. Add enough cold water to cover the eggs by at least 1 inch. Stir in the salt, which can help prevent the egg whites from leaking out if a shell cracks during cooking.
Place the saucepan on the stove over high heat and bring the water to a full, rolling boil. This should take about 5-7 minutes.
As soon as the water reaches a rolling boil, turn off the heat completely. Cover the saucepan with a tight-fitting lid and let the eggs stand in the hot water for 10-12 minutes. For a slightly softer, jammy yolk, reduce the time to 9 minutes.
While the eggs are resting, prepare an ice bath by filling a large bowl with cold water and ice cubes.
Using a slotted spoon, carefully transfer the cooked eggs from the hot water directly into the ice bath. Let them cool for at least 5-10 minutes. This step is crucial as it stops the cooking process and makes the eggs easier to peel.
To peel, gently tap an egg on a hard surface and roll it between your hands to crack the shell all over. Start peeling from the wider end of the egg. Rinse under cool water to remove any small shell fragments. Serve as desired.
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A fundamental technique in Indian kitchens, perfect hard-boiled eggs are the star of dishes like Egg Curry and Biryani, or enjoyed simply with a sprinkle of salt and pepper. This foolproof method yields firm, bright yellow yolks and tender whites every time, making it a versatile protein source for any meal.
This indian recipe takes 14 minutes to prepare and yields 4 servings. At 143 calories per serving with 12.6g of protein, it's a beginner-friendly recipe perfect for breakfast or snack or appetizer or side_dish.
For a softer, jammy yolk perfect for toast or adding to noodle bowls, reduce the standing time in hot water to 6-7 minutes.
After peeling, slice the eggs in half and sprinkle with a mix of chaat masala, red chili powder, and black salt for a classic Indian street-food style snack.
Eggs provide high-quality protein, which is essential for building and repairing tissues, making enzymes and hormones, and supporting muscle mass.
They are packed with essential vitamins and minerals, including Vitamin D, Vitamin B12, selenium, and choline, supporting everything from bone health to brain function.
The high protein content in hard-boiled eggs helps you feel full and satisfied, which can aid in weight management by reducing overall calorie intake.
A single large hard-boiled egg contains approximately 75-80 calories, making it a low-calorie, nutrient-dense food.
Yes, they are very healthy. They are an excellent source of high-quality protein, vitamin D, vitamin B12, selenium, and choline, which is important for brain health. They are a great addition to a balanced diet.
The green ring is a harmless chemical reaction between sulfur in the egg white and iron in the yolk, which occurs when eggs are overcooked. Following the ice bath step immediately after cooking prevents this from happening.
Very fresh eggs can be difficult to peel. Using eggs that are a week or two old usually makes peeling much easier. Also, plunging them into an ice bath immediately after cooking helps the egg white contract and pull away from the shell.
Unpeeled hard-boiled eggs can be stored in the refrigerator for up to 7 days. It's best to peel them just before you plan to eat or use them.