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hard boiled eggs on plate with watercress

Hard boiled eggs

Recipe for hard boiled eggs
Hard-boiled eggs are delicious on a piece of rye bread with mayonnaise and chives or cress on top. Hard-boiled eggs are also a must-have for marinated herring during Easter lunch. Learn about boiling eggs and cooking times here.
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Prep Time 0 minutes
Cook Time 9 minutes
Total Time 9 minutes
Course Lunch
Cuisine Danish
Servings 4 people
Calories 63 kcal

Ingredients
  

  • 4 eggs size m/l

Instructions
 

  • Take the eggs out of the refrigerator well in advance, so they are not completely cold.
    4 eggs
  • Fill a pot with cold water, there should be approximately 5 cm of water in the pot. Place the pot on the stovetop and bring the water to a boil.
  • Use a spoon to carefully place the eggs into the boiling water. Reduce the heat so the water is just simmering.
  • Let the eggs cook for 9 minutes.
  • Pour off the water when the cooking time is up and pour cold water over the eggs to stop the cooking process.
  • Peel the eggs and halve them or slice them. Now the eggs are ready to be served.
  • Note: Please be aware that the cooking time may vary depending on the size of the eggs. Small eggs should boil for about 8 minutes, medium and large eggs for about 9 minutes, and large eggs for about 10 minutes.

Nutrition

Serving: 1personCalories: 63kcalCarbohydrates: 0.3gProtein: 6gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 164mgSodium: 62mgPotassium: 61mgSugar: 0.2gVitamin A: 238IUCalcium: 25mgIron: 1mg
Keyword Hard boiled eggs, How to cook eggs
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