Eggs are a reliable source of high-quality protein, providing 5.
5 grams of protein (11.
1% of the daily value for protein) in one egg for a caloric cost of just 68 calories.
Proteins are very valuable to the body and should be incorporated as part of a wholesome diet.
Another health benefit of eggs is their contribution to the diet as a supply of choline which is a part of the B vitamin family.
Although the body can produce some choline, it's not available in adequate supply in our diets.
Choline is definitely a nutrient needed in good supply for good health.
Eggs can be cooked in a variety of ways and are a great supplement to an assortment of dishes such as potato salad and fried rice.
They are also a main ingredient for baking.
The preparation of eggs by boiling is one of the easiest ways of cooking them.
Eggs can be hard-boiled or soft-boiled.
really fresh eggs are not recommended when making hard-boiled eggs as they are very difficult to peel.
Instructions - Take eggs from the refrigerator and make them sit at room temperature for 15 minutes.
- Put eggs in a small sauce pan and add water to cover eggs about an inch.
Small sauce pans are preferred to prevent eggs from hitting against each other when the water begins to boil.
- Bring the water to a rolling boil.
Covering the pan will lead to a quicker boil and is recommended.
- Immediately reduce heat to a simmer and take off the cover from the pan.
- Let the eggs sit in the simmering water for 12 minutes.
(11 minutes for medium eggs; 13 minutes extra-large eggs) - Carefully remove the pan from heat and put under cool running water for about one minute.
Run cool water into the pan for a minute until the water is cool to the touch.
- Give each egg a little whack to the side of the pan, so each egg has one or two cracks.
This allows a little steam to build between the cooked egg and its shell to make peeling trouble-free.
Let the eggs sit in the cool water for 2 to 5 minutes.
- Use a hard utensil to crack the egg shell all around.
peel the cracked shell beneath a faucet of cool running water.
- If peeling multiple eggs, put peeled eggs in a pan of cold water for additional cooling while you peel the others.
Preparation of soft-boiled eggs The total time the eggs are permitted to simmer determines the degree to which the yolk is cooked.
A cooking time of less than 4 minutes is not recommended.
Soft-cooked runny yolk will take 4 to 6 minutes depending on size of eggs, the larger the eggs the longer the cook time.
Medium-cooked creamy partially-firm yolk is 6 to 8 minutes.
5 grams of protein (11.
1% of the daily value for protein) in one egg for a caloric cost of just 68 calories.
Proteins are very valuable to the body and should be incorporated as part of a wholesome diet.
Another health benefit of eggs is their contribution to the diet as a supply of choline which is a part of the B vitamin family.
Although the body can produce some choline, it's not available in adequate supply in our diets.
Choline is definitely a nutrient needed in good supply for good health.
Eggs can be cooked in a variety of ways and are a great supplement to an assortment of dishes such as potato salad and fried rice.
They are also a main ingredient for baking.
The preparation of eggs by boiling is one of the easiest ways of cooking them.
Eggs can be hard-boiled or soft-boiled.
really fresh eggs are not recommended when making hard-boiled eggs as they are very difficult to peel.
Instructions - Take eggs from the refrigerator and make them sit at room temperature for 15 minutes.
- Put eggs in a small sauce pan and add water to cover eggs about an inch.
Small sauce pans are preferred to prevent eggs from hitting against each other when the water begins to boil.
- Bring the water to a rolling boil.
Covering the pan will lead to a quicker boil and is recommended.
- Immediately reduce heat to a simmer and take off the cover from the pan.
- Let the eggs sit in the simmering water for 12 minutes.
(11 minutes for medium eggs; 13 minutes extra-large eggs) - Carefully remove the pan from heat and put under cool running water for about one minute.
Run cool water into the pan for a minute until the water is cool to the touch.
- Give each egg a little whack to the side of the pan, so each egg has one or two cracks.
This allows a little steam to build between the cooked egg and its shell to make peeling trouble-free.
Let the eggs sit in the cool water for 2 to 5 minutes.
- Use a hard utensil to crack the egg shell all around.
peel the cracked shell beneath a faucet of cool running water.
- If peeling multiple eggs, put peeled eggs in a pan of cold water for additional cooling while you peel the others.
Preparation of soft-boiled eggs The total time the eggs are permitted to simmer determines the degree to which the yolk is cooked.
A cooking time of less than 4 minutes is not recommended.
Soft-cooked runny yolk will take 4 to 6 minutes depending on size of eggs, the larger the eggs the longer the cook time.
Medium-cooked creamy partially-firm yolk is 6 to 8 minutes.