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Medium Boiled Eggs Recipe
These easy to make medium-boiled eggs are the perfect accompaniment to any salad or breakfast, or even as a side dish to the main course.
Servings:
6
Prep Time:
1
minute
minute
Cook Time:
8
minutes
minutes
Cooling Time:
4
minutes
minutes
Ingredients
1
tablespoon
distilled vinegar
6
large eggs
Instructions
Bring a large pot of water to a rolling boil over high heat.
Pour in some vinegar to help with the smell, if desired.
Gently add the eggs into the boiling water using a large spoon and cook for 8 minutes.
Immediately transfer the eggs after they are done cooking to a container filled with cold water and ice.
Cool the eggs for 2-4 minutes to stop the cooking process.
Peel the eggs under running lukewarm water, slice, and serve.
Notes
Chef Notes:
Make-Ahead:
You can make these up to 1 day ahead of time, but for best results serve once they are done cooling.
How to Store:
Keep them in water in a container in the refrigerator for up to 4 days.
How to Reheat:
If you want to eat these warm, add them to some boiling water for 3 minutes. Peel under cold water so that your hands don’t get burned.
To get rid of
the sometimes eggy smelly when boiling, simply add a little distilled vinegar to the pot of boiling water
If you need help
peeling the eggs, run them under lukewarm water while peeling.
Nutrition
Calories:
63
kcal
Carbohydrates:
1
g
Protein:
6
g
Fat:
4
g
Saturated Fat:
1
g
Cholesterol:
164
mg
Sodium:
63
mg
Potassium:
61
mg
Sugar:
1
g
Vitamin A:
238
IU
Calcium:
25
mg
Iron:
1
mg
Author:
Chef Billy Parisi