Food: Boiled Egg Tips

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Eating an egg simply boiled is the easiest way to eat cooked eggs, and it gives the lowest calorie count as well. The calorie count yields the same number as it does if you eat the egg raw., about 78 calories for 1 large egg. Livestrong recommends small ones, which gives 54 calories. Jumbo eggs give as much as 90 kcal.

For a "just right" boiled egg, I've always found this to work. Bring water to a boil, put in the egg and keep it to a steady, mid boil for 7 minutes. I often use eggs straight from the fridge. And this leads to egg-shell cracking. If you don't want cracked shells, use room temperature eggs, but lessen the boil by at least a minute.

For a soft-yolk boil, BBC recommends bringing water to a boil and dipping in a room-temperature egg for 3 to no more than 4 minutes long.

For a full hard-boiled egg, 10 minutes boil time is recommended.

For easy peeling, these are recommended tips:

  1. Tap eggs before putting them into the boiling water. This frees the insides off the membranes.
  2. Put some bicarb soda into the boiling water.
  3. Put some vinegar into the boiling water.
  4. Put some salt into the boiling water.
  5. Always use room temperature eggs.
  6. Before you get to peeling, crack both ends of the egg onto a hard surface, then blow hard on one side to dislodge the egg from the shell. Then peel easy, according to  thestonesoup.
  7. Foodhacks recommend using a week-old eggs at least. Know age of your eggs by submerging in a bowl full of tap water. Fresh, new eggs sink to the bottom. week-old eggs stay middle. Old eggs rise to the top, and are unfit for consumption, according to the article.

For a quick, easy scramble, Shake the raw egg vigorously then proceed to boil as usual.


  1. yours article is very informative.

    No doubt eggs are among the most nutritious foods on the planet. Health Benefits of egg
    A single large boiled egg contains (1):
    Vitamin A: 6% of the RDA. Folate: 5% of the RDA.
    Vitamin B5: 7% of the RDA.
    Vitamin B12: 9% of the RDA.
    Vitamin B2: 15% of the RDA.
    Phosphorus: 9% of the RDA.
    Selenium: 22% of the RDA.


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