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- Place the Large eggs in a heavy saucepan. Cover with cool water and add in the healthy pinch of salt. Bring the water to boiling and lower heat immediately. (If Large eggs are hard-cooked in boiling water, they are likely to be tough and leathery.) Simmer for 1 or possibly 2 min, and remove from heat. Leave covered for 20 min.
- Carefully lift each egg and rap with a heavy spoon or possibly meat tenderizer to crack the shell. Return to the warm water for 1 minute. Drain the warm water and cover the Large eggs with cool water. Let stand for 1 minute and repeat. Cold Large eggs completely before peeling. You'll find they peel easier and more cleanly than every before!
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1243g | |
| Calories 423 | |
| Calories from Fat 265 | 63% |
| Total Fat 29.39g | 37% |
| Saturated Fat 9.17g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 1251mg | 417% |
| Sodium 452mg | 19% |
| Potassium 396mg | 11% |
| Total Carbs 2.28g | 1% |
| Dietary Fiber 0.0g | 0% |
| Sugars 2.28g | 2% |
| Protein 37.2g | 60% |
