Hard-boiled Eggs
Eggs are as versatile as they delicious. There are so many ways to cook eggs. Hard-boiled eggs are simple to prepare and are an easy meal, especially for breakfast. For lunch, chop up some hard-boiled eggs, add it between two slices of bread with a tomato and possibly some mustard, and you’ve got a chopped egg sandwich. So many possibilities!
| DIFFICULTY | TIME | QUANTITY |
| EASY | 15 MIN | 2 EGGS |
VIDEO
For convenience, quantities are listed using 3 methods: in the approximate size of the ingredients (eg: clove of garlic), in traditional cups, teaspoons and tablespoons and more accurately in grams (g) or millilitres (ml). Please visit the Measurements page in the Glossary for more information.
INGREDIENTS
- 2 large Eggs (65g each)
- (1/16 TSP or a pinch) of Kosher salt (salt to taste)
- (1/16 TSP or a pinch) of black pepper (black pepper to taste)
- (1/4 TSP or a big pinch) Iodized salt
- (4 Cups or 1 L) Water
DIRECTIONS
- Bring water to boil with a big pinch of Iodized salt in a small saucepan (1 L).
- Use a slotted spoon to lower eggs into boiling water and cook eggs for 9 minutes.
- Drain eggs and immerse cooked eggs in cold water for 5 minutes
- Shell Eggs.
- Cut in half and season with a pinch each of Kosher salt and black pepper (to taste).
- Transfer eggs to a plate. Serve immediately.