Directions:
- Put about 3 inches water in a 5- to 6-quart pan; bring to a boil over high heat. With a slotted spoon, quickly and gently immerse 12 large eggs in the shell, 1 at a time, in water for 8 seconds; lift out.
- Pour out all but 1 inch water from the pan; reduce heat so bubbles on the pan bottom pop to the surface only occasionally. Crack eggs 1 at a time, holding each shell close to the water surface as you break it open to let egg slide gently into water. If necessary, cook half the eggs at a time to keep from crowding. Cook to desired doneness (poke gently with a spoon to check), 3 to 4 minutes for soft-cooked eggs.
- With slotted spoon, lift eggs 1 at a time from water and immediately immerse in a bowl of cold water. If making up to 2 days ahead, wrap bowl airtight and chill.
- To reheat eggs, immerse in hot (about 120°) water until warm to touch, 5 to 10 minutes. Lift out with slotted spoon.
- Nutritional analysis per egg.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 858 Kcal (3592 kJ) | ||
| Calories from fat | 540 Kcal | ||
| % Daily Value* | |||
| Total Fat | 60g | 92% | |
|---|---|---|---|
| Cholesterol | 2232mg | 744% | |
| Sodium | 852mg | 36% | |
| Potassium | 828mg | 18% | |
| Total Carbs | 6g | 2% | |
| Protein | 78g | 156% | |
| Iron | 12mg | 67% | |
| Calcium | 336mg | 34% | |
| Amount Per 100 g | |||
| Calories | 143 Kcal (599 kJ) | ||
| Calories from fat | 90 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10g | 92% | |
|---|---|---|---|
| Cholesterol | 372mg | 744% | |
| Sodium | 142mg | 36% | |
| Potassium | 138mg | 18% | |
| Total Carbs | 1g | 2% | |
| Protein | 13g | 156% | |
| Iron | 2mg | 67% | |
| Calcium | 56mg | 34% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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