One large boiled egg contains 72 calories, nearly 5 grams of fat and around 1.5 grams of saturated fat, says O’Neal. Eggs, and egg yolks in particular, pack a punch with vitamins and minerals .

Hard-boiled eggs can safely be stored in the refrigerator peeled or unpeeled, Carothers says. Either way, they shouldn't be eaten after a week of cooking them to be safe.

According to Chef Serrano-Bahri, you need about 4-6 minutes for soft-boiled eggs, 7-9 minutes for medium-boiled eggs, and 10-12 minutes for hard-boiled eggs.

Oh, hard-boiled eggs! They’re such a great staple in our kitchens, ideal for speedy snacks, topping salads, or starring in ...

2. Add cold water to cover the eggs by 1 inch. 3. Place the pot on high heat and bring the eggs to a boil. As soon as they come to a boil, place the lid on the pot and take the pot off the burner. 4.

Heat water to approximately 185 degrees Fahrenheit and submerge the eggs for 30-60 seconds. Transfer the eggs to a cold water bath (around 50 degrees Fahrenheit) for an equal duration.