Health Shelf

Recipe · Eggs · Breakfast, Lunch

Boiled Eggs

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Boiled Eggs

Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.

Soft or hard, ready in under 12 minutes.

Cuisine
British
Serves
1
Prep
1 min
Cook
10 min
Total
11 min
Difficulty
Easy

Gluten-freeDairy-freeNut-freeVegetarian

Equipment: Small saucepan

Ingredients

  • 2 eggs

Optional extras

  • Salt and black pepper
  • A pinch of paprika or chilli flakes (red pepper flakes)
  • Snipped chives
  • A knob of butter

Method

  1. Bring a small pan of water to the boil. Lower in the eggs with a spoon.
  2. Boil for 6 minutes for soft yolks, 8 for jammy, or 10 for hard.
  3. Lift out and cool under cold water for a minute. Peel, or eat from the shell, with any extras.

Swaps and tips

Boil 6 to 8 at once and keep them in the fridge, unpeeled, for up to 5 days. They make a ready-made snack or lunch.

Nutrition estimated, per serving

ProteinCarbsFibreFatCalories
13 g1 g0 g10 g150 kcal

Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.

Recipes are AI created and editorially reviewed; kitchen testing is ongoing.

Recipe from healthshelf.org

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