Classic Hard-Boiled Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Classic Hard-Boiled Eggs

YOUR SOLIN GENERATED RECIPE

Classic Hard-Boiled Eggs

Gently boiled large eggs chilled to perfection for a creamy yolk and firm white, finished with a sprinkle of flaky sea salt.

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NUTRITION

549kcal
Protein
47.9g
Fat
37.8g
Carbs
3.2g

SERVINGS

1 serving

INGREDIENTS

7 large eggs

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp smoked paprika

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PREPARATION

  • 1

    Place the eggs in a single layer in a medium saucepan and cover with cold water by at least one inch.

  • 2

    Bring the water to a rolling boil over high heat, then immediately remove the pan from the heat and cover with a lid.

  • 3

    Let the eggs sit in the hot water for 12 minutes to achieve a fully set, creamy yolk.

  • 4

    While the eggs sit, prepare an ice bath by filling a large bowl with cold water and ice cubes.

  • 5

    Transfer the eggs to the ice bath using a slotted spoon and let them cool completely for at least 10 minutes.

  • 6

    Gently crack the shells and peel the eggs under cool running water.

  • 7

    Slice the eggs in half and season with sea salt, black pepper, and a dusting of smoked paprika.

Classic Hard-Boiled Eggs

This is an example of a meal that Solin would create to include in your personalized meal plan.

Classic Hard-Boiled Eggs

YOUR SOLIN GENERATED RECIPE

Classic Hard-Boiled Eggs

Gently boiled large eggs chilled to perfection for a creamy yolk and firm white, finished with a sprinkle of flaky sea salt.

NUTRITION

549kcal
Protein
47.9g
Fat
37.8g
Carbs
3.2g

SERVINGS

1 serving

INGREDIENTS

7 large eggs

0.25 tsp sea salt

0.25 tsp black pepper

0.13 tsp smoked paprika

PREPARATION

  • 1

    Place the eggs in a single layer in a medium saucepan and cover with cold water by at least one inch.

  • 2

    Bring the water to a rolling boil over high heat, then immediately remove the pan from the heat and cover with a lid.

  • 3

    Let the eggs sit in the hot water for 12 minutes to achieve a fully set, creamy yolk.

  • 4

    While the eggs sit, prepare an ice bath by filling a large bowl with cold water and ice cubes.

  • 5

    Transfer the eggs to the ice bath using a slotted spoon and let them cool completely for at least 10 minutes.

  • 6

    Gently crack the shells and peel the eggs under cool running water.

  • 7

    Slice the eggs in half and season with sea salt, black pepper, and a dusting of smoked paprika.