4 Serves
78 Mins
Place the eggs in a pot and cover with water, then bring to a simmer.
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PakistaniVitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
15 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
3 mg / 420 mgPhosphorus
50 mg / 1,250 mgPotassium
38 mg / 4,700 mgSodium
322 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
8 µg / 55 µgFiber
0 g / 28 gSugar
0 g / 50 gSaturated Fat
1 g / 20 gCholesterol
93 mg / 300 mgCaffeine
0 mgNet Carbs
0 gAlcohol
0 g
Add a small amount of oil to the pot to help the shells peel easily later.
Simmer the eggs on very low heat for at least an hour to allow the shells to darken and the whites to become tender.
Season the eggs with salt and pepper before serving warm.
24
g14
g15
g
Serbian
Congolese