A Dozen Egg-Recipes - Soft and Hard Cooked Eggs (5 of 12) by m083mmjj


									    Add a piece of toast and glass of milk and you've got a "three food grouper" meal. Or, make hard-
                      cooked eggs the night before for a quick after-school snack.

Ingredients for 2 servings:
2                                 eggs                                    2

Equipment kit:
    q   small saucepan with lid
    q   timer or clock
    q   spoon
    q   hot pad

With adult supervision...
1. Put eggs in saucepan and add enough cold water so
there is about 2.5 cm (1 inch) of water over the eggs.
Cover pan with lid.
2. Bring water to boiling over high heat on the stove.
3. Immediately - and carefully - remove saucepan from
heat and put it on a hot pad.
4. Let eggs stand in covered saucepan for 2-5 minutes
(for soft-cooked) or 20-25 minutes (for hard-cooked).
5. Drain water carefully.
6. For hard-cooked eggs, immediately run lots of cold,
running water over the eggs until they are cooled. To
peel, crackle shell by gently tapping egg all over with a
spoon. Roll egg between hands to loosen shell. Begin
peeling at large end of the egg.

Nutrients per serving (1 egg)
Calories: 78           Protein: 6.3 g            Carbohydrate: 0.6 g             Fat: 5.3 g

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