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Hard-boiled eggs (œufs durs): recipe illustration
Salads & starters

Hard-boiled eggs (œufs durs)

Eggs cooked in boiling water until both the white and the yolk are fully set. Very common in Anguilla, they're eaten plain, salted and squeezed with lime, as a side dish or a snack.

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Ingredients

Ingredients

Spices & seasoning

Nutrition facts

145 kcal per serving

Protein
12.8 g
Carbohydrates
0.7 g
of which sugars
0.5 g
Fat
10 g
of which saturated fat
2.6 g
Fiber
0.5 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Place the eggs in a saucepan and cover them with cold water about 2 cm above them.
  2. Bring to the boil over high heat, then lower the heat so the water just simmers.
  3. Cook for 10 minutes from the start of the simmer.
  4. Plunge the eggs into a bowl of iced water for 5 minutes to make peeling easier.
  5. Peel them carefully, cut them in half and arrange them on a plate.
  6. Season with salt, pepper and a little lime juice. Serve cold or lukewarm.

Variations and tips

Egg salad. Mash the yolks with a little chopped onion and lime juice, then fill the whites again.

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Original Ecomely recipe.