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Hard-boiled egg
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Hard-boiled egg is a staple food in many kitchens around the world, known for its versatility and nutritional value. It is obtained by cooking a common egg in boiling water until both the white and the yolk are completely solidified.
The origin of the hard-boiled egg is as old as the consumption of the egg itself, used since ancient times due to its easy preservation and practical preparation. It is a common ingredient in salads, sandwiches, appetizers, and main dishes.
Regarding its properties, the hard-boiled egg is an excellent source of high-quality protein, B vitamins, vitamin D, and minerals such as iron and zinc. Furthermore, being cooked, it is a practical and healthy option for adding essential nutrients without additional fats.
In different regions of Latin America, the hard-boiled egg also has different names or is mentioned in similar contexts, such as:
When preparing recipes with hard-boiled eggs, it is important to cool the eggs after cooking to make them easier to peel and to better preserve their texture. It is a key element in many traditional and modern preparations.
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