Lácteos

Hard-boiled egg

Hard-boiled egg
Popularity 117 recipes

Used in multiple popular recipes

Ingredient Information

Name

Hard-boiled egg

Category

Lácteos

Popularity

117 recipes

Status

Inactive

Description

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:

  • Boiled egg
  • Soft-boiled egg (when the cooking time is shorter and the yolk remains runny, but it is sometimes incorrectly used to refer to a hard-boiled egg)
  • Huevo sancochado (a term more common in countries like Peru, Ecuador, and Colombia)

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.

Nutritional Properties

0g
fiber
124mg
sodium
50mg
calcium
47mcg
folate
11g
fats
1.2mg
iron
126mg
potassium
155
calories
13g
proteins
373mg
cholesterol
160mcg
vitamin a
0mg
vitamin c
1.1mcg
vitamin d
1.1mcg
vitamin b12
1.1g
carbohydrates

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