Hard-boiled eggs

Hard-boiled eggs are eggs cooked in their shell until both the white and yolk are completely solidified. To prepare them, they are boiled for approximately 9 to 12 minutes, depending on the size of the egg, and then cooled in cold water to stop the cooking process and make them easier to peel.

This basic and versatile ingredient originates from the traditional cooking of eggs, a common practice in many cultures around the world. In Hispanic American cuisine, hard-boiled eggs are used in a wide variety of recipes, from salads to fillings and appetizers, thanks to their firm texture and mild flavor.

Regarding their properties, hard-boiled eggs are an excellent source of complete proteins, as well as vitamins such as B12 and minerals like iron and phosphorus. Furthermore, their cooking process without additives makes them a nutritious and low-calorie option.

In different Spanish-speaking countries, hard-boiled eggs are also known as huevos cocidos, huevos pasados por agua (although the latter usually refers to a shorter cooking time where the yolk remains runny), huevos sancochados, or huevos hervidos. However, the term hard-boiled eggs is the most common to describe eggs that are fully cooked.