Last Updated on January 8, 2024
Hard-boiled eggs have been a popular breakfast staple for centuries. They are a convenient, healthy, and tasty way to start the day, and they can be used in a variety of recipes. Rachael Ray’s hard boiled eggs recipe is a delicious and easy way to make hard boiled eggs that you’ll love.
This recipe is made with simple ingredients that you probably already have in your kitchen and takes just minutes to make. So, if you’re looking for a delicious and nutritious breakfast option, look no further than this classic Rachael Ray hard boiled egg recipe.
What is Rachael Ray Hard Boiled Egg?
American chef, author, businesswoman, and television personality Rachael Domenica Ray was born in the country. Rachael Ray, a syndicated daily conversation and lifestyle show, was presented by her.
There are many recipes of Rachael Ray’s but this hard boiled egg recipe is an easy and delicious way to make hard boiled eggs. This recipe is made with just a few simple ingredients and takes just minutes to make. The eggs are boiled in a flavorful broth of butter, garlic, onion, celery, and parsley that adds an extra layer of flavor.
The eggs are cooked until just done and then served with a sprinkle of Parmesan cheese and some chopped parsley. This recipe is a great way to start your day with a nutritious and delicious meal.
Why You’ll Love this Rachael Ray Hard Boiled Egg?
Rachael Ray’s hard boiled egg recipe is a great way to start your day with a nutritious and delicious meal. This recipe is quick and easy to make and only requires a few simple ingredients that you probably already have in your kitchen.
The flavorful broth of butter, garlic, onion, celery, and parsley adds an extra layer of flavor to the eggs. The eggs are cooked until just done and then served with a sprinkle of Parmesan cheese and some chopped parsley for added flavor. This recipe is a great way to get your day off to a delicious start.
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How Does It Taste Like?
Rachael Ray’s hard boiled egg recipe is a delicious and nutritious meal that you’ll love. The eggs are cooked in a flavorful broth of butter, garlic, onion, celery, and parsley that adds an extra layer of flavor.
The eggs are cooked until just done and then served with a sprinkle of Parmesan cheese and some chopped parsley for added flavor. The eggs are tender and flavorful, and the Parmesan cheese and parsley add a delicious and savory touch. This recipe is a great way to start the day with a nutritious and delicious meal.
The Ingredients
- Purified Spring Water: It is used in this recipe as the boiling medium for cooking the eggs. The use of purified spring water ensures a clean and taste-neutral cooking environment for the eggs. Using high-quality water can impact the final flavor of the eggs and prevent any unwanted flavors that might arise from impurities in the water.
- Fresh, Free-Range Large Eggs: These eggs are the main ingredient for the hard-boiled egg recipe by Rachael Ray. Fresh, free-range eggs are preferred for their superior taste and texture, making them ideal for boiling.
Step by Step Directions
Step 1: Prepare the Eggs:
Gather 3 to 6 fresh, free-range large eggs and place them in a single layer at the bottom of a saucepan or pot.
Step 2: Cover with Water:
Pour purified spring water into the pot, ensuring it covers the eggs by about an inch or so.
Step 3: Heat the Water:
Place the pot over medium-high heat and bring the water to a rolling boil.
Step 4: Boiling Time:
- Once the water reaches a rapid boil, immediately turn off the heat.
- Cover the pot with a lid and allow the eggs to sit in the hot water for the desired duration:
- For slightly soft-boiled eggs with a custardy yolk, let them sit for about 8 minutes.
- For a traditional hard-boiled egg with a firm yolk, let them sit for about 10 minutes.
- For a fully hard-boiled egg with a completely set yolk, let them sit for about 12 minutes.
Step 5: Chill the Eggs:
- After the specified cooking time, carefully remove the eggs from the hot water using a slotted spoon.
- Immediately transfer them to a bowl filled with ice water. This sudden temperature change stops the cooking process and helps in easy peeling.
Step 6: Peeling and Storage:
- Gently tap each egg on a hard surface to crack the shell all around.
- Roll the egg between your hands to loosen the shell.
- Peel the eggs under running water or in the bowl of water to remove the shell easily.
- Once peeled, use the eggs immediately or store them in the refrigerator for later use.
Step 7: Serve or Store:
- Enjoy your perfectly boiled eggs as a snack, salad topping, or use them to prepare various dishes.
- Store any leftover eggs in the refrigerator for up to one week in a sealed container.
Tips
• Use the freshest eggs you can find for the best results.
• For extra flavor, add some chopped fresh herbs to the butter and vegetable mixture.
• If you’re not a fan of Parmesan cheese, you can sub in another type of cheese such as cheddar or mozzarella.
• If you prefer a soft boiled egg, reduce the cooking time to 6 minutes.
• If you don’t have fresh parsley, you can substitute dried parsley.
• To make this recipe even healthier, use olive oil instead of butter.
Nutrition Information
This Rachael Ray hard boiled egg recipe is a nutritious and delicious meal that is packed with protein and healthy fats. Each serving contains approximately:
• 155 calories
• 11.5g fat
• 8.7g carbohydrates
• 7.3g protein
How to Store Rachael Ray Hard Boiled Egg?
This Rachael Ray hard boiled egg recipe can be stored in the refrigerator for up to 3 days. To store, place the eggs and butter and vegetable mixture in an airtight container and store in the refrigerator.
What Other Substitutes Can I Use in Rachael Ray Hard Boiled Egg ?
If you don’t have all of the ingredients for this Rachael Ray hard boiled egg recipe, there are some substitutions you can make. Here are a few ideas:
• Instead of butter, you can use olive oil or coconut oil.
• Instead of garlic, you can use garlic powder.
• Instead of onion, you can use shallots or leeks.
• Instead of celery, you can use carrots or bell peppers.
• Instead of parsley, you can use fresh herbs such as thyme, oregano, or rosemary.
• Instead of Parmesan cheese, you can use cheddar or mozzarella cheese.
Equipment
- Bowl
- Pot
Ingredients
- Purified Spring Water
- 3-6 Fresh Free-Range Large Eggs
Instructions
- Place 3 to 6 fresh, free-range large eggs in a single layer at the bottom of a saucepan or pot.
- Pour purified spring water into the pot, ensuring it covers the eggs by about an inch or so.
- Put the pot over medium-high heat and bring the water to a rolling boil.
- Once the water reaches a rapid boil, immediately turn off the heat. Cover the pot with a lid and let it sit for about 8 to 12 minutes, depending on the desired doneness:
- 8 minutes for slightly soft-boiled eggs with a custardy yolk.
- 10 minutes for a traditional hard-boiled egg with a firm yolk.
- 12 minutes for a fully hard-boiled egg with a completely set yolk.
- After the desired cooking time, carefully remove the eggs from the hot water using a slotted spoon and place them immediately into a bowl of ice water. This helps stop the cooking process and makes peeling easier.
- Gently tap each egg on a hard surface, then roll it to crack the shell all around. Peel the eggs under running water or in the bowl of water. Once peeled, use them right away or refrigerate for later use.
- Enjoy your perfectly boiled eggs as a snack, salad topping, or use them to prepare delicious dishes. Store any leftover eggs in the refrigerator for up to one week.
Notes
- Use the freshest eggs you can find for the best results.
- For extra flavor, add some chopped fresh herbs to the butter and vegetable mixture.
- If you’re not a fan of Parmesan cheese, you can sub in another type of cheese such as cheddar or mozzarella.
- If you prefer a soft boiled egg, reduce the cooking time to 6 minutes.
- If you don’t have fresh parsley, you can substitute dried parsley.
- To make this recipe even healthier, use olive oil instead of butter.
Nutrition
Frequently Asked Questions
Q1. Does Rachael Ray Hard Boiled Egg Recipe require any special equipment?
A1. No, this recipe does not require any special equipment. All you need is a pot to boil the eggs and a small saucepan to cook the butter and vegetables.
Q2. How long will this Rachael Ray Hard Boiled Egg Recipe keep in the refrigerator?
A2. This Rachael Ray hard boiled egg recipe will keep in the refrigerator for up to 3 days.
Q3. Can I make this Rachael Ray Hard Boiled Egg Recipe ahead of time?
A3. Yes, you can make this Rachael Ray hard boiled egg recipe ahead of time. You can make the eggs and the butter and vegetable mixture the day before, store them in the refrigerator, and then assemble the dish the day of.
Q4. Can I use different types of cheese in this recipe?
A4. Yes, you can use different types of cheese in this recipe. Instead of Parmesan cheese, you can use cheddar or mozzarella cheese.
Q5. Can I make this recipe vegan?
A5. Yes, you can make this recipe vegan by substituting the butter with olive oil or coconut oil and omitting the cheese.
Q6. Can I make this recipe with soft boiled eggs?
A6. Yes, you can make this recipe with soft boiled eggs. Just reduce the cooking time to 6 minutes.
Q7. Can I use dried herbs instead of fresh herbs?
A7. Yes, you can use dried herbs instead of fresh herbs. Just make sure to reduce the amount of dried herbs you use as they are more potent than fresh herbs.
Conclusion
Rachael Ray’s hard boiled egg recipe is a delicious and nutritious meal that you’ll love. This recipe is quick and easy to make and only requires a few simple ingredients that you probably already have in your kitchen.
The flavorful broth of butter, garlic, onion, celery, and parsley adds an extra layer of flavor to the eggs, and the Parmesan cheese and parsley add a delicious and savory touch. This recipe is a great way to start the day with a nutritious and delicious meal.
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more
