Know what’s on your plate
Whole hard-cooked egg
Calories & nutrition facts
chicken, cooked, boiled in shell
Nutrition facts
Per 100 g% DV- Calories 141 kcal —
- Protein 12 g 24%
- Carbohydrate 1.9 g 1%
- Fat 10 g 13%
- Saturated fat 3 g 15%
- Fibre 0 g 0%
- Sugars 0.8 g —
- Sodium 125 mg 5%
- Cholesterol 366 mg 122%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 191 µg 21%
- Vitamin C 0 mg 0%
- Vitamin D 1.4 µg 7%
- Vitamin E 2.4 mg 16%
- Vitamin K 0.3 µg 0%
- Thiamin (B1) 0.06 mg 5%
- Riboflavin (B2) 0.47 mg 36%
- Niacin (B3) 0.11 mg 1%
- Pantothenic acid (B5) 2.4 mg 49%
- Vitamin B6 0.07 mg 4%
- Folate (B9) 54.2 µg 14%
- Vitamin B12 1.6 µg 67%
- Choline 294 mg 53%
Minerals
- Calcium 44.8 mg 3%
- Iron 1.4 mg 8%
- Magnesium 8.7 mg 2%
- Phosphorus 126 mg 10%
- Potassium 114 mg 2%
- Zinc 1.2 mg 11%
- Copper 0.06 mg 6%
- Manganese 0.05 mg 2%
- Selenium 34.3 µg 62%
Similar foods
- Whole egghard-boiled, cooked155 kcal / 100 g
- Hard-boiled chicken eggcooked145 kcal / 100 g
- Hard-boiled whole chicken egghard-boiled156 kcal / 100 g
- Whole chicken eggav, boiled128 kcal / 100 g
- Poached whole eggchicken, cooked145 kcal / 100 g
- Chicken eggwhole, boiled, sin sal, Brazil125 kcal / 100 g
- Boiled whole country hen eggboiled14 kcal / 100 g
- Fried whole eggchicken, cooked193 kcal / 100 g
- Chiken egg stew hard
- Scrambled or omelet whole eggchicken, cooked153 kcal / 100 g
Questions about Whole hard-cooked egg
How long should you boil an egg for a firm yolk?
Lower the egg into gently boiling water and cook for 10–12 minutes, then cool it promptly in cold water. For a more even result, start it in cold water, bring the pan to a boil, cover and leave it off the heat for about 10–12 minutes.
How do you peel a hard-boiled egg without tearing it?
Cool it in very cold water for several minutes, tap the shell all over, then peel from the wider end, where there is usually an air pocket. Peeling under a thin stream of water can help loosen stubborn bits of shell.
How long can you keep hard-boiled eggs in the fridge?
Refrigerate them within two hours of cooking, either in their shells or peeled in a covered container, and use within seven days. Keep them chilled until you are ready to eat or serve them.
What can you make with hard-boiled eggs?
Chop them into egg mayonnaise for sandwiches, halve them over a salade Niçoise, or add wedges to kedgeree. They also work well in Scotch eggs, where a peeled egg is wrapped in sausage meat and coated in breadcrumbs.
What can you use instead of hard-boiled egg in egg mayonnaise?
Mashed chickpeas make a good filling with a similar soft, chunky texture; season them with mayonnaise, mustard and chopped chives. For a closer egg-like flavour, add a little kala namak, an Indian black salt with a sulphurous taste.
Are hard-boiled eggs safe for young children?
They can be, but serve them in small, soft pieces rather than whole or in firm rounds, which can be a choking hazard. Stay with the child while they eat.
Source: Canadian Nutrient File 130 · per 100 g · carbohydrate per EU label, fibre excluded
