Boiled Egg
Snacks • Global
How to Make Boiled Eggs (Traditional & Healthy Version)
Boiled eggs are a universally loved snack, enjoyed across the globe for their simplicity, nutrition, and versatility. In India, boiled eggs are popularly known as 'ubla anda' and are a staple snack in many households, street corners, and even train stations. Their mild flavor, satisfying texture, and portability have made them a favorite from North to South India, transcending regional boundaries. While boiled eggs are not native to any one Indian region, they've found their way into countless Indian snacks, salads, and even curries. What sets boiled eggs apart is their ability to adapt to different taste preferences and dietary needs. Whether enjoyed plain with a sprinkle of kala namak (black salt) and chaat masala, or chopped into a salad, they are packed with high-quality protein and essential nutrients. Boiled eggs are especially popular as a healthy snack for children, fitness enthusiasts, and anyone looking for convenient nutrition. Their neutral flavor makes them the perfect canvas for bold Indian spices or a simple, comforting snack. For those tracking calories or aiming for a higher protein diet, boiled eggs are a smart, wholesome choice.
Ingredients(for 2 boiled eggs per serving)
- 4 Eggs (large, free-range preferred)
- enough to cover eggs Water (for boiling)
- 1/2 tsp Salt (optional, for boiling) - optional
- 1/2 tsp Black pepper powder (for seasoning) - optional
- 1/2 tsp Chaat masala (for authentic Indian flavor) - optional
- 1 tbsp Fresh coriander leaves (finely chopped, for garnish) - optional
- 1 tsp Lemon juice (for tanginess) - optional
- 1/4 tsp Red chili powder (optional, adds heat) - optional
- 1/4 tsp Kala namak (black salt) (for that street-style flavor) - optional
Instructions
- 1
Place the eggs in a saucepan and add enough cold water to cover them by at least 1 inch. Add salt if desired to make peeling easier.
2 minutes
Start with cold water to prevent eggs from cracking.
- 2
Bring the water to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and let the eggs simmer for 10-12 minutes for hard-boiled consistency.
12 minutes
For soft-boiled eggs, cook for only 6-7 minutes.
- 3
Turn off the heat and immediately transfer the eggs to a bowl of ice-cold water. Let them sit for 5 minutes to stop the cooking process and make peeling easier.
5 minutes
Cracking the shells slightly before placing in cold water aids peeling.
- 4
Gently tap each egg on a hard surface and peel off the shell under running water.
2 minutes
Peel carefully to retain the smooth surface of the egg.
Why This Dish is Healthy
Boiled eggs are a powerhouse of nutrition with minimal calories and zero added fat, making them a top choice for those watching their weight or managing diabetes. They digest slowly, keeping you fuller for longer and stabilizing blood sugar levels. Unlike fried or curried eggs, boiling preserves more nutrients and avoids extra calories from oils and gravies, making this dish both heart-healthy and gut-friendly.
Boiled eggs are an excellent source of high-quality protein, providing all nine essential amino acids. They are rich in vitamins such as B12, D, and A, and minerals like iron, selenium, and zinc. The combination of healthy fats and protein makes them highly satiating, helping with appetite control and muscle repair. With no added fat or oil, boiled eggs are naturally low in calories and carbohydrates, making them ideal for weight management and low-carb diets.
Pro Tips
- 💡Tip 1: Older eggs are easier to peel than fresh ones.
- 💡Tip 2: Add a teaspoon of vinegar to the boiling water to prevent egg whites from leaking if shells crack.
- 💡Tip 3: Always cool eggs rapidly to avoid overcooking and green rings around the yolk.
Storage & Serving
Keeps for 6-8 hours at room temperature. Refrigerate for up to 2 days.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 68.0 kcal |
| Protein | 13.0 g |
| Carbohydrates | 1.1 g |
| Total Fat | 10.6 g |
| Fiber | 0.0 g |
| Sugars | 1.1 g |
| Iron | 1.2 mg |
| Calcium | 56.0 mg |
| Sodium | 124.0 mg |
| Potassium | 126.0 mg |
| Cholesterol | 373.0 mg |
| Vitamin A | 160.0 IU |
| Vitamin C | 0.0 mg |
| Magnesium | 10.0 mg |
| Zinc | 1.0 mg |
| Phosphorus | 172.0 mg |
| Vitamin D | 2.0 IU |
| Vitamin B1 (Thiamine) | 0.0 mg |
| Vitamin B2 (Riboflavin) | 0.5 mg |
| Vitamin B3 (Niacin) | 0.1 mg |
| Vitamin B6 | 0.1 mg |
| Vitamin B12 | 1.1 µg |
| Folate | 47.0 µg |
