🕷️ Crawler Inspector

URL Lookup

Direct Parameter Lookup

Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 43 (from laksa116)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa043.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://www.seriouseats.com/perfect-boiled-eggs-recipe\')), getAhrefsUnparsedNoserviceFromURL(\'https://www.seriouseats.com/perfect-boiled-eggs-recipe\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/www.seriouseats.com\/perfect-boiled-eggs-recipe","crawl_time":1775603301,"first_indexed_time":1620245972,"http_code":200,"src_unparsed":"com,seriouseats!www,\/perfect-boiled-eggs-recipe s443","src_root_hash":"3385208949286065243","history_drop_reason":null,"meta_title":"Perfect Hard-Boiled Eggs Recipe","meta_descriptions":["This foolproof hard-boiled egg technique is designed to give you the perfect doneness and increase your chances that the shell comes off easily. We trusted every single egg-related variable in the process!"],"attrs_boilerpipe_text":"We tested every variable imaginable to come up with this foolproof technique.\nBy\nJ. Kenji López-Alt\nCulinary Consultant\nKenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.\nUpdated March 06, 2025\n(9)\nWhy It Works\nStarting the eggs in boiling water reduces the degree to which the white sticks to the shell, improving your chances of getting the shell off without damaging the egg later (though with eggs, there are no guarantees).\nLimiting the batch size to a maximum of 6 eggs per 3 quarts water guarantees that the timing is correct. (More eggs than that in this volume of water could lower the temperature too much and change the cooking time.)\nPerfect hard-boiled eggs require the right technique. We cooked dozens and dozens of eggs before arriving at this method, which delivers eggs that are evenly cooked throughout, with just-set yolks.\nSerious Eats \/ Qi Ai\nOctober 2009\nKeep Screen Awake\n1\ntray\nof\nice\ncubes (optional; for serving cold)\n3\nquarts\n(\n2.8\nL\n)\nwater\n1 to 6\nlarge\neggs\nIf serving eggs cold, add 1 tray of ice cubes to a large bowl and fill with water.\nSerious Eats \/ Qi Ai\nBring 3 quarts (2.8L) water to a boil in a large pot. Carefully lower eggs into pot and continue to boil for 30 seconds. Cover tightly, reduce heat to low (water should maintain a bare simmer), and continue cooking for 11 minutes. Serve immediately if serving hot. If serving cold, immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water.\nSerious Eats \/ Qi Ai\nTo peel, first gently tap hard-boiled eggs all over to thoroughly crack the shell, then remove shell under a thin stream of running water. (The water helps get under the shell and lift it off the egg.)\nSerious Eats \/ Qi Ai\nNotes\nFor an easier, quicker, and even more foolproof version, see our\nrecipe for steamed eggs\n.\nMake-Ahead and Storage\nShell-on hard-boiled eggs can be stored in the refrigerator for up to 5 days. Once the shell is removed, they can be refrigerated for up to 1 day.\nRead More\nThe Food Lab: How to Make Perfect Hard-Boiled Eggs\nNutrition Facts\n(per serving)\n429\nCalories\n29g\nFat\n2g\nCarbs\n38g\nProtein\n×\nNutrition Facts\nAmount per serving\nCalories\n429\n% Daily Value*\nTotal Fat\n29g\n37%\nSaturated Fat 9g\n47%\nCholesterol\n1116mg\n372%\nSodium\n538mg\n23%\nTotal Carbohydrate\n2g\n1%\nDietary Fiber 0g\n0%\nTotal Sugars 1g\nProtein\n38g\nVitamin C 0mg\n0%\nCalcium 252mg\n19%\nIron 5mg\n29%\nPotassium 414mg\n9%\n*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.\n(Nutrition information is calculated using an ingredient database and should be considered an estimate.)","attrs_markdown":"[Skip to Content](https:\/\/www.seriouseats.com\/perfect-boiled-eggs-recipe#skip-to-content)\n\n[My Saves](https:\/\/www.myrecipes.com\/)\n\nbutton\n\nbutton\n\n- [Recipes](https:\/\/www.seriouseats.com\/all-recipes-5117985)\n  - 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[Contact Us](https:\/\/www.seriouseats.com\/about-us-5120006#toc-contact-us)\n\n[Tired of losing recipes? Save your favorites on MyRecipes for free](https:\/\/www.myrecipes.com\/authentication\/login?regSource=p1z6s1&isMyrecipes=true&utm_source=seriouseats&utm_medium=sitewidebanner)\n\n- [Recipes](https:\/\/www.seriouseats.com\/all-recipes-5117985)\n- [Recipes By Ingredients](https:\/\/www.seriouseats.com\/recipes-by-ingredient-recipes-5117749)\n- [Eggs](https:\/\/www.seriouseats.com\/egg-recipes-5117678)\n- [Boiled Eggs](https:\/\/www.seriouseats.com\/boiled-egg-recipes-5117677)\n\n# Perfect Hard-Boiled Eggs\nWe tested every variable imaginable to come up with this foolproof technique.\n\nBy\n\n[J. Kenji López-Alt](https:\/\/www.seriouseats.com\/j-kenji-lopez-alt-5118720)\n\n![Kenji Lopez Alt]()\n\n![Kenji Lopez Alt](https:\/\/www.seriouseats.com\/thmb\/i2dXIwW02N_f20tnIvJNNa-7S38=\/200x200\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/kenji-lopez-alt-9e7ff3ba54e24328a853d774a05fd4b8.jpg)\n\n[J. Kenji López-Alt](https:\/\/www.seriouseats.com\/j-kenji-lopez-alt-5118720)\n\nCulinary Consultant\n\nKenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.\n\nLearn about Serious Eats' [Editorial Process](https:\/\/www.seriouseats.com\/about-us-5120006#toc-editorial-guidelines)\n\nUpdated March 06, 2025\n\n(9)\n\nSave\n\n[WRITE A REVIEW](https:\/\/www.seriouseats.com\/perfect-boiled-eggs-recipe)\n\n![]()\n\nJump to recipe\n\n### Why It Works\n- Starting the eggs in boiling water reduces the degree to which the white sticks to the shell, improving your chances of getting the shell off without damaging the egg later (though with eggs, there are no guarantees).\n- Limiting the batch size to a maximum of 6 eggs per 3 quarts water guarantees that the timing is correct. (More eggs than that in this volume of water could lower the temperature too much and change the cooking time.)\n\nPerfect hard-boiled eggs require the right technique. We cooked dozens and dozens of eggs before arriving at this method, which delivers eggs that are evenly cooked throughout, with just-set yolks.\n\n![Halved hard-boiled eggs topped with flaky salt and placed on bread topped with mashed avocado. The food is placed on a white ceramic plate with a metal fork.](https:\/\/www.seriouseats.com\/thmb\/hwmTL530YRzww302nAYaetKBdMY=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/perfect-boiled-eggs-recipe-hero-35361fb8838d4378bf71e01a46e9faa1.jpg)\n\n![Halved hard-boiled eggs topped with flaky salt and placed on bread topped with mashed avocado. The food is placed on a white ceramic plate with a metal fork.](https:\/\/www.seriouseats.com\/thmb\/hwmTL530YRzww302nAYaetKBdMY=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/perfect-boiled-eggs-recipe-hero-35361fb8838d4378bf71e01a46e9faa1.jpg)\n\nSerious Eats \/ Qi Ai\n### October 2009\n\nRecipe Details\n\n## Perfect Hard-Boiled Eggs Recipe\nPrep 5 mins\n\nCook 15 mins\n\nActive 5 mins\n\nCooling Time 15 mins\n\nTotal 35 mins\n\nMakes 1 to 6 eggs\n\nSave\n\nKeep Screen Awake\n\n## Ingredients\n- 1 tray of ice cubes (optional; for serving cold)\n- 3 quarts (2\\.8 L) water\n- 1 to 6 large eggs\n\n## Directions\n1. If serving eggs cold, add 1 tray of ice cubes to a large bowl and fill with water.\n   ![A metal bowl holding ice suspended in water.](https:\/\/www.seriouseats.com\/thmb\/fvzoFo-i-ctEJvqPQVpj3zxokTc=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/perfect-boiled-eggs-recipe-step-01_1-c4a19472466d41929b4e97027913e23c.JPG)\n   \n   ![A metal bowl holding ice suspended in water.](https:\/\/www.seriouseats.com\/thmb\/fvzoFo-i-ctEJvqPQVpj3zxokTc=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/perfect-boiled-eggs-recipe-step-01_1-c4a19472466d41929b4e97027913e23c.JPG)\n   \n   Serious Eats \/ Qi Ai\n2. Bring 3 quarts (2.8L) water to a boil in a large pot. Carefully lower eggs into pot and continue to boil for 30 seconds. Cover tightly, reduce heat to low (water should maintain a bare simmer), and continue cooking for 11 minutes. Serve immediately if serving hot. If serving cold, immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water.\n   ![A four-image collage. The top left image shows 3 quarts of water being brought to a boil inside a large pot. The top right image shows an egg being carefully lowered into the large pot of boiling water. The bottom left image shows the large pot of boiling water with eggs inside covered tightly with heat reduced to maintain a bare simmer. The bottom right image shows the now-cooked eggs placed in the bowl of ice water to cool.](https:\/\/www.seriouseats.com\/thmb\/G11m9ePeoEh72oc3K0Okb-_bOMo=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/perfect-boiled-eggs-recipe-step-02-Collage-d0e13a7ffcf84d45987168739ecf255c.jpg)\n   \n   ![A four-image collage. The top left image shows 3 quarts of water being brought to a boil inside a large pot. The top right image shows an egg being carefully lowered into the large pot of boiling water. The bottom left image shows the large pot of boiling water with eggs inside covered tightly with heat reduced to maintain a bare simmer. The bottom right image shows the now-cooked eggs placed in the bowl of ice water to cool.](https:\/\/www.seriouseats.com\/thmb\/G11m9ePeoEh72oc3K0Okb-_bOMo=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/perfect-boiled-eggs-recipe-step-02-Collage-d0e13a7ffcf84d45987168739ecf255c.jpg)\n   \n   Serious Eats \/ Qi Ai\n3. To peel, first gently tap hard-boiled eggs all over to thoroughly crack the shell, then remove shell under a thin stream of running water. (The water helps get under the shell and lift it off the egg.)\n   ![A two-image collage. The top image shows a plate holding five eggs which have had their shells thoroughly cracked all over but not yet removed. The bottom image shows two hands peeling an egg under a thin stream of water inside of a sink.](https:\/\/www.seriouseats.com\/thmb\/Ubvy_SpJSkZKMqhDlZx_76vk2bE=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/perfect-boiled-eggs-recipe-step-03-Collage-45688200583e4253b4f7df2209f3b157.jpg)\n   \n   ![A two-image collage. The top image shows a plate holding five eggs which have had their shells thoroughly cracked all over but not yet removed. The bottom image shows two hands peeling an egg under a thin stream of water inside of a sink.](https:\/\/www.seriouseats.com\/thmb\/Ubvy_SpJSkZKMqhDlZx_76vk2bE=\/1500x0\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/perfect-boiled-eggs-recipe-step-03-Collage-45688200583e4253b4f7df2209f3b157.jpg)\n   \n   Serious Eats \/ Qi Ai\n## Notes\nFor an easier, quicker, and even more foolproof version, see our [recipe for steamed eggs](https:\/\/www.seriouseats.com\/steamed-hard-boiled-eggs-recipe).\n\n## Make-Ahead and Storage\nShell-on hard-boiled eggs can be stored in the refrigerator for up to 5 days. Once the shell is removed, they can be refrigerated for up to 1 day.\n\n### Read More\n- [The Food Lab: How to Make Perfect Hard-Boiled Eggs](https:\/\/www.seriouseats.com\/the-secrets-to-peeling-hard-boiled-eggs)\n\n- [Boiled Eggs](https:\/\/www.seriouseats.com\/boiled-egg-recipes-5117677)\n- [Breakfast & Brunch](https:\/\/www.seriouseats.com\/breakfast-brunch-recipes-5117905)\n- [Easter](https:\/\/www.seriouseats.com\/easter-recipes-5117960)\n\n| Nutrition Facts (per serving) |   |\n|---|---|\n| 429 | Calories |\n| 29g | Fat |\n| 2g | Carbs |\n| 38g | Protein |\n\nShow Full Nutrition Label\n\n×\n\n| Nutrition Facts |   |\n|---|---|\n| Amount per serving |   |\n| Calories | 429 |\n| % Daily Value\\* |   |\n| Total Fat 29g | 37% |\n| Saturated Fat 9g | 47% |\n| Cholesterol 1116mg | 372% |\n| Sodium 538mg | 23% |\n| Total Carbohydrate 2g | 1% |\n| Dietary Fiber 0g | 0% |\n| Total Sugars 1g |   |\n| Protein 38g |   |\n| Vitamin C 0mg | 0% |\n| Calcium 252mg | 19% |\n| Iron 5mg | 29% |\n| Potassium 414mg | 9% |\n| *\\*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.* |   |\n\n(Nutrition information is calculated using an ingredient database and should be considered an estimate.)\n\n#### More Serious Eats Recipes\n[![A perfect steamed boiled egg, cut in half lengthwise, on a blue plate.](https:\/\/www.seriouseats.com\/thmb\/Ep8JGFhVJmIxskuiETzXymlPNgU=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/steamed-hard-boiled-egg-hero-b19792d9bf7344978dd043e6a8f9c074.JPG) ![A perfect steamed boiled egg, cut in half lengthwise, on a blue plate.](https:\/\/www.seriouseats.com\/thmb\/Ep8JGFhVJmIxskuiETzXymlPNgU=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/steamed-hard-boiled-egg-hero-b19792d9bf7344978dd043e6a8f9c074.JPG) Perfect Steamed Boiled Eggs](https:\/\/www.seriouseats.com\/steamed-hard-boiled-eggs-recipe)\n\n[![An onsen egg served at the table, cradled in a white bowl, half-submerged in soy-seasoned dashi. Sliced scallion is sprinkled over the top.](https:\/\/www.seriouseats.com\/thmb\/IxGdJdSZDtMAaswQrSAKAItngRI=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__07__20160718-onsen-egg-vicky-wasik-7-3389d302b3cc42718ea67c0fb27b8538.jpg) ![An onsen egg served at the table, cradled in a white bowl, half-submerged in soy-seasoned dashi. Sliced scallion is sprinkled over the top.](https:\/\/www.seriouseats.com\/thmb\/IxGdJdSZDtMAaswQrSAKAItngRI=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__07__20160718-onsen-egg-vicky-wasik-7-3389d302b3cc42718ea67c0fb27b8538.jpg) Onsen Tamago (Japanese Soft-Cooked Egg With Soy Broth)](https:\/\/www.seriouseats.com\/onsen-tamago-japanese-soft-cooked-egg-recipe)\n\n[![A perfect soft-boiled egg, cut in half to reveal the runny yolk, with toasted bread at the top of the image.](https:\/\/www.seriouseats.com\/thmb\/AA8GuQKSqyBpIsEkjo3Fr3AWuy4=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/perfect-soft-boiled-eggs-hero-05_1-7680c13e853046fd90db9e277911e4e8.JPG) ![A perfect soft-boiled egg, cut in half to reveal the runny yolk, with toasted bread at the top of the image.](https:\/\/www.seriouseats.com\/thmb\/AA8GuQKSqyBpIsEkjo3Fr3AWuy4=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/perfect-soft-boiled-eggs-hero-05_1-7680c13e853046fd90db9e277911e4e8.JPG) Perfect Soft-Boiled Egg Recipe](https:\/\/www.seriouseats.com\/perfect-soft-boiled-eggs)\n\n[![Egg salad sandwich on bread, served on a plate](https:\/\/www.seriouseats.com\/thmb\/JJkB1JvzJ3oDYWnp75Pkh7XkFeQ=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/20250415-SEA-SpringyEggSalad-AmandaSuarez-hero-cc3326cc591a418f93e2d8abfc252bfe.jpg) ![Egg salad sandwich on bread, served on a plate](https:\/\/www.seriouseats.com\/thmb\/JJkB1JvzJ3oDYWnp75Pkh7XkFeQ=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/20250415-SEA-SpringyEggSalad-AmandaSuarez-hero-cc3326cc591a418f93e2d8abfc252bfe.jpg) Herby Egg 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Eggs](https:\/\/www.seriouseats.com\/thmb\/R-0cktZDAiD7i1tJpPaKVnwaxoY=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/20240930-SEA-ScothcEggs-KevinWhite-Hero-42dbf4c8f4634f708c3541945039041d.jpg) ![Overhead view of Scotch Eggs](https:\/\/www.seriouseats.com\/thmb\/R-0cktZDAiD7i1tJpPaKVnwaxoY=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/20240930-SEA-ScothcEggs-KevinWhite-Hero-42dbf4c8f4634f708c3541945039041d.jpg) Scotch Eggs](https:\/\/www.seriouseats.com\/scotch-egg-recipe-8725683)\n\n[![20160323-french-omelet-vicky-wasik--31.jpg](https:\/\/www.seriouseats.com\/thmb\/DhaBZfPR746FwBMtlsFKGyAN58g=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__04__20160323-french-omelet-vicky-wasik--31-d2675fbb85364278b3fb8cd092c81882.jpg) 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plate.](https:\/\/www.seriouseats.com\/thmb\/85NAlTT_btIZbMAWyA1BFtVoA9A=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__04__20160418-american-omelet-ham-and-cheese-21-67641a326ac645ec81d03757a5478077.JPG) Diner-Style Ham and Cheese Omelette for Two Recipe](https:\/\/www.seriouseats.com\/diner-style-ham-and-cheese-omelette-for-two-recipe-food-lab)\n\n[![20150511-scrambled-eggs-vicky-wasik-11.jpg](https:\/\/www.seriouseats.com\/thmb\/JzHnEkmDL5mIJtdg5J2t_NFLIIA=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__05__20150511-scrambled-eggs-vicky-wasik-11-3f91b1ee58394615baad9209a30e23cf.jpg) 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oil](https:\/\/www.seriouseats.com\/thmb\/NHa3owjGXlqhIMo0emCaFd0PDdY=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2011__09__20110915-deviled-eggs-648560751a0d4443a9a51cba20764856.jpeg) Great Deviled Eggs](https:\/\/www.seriouseats.com\/great-deviled-eggs-recipe)\n\n[![20150222-cheese-tarte-daniel-gritzer-8.jpg](https:\/\/www.seriouseats.com\/thmb\/vo7d7tbC6Hpk_BlxQSEhQSYZgVs=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__02__20150222-cheese-tarte-daniel-gritzer-8-ec38f449ed134d7c972ec535cd5902a8.jpg) 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eggs](https:\/\/www.seriouseats.com\/thmb\/OJmmFvyACjYMHAHYjYpO56Qorpk=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/20250404-SEA-SpringFrenchDeviledEggs-AmandaSuarez-Step3-1581f8909d2242a2a0982229ba671e04.jpg) Bright, Herby Deviled Eggs](https:\/\/www.seriouseats.com\/spring-deviled-eggs-11709555)\n\n[![20151201-egg-en-cocotte-vicky-wasik-019.jpg](https:\/\/www.seriouseats.com\/thmb\/Jg56EkBp9i-cBXhiza45SCnp5hQ=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__12__20151201-egg-en-cocotte-vicky-wasik-019-bd2041e91e1a47ce945c0b1898da91af.jpg) ![20151201-egg-en-cocotte-vicky-wasik-019.jpg](https:\/\/www.seriouseats.com\/thmb\/Jg56EkBp9i-cBXhiza45SCnp5hQ=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2015__12__20151201-egg-en-cocotte-vicky-wasik-019-bd2041e91e1a47ce945c0b1898da91af.jpg) Eggs en Cocotte With Tomato and Goat Cheese Recipe](https:\/\/www.seriouseats.com\/tomato-goat-cheese-eggs-en-cocotte-recipe)\n\n[![Soft scrambled eggs on 6 pieces of bit sized toast](https:\/\/www.seriouseats.com\/thmb\/-tRSINi8vugr6WehICdVIbRBd_o=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/05122022-SoftScrambledEggs-AmandaSuarez-hero-4f6a8c5f40834a81a11f2b144cc19101.jpg) ![Soft scrambled eggs on 6 pieces of bit sized toast](https:\/\/www.seriouseats.com\/thmb\/-tRSINi8vugr6WehICdVIbRBd_o=\/375x250\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/05122022-SoftScrambledEggs-AmandaSuarez-hero-4f6a8c5f40834a81a11f2b144cc19101.jpg) Custardy French-Style Soft Scrambled Eggs Recipe](https:\/\/www.seriouseats.com\/french-style-soft-spoonable-scrambled-eggs-recipe)\n\nGet fresh recipes, cooking tips, deal alerts, and more\\!\n\n- [Recipes](https:\/\/www.seriouseats.com\/all-recipes-5117985)\n- [How-Tos](https:\/\/www.seriouseats.com\/how-tos-5118034)\n- [World Cuisines](https:\/\/www.seriouseats.com\/world-cuisine-guides-5117177)\n- [Ingredients](https:\/\/www.seriouseats.com\/ingredients-guides-5118013)\n- [Equipment](https:\/\/www.seriouseats.com\/equipment-5117081)\n- [Features](https:\/\/www.seriouseats.com\/features-5118040)\n\n- [About Us](https:\/\/www.seriouseats.com\/about-us-5120006)\n- [Advertise](https:\/\/www.people.inc\/advertising)\n- [Terms of 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Kenji López-Alt](https:\/\/www.seriouseats.com\/j-kenji-lopez-alt-5118720)\n\n![Kenji Lopez Alt](https:\/\/www.seriouseats.com\/thmb\/i2dXIwW02N_f20tnIvJNNa-7S38=\/200x200\/filters:no_upscale\\(\\):max_bytes\\(150000\\):strip_icc\\(\\)\/kenji-lopez-alt-9e7ff3ba54e24328a853d774a05fd4b8.jpg)\n\nCulinary Consultant\n\nKenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.\n\nUpdated March 06, 2025\n\n(9)\n\n### Why It Works\n- Starting the eggs in boiling water reduces the degree to which the white sticks to the shell, improving your chances of getting the shell off without damaging the egg later (though with eggs, there are no guarantees).\n- Limiting the batch size to a maximum of 6 eggs per 3 quarts water guarantees that the timing is correct. (More eggs than that in this volume of water could lower the temperature too much and change the cooking time.)\n\nPerfect hard-boiled eggs require the right technique. We cooked dozens and dozens of eggs before arriving at this method, which delivers eggs that are evenly cooked throughout, with just-set yolks.\n\nSerious Eats \/ Qi Ai\n\nOctober 2009\n\nKeep Screen Awake\n\n- 1 tray of ice cubes (optional; for serving cold)\n- 3 quarts (2\\.8 L) water\n- 1 to 6 large eggs\n\n1. If serving eggs cold, add 1 tray of ice cubes to a large bowl and fill with water.\n   Serious Eats \/ Qi Ai\n2. Bring 3 quarts (2.8L) water to a boil in a large pot. Carefully lower eggs into pot and continue to boil for 30 seconds. Cover tightly, reduce heat to low (water should maintain a bare simmer), and continue cooking for 11 minutes. Serve immediately if serving hot. If serving cold, immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water.\n   Serious Eats \/ Qi Ai\n3. To peel, first gently tap hard-boiled eggs all over to thoroughly crack the shell, then remove shell under a thin stream of running water. (The water helps get under the shell and lift it off the egg.)\n   Serious Eats \/ Qi Ai\n## Notes\nFor an easier, quicker, and even more foolproof version, see our [recipe for steamed eggs](https:\/\/www.seriouseats.com\/steamed-hard-boiled-eggs-recipe).\n\n## Make-Ahead and Storage\nShell-on hard-boiled eggs can be stored in the refrigerator for up to 5 days. Once the shell is removed, they can be refrigerated for up to 1 day.\n\n### Read More\n- [The Food Lab: How to Make Perfect Hard-Boiled Eggs](https:\/\/www.seriouseats.com\/the-secrets-to-peeling-hard-boiled-eggs)\n\n| Nutrition Facts (per serving) |   |\n|---|---|\n| 429 | Calories |\n| 29g | Fat |\n| 2g | Carbs |\n| 38g | Protein |\n\n×\n\n| Nutrition Facts |   |\n|---|---|\n| Amount per serving |   |\n| Calories | 429 |\n| % Daily Value\\* |   |\n| Total Fat 29g | 37% |\n| Saturated Fat 9g | 47% |\n| Cholesterol 1116mg | 372% |\n| Sodium 538mg | 23% |\n| Total Carbohydrate 2g | 1% |\n| Dietary Fiber 0g | 0% |\n| Total Sugars 1g |   |\n| Protein 38g |   |\n| Vitamin C 0mg | 0% |\n| Calcium 252mg | 19% |\n| Iron 5mg | 29% |\n| Potassium 414mg | 9% |\n| *\\*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.* |   |\n\n(Nutrition information is calculated using an ingredient database and should be considered an estimate.)","meta_canonical":null}

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URL	https://www.seriouseats.com/perfect-boiled-eggs-recipe
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Meta Title	Perfect Hard-Boiled Eggs Recipe
Meta Description	This foolproof hard-boiled egg technique is designed to give you the perfect doneness and increase your chances that the shell comes off easily. We trusted every single egg-related variable in the process!
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Boilerpipe Text	We tested every variable imaginable to come up with this foolproof technique. By J. Kenji López-Alt Culinary Consultant Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science. Updated March 06, 2025 (9) Why It Works Starting the eggs in boiling water reduces the degree to which the white sticks to the shell, improving your chances of getting the shell off without damaging the egg later (though with eggs, there are no guarantees). Limiting the batch size to a maximum of 6 eggs per 3 quarts water guarantees that the timing is correct. (More eggs than that in this volume of water could lower the temperature too much and change the cooking time.) Perfect hard-boiled eggs require the right technique. We cooked dozens and dozens of eggs before arriving at this method, which delivers eggs that are evenly cooked throughout, with just-set yolks. Serious Eats / Qi Ai October 2009 Keep Screen Awake 1 tray of ice cubes (optional; for serving cold) 3 quarts ( 2.8 L ) water 1 to 6 large eggs If serving eggs cold, add 1 tray of ice cubes to a large bowl and fill with water. Serious Eats / Qi Ai Bring 3 quarts (2.8L) water to a boil in a large pot. Carefully lower eggs into pot and continue to boil for 30 seconds. Cover tightly, reduce heat to low (water should maintain a bare simmer), and continue cooking for 11 minutes. Serve immediately if serving hot. If serving cold, immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. Serious Eats / Qi Ai To peel, first gently tap hard-boiled eggs all over to thoroughly crack the shell, then remove shell under a thin stream of running water. (The water helps get under the shell and lift it off the egg.) Serious Eats / Qi Ai Notes For an easier, quicker, and even more foolproof version, see our recipe for steamed eggs . Make-Ahead and Storage Shell-on hard-boiled eggs can be stored in the refrigerator for up to 5 days. Once the shell is removed, they can be refrigerated for up to 1 day. Read More The Food Lab: How to Make Perfect Hard-Boiled Eggs Nutrition Facts (per serving) 429 Calories 29g Fat 2g Carbs 38g Protein × Nutrition Facts Amount per serving Calories 429 % Daily Value* Total Fat 29g 37% Saturated Fat 9g 47% Cholesterol 1116mg 372% Sodium 538mg 23% Total Carbohydrate 2g 1% Dietary Fiber 0g 0% Total Sugars 1g Protein 38g Vitamin C 0mg 0% Calcium 252mg 19% Iron 5mg 29% Potassium 414mg 9% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. (Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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Save your favorites on MyRecipes for free](https://www.myrecipes.com/authentication/login?regSource=p1z6s1&isMyrecipes=true&utm_source=seriouseats&utm_medium=sitewidebanner) - [Recipes](https://www.seriouseats.com/all-recipes-5117985) - [Recipes By Ingredients](https://www.seriouseats.com/recipes-by-ingredient-recipes-5117749) - [Eggs](https://www.seriouseats.com/egg-recipes-5117678) - [Boiled Eggs](https://www.seriouseats.com/boiled-egg-recipes-5117677) # Perfect Hard-Boiled Eggs We tested every variable imaginable to come up with this foolproof technique. By [J. Kenji López-Alt](https://www.seriouseats.com/j-kenji-lopez-alt-5118720) ![Kenji Lopez Alt]() ![Kenji Lopez Alt](https://www.seriouseats.com/thmb/i2dXIwW02N_f20tnIvJNNa-7S38=/200x200/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/kenji-lopez-alt-9e7ff3ba54e24328a853d774a05fd4b8.jpg) [J. Kenji López-Alt](https://www.seriouseats.com/j-kenji-lopez-alt-5118720) Culinary Consultant Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science. Learn about Serious Eats' [Editorial Process](https://www.seriouseats.com/about-us-5120006#toc-editorial-guidelines) Updated March 06, 2025 (9) Save [WRITE A REVIEW](https://www.seriouseats.com/perfect-boiled-eggs-recipe) ![]() Jump to recipe ### Why It Works - Starting the eggs in boiling water reduces the degree to which the white sticks to the shell, improving your chances of getting the shell off without damaging the egg later (though with eggs, there are no guarantees). - Limiting the batch size to a maximum of 6 eggs per 3 quarts water guarantees that the timing is correct. (More eggs than that in this volume of water could lower the temperature too much and change the cooking time.) Perfect hard-boiled eggs require the right technique. We cooked dozens and dozens of eggs before arriving at this method, which delivers eggs that are evenly cooked throughout, with just-set yolks. ![Halved hard-boiled eggs topped with flaky salt and placed on bread topped with mashed avocado. The food is placed on a white ceramic plate with a metal fork.](https://www.seriouseats.com/thmb/hwmTL530YRzww302nAYaetKBdMY=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/perfect-boiled-eggs-recipe-hero-35361fb8838d4378bf71e01a46e9faa1.jpg) ![Halved hard-boiled eggs topped with flaky salt and placed on bread topped with mashed avocado. The food is placed on a white ceramic plate with a metal fork.](https://www.seriouseats.com/thmb/hwmTL530YRzww302nAYaetKBdMY=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/perfect-boiled-eggs-recipe-hero-35361fb8838d4378bf71e01a46e9faa1.jpg) Serious Eats / Qi Ai ### October 2009 Recipe Details ## Perfect Hard-Boiled Eggs Recipe Prep 5 mins Cook 15 mins Active 5 mins Cooling Time 15 mins Total 35 mins Makes 1 to 6 eggs Save Keep Screen Awake ## Ingredients - 1 tray of ice cubes (optional; for serving cold) - 3 quarts (2\.8 L) water - 1 to 6 large eggs ## Directions 1. If serving eggs cold, add 1 tray of ice cubes to a large bowl and fill with water. ![A metal bowl holding ice suspended in water.](https://www.seriouseats.com/thmb/fvzoFo-i-ctEJvqPQVpj3zxokTc=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/perfect-boiled-eggs-recipe-step-01_1-c4a19472466d41929b4e97027913e23c.JPG) ![A metal bowl holding ice suspended in water.](https://www.seriouseats.com/thmb/fvzoFo-i-ctEJvqPQVpj3zxokTc=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/perfect-boiled-eggs-recipe-step-01_1-c4a19472466d41929b4e97027913e23c.JPG) Serious Eats / Qi Ai 2. Bring 3 quarts (2.8L) water to a boil in a large pot. Carefully lower eggs into pot and continue to boil for 30 seconds. Cover tightly, reduce heat to low (water should maintain a bare simmer), and continue cooking for 11 minutes. Serve immediately if serving hot. If serving cold, immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. ![A four-image collage. The top left image shows 3 quarts of water being brought to a boil inside a large pot. The top right image shows an egg being carefully lowered into the large pot of boiling water. The bottom left image shows the large pot of boiling water with eggs inside covered tightly with heat reduced to maintain a bare simmer. The bottom right image shows the now-cooked eggs placed in the bowl of ice water to cool.](https://www.seriouseats.com/thmb/G11m9ePeoEh72oc3K0Okb-_bOMo=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/perfect-boiled-eggs-recipe-step-02-Collage-d0e13a7ffcf84d45987168739ecf255c.jpg) ![A four-image collage. The top left image shows 3 quarts of water being brought to a boil inside a large pot. The top right image shows an egg being carefully lowered into the large pot of boiling water. The bottom left image shows the large pot of boiling water with eggs inside covered tightly with heat reduced to maintain a bare simmer. The bottom right image shows the now-cooked eggs placed in the bowl of ice water to cool.](https://www.seriouseats.com/thmb/G11m9ePeoEh72oc3K0Okb-_bOMo=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/perfect-boiled-eggs-recipe-step-02-Collage-d0e13a7ffcf84d45987168739ecf255c.jpg) Serious Eats / Qi Ai 3. To peel, first gently tap hard-boiled eggs all over to thoroughly crack the shell, then remove shell under a thin stream of running water. (The water helps get under the shell and lift it off the egg.) ![A two-image collage. The top image shows a plate holding five eggs which have had their shells thoroughly cracked all over but not yet removed. The bottom image shows two hands peeling an egg under a thin stream of water inside of a sink.](https://www.seriouseats.com/thmb/Ubvy_SpJSkZKMqhDlZx_76vk2bE=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/perfect-boiled-eggs-recipe-step-03-Collage-45688200583e4253b4f7df2209f3b157.jpg) ![A two-image collage. The top image shows a plate holding five eggs which have had their shells thoroughly cracked all over but not yet removed. The bottom image shows two hands peeling an egg under a thin stream of water inside of a sink.](https://www.seriouseats.com/thmb/Ubvy_SpJSkZKMqhDlZx_76vk2bE=/1500x0/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/perfect-boiled-eggs-recipe-step-03-Collage-45688200583e4253b4f7df2209f3b157.jpg) Serious Eats / Qi Ai ## Notes For an easier, quicker, and even more foolproof version, see our [recipe for steamed eggs](https://www.seriouseats.com/steamed-hard-boiled-eggs-recipe). ## Make-Ahead and Storage Shell-on hard-boiled eggs can be stored in the refrigerator for up to 5 days. Once the shell is removed, they can be refrigerated for up to 1 day. ### Read More - [The Food Lab: How to Make Perfect Hard-Boiled Eggs](https://www.seriouseats.com/the-secrets-to-peeling-hard-boiled-eggs) - [Boiled Eggs](https://www.seriouseats.com/boiled-egg-recipes-5117677) - [Breakfast & Brunch](https://www.seriouseats.com/breakfast-brunch-recipes-5117905) - [Easter](https://www.seriouseats.com/easter-recipes-5117960) \| Nutrition Facts (per serving) \| \| \|---\|---\| \| 429 \| Calories \| \| 29g \| Fat \| \| 2g \| Carbs \| \| 38g \| Protein \| Show Full Nutrition Label × \| Nutrition Facts \| \| \|---\|---\| \| Amount per serving \| \| \| Calories \| 429 \| \| % Daily Value\* \| \| \| Total Fat 29g \| 37% \| \| Saturated Fat 9g \| 47% \| \| Cholesterol 1116mg \| 372% \| \| Sodium 538mg \| 23% \| \| Total Carbohydrate 2g \| 1% \| \| Dietary Fiber 0g \| 0% \| \| Total Sugars 1g \| \| \| Protein 38g \| \| \| Vitamin C 0mg \| 0% \| \| Calcium 252mg \| 19% \| \| Iron 5mg \| 29% \| \| Potassium 414mg \| 9% \| \| \The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.* \| \| (Nutrition information is calculated using an ingredient database and should be considered an estimate.) #### More Serious Eats Recipes [![A perfect steamed boiled egg, cut in half lengthwise, on a blue plate.](https://www.seriouseats.com/thmb/Ep8JGFhVJmIxskuiETzXymlPNgU=/375x250/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/steamed-hard-boiled-egg-hero-b19792d9bf7344978dd043e6a8f9c074.JPG) ![A perfect steamed boiled egg, cut in half lengthwise, on a blue plate.](https://www.seriouseats.com/thmb/Ep8JGFhVJmIxskuiETzXymlPNgU=/375x250/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/steamed-hard-boiled-egg-hero-b19792d9bf7344978dd043e6a8f9c074.JPG) Perfect Steamed Boiled Eggs](https://www.seriouseats.com/steamed-hard-boiled-eggs-recipe) [![An onsen egg served at the table, cradled in a white bowl, half-submerged in soy-seasoned dashi. 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Sliced scallion is sprinkled over the top.](https://www.seriouseats.com/thmb/IxGdJdSZDtMAaswQrSAKAItngRI=/375x250/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/__opt__aboutcom__coeus__resources__content_migration__serious_eats__seriouseats.com__recipes__images__2016__07__20160718-onsen-egg-vicky-wasik-7-3389d302b3cc42718ea67c0fb27b8538.jpg) Onsen Tamago (Japanese Soft-Cooked Egg With Soy Broth)](https://www.seriouseats.com/onsen-tamago-japanese-soft-cooked-egg-recipe) [![A perfect soft-boiled egg, cut in half to reveal the runny yolk, with toasted bread at the top of the image.](https://www.seriouseats.com/thmb/AA8GuQKSqyBpIsEkjo3Fr3AWuy4=/375x250/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/perfect-soft-boiled-eggs-hero-05_1-7680c13e853046fd90db9e277911e4e8.JPG) ![A perfect soft-boiled egg, cut in half to reveal the runny yolk, with toasted bread at the top of the image.](https://www.seriouseats.com/thmb/AA8GuQKSqyBpIsEkjo3Fr3AWuy4=/375x250/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/perfect-soft-boiled-eggs-hero-05_1-7680c13e853046fd90db9e277911e4e8.JPG) Perfect Soft-Boiled Egg Recipe](https://www.seriouseats.com/perfect-soft-boiled-eggs) [![Egg salad sandwich on bread, served on a plate](https://www.seriouseats.com/thmb/JJkB1JvzJ3oDYWnp75Pkh7XkFeQ=/375x250/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/20250415-SEA-SpringyEggSalad-AmandaSuarez-hero-cc3326cc591a418f93e2d8abfc252bfe.jpg) ![Egg salad sandwich on bread, served on a plate](https://www.seriouseats.com/thmb/JJkB1JvzJ3oDYWnp75Pkh7XkFeQ=/375x250/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/20250415-SEA-SpringyEggSalad-AmandaSuarez-hero-cc3326cc591a418f93e2d8abfc252bfe.jpg) Herby Egg Salad](https://www.seriouseats.com/herby-egg-salad-11715460) 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Readable Markdown	We tested every variable imaginable to come up with this foolproof technique. By [J. Kenji López-Alt](https://www.seriouseats.com/j-kenji-lopez-alt-5118720) ![Kenji Lopez Alt](https://www.seriouseats.com/thmb/i2dXIwW02N_f20tnIvJNNa-7S38=/200x200/filters:no_upscale\(\):max_bytes\(150000\):strip_icc\(\)/kenji-lopez-alt-9e7ff3ba54e24328a853d774a05fd4b8.jpg) Culinary Consultant Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science. Updated March 06, 2025 (9) ### Why It Works - Starting the eggs in boiling water reduces the degree to which the white sticks to the shell, improving your chances of getting the shell off without damaging the egg later (though with eggs, there are no guarantees). - Limiting the batch size to a maximum of 6 eggs per 3 quarts water guarantees that the timing is correct. (More eggs than that in this volume of water could lower the temperature too much and change the cooking time.) Perfect hard-boiled eggs require the right technique. We cooked dozens and dozens of eggs before arriving at this method, which delivers eggs that are evenly cooked throughout, with just-set yolks. Serious Eats / Qi Ai October 2009 Keep Screen Awake - 1 tray of ice cubes (optional; for serving cold) - 3 quarts (2\.8 L) water - 1 to 6 large eggs 1. If serving eggs cold, add 1 tray of ice cubes to a large bowl and fill with water. Serious Eats / Qi Ai 2. Bring 3 quarts (2.8L) water to a boil in a large pot. Carefully lower eggs into pot and continue to boil for 30 seconds. Cover tightly, reduce heat to low (water should maintain a bare simmer), and continue cooking for 11 minutes. Serve immediately if serving hot. If serving cold, immediately place eggs in bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. Serious Eats / Qi Ai 3. To peel, first gently tap hard-boiled eggs all over to thoroughly crack the shell, then remove shell under a thin stream of running water. (The water helps get under the shell and lift it off the egg.) Serious Eats / Qi Ai ## Notes For an easier, quicker, and even more foolproof version, see our [recipe for steamed eggs](https://www.seriouseats.com/steamed-hard-boiled-eggs-recipe). ## Make-Ahead and Storage Shell-on hard-boiled eggs can be stored in the refrigerator for up to 5 days. Once the shell is removed, they can be refrigerated for up to 1 day. ### Read More - [The Food Lab: How to Make Perfect Hard-Boiled Eggs](https://www.seriouseats.com/the-secrets-to-peeling-hard-boiled-eggs) \| Nutrition Facts (per serving) \| \| \|---\|---\| \| 429 \| Calories \| \| 29g \| Fat \| \| 2g \| Carbs \| \| 38g \| Protein \| × \| Nutrition Facts \| \| \|---\|---\| \| Amount per serving \| \| \| Calories \| 429 \| \| % Daily Value\* \| \| \| Total Fat 29g \| 37% \| \| Saturated Fat 9g \| 47% \| \| Cholesterol 1116mg \| 372% \| \| Sodium 538mg \| 23% \| \| Total Carbohydrate 2g \| 1% \| \| Dietary Fiber 0g \| 0% \| \| Total Sugars 1g \| \| \| Protein 38g \| \| \| Vitamin C 0mg \| 0% \| \| Calcium 252mg \| 19% \| \| Iron 5mg \| 29% \| \| Potassium 414mg \| 9% \| \| \The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.* \| \| (Nutrition information is calculated using an ingredient database and should be considered an estimate.)
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