Hard-boiled eggs

Description

Hard-boiled eggs have a delicate, slightly buttery flavor, a creamy yolk, and firm, snow-white egg whites that create a color contrast and pleasant texture when cut. They are a versatile ingredient with a pleasant, non-aggressive flavor note and an aesthetic appearance, easy to slice and decorate. Nutritionally, they are a source of high-quality protein, B vitamins (including B12), vitamins D, A, choline, selenium, and antioxidants lutein and zeaxanthin; they provide a moderate amount of healthy fats and energy. Regular, moderate consumption supports feelings of fullness, muscle recovery, and cognitive functions, although individuals with cholesterol restrictions should consult a dietitian regarding their intake. In the kitchen, hard-boiled eggs are suitable for salads (e.g., Niçoise salad), sandwiches, egg spreads, breakfasts, tapas, and dish decorations. They should be stored in the refrigerator in their shells for about a week at temperatures below 4°C; once peeled, keep them in an airtight container with water or a damp towel for up to 3–4 days and label with the preparation date.