Finely Chopped Hard-Boiled Egg Whites
A simple preparation of finely chopped hard-boiled egg whites, perfect as a garnish or addition to salads and other dishes.
Ingredients
- 4 Large Eggs
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Instructions
- 1Place the eggs in a saucepan and cover with cold water. Bring the water to a rolling boil over medium-high heat. Once boiling, remove from heat, cover, and let stand for 12 minutes.
- 2Drain the hot water and immediately rinse the eggs under cold running water until they are cool enough to handle. This stops the cooking process and prevents a green ring from forming around the yolk.
- 3Gently tap the eggs all over to crack the shell. Peel the shell off completely under cold running water.
- 4Carefully separate the egg whites from the yolks. Finely chop the egg whites using a sharp knife.
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