Hard boiled eggs are a staple in my diet. Though, I have gone my whole life losing half of the egg white when I peel them. I tried everything from boiling with baking soda to setting them in salt. Nothing worked. It was egghausting. I recently discovered a fool proof way to get easy to peel, perfectly cooked hard boiled eggs and it has changed my life. I am very eggcited to share with you how to cook the perfect hard boiled egg!
What you will need:
As many eggs as you care to cook
Take out your eggs and let them come to room temperature. This is not absolutely necessary but it will guarantee more event cooking. Heat a heavy bottomed pot of water (just enough to cover your eggs) over high heat until the water comes to a rapid boil. I love using my Le Creuset Dutch Oven for this. Once the water is boiling, turn your heat down to medium and add your eggs. I use a slotted spoon for this so that I do not drop the eggs and to be sure not to burn my hands. Boil large eggs for 12 minutes. Extra large eggs will need about 14 minutes.
Transfer eggs, using your slotted spoon, to a bowl of ice water and let them sit for 5-10 minutes until they are cool enough to touch. Enjoy your easy to peel eggs!
I love having 4-6 hard boiled eggs for breakfast or lunch. They have an eggcellent fat to protein ratio, especially for anyone on a low carb diet. They are also a budget friendly way to enjoy a super nutritious meal!