Perfect Hard Boiled Eggs

Eggs are one of nature’s finest and most edible form of protein which helps to control appetite. With only about 70 calories per egg, they can easily satisfy those seeking a low-calorie diet. Eggs are low in fat and high in essential vitamins, minerals, and other nutrients which support healthy eyesight and strong muscles. Versatile, simple preparations abound for this nutrition powerhouse with hard boiled eggs being one of the fastest and easiest.

It’s really very simple to make the perfect hard boiled eggs. Just don’t overthink it and follow these simple instructions. Where most people go wrong is they overcook their eggs which causes the yolks to turn green and the eggs to lose their flavor.

First, start with eggs with no visible cracks in their shells. Don’t use farm-fresh eggs either as they will be very difficult to peel. If your eggs are fresh, let them sit in the refrigerator for at least a week before you cook them. A pinch of salt added to the water can make them easier to peel. Refrigerated boiled eggs, kept in the shell, can be kept for up to 1 week.

Boiling Water Method

Place eggs in bowl of warm water to prevent shells from cracking when immersed in boiling water. Alternatively, start with room temperature eggs. Fill saucepan with enough water to come at least 1 inch above eggs. Heat water to boiling. Transfer eggs from warm water to boiling water in a single layer with slotted spoon. Reduce heat to just below a simmer. Never boil them as that makes them rubbery. Cook uncovered for 20 minutes. Drain hot water from pan and immediately cover eggs in cold water to prevent further cooking. Tap eggs to crackle shells. Roll eggs between hands to loosen shells then gently peel the eggs. Hold eggs under running cold water to help ease the shells off.

Cold Water Method

Place eggs in saucepan in a single layer. Add enough cold water to come at least 1 inch above eggs. Heat water rapidly to boiling. Shut off the burner and leave the pan on the stove. Cover the pan and let stand 22 to 24 minutes. Remove eggs from the pan with a slotted spoon and immediately cool eggs in cold water to prevent further cooking. Tap eggs to crackle shell. Roll eggs between hands to loosen shell, then gently peel the eggs. Hold eggs under running cold water to help ease off shells.

Preparation

My favorite way to eat hard boiled eggs is to mash them with a fork as soon as they are cooled enough to handle. Put a dab of butter on them with a little salt and pepper to taste. Serve with a slice of whole wheat toast and a small glass of orange juice for a satisfying and balanced breakfast. Alternatively, you can just eat them whole with a little salt and pepper on them once they have been chilled. Enjoy.

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