Hard-Boiled Eggs
Prep Time: 5 minutes | Cook Time: 11 minutes | Cooling Time: 15 minutes | Total Time: 35 minutes | Serves: 8
Knowing how to make hard-boiled eggs is one of those basic skills you should have under your belt. Not only are they mostly protein, they only have 1 gram of carbs per egg. They also contain the “good” fats that are desirable for keto dieters. Even Weight Watchers has a diet plan that encourages hard-boiled eggs. That makes them a smart, healthy addition to your diet.
You don’t need any special equipment to make these right in your kitchen, just a little time set aside. I have tried the addition of baking soda or vinegar to help ease the stress of peeling uncooperating eggs, but in my experience, using older eggs is what seems to help the most.
There are multiple ways to use this healthy food. Deviled eggs and egg salad are classic uses for hard-boiled eggs. Placing atop salads and toasted bread with or without sliced avocado are winners, too. Enjoying with a simple sprinkling of a good-quality salt and freshly cracked pepper makes a great breakfast. Check out my recipes that use these hard-boiled eggs – Cobb Salad and Classic Egg Salad. What unique ways do you use hard-boiled eggs? I’d love to hear!
Hard-Boiled Eggs
Ingredients
- 8 large chicken eggs
- fresh water
- 1 quart ice cubes
- Maldon salt or Fleur de Sel, for sprinkling and serving
- Freshly cracked black pepper, for sprinkling and serving
Instructions
- Place all the eggs into a medium saucepan.
- Cover the eggs with enough water to cover them by an inch.
- Turn the heat to high and allow the water to come to a full boil, uncovered, approximately 12 to 15 minutes. The timing is just an approximate. Keep checking on the water; your burner may need fewer or more minutes.
- Once you have a full boil, turn the heat off, but do not remove the pan from off the heat.
- Cover the pot with a tight-fitting lid and set your timer for 11 minutes.
- While the eggs are cooking, place the ice cubes and about 2 quarts of water in a medium bowl.
- After the set time, uncover the saucepan and using a slotted spoon, remove the eggs and place them gently in the ice bath to cool for about 10 to 15 minutes, or until able to handle.
- At this point, you can remove the eggs from the ice bath and either store them in the refrigerator for up to a week or peel and eat or chop for your recipe!
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