Tuesday, September 10, 2013

The Perfect Hard Boiled Egg

Hard boiled eggs are an EGG-CELLENT source of protein (with roughly 7-8 grams per egg).  They are easy to transport, can be made a week in advance, and are delicious mixed in a fresh salad.

A week ago I was asked to post a summary on how to make the perfect hard-boiled egg. If you ask, you shall receive!
Now, I don't know about you but I HATE when I overcook my eggs and they have the grey layer between the white and the yolk.  Below is a step-by-step summary of how to make the perfect creamy yellow center everyone loves.

Hard Boiled Egg:
Step 1: Place eggs in a large saucepan.  Be sure to place them in a *single* layer.  Add 1-2 inches of cold water or just enough to cover entire egg.
*If not, the water will not be able to circulate through the egg layer as well and will leave you with that unattractive grey layer. boo!

Step 2:  Bring to boil.  Remove from heat and cover. Let eggs stand in hot water for roughly 12 minutes.  Drain immediately.

Step 3: Serve warm OR let cool in an ice bath and refrigerate.

helpful hint: for easier peeling, use eggs that are roughly a week old.  the cooked shell will literally fall off!

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