You might look at this post and think, “Everyone knows how to boil an egg.” Not so my friends. I see people struggle with this all the time and shhhhh…I used to as well.
I am sharing my method for boiled eggs that are perfect every time. Why? Because summer is upon us and deviled eggs are part of any good host or party guest’s repertoire, AND because perfectly boiled eggs from hens raised on pasture are just waiting to be your nutrient dense fast food.
Did you know eggs contain all 8 essential protein building amino acids? That a whole egg contains about 5 grams of fat which will aid you in absorbing the eggs fat soluble vitamins A, K, E, D, B-complex and minerals like iron, phosphorus, potassium and calcium? Did you know that eggs contain choline which is an important component found in every living cell? Another neat fact about choline? It helps to break up cholesterol deposits by preventing fat and cholesterol from sticking to the arteries. These are just a few of the reasons eggs are an incredibly satisfying and nutritive food. So, eat a good egg. Be a good egg.
Perfect Hard Boiled Egg Ingredients:
- Eggs from hens raised on pasture – learn how to choose good eggs here
- Water -filtered if you’re a fanatic like me - find quality water filters for every budget here
Perfect Hard Boiled Egg Method
- Boil enough water to cover as many eggs as you plan to boil.
- Once your water is boiling, use a spoon to gently drop in eggs so that they do not crack.
- Allow them to boil for exactly 10 minutes (I use a timer as exact time keeping is not one of my super powers).
- Drain the hot water from your pot.
- Bounce the eggs in the pot so that the shells crack*
- Place the pot of eggs in the sink and run cold water over them for 1:30 minutes.
- Peel your eggs easily and perfectly. Boom! You’re a hero!
*If you do not wish to eat your eggs right away, do not crack the shell. Hard boiled eggs keep nicely in the fridge when their shells are intact. Instead, drain the hot water from the pot and run COLD water over the eggs until they are cool and store for later fast food.
This post was generously contributed by Monica Ford of Real Food Devotee. Check back next Friday for more delicious recipes from Monica that will make your mouth water and your tummy purr. If you’re lucky enough to live in Los Angeles, Real Food Devotee can make your life easier by delivering nutrient dense goodies directly to your door.
Storey’s Guide to Raising Chickens. Gail Damerow. Schoolhouse Rd. Pownal, Vermont. 1995. p 141.
Saitoh S, Sato T, Harada H, Takita T. Transfer of soy isoflavone into the egg yolk of chickens. Biosci Biotechnol Biochem. 2001 Oct; 65(10):2220-5.
Photo credit: An Eye Full Studio
This post can be seen at the following blog carnivals: Make Your Own! Monday, Real Food Wednesday, Pennywise Platter, Simple Lives Thursday, Summer Salad Sundays! and Seasonal Celebration Sunday. Hop on over to check out some other posts you may enjoy!