We Love Eggs!!!
If you’re like my family, we never have enough hard boiled eggs around, in our house. My growing teenage boys especially love them for quick on-the-go snacks, which is great because they are packed with protein. As an added bonus, the yolks are packed with nutrients, such as: Vitamins A, E, D, and K; essential fatty acids DHA and AA; and antioxidants that improve vision and other biological functions. The yolk contains 80% of 9 nutrients found in the entire egg. I also use them for my favorite low-calorie egg salad lunch, salad toppers, and for our top secret deviled eggs family recipe.
I’ve been asked by many of my friends and family how I boil my eggs, which inspired me to share my preferred method via this article. Sadly, for many years, I had tried every proposed
Like myself, how many times have you made hard boiled eggs that turned out in one or more of the following ways?
- The hard, white outer shell seems to have super-glued itself to the white edible part. When you peel the outer shell, the white comes off with it and you inadvertently stab yourself with the those deadly little shell shards!
- The yolk is not quite cooked all the way through; it’s waxy and just plain weird. I like my yolk powdery in the middle with a little grey around the yolk, and I like the yolk to basically fall out out of the white intact; some people don’t like their eggs that way and I totally get that. Keep reading if you like them my way.
- The thin, weird membrane between the shell and the white refuses to peel off; it’s probably what fused the shell to the white part in the first place, leaving your precious egg either pock-marked or completely, unrecognizable and obliterated.
- The white boiled through a weak spot in the shell and looks like an unappetizing alien experiment gone wrong.
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How to Make Hard Boiled Eggs the Way Mom Used to Do It
I started thinking that maybe I just like my little hard boiled angels differently from everyone else because maybe my mom made them differently from your mom. Nonetheless, my poor family had put up with my stinky egg-boiling experiments for way too long! I finally swallowed my culinary pride and phoned my mother to ask her how she made hers so darned perfect every single time. Here’s what she told me to do (thanks, Mom!):
- Place 12 to 24 eggs in a large pot.
- Fill the pot with cool tap water until the water reaches 1 to 2 inches above the eggs.
- Place the pot on a stove burner and place a lid on top of the pot.
- Set the burner to High heat until everything comes to a rapid boil (approximately 10 to 15 minutes). Note: I set a timer for 10 minutes, then, watch the pot until it reaches a rapid boil.
- Once a rapid boil occurs, turn off the burner and leave the lid on the pot.
- Let the eggs sit for about 30 minutes. Note: I often let them sit for 2 hours while I run errands. The water takes a long time to cool down and very slowly and tenderly cooks them through.
- Drain the water and your eggs are ready to store in the fridge for up to 5 days or you can peel them with ease and eat them prepared my favorite way.
Look how beautifully easy it is to peel that shell right off!
Here's my favorite low-calorie way to eat a hard boiled egg:
1. Dice one hard boiled egg.
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