In light of the awesome holiday we have upon us – Easter – I decided to make a fun “How-To” post on one of its food staples: the hard boiled egg.
People will make hard boiled eggs during this holiday mainly to decorate and color them, but a lot of people will also make these to then create deviled eggs they can share and enjoy with their families!
I think this post will be very beneficial to you, because even after the holidays are over, you can still make hard boiled eggs at home for breakfast or as a healthy snack! This post will teach you How To Boil the Perfect Egg. If you follow my steps to the “T”, you will get awesome and consistent results every single time.
I am constantly boiling eggs. I usually boil six at a time, since I eat them a lot. I have one hard-boiled egg every morning with my breakfast; it is my morning protein choice for sure. Hard boiled eggs are easy to make, simple, consistent, oil free, and delicious. Especially when you add your favorite type of salt on top. I tend to sprinkle ground pink Himalayan salt, and oh how satisfying it is!
I also use hard boiled eggs in my salads and smoothies. In fact, I have a great smoothie recipe in my Paleo Smoothies cookbook that uses hard boiled eggs as one of its main ingredients! The smoothie is delicious; you get all-natural protein in and you cannot even taste it, because of the fruit combination the smoothie calls for. I highly recommend following that smoothie recipe if you’re not a huge fan of the egg taste, but still want to get all of its nutritional benefits! Be sure to check my cookbook out on Amazon.com or look for it at Barnes and Noble. I have 150 smoothie recipes in there that you will just love!
Have fun boiling eggs and spending quality time with your loved ones this weekend. Enjoy your traditions and celebrate the resurrection of Jesus Christ!
- 6 organic eggs (or however many you want to boil – but remember, eggs must fit on a single row at the bottom of the pot.)
- Place eggs in pot and add cold water (water should cover eggs by 1”.)
- Place pot under high heat and bring water to a boil.
- Turn heat off and immediately cover pot with lid.
- Let eggs sit in boiled water for 10 minutes.
- Drain water and immediately rinse with very cold water for about 2 minutes (I like to add iced water to the pot afterwards, and let eggs sit for another minute or two.)
- Pat dry eggs, add them to a bowl, and place eggs in refrigerator for at least 2 hours (this step makes the peeling process a lot easier.)
- Peel. Enjoy!
- Medium sized pot with lid
Note 1 – You can refrigerate (unpeeled) eggs up to a week.
Note 2 – For different types of boiled eggs:
- Runny soft-boiled: let sit in boiled water for 3 minutes.
- Slightly runny soft-boiled: let sit in boiled water for 4 minutes.
- Firm soft-boiled: let sit in boiled water for 6 minutes.
- Firm and creamy hard-boiled: let sit in boiled water for 10 minutes (this is my favorite!)
- Very firm hard-broiled: let sit in boiled water for 15