Intro:

Hard boiled eggs are an absolutely amazing food. While they are rich in protein, they also have antioxidants, potassium and good cholesterol. The above help keep many, many systems in our body healthy and performing our best. They are an excellent source of lean protein which means they fill you up without packing on a ton of calories. Perfect for athletes, and office workers alike.

In fact, shorter and lower-heat cooking methods cause less cholesterol oxidation and help retain most of the egg’s nutrients. With that said, hard boiled eggs are among the healthiest forms of eggs you can eat.

Hard boiled eggs are a perfect breakfast, mid-day snack, accompaniment to lunch or dinner. They are truly a versatile food that can be prepared with many different dishes either as side, or that stand alone. Add them to a salad, a sandwich, a veggie tray, a charcuterie board, your steamed veggies (try it, it’s delicious), or my favorite: Deviled Eggs.

Let’s talk about the different varieties of eggs real quick. Your best bet (along with the majority of food) is from a farm where you can actually see the chickens being raised, fed, and taken care of. While that’s not possible or realistic for the majority of people buying eggs from the local grocer is the next best thing.

Eggs are classified by size, and how the chickens are raised. You’ll see things like: Organic, Pasture Raised, Free Range and having different grades:

Grade AA: These are the highest quality eggs, and have a nearly, if not, perfect appearance and size. Inside these eggs you’ll find the egg white is thick and not watery, and the yolk is firm, and round.

Grade A: These are deemed high quality eggs, which while not as high of quality for the whites, and yolk as Grade AA above, these still exceed regulatory requirements, and generally speaking, these are the most common eggs sold at grocery stores in the United States.

Grade B: if you have the ability to, avoid these eggs if you can. If you have to cook with them, they are best cooked scrambled, or in a dish with a number of other ingredients.

If you’d like to learn more about egg grades check out the USDA’s full info.

Doneness is an important part of the quality of your cooking. If your eggs are under-cooked, you’ll have a watery yolk (which some prefer) or worse, watery egg whites (which NOBODY prefers). If they are over-cooked. you’ll see the yolks turn gray on the outside and the yolks will be dry and crumbly. This recipe offers you precision, and ease all in one!

Let’s Prep

Before we have hard boiled eggs, we’ve got to prepare!

Technically, there’s really not much to prepare to make hard boiled eggs. You really only need 3 things: a pot, water, and eggs. I suppose a heat source would be the 4th, however that should be a given at this point.

I like to always prepare by having all of my ingredients and equipment close by for ease and efficiency of cooking. Not having to search for items is the best way to be able to focus on your cooking and the recipe so that nothing gets over, or under-cooked.

Let’s Cook:

Now that we’ve got an understanding about eggs, and our gear is all ready – let’s get going! Place your eggs in a cold pan, pour cold water over your eggs and submerge them until the water is about an inch above the tops of the eggs. Turn on your heat to medium-high and cook until the water boils. Once at a rolling boil, cover the pot, remove from the heat source, and let sit for 13 minutes. Exactly 13 is my lucky number.

Once the eggs have been in for exactly 13 minutes – remove them and put in a bowl with ice and water for another 10 minutes. This does a couple things for you: 1.) it immediately stops the eggs from cooking at the perfect spot, so they don’t continue to cook via residual heat trapped inside the egg. 2.) It cools them down quickly so if you want to eat them right then and there, they are ready for you!

Let’s Eat:

Once they are done in the ice bath – it’s time to peel. My preferred method is a tap on both ends on the counter top, then a quick roll once around. The shell comes off easily. Worth noting that the shell comes off of older eggs easier than fresher eggs. To me the freshness is best!

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