Ahhh…hard-boiled eggs! An almost perfect food…until you go to peel the dang thing and half of the egg white comes off with the shell! All of that nutritious protein in the trash! I have gotten so frustrated with peeling hard-boiled eggs that I’ve thrown out the entire batch because I lost so much of the good stuff. Now in hindsight, that probably wasn’t the best way to solve that problem, but I would get so incredibly frustrated! All my frustrations and wasting of food has gone out of the window with this method of boiling eggs.
First, why didn’t I just throw in the towel and find a different food to eat? Because eggs are close to perfect! They have a good combination of protein and healthy fat. Here is the nutritional breakdown of one egg:
- 6.3 grams of protein
- .6 grams of carbs
- 5.3 total fat
- 1.6 grams of saturated fat
- 2.0 grams of monosaturated fat
- 212 mg of
Repeat after me…”we need healthy fat in our diet”. The fat found in eggs is a healthy kind of fat. Unlike fat found in chicken nuggets or tater tots, although those are my kryptonite. Don’t be alarmed or scared of the fat content in eggs. You definitely need more protein than fat in your diet. So, if you really wanted to, you could eat one whole egg and just the white (the part that contains the protein) of another egg.
Hard boiled eggs are very versitile too. Eat them plain, top a salad with them, or make this healthy version of egg salad. However you do eat them, I have found this is the perfect way to boil them!
- large pot
- slotted spoon
- large bowl or small-ish sink
- pot holders
- timer – two preferably
- eggs (I do this in batches of 10-15, depending on what I need for the week)
- Use a large enough pot for the number of eggs you have. The eggs should be able to be in a single layer on the bottom.
- Fill the pot up with enough water to cover the eggs with an additional inch on top.
- Bring the water to a boil without the eggs.
- Once the water is boiling, use the slotted spoon to add the eggs into the water and cover the pot.
- The water may stop boiling for a few minutes and that is ok, it’ll pick back up.
- Set a timer for 12 minutes.
- Optional, but important: set another timer for 10 minutes.
- During this time, I’m usually doing something else as I do a ton of food prep on Sundays (watching a timer or boiling water isn’t exactly fun or efficient). The 10-minute timer allows me to do something else but gives me enough lead time to be prepared for the 12-minute timer to go off.
- Go party, take a snooze, do some squats, maybe a quick cardio sesh?!
- Once the 10-minute timer goes off, get your small sink or large bowl full of cold water and ice. You need it cold!
- Then, once the 12-minute timer goes off, like the second it goes off or even a few seconds before, take the pot off the stove and pour most of the water out.
- Take the slotted spoon to remove the eggs and put them in the cold water you’ve prepared, aka an ice bath.
- Let these eggs sit in the ice bath for at least 20 minutes. The longer the better.
There you have it! Perfectly hard-boiled eggs. The yolks come out a nice yellow and just done. If you want your yolks a bit more cooked you can add an additional minute to the cooking time.
If you want to be really efficient then you can take the time to peel all of the hard-boiled eggs you need for the week (if you are making these in batches). Peel them and put them in a Tupperware container. Just pull out what you need when you need them and they stay fresh all week!
Do you have a love for hard-boiled eggs? What is your favorite way to eat them? Tell me below!
Who doesn’t love an egg salad (besides my husband)?! This recipe is packed full of protein and healthy fats. If you want to make it into a sandwich, no problem! I like to eat it just as it is. Again, I’m a creature of habit (see my morning protein shake recipe) and eat this every day for lunch. Again, the fewer decisions this mama has to make in a day, the better!
Sunday is my prep day for the week, so all of the eggs I need, I hard boil and peel them. I’ve perfected a way to do this so they come out perfectly hard-boiled and easy to peel each and
- 3 hard boiled eggs
- 1.5 ounces of avocado
- 1 (ish) tablespoon of lemon juice
- .5 (ish) teaspoons of salt
- .5 (ish) teaspoons of paprika
- .5 (ish) teaspoons of white pepper
Just slice up those eggs with the egg slicer, weigh the avocado, toss in the spices and mix it all up! I’ve gotten to a point where I don’t actually measure out the spices, I just do it all to taste. Start with those measurements and increase as you want. I make this in the morning before work and it tastes better by lunchtime.
Eating this keeps me full for a few hours until my snack. I’ve tried other things for lunch to keep my full but nothing does it quite like this recipe. I think it’s the combination of fats and proteins that does the trick!
What’s your favorite healthy recipe for lunch? Tell me below!