This simple and versatile protein is a healthy addition to countless meals, perfect for salads, snacks, or breakfast on the go!
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The first time I had a hard-boiled egg was as a kid. My mom’s side is Greek, and one of the traditions for Greek Easter was to make hard-boiled eggs, dye them red, and then try to crack the eggshell of your opponent. It’s a game we call tsougrisma, or “clinking together” in English. Whoever cracked the shell first won. And if your egg remains unscathed, well, you just earned yourself some good luck! The losers (usually me) would then resign themselves with their cracked egg, peeling away the shell to enjoy some consolatory protein. Only later in life did I learn that people ate hardboiled eggs on other days besides Greek Easter. And best of all, they’re pretty easy to make!
Unlike soft-boiled eggs, which have a runny yolk and delicate whites, hard-boiled eggs have a fully set, creamy yolk and a firm, smooth white exterior. I often use them on salads and sandwiches or just eat them as a quick, protein-packed breakfast. You only need a pinch of salt and pepper to make hard-boiled eggs a standout start to your day.
Are Hard Boiled Eggs Healthy?
Definitely! Eggs are a solid source of protein, healthy fats, and essential vitamins and minerals like vitamin B12, riboflavin, and selenium. They suit most diets, including low-carb, ketogenic, and paleo. However, I do recommend springing for cage-free eggs, preferably locally raised. Their bright orange yolks are packed with more nutrients than mass-produced eggs and taste absolutely delicious!
How to Achieve the Perfect Peel
Peeling hard-boiled eggs is sometimes tricky, but I’ve learned that using older eggs makes the process easier. Now, before you freak out, I’m not saying the eggs need to hit their expiration date. Eggs that are about a week old should do it. Older eggs develop a higher pH, weakening the shell membrane’s attachment to the egg white. Or, in less science-y terms, the eggs lose moisture and carbon dioxide; this creates little air pockets so you can easily peel your eggs. Yay, science!
INGREDIENTS
- Large eggs, fridge cold
INSTRUCTIONS
Prepare
Fill pot with water, bring to boil.
Boil
Add eggs, start timer for desired doneness.
Cool & Peel
Chill eggs, then peel starting from the base.
Devour!
FAQs & Tips
I love making my hard-boiled eggs ahead for the week. They stay fresh in the fridge for up to 7 days, and you can keep them either peeled or unpeeled. Just be sure to store the eggs in a covered container.
Ah, yes, the dreaded green ring. The answer is deceptively simple: don’t overcook your eggs. That nasty green ring forms when eggs boil for too long or at too high a temperature.
Please don’t. I’m speaking from experience. The eggs get all rubbery and watery, and the texture is gross. It’s like chewing on a dog toy. It’s best to store the eggs in the fridge and enjoy them within a week.
Serving Suggestions
Oh, there are so many delicious things you can do with hard-boiled eggs. For one, I like to cut them up and add them to my Chicken Cobb Salads. And obviously, they go well with Potato Salads, and my new fave, Avocado Egg Salad. I also like serving them with Vietnamese Noodle Bowls for extra protein. Or keep it simple and mix it with your favorite Tuna Salad recipe!
Ingredients
- 4 Large eggs fridge cold
Instructions
- Fill a large saucepan with water, ensuring there’s enough to cover the eggs by at least 1 inch when they are added.
- Bring the water to a rapid boil over high heat.
- Carefully lower the cold eggs into the boiling water using a slotted spoon, then reduce the heat to medium-high so the water is still bubbling but not too vigorously.
- Set a timer for the desired doneness: 3 minutes for very soft boiled with runny yolks, 6 minutes for soft boiled with slightly runny yolks, 8 minutes for custardy yolks, or 10 minutes for fully hard boiled.
- Once cooked, transfer the eggs to a bowl of cold water to cool for 10 minutes, which stops the cooking process and makes peeling easier.
- To peel, gently tap the wider base of the egg to crack the shell, then peel under running water starting from the base for easier removal of the shell.
- Store hard boiled eggs in the refrigerator for up to 7 days, either peeled or unpeeled. Avoid freezing as it can alter the texture.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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