Hard Boiled Eggs to Perfection
Are you a fan of eggs? I am! Nutritionally speaking, eggs are an excellent source of protein (6g per large egg), which is why they help you stay full when you add to breakfast. I encourage my clients to not skip the yolk, since this contains half the protein and most of the nutrition such as choline for brain functioning, selenium to prevent the breakdown of tissues and vitamin A for healthy skin and eyes.
Andrea’s TIP: Try batch cooking hard boiled eggs for an easy protein to add to meals or snacks! Store hard boiled eggs covered in the fridge for up to 5-7 days.
Prep and cook time: 8-10 minutes
Optional: Salt and vinegar (added to water)
- Fill saucepan with cold water (at least an inch to cover eggs) and place eggs gently into water.
- Put a lid on the the saucepan with eggs and water. Turn stove onto high heat to bring water to a rumbling boil.
- As soon as water has reached a boil, remove saucepan with the eggs from heat. I like to place the saucepan on a different stove element that is not hot.
- Let the eggs sit covered in the heated water according to cooking times below for desired firmness. For this recipe, I allowed the eggs to sit in the water for 10 minutes.
- After designated time, run eggs under cold water. You can also place eggs in a bowl of cold water with ice cubes to stop the cooking.
- Let eggs cool before peeling.
Cooking Time Estimates:
3-4 minutes: Slightly runny soft-boiled eggs
6 minutes: Firmer soft boiled egg
10 minutes: Firm but still soft inside hard boiled egg (my favourite)
12-15 minutes: Very firm hard boiled egg
- Avoid using fresh eggs since they tend to be more difficult to peel.