Open my refrigerator on any given day and you will almost always find a big bowl of hard-boiled eggs. Many Sundays, when I come home from the farmers’ market, I gently place a dozen organic, vegetarian-fed eggs into a pot of water and less than 15 minutes later I’ve got a delicious, high-protein snack that everyone in the family enjoys.
They always come in handy. Nothing to eat for breakfast? Hard-boiled egg! Lunch? Egg salad sandwich! Dinner got you stumped? Sliced eggs on a chopped salad!
Whether you’ve got a baby starting on egg yolks as a first food, or you’re simply watching your weight and are in need of a protein-packed egg white, eggs will satisfy your tummy and wallet. After all, a twenty-five-cent snack that will last up to two weeks in the refrigerator (if they don’t all get eaten before that) is right up my alley.
Just follow these simple steps for making the perfect hard-boiled egg and you won’t go wrong.
1 dozen large eggs, white or brown
1. Place the eggs in a large pot and cover with cold water.
2. Bring the water and eggs to a boil, and then turn off the heat.
3. Let the eggs sit in the hot water for 12 minutes.
4. Pour off the hot water and cover the eggs with cold water and a handful of ice (this stops the cooking process).
5. Drain the water and let the eggs cool.
6. Peel the eggs and serve, or refrigerate until ready to eat.
LESLIE: Your Perfect Hard-Boiled Egg recipe is my go to. Perfect every time and great when I’m in a pinch for the kids’ lunches. I use it to make a quick egg salad or throw boiled eggs in their lunch boxes for some quick protein!
SHAREE: I always make a batch of the hard-boiled eggs on Sunday for the week ahead. They are great for breakfasts and lunches through the week. Your recipe is easy and a no-fail way to get the perfect egg.