Perfect Boiled Eggs

I’ve recently fallen in love with boiled eggs. They are perfect for protein-sparing days because they don’t need to be cooked with butter or other fat in the pan like with omelets, scrambed eggs, and fried eggs. All you get is the super-healthy fat in the yolk, which is 4.5 grams/egg. And with 6 grams of super high-quality protein each, they are super filling, delicious, and done in minutes! This recipe is choose-your-own-adventure, depending on whether you prefer your yolks runny, medium, or hard! Enjoy!

Ingredients:

Fresh eggs, soy- and corn-free (how many depends on the size of your pan: not more than will fit in one layer in the bottom of your pan, with some space around them)

Instructions:

1. Boil 3 inches of water in a medium sauce pan, being sure it’s not more than half full so there is room for your eggs after the water boils.

2. Lower fresh cold eggs into the rolling boiling water with a large spoon so they don’t crack on the bottom of the pan. Work quickly so that they don’t start cooking much before you get the timer set. Keep heat on high.

3. Set the timer immediately. Runny yolks = 7 minutes. Medium yolks (my fave) = 8 minutes. Hard yolks = 10 minutes.

4. When the water comes back to a roiling boil, lower the heat to medium, making sure that there are still simmer-bubbles in the water.

5. When the timer goes off, immediately pour out most of the hot water and add cold tap water to fill the sauce pan. Dump that water and fill it again with cold tap water to stop the cooking.

6. Peel, season with sea salt and pepper, and eat warm! Leftovers can be stored in the shell in the fridge for up to one week and eaten cold.

image: Photo by Anton Nazaretian on Unsplash