Sunday, May 17, 2015

Perfect Hard Boiled Eggs- Everytime!

We make hard boiled eggs every week when we prep for our week's lunches.
Everyone hates the hard boiled eggs that are so over done that the white is rubbery and there is a green coating around the edge of the yolk.  Yuck.
Yhis is our fool proof way to get easy to peel eggs, no "green" and nice tender whites, and

If you need some inspiration on pre-prepping your lunches so that you always have healthy lunches that are quick to grab in the morning, then check this link. Plan for a Week of Healthy Lunches

Makes 12

1 dozen XL or large eggs
1 Tbsp of salt

Add eggs to a small saucepan (approx 2 qt) that has a lid.  Add water so that the eggs are completely covered by 1/2 to 1 inch.  Make sure that every egg is covered! Add the salt

Over high heat, without the lid, bring the eggs to a boil.
Once the water has started to boil, set the timer for 1 minute.
After the minute is over, cover with the lid and reduce heat to LOW
Set the timer for 11 minutes.
At that time pull from the stove and drain the hot water.  Cover the eggs with a mound of ice. 
Add cold tap water and let sit for 5 minutes.  Drain and refrigerate for another use.

I used these for my Mango Prawn Cobb Salad.

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