boil egg

How to Boil Eggs: The Hard Truth About Boiled Eggs

Eggs are a phenomenal source of protein, fat, and other nutrients, including choline and the antioxidants lutein and zeaxanthin. They are so good for you that you can easily eat one dozen eggs per week, which is actually a simple and cost-effective way to add valuable nutrition to your diet.

The best way to consume eggs, provided they come from a high-quality source, is to not cook them at all, which is why my advanced nutrition plan recommends eating your eggs raw.

In the beginner plan, however, eggs are still included and you can prepare them anyway you like them. While less “well done” eggs are still preferable (such as poached, soft-boiled, or over easy with very runny yolks), a hard-boiled egg makes a fine snack or source of protein for your meal.

Each egg contains about six grams of protein. When I eat hard-boiled eggs in my salad, I typically use about four of them. The problem with hard-boiled eggs is that they can be time consuming to peel, and you might even end up removing pieces of the white with the shell.

There’s also the issue of cooking – not enough time and your yolk will be runny; too long and the white will turn rubbery. If you’ve ever wondered if there’s a better way to cook and peel a hard-boiled egg, keep reading.

Here’s a Guide on How to Boil Eggs

For beginners in cooking, one of the first lessons you learn is how to boil eggs. While boiling much about anything might be easy, getting the right consistency for boiled eggs can be quite challenging, because it’s hard to determine if the egg is cooked just by looking at the shell. You have to note that it mainly depends on how long and what kind of egg you boil to get just the right texture and hardness.

The Food Lab recently published an article on how to boil the perfect eggs. Here’s a guide on how to do it:

1.Lower your eggs into already-boiling water, or place them in a steamer insert in a covered pot steaming at full blast on the stovetop.

2.If boiling, lower the heat to the barest simmer.

3.Cook the eggs for 11 minutes for hard or 6 minutes for soft.

4.Serve. If serving cold, shock them in ice water immediately. Let them chill in the water for at least 15 minutes, or better yet, in the fridge overnight. Peel under cool running water.

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