• Lauren Humphreys

Perfect Hard Boiled Eggs


Being a stay-at-home mom is a busy job! I am loving my time home, but childcare is a major responsibility. My little man is always on the move and rarely naps, so time for myself (and blogging) is pretty limited during the day. I would say time management has always been a skill of mine, but even more so now!

One of the best ways for me stay organized is to plan ahead, especially as it relates to snacks and meals. Even though I bake often, nutrition is at the forefront for our meals. I am very blessed to have a husband who loves to cook and is very skilled. I may be the better baker, but he’s got me beat at cooking for sure. His knowledge of flavors continuously amazes me. He has significantly expanded my palate over the past few years. Aside from that, I’ve also learned numerous time-saving cooking hacks from him, like how to perfectly cook hard boiled eggs. This may seem like a no brainer, but many people avoid the process altogether. I promise it's easy!


We love eggs in our household. Eggs are great because of their versatility and nutritional benefits. Plus, they are an inexpensive staple that can be used for any meal of the day and in baking. Eggs are pretty cool when you think about all the things they can be used in.


From a nutritional standpoint, a standard large egg is packed with nutrients and only contains 70 calories. The beneficial nutrients include 6g of high-quality protein plus vitamin B12, biotin, and choline to name a few. I want to elaborate on choline for a moment. Choline is critical across the lifespan, but especially during fetal neurodevelopment. Pregnant and soon-to-be pregnant ladies, pay special attention!


Of concern, It is estimated that about 90% of pregnant women do not meet the daily recommendation for choline (450mg per day during pregnancy). Choline plays a key role in pregnancy to support the baby’s brain and spinal cord development. Adequate choline during this time is also associated with enhanced memory in later life. Eggs are a wonderful food to help meet choline requirements since one large egg contains approximately 125mg choline (or ~28% of a pregnant woman’s daily needs). Choline needs are also increased for breastfeeding women. Please note that choline and other key nutrients are present in the yolk. Therefore, do not discard the yolk or you will miss out on this benefit. Email me at mitch@blog.com if you would like additional information on this or have questions.


One of my favorite ways to eat eggs is hard boiled and sliced up on a salad. Below are detailed instructions for the method we use for hard boiling eggs that works perfectly every time. My recommendation for the cook time is 10 minutes, but you can use the photos below to see the differences in cook times as a point of reference! We used large eggs, but be aware the size of your eggs will impact cook time.


Hard Boiled Eggs


You will need:


· A timer (personally, I have become dependent on our Amazon Echo…thanks Alexa!)

· A saucepan with a lid

· Eggs*

· Water


Directions:


Carefully place the desired number of eggs you wish to cook in a saucepan. Fill with cold water so the eggs are covered by 1 inch of cold water. Heat on high heat until the water comes to a rolling boil (meaning there are still some bubbles when you turn off the heat). Once the water is at a rolling boil, remove from heat and cover the eggs with the lid. Set a 10 minute timer for eggs to set. Unlike some methods, you do not boil the eggs for 10 minutes. The photo above shows doneness of eggs after sitting in the water from 5 to 12 minutes. We like 10 minutes best.


While the eggs are covered, prepare an ice bath to quickly cool the eggs down and stop the cooking process. I use a large bowl filled with lots of ice and some cold water.


When 10 minutes have passed, carefully remove the eggs from the hot water and immediately place the eggs in the ice bath. Allow to cool completely. Unless using immediately, store eggs in-shell in the refrigerator until ready to use. The hard boiled eggs in shell will last up to one week.


*NOTE: The instructions above are for large eggs. Times may vary slightly if using smaller or larger eggs. If you want a softer-set yolk, use less time. Do not exceed more than 12 minutes or you might end up with overcooked eggs with the green sulfur ring.

Start with large eggs

Place in saucepan so they are covered with 1 inch of cold water

Turn on high heat

Turn off heat once water is at a rolling boil

Cover pan with a lid

Prepare ice bath

Add cooked eggs after 10 minutes

The 5 minute eggs were the most difficult to peel (not sure if this was a fluke or related to the cook time).

Egg experiment showing doneness

Perfect 10 minute egg:


 
 
 
 

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