We're going back to basics today! Making boiled eggs is simple but making eggs where the shell peels off easily is hard unless you know the right technique.
The old method I used (putting eggs in a pot of cold water then bringing it up to a boil) was horrible because the egg whites would stick to the shell while I was peeling. However, I learned that putting eggs IN boiling water makes peeling these eggs a dream!
Note: If you have old eggs, all the extra air in the eggs will not make a good boiled egg. It's best to scramble them.
Eggs are extremely versatile and makes a great protein addition to salads, soups, sandwiches, toasts, veggies, and grains. One egg contains around 70 calories and 6 g of protein. The yolk itself is where the majority of the nutrients are housed so eating the yolk provides heart-healthy omega-3 fatty acids, half of the egg's protein, and vitamins/minerals (B2, B12, vitamin E, iron, zinc, calcium, folic acid). Plus, they are affordable and tasty!
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Author: Jane Pelcher, RDN from janethedietitian.com
Jane Pelcher, RDN
I am a Registered Dietitian Nutritionist focused on helping everyone love nutrition through cooking! I develop beginner's recipes to help new home cooks get comfortable in the kitchen. Most importantly, I strive to teach the nutrition behind the foods you cook to help you understand how specific foods can better your health and prevent chronic diseases. Try out a new recipe today!