Saturday, March 5, 2011

Hard-Boiled Eggs

I love eggs in just about any form. Hard-boiled eggs are a great snack for travel or to keep on hand in your fridge. They are a good whole-food protein for a pre- or post-workout snack. I always boil the oldest eggs I have in my fridge since they are easiest to peel. Don't wait until Easter to make your next batch!

Makes one dozen eggs.

12 eggs
other: large sauce pan


  1. Place eggs in a large saucepan in a single layer.
  2. Fill the pan with enough water to cover the eggs by one inch.
  3. Bring water just to a boil over medium-high heat.
    NOTE: Cooking eggs for too long or at too high of a temperature can result in a greenish ring around the yolk. It doesn't affect the taste, but it just doesn't look as good.
  4. Cover the pan and remove from heat.
  5. Let eggs rest in hot water for 15 minutes for large eggs. Adjust time to 9 minutes for small and 12 minutes for medium eggs.
  6. Carefully move pan to the sink, drain the water, and eat warm; or cool under cold running water.
  7. Once cooled, store eggs in the refrigerator for up to one week.

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