Perfect Hard-Boiled Eggs

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You know that lunch item your parents made you so often as a kid that you just couldn’t even fathom eating… ever again? I don’t know about you but I grew up on egg salad sandwiches. My mom frequently made them for my sister and I and eventually I just couldn’t take it anymore. Don’t get me wrong, her recipe for these sandwiches is bar-none and ridiculously flavorful. I just might be burned out on them…for life. I do on the other hand love a good hard-boiled egg as protein packed low calorie snack. Now, I eat them with a drizzle of olive oil and sprinkle of sea salt and black pepper; super filling and simply delicious. I remember the first time I tried making hard-boiled eggs shortly after moving out of my parents house around the age of 21. I thought what an easy task this would be, although I was shocked to find out that I just couldn’t get it right. Either the eggs were under done and the yolks uncooked or over done and grey in color. I finally called my mom, and begged for her advice. She taught me the simplicity in it and I haven’t forgotten since. You might already know how to do this, and your probably good at it, but if there’s anyone out there like my 21 year-old self, this trick might help you… Happy boiling!

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Perfect Hard-Boiled Eggs {4}

4 large brown organic eggs

water

ice

1. Place the 4 eggs in the bottom of a quart saucepan. Cover the eggs with cold water making sure that they are entirely submerged. Bring to a rolling a boil and then immediately cover and turn off heat. Set the timer for 10 minutes and let them sit, covered. Meanwhile, make an ice bath in a large bowl. Once the 10 minutes is up, transfer the eggs to the ice bath and let sit for up to an hour or two before peeling or storing in the fridge for up to a week.

*Tip: It is easiest to peel eggs that are older. Try to wait a week after buying eggs before hard-boiling them.  Also, the longer they sit in the ice bath after boiling ensures easier peeling.

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