Perfect Hard Boiled Eggs

Fun fact about me: I eat hard boiled eggs almost every day for breakfast. I used to hate them unless they were “deviled” but a couple years ago I had a taste for them and it hasn’t gone away since! They are my breakfast of choice for several reasons. For one, eggs are one of the cheapest protein options out there. Two, bringing 2-3 eggs to work is a lot easier than yogurt, berries, granola, honey, etc. Three, I make a bunch on Sunday and it lasts throughout the week making prep/cleanup a breeze. I’ve gotten into making protein shakes and smoothies but it’s such a pain to clean a blender while I’m running late for work in the morning. Lastly, they are tasty and fill me up until lunch. Now, I know this makes me that girl…bringing odorous food to work…but really, I’m fine with it.

Now, for someone who makes these things weekly, I should have some knowledge on how to cook them. I’ve heard many tips and old wives tales but here’s the best way I have found.

Start by placing your eggs in a small pot.

Cover with cold water and bring up to a boil on the stove. Now this is key-it needs to be a full boil. I’ve stopped at the simmer stage and it does make a difference!

Once the water is boiling shut the heat off, put the lid on the pot, and set your timer for 8 minutes.

At the end of 8 minutes take your eggs to the sink, pour out the hot water and cover with tons of ice.

Once the eggs are cooled I store them in the fridge and they’re ready!

I like to store them unpeeled. It feels fresher and less stanky, if you know that egg smell I’m referring to. A tip on peeling? Lightly tap the egg on your counter and peel under cold running water. The shell comes off pretty simply and leaves a nice smooth egg! Of course, sometimes you get a tough egg and the shell fights you a bit…but don’t panic. They will still taste great and perfection is for the birds. 😉

I season simply with kosher salt and pepper. Sometimes a pinch of red pepper flakes or a drizzle of Sriracha if I’m feeling particularly wild.