I love eggs, and hardboiled eggs are my jam. Imagine Gaston from Beauty and the Beast, guzzling down “six dozen eggs”- he’s my spirit animal. Luckily for me my boyfriend Will does not care for eggs, unless they are covered in hollandaise, so I get the carton ALL to myself.
Many of you are probably eating egg white omelets and egg white everything, but I’m here to tell you that you’re doing it wrong. Similar to my previous post about good fats (here), eggs are a great source of fat and protein. While more than half of the proteins are found in the egg whites, the yolk is full of fat (the good kind) and other vitamins. We shouldn’t be eating six dozen a day like Gaston, but these are a great added protein for an afternoon snack or salad topper. When you have these bad boys peeled and ready to go, there is no reason you can’t grab this over a less healthy option.
Tips: Hardboiled eggs keep in the fridge for about 7 days.
- Place eggs in a sauce pan and fill pan with enough water to fully cover the eggs.
- Place on stove and bring to a boil. Let boil for 7 minutes.
- Remove from heat and cover pan with lid, let rest for 10 minutes.
- Place eggs in a ice bath & peel when cool. Refrigerate