The way to a perfectly cooked hard boiled egg with shells that slip right off is easier than you think. I happened to be watching Geoffrey Zakarian on The Kitchen one day. It was life-changing and awe-inspiring. I don’t recall now whether he actually boiled the eggs on the show or only told the viewers how he does it. Whatever. I tried it and it works. Keep reading for Easy to Peel, Perfectly Cooked Hard Boiled Eggs + Delicious Keto Lunches.
Remove the number of eggs you want to cook from the refrigerator and let them come to room temperature on the counter. Honestly, many times I’ve completely forgotten the eggs sitting out all day. No worries if you’re scatterbrained like me.
Bring a pot of water to boil. Make sure it’s deep enough to fully submerge all the eggs. Carefully, using a spoon or tongs, set each egg in the boiling water. Immediately begin timing for exactly 12 minutes. Not one minute more or less. Some of the eggs might start seeping white into the water. Leave them alone. By the time they’re done cooking, they’ll still come out perfectly edible, but maybe not as pretty.
I run more cold water over all and let sit for about 5 minutes. I’ve also forgotten the eggs sitting in the sink many times. No worries! LOL Gently tap the eggs all around against the side of the pot, if necessary. Run cold water over each as you’re peeling. The shells slip right off. Let them drain on a couple layers of paper towels. Store in the fridge in a tightly sealed container with paper towels folded in the bottom. I add a layer of waxed paper over the paper towel to keep the eggs from sticking to the paper towel. Eat within a week or so.
1 boiled egg:
Total Fat 10.6g
Saturated fat 3.3g
Polyunsaturated fat 1.4g
Monounsaturated fat 4.1g
Total Carbohydrate 1g
Dietary fiber 0g
Quick & Delicious Keto Lunches