Abigail Joy Dougherty: Registered Dietitian, Nutrition Expert & Lover of Life
2013, Blog, Eggs, Healthy Living, Healthy Recipes, Sweet Foodie, Technique Tuesday, Uncategorized

Technique Tuesday – Sweet Foodie’s Hard Boiled Eggs

Happy happy ‘Technique Tuesday’

From my Facebook Page :)

From my Facebook Page 🙂

Last week was the inaugural Technique Tuesday – Caroline from Sweet Foodie and I are teaming up to bring fun techniques every week!!

I kicked it off with my ‘Simple Roasted Almonds’.  See last weeks post here or Caroline’s post here.

Today, I’m sharing Caroline’s technique- Hard Boiled Eggs.  Easy, simple, and delicious! What could be better? This is just too much fun!!

To see more of Caroline’s awesome work check out her website/blog at www.sweetfoodie.com or her Facebook Page, Caroline Kaufman Nutrition!

Enjoy!!

~Abigail

Perfect Hard Boiled Eggs (PS, they’re actually hard cooked)

Welcome back to Technique Tuesday! Today?  Abigail at The Soul of Healthand I are talking about how to hard boil an egg. It’s actually quite simple once you cut through the confusion – you’re hard cooking, not hard boiling.

Hard boiling is what produces those sorry looking eggs with rubbery whites and a sickly green cast. In hard cooking, you bring the water to a boil and then immediately take the pot off the stove and let your eggs *cook* in the hot water for ten minutes.

When it comes to peeling hard-boiled eggs, the secret is using older eggs. The American Egg Board recommends buying and refrigerating eggs for 7-10 days before cooking to allow air to enter the eggs and start separating the membranes from the shell.

Perfect Hard Boiled Eggs:
 
1. Gently place the eggs in a large pot2. Fill the pot with enough cold water to completely cover the eggs plus an inch3. Heat until just boiling4. Remove from the heat and cover for 10 minutes5. Drain and cool under cold running water or plunge into an icy water bath right away and refrigerate.
Storage: 
With the shell on: up to 1 week
Once it’s peeled, eat it that day
Some people recommend piercing a small hole in the shell before cooking, but the American Egg Board and I advise against that – if it isn’t sterile, the piercing object could introduce bacteria into the egg, and egg cracks can also act like an open door to the bacteria hotel.
Want More? Get recipes, nutrition facts, and more at The Incredible Edible Egg site
Recipes that Use Hard-Boiled Eggs:
Open-Face Egg Sandwich by Heidi Swanson for Leite’s Culinaria
Sliced Egg and Tomato Sandwich with Pesto Mayonnaise from Fitness Magazine
8 Excellent Recipes for Hard-Boiled Eggs from Health Magazine

Cheers!

Caroline

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