Ever since I was a little kid I can remember eating hard boiled eggs, I loved them. I would eat two or three almost every day. When I told my doctor how often I was eating eggs she told me to cut way back. So now I try to only eat 4 a week and it was hard to adjust. I always had a hard time making the perfect hard boiled egg. I would always overcook them. Finally one day I asked my grandma how she makes them, since it seems she boils about a dozen a week herself.
Eating an egg for breakfast is one of the best ways to start your day since the protein in the eggs boost your energy and it appeases your hunger for a while longer. Egg yolks are an excellent source of choline, which helps the brain function and are an essential nutrient that contributes to fetal brain development and helps prevent birth defects. Egg yolks are also good for your eye health, they contain small amounts of two small antioxidants called Lutein and zeaxanthin which helps prevent macular degeneration, a leading cause of age-related blindness.
1. Put 8-9 eggs in a pan. (or as many as you choose)
2. Cover the eggs completely with water.
3. Add a pinch of salt to the water. (its helps reduce cracking, and also makes them easier to peel)
4. Over medium-high heat, bring the water to a boil.
5. Once the water starts to boil cover with a lid and turn the heat off completely.
6. Set the time for 13 minutes. (don’t over cook the eggs, doing so will make them rubbery and tough)
7. After the timer goes off, remove from heat and pour out the hot water and cover with cold water. Letting the water run over the pan for about 3-5 minutes.
8. Let the pan sit with the cold water for about a hour
9. Remove the eggs and refrigerate. (You will want to store the eggs in a covered container if possible, since they do sometimes tend to make the refrigerator smell.)
10. Eat within 4-5 days.