I’m giving the fact that Ken couldn’t sleep one night all the credit for my pretty hard-boiled eggs! I was so tired of ending up with crater-filled blobs when making deviled eggs or hard boiled eggs for a chef salad. Ugh!
I’ve had a chance to experiment with Ken’s directions for ‘perfect-every-time’ hard-boiled eggs using both older eggs and fresher eggs which I marked with an ‘O’ or an ‘N’.
The Perfect Hard-Boiled Egg – Every Time
In my Home Ec class in the 60s, I was taught to only use older eggs (10-14 days old) when making hard-boiled eggs. They said ‘the fresher the egg, the more difficult it is to peel cleanly’, but not so with Ken’s method. It WORKS beautifully for both older eggs and fresher* eggs, and it’s consistent every time so far!
*My egg source right now is Costco (Kirkland brand- organic, cage-free, GMO-free feed) which has a turn-over rate of 2-3 times a week in our area. I have not proven this method with eggs straight from the hen.
Here’s what you need:
- 8-14 eggs
- 1/2 tsp. salt (Ken used 1 TBSP salt)
- 1/4 c. white vinegar (Ken uses vinegar; I have found I don’t need to)
- 6-8 c. water in a large pot, no lid
Here’s what you do:
1. Combine the water and salt in the large pot and bring to a boil over high heat.
2. Add the eggs one at a time into the boiling water, being careful not to crack them. I use a spoon to set them in gently.
3. Reduce the heat to a gentle roll and cook for 13-14 minutes depending on how well done you like your yolks. I promise they will NOT be tough, dry, or rubbery!
4. Once your timer goes off, pour out the hot water, and replace with very cold running water. Cool it off for a moment to get the major heat out. Top with ice and set aside for about 15 minutes.
5. Easily peel off the shell under running water and enjoy, or you may refrigerate your unpeeled eggs for up to a week.
I had the camera in my right hand and found I could actually peel the hard-boiled eggs with one hand (my thumb) once I got the shell cracked! They are that easy!
Why We Eat A Lot Of Eggs
I believe we have been given bad (erroneous, poor, faulty) information about eggs!
“Eggs are a phenomenal source of protein, good fat, and other nutrients, including choline and the antioxidants lutein and zeaxanthin. They are so good for you that you can easily eat one dozen eggs per week, which is actually a simple and cost-effective way to add valuable nutrition to your diet,” according to Dr. Joe Mercola.
Mercola also states: “There is a major misconception that you must avoid foods like eggs, which are high in saturated fat, to protect your heart. But I believe eggs are a nearly ideal fuel source for most of us. The evidence clearly shows that eggs are one of the healthiest foods you can eat, and can actually help prevent disease, including heart disease. Studies have found that:
- Consumption of more than six eggs per week does not increase the risk of stroke and ischemic stroke.5
- Eating two eggs a day does not adversely affect endothelial function (an aggregate measure of cardiac risk) in healthy adults, supporting the view that dietary cholesterol may be less detrimental to cardiovascular health than previously thought.6
- Proteins in cooked eggs are converted by gastrointestinal enzymes, producing peptides that act as ACE inhibitors (common prescription medications for lowering blood pressure). 7
So Mamas, please don’t overlook this inexpensive, highly nutritious, original portable food. Bon Appétit!
Thanks for reading!