Ah, the incredible, edible egg. We consume a lot of eggs in our family. At least four days a week, the girls and I start our day with some sort of egg dish. We like them scrambled, over easy, omelettes, German pancakes, the list goes on. On nights that Darren is working late, eggs often make an appearance at the dinner table as well.
Considered a super food by experts worldwide, eggs contain an important nutrient called choline. It is estimated that over 90% of Americans are deficient in choline. Choline is essential for brain development, lowers inflammation in the body, and promotes a healthy heart. Just one egg contains over 25% of your daily choline requirement! Eggs are also rich in vitamin B12 (crucial for energy) and lutein (promotes healthy eyes and can prevent against age related macular degeneration). The nutrients in the white and the yolk work synergistically in the body, so it is best to eat the whole egg at once.
Later this week, I plan on sharing my favorite deviled eggs recipe. (In our family, we actually started calling them “angel”ed eggs after my sister asked my dad why something so good was named after the devil.) In order to make the best deviled eggs, you first need to start with the perfect hard cooked egg. If the yolks get overcooked, they develop a green slimy layer that is ugly and unappetizing.
Over the last few years, I have experimented with the best method for perfect eggs. In my opinion, this is it!
No-Boil, Hard Cooked Eggs
One dozen eggs, preferably from local, organically raised chickens
White vinegar, 1 tbsp
Instructions (30 minutes, mostly inactive):
Gently place eggs in a large pot (I use my soup pot). Cover with enough warm water to cover the eggs plus two inches. Add 1 tbsp white vinegar. (The vinegar makes the eggs easier to peel.)
Heat eggs over high heat until they are just shy of a full boil. Think about the point that you are tempted to add your pasta, but know that you need to wait one or two minutes more. All the eggs should be super simmering. It takes me between 10 and 12 minutes on our glass top range.
Remove eggs from heat, cover, and let eggs stand in the simmering water for 20 minutes.
While eggs rest, prepare a large ice bath. Fill a large mixing bowl with ice water.
When 20 minutes have lapsed, use a slotted spoon to transfer the eggs to the ice bath. This will stop the cooking process, preventing the edges of the yolk from turning green. This will also cause the hot eggs to shrink away from the cold shell, making the eggs easier to peel.
Let eggs completely cool in the ice bath. If I have room in the fridge, I just put the whole ice bath in the fridge until I’m ready to peel them.
To peel cooled eggs, gently tap them on the kitchen counter and roll them to encourage even cracking. Find the air pocket and begin peeling from there. I like to peel mine under cold running water. To extend the shelf life, wait to peel the eggs until you are ready to use them.
Notes: As often as possible, we like to get fresh eggs from our local farmers. The egg shells are beautiful colors of blues, browns, pink, and speckles. When using fresh eggs, it is best to let them rest in the fridge for 5 days before hard cooking them. If fresh eggs are unavailable (or if I am after the convenience factor), I purchase organic eggs from our local grocer. Eggs are one of the foods I always source organically. Conventional eggs often come from chickens raised on factory farms, fed dangerous amounts of antibiotics, and consume a diet heavy in genetically engineered ingredients.
Because stovetops vary, pots hold heat at different levels, and eggs come in a variety of sizes, your eggs may be slightly under or over cooked the first time you attempt this recipe. Adjust the amount of time the eggs rest in the hot water water by two minutes until you find the amount of time necessary for you perfect eggs!
Hungry for more?!? You may also enjoy…
Coconut Crusted Chicken Tenders
Forbidden Rice, Feta, and Fresh Herb Salad
Mushroom, Asparagus, and Goat Cheese Risotto …starring Farro!!
Strawberry Rhubarb Crumble