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Our Lady of Weight Loss

Our Lady of Weight Loss

Dysfunctional Chef: How to … Hard Boil [Easter] Eggs the RIGHT WAY!

Is there a right and wrong way to Hard Boil an EGG????  Yes!  Of course, and with Easter smack around the corner, I thought it a good time to share the info!

How to HARD Boil an Egg … the RIGHT WAY —>

1. Do NOT use fresh eggs!!! Who ever would have thunk it!!!:!!!  Fresh eggs are difficult to peel. It’s best to use eggs that are near their expiration date.

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2. To help center the yolks in the egg, be sure to store your eggs on their sides in the fridge for approximately 12 hours. Easy enough to do. Just seal your egg crate up with tape and turn it on its side.

3. Take eggs out of the fridge (no longer on their side) and bring to room temperature. They must be room temperature and if you take them straight from the fridge, you can run warm water over them for a minute or two.

4. Place eggs in a single layer in a pan with enough cold water to cover eggs. Bring water to boil, remove from heat, cover tightly with a lid, and leave eggs for 17 minutes.  (Not 16, not 18!!!)

5. Place eggs under running cold water to cool quickly. This is also known as ‘coddling.’ This will help prevent discoloration of the yolk and will also help to make the peeling process run more smoothly!

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6. If you don’t consume your hard boiled eggs within a few hours, do refrigerate. And note that hard boiled eggs in the shell can be refrigerated up to one week only!

Enjoy!!!

Spread the word … NOT the icing!

Janice Taylor, Weight Loss Success Coach
wise * fun * utterly useful

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For the best life, wellness and weight loss wisdom, visit Janice:
Our Lady of Weight Loss

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