Hard Boiled Egg
Eggs are naturally diabetes-friendly food that are packed with protein and low-carb. Plus, they make for great ingredients in a number of different recipes, including our Easy Egg Salad. It seems like there are hundreds of recipes for hard-boiled eggs online, but this one from Chef Jennifer Lamplough is our favorite because it's nearly full-proof and gives consisent results. Her secret? Buy and refrigerate the eggs you plan to hard boil 10 days to 2 weeks before you hard boil them. Older eggs hard boil and peel better than fresh eggs. Also, if you overcook them, the yolk will get a greenish ring around it. This scares a lot of first-time cooks, but don't worry. It’s perfectly fine to eat, it just means it’s slightly overcooked.
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- Prep time
- 2 min
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- Cook time
- 20 min
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- Servings
- 6 Servings
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- Serving size
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1 egg
Ingredients
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eggs
- 6 large
- 6 large
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water
- 4 cup
- 4 cup
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Directions
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Lay the eggs in a single layer on the bottom of a large sauce pan and cover with cold water so that there is about an inch of water over the eggs.
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Place the pan on a stovetop burner but before turning on the heat, set a timer for 20 minutes.
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Start the timer then turn the heat to high and bring to a boil. Once boiling, reduce to a gentle simmer and simmer until the timer goes off.
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When the timer goes off, immediately drain the water from the pan then gently shake the eggs in the pan to crack the shells.
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Cover in ice water and let sit in the ice water for 15 minutes.
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Drain the ice water, then gently roll each egg on a paper towel to loosen the shell, and peel the shell off of the egg.
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Store in an airtight container in the refrigerator for up to one week.