HOW TO PERFECTLY BOIL EGGS EVERY TIME + RECIPE

October 3, 2016

Are you aware of the incredible health benefits of eggs?

The average egg contains about 75 calories, 6 grams of protein, and 5 grams of healthy fats. It also contains significant amounts of vitamin A, B5, B12, B2, Folate, Phosphorus, and Selenium–making it a bit of an unsung hero as far as superfoods go. I find eggs to be the perfect protein addition to salads, and even make great on-the-go snacks with a touch of salt.

But there’s nothing like a badly boiled egg to spoil your day.

Maybe that’s a little melodramatic, but it can certainly be disheartening. I know that for myself, when boiling a batch for salads and snacks throughout the week, I will often nervously over-boil my eggs way past the recommended point in fear of winding up with a runny yolk. And there’s really no sense in that.

Yet, once you’ve figured out all the correct calculations, boiling eggs can be an incredibly easy, mess-free way to add protein to your meal–and they even come in their own protective casing, making them perfect for on-the-go snacks. You deserve eggs that are boiled to perfect doneness, so check out our guide so you never disappointedly peel one open again.

How to make perfect soft or hard-boiled eggs:

Put the eggs in a pot of cold water, covering the eggs by an inch.
Bring the water to a rolling boil, uncovered.
As soon as the water comes to a boil, remove the pot from heat and cover.
Set your timer for desired soft or hard-boiled consistency.

After your egg is finished boiling, remove the cooked eggs from the pot, and tap each gently on the countertop to crack the shell in a few places.
Place the eggs in a bowl of ice water, and leave them there for at least 1 minute.
Peel the egg, and enjoy!

**Unused eggs will keep in the fridge for up to one week.

So now go forth and enjoy the world with your new egg-boiling knowledge! And while you’re at it, why not try making this Savoury Pesto Quinoa Bowl, topped with a soft-boiled (or boiled to your liking!) egg.

Savoury Pesto Quinoa Breakfast Bowls

Prep time: 5 mins Cook time: 5 mins Total time: 10 mins

Ingredients

For the breakfast bowls:

2 large eggs
2 cups cooked quinoa
½ an avocado
¼ cup homemade pesto
2 tablespoons hemp seeds
1 tablespoon chia seeds

For the fresh pesto:

2 cups fresh basil leaves
1 cup fresh kale leaves
¼ cup nutritional yeast
¼ cup pine nuts
1 large garlic clove
3 – 4 tablespoons olive oil
1 teaspoon lemon juice
Salt + pepper to taste

Instructions

Start by adding the eggs to a small saucepan with 1 inch of water in the bottom. Bring the water to a boil, cover the pot and reduce to simmer for 5 – 6 minutes (or whatever your desired cookedness is).
While the eggs are cooking, add all the pesto ingredients to a food processor. Process until almost smooth.
When eggs are done cooking, rinse them under cold water to stop the cooking process. Let stand in a bowl of cold water for 5 minutes.
Prepare your breakfast bowls: add 1 cup quinoa, half of the avocado thinly sliced and half the pesto.
When eggs have cooled, peel them and slice in half. Add to the bowl and sprinkle with half the hemp and chia seeds.
Enjoy as is, season with a touch more salt and pepper.