When I lived in Paris, one of the things I loved was how you could go into a bar for a drink or a coffee and find a pyramid of hard boiled eggs on the counter for patrons to snack on. Eggs are powerhouses of nutrition, high in protein, vitamin B12, the minerals phosphorous and selenium, and fats. Hard-boiled eggs are good to have on hand for those in treatment. They are a safe, highly nutritious snack.
It’s best to use slightly older eggs for hard-boiling, because the shells of very fresh eggs don’t peeloff easily. By older I don’t mean stale, but around five days after buying. Most supermarket eggs can be hard-boiled straight away, as they spend so much time traveling. I buy free-range farm eggs every week at the greenmarket. If I have any left over in my fridge, before I buy more I hard boil the remaining ones for the family to snack on during the day or to use in sandwiches or salads.
Here’s the best way to hard boil eggs. If you cook them exactly like this, they won’t crack, nor will they get a gray-green ring around the yolk.
1. Take the eggs from the fridge and put them in a pan. Cover them with cold water. Add a pinch of salt. The salt will set any seeping egg white, should an egg crack during boiling.
2. Bring the eggs to a rolling boil over a medium-high flame. Cover, turn the heat down to medium and cook for 5-6 minutes. This will be enough to set the eggs all the way through.
3. Take the pan from the heat and place it in the sink. Run cold water over the eggs until the water in the pan is cold. Leave the eggs to sit in the cold water until completely cooled. Store in the fridge to use as needed. They will keep 3-4 days.
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- 4 large eggs
- Cold water to cover
- Pinch of salt
Ann's Tips and Tricks
When chemo is done and you want a soft-boiled egg, after the eggs have come to a rolling boil in step 2, cook them for just 2½ minutes. This will give an egg a set white and a runny yolk. Time them. The yolks will set quickly with each moment they boil after this.