You’re probably sitting there reading this post thinking…
“Is this chick (no pun intended) for real?? I know how to boil eggs!”
Maybe you’re already an accomplished chef and you don’t need to know how to boil a stinking egg but I’m actually kinda surprised at how many people DON’T know how to boil an egg. My husband struggles with this ALL the time. He just can’t seem to get the timing down right. Sometimes it’s undercooked and slimy. Sometimes it’s overcooked and green! But this is the one method that I taught him that he never messes up!
Trust me. It will change your life.
Sometimes I make a big batch of hard boiled eggs and save them in an air tight container in the refrigerator for up to 5 days. I eat them plain (for breakfast or a quick snack) with a little salt, in a salad, in a sandwich… Yum!
1 large egg = 2 WW+ points
1. Fill a pot with cold water and add eggs. Make sure the water is above the eggs about 1-2 inches. (Sometimes I’ll add a little vinegar to keep the whites from leaking out.)
2. Bring the water to a rapid boil. Turn off the heat, cover the pot and let sit for 12 minutes. (I’ve let them sit for 15-20 minutes before with no problems!)
3. Remove eggs from pot and submerge eggs in cold water.
4. Gently tap egg all over to crack shell, peel and EAT!