Eggs, Glorious Eggs! We love them. We crave them. We buy them fresh from the farm or farmers’ market whenever we can – or we look for organic and pasture/free range at the grocery store (Pete & Gerry’s, Nelly’s, Vital Farms)
Warning: do not discard the yolk and ask for egg whites only! That bright, deep, sunshiny, orange-yellow color is screaming: “I’m nutrient dense!” Each egg is perfectly packaged for you – white and yolk together. One egg contains 6 grams of protein, 5 grams of heart healthy fats, generous amounts of B vitamins, folate, selenium, vitamins A, D, E and K and calcium and zinc. Critically, eggs are also an excellent source of choline, a nutrient critical for brain growth and function. Choline is not so easy to find, unless your eating beef liver (or peanuts and grass-fed dairy), so eat up!
Eggs are extremely versatile. Check out our recipes for frittatas and pancakes. Scrambled, Sunny Side, Poached, Baked, Shakshuka, Baked Goods, Pancakes, Cauliflower Pizza Crust…. and on and on. But, don’t forget about the trusty Hard Boiled Egg. We make a dozen at the beginning of the week to have on hand for a grab and go snack, quick breakfast, or protein boost to any meal.
And this is how we we make the perfect hard boiled egg, every time:
1.) In a large pot, place the uncooked eggs.
2.) Cover the eggs in COLD water, ensuring they are completely submerged.
3.) Bring the water to a rolling boil.
4.) Cover the pot, turn off the heat and let the eggs sit in the water for 10 minutes.
5.) Drain the eggs and rinse in cold water.
6.) Peel once cooled or leave them in their shells and store in the fridge.
Don’t forget which eggs are cooked and which are raw! You wouldn’t want to be on the way to a meeting and try to peel a raw egg for a quick pick-me-up!
ENJOY!
