The Perfect Hard Boiled Egg

December 01 2016

Researchers at McMaster University released a study last week revealing the "Holy Grail' of diet and exercise; How to Lose Weight and Gain Muscle at the same time. I'm not sure how much money and time was spent on the study but what they came up with sounded a lot like common sense to me. Limit your calories and eat more protein! Sounds pretty simple doesn't it?? And if you asked any old school bodybuilder or any physique athlete what their competition prep secret was, they'd tell you the exact same thing. Maybe not with the same science jargon behind their explanation but you'd get the point.

One of the easiest ways to increase protein in your diet is to eat more eggs. One of the easiest ways to prepare those eggs so you can always have some ready for consumption whether you're on the road, at work or just need a quick snack at home is the traditional hard boiled style. The only problem is.. How Do You Cook a Perfect Hard Boiled Egg??

I've tested out a handful of recipes and Google searched different ways to cook hard boiled eggs but would either find them to be undercooked or the shell wouldn't peel properly and I'd end up with an absolutely battered egg by the time I finally managed to scrape off the last bits of shell. After tweaking a few different cooking methods, I've found the perfect way to cook hard boiled eggs and haven't been dissapointed for months.

1. Start by boiling water in a pot. Have enough water in the pot so the eggs will be fully submerged and a big enough pot so the eggs are seperated from each other.

2. Once the water is boiling, add some white vinegar. I don't have an exact measurement, I just pour in what I'd estimate to be a few tablespoons worth.

2. Place how ever many eggs you'd like (or how ever many will fit) in to the boiling water. I usually do 6 eggs at a time. Once all the eggs have been placed in the boiling water, set your timer for 13 minutes. I know, I know.. 13 isn't supposed to be a very lucky number, but you'll have to trust me on this one!

3. After your timer goes off, casually take your time removing the pot from the stove top and run the eggs (in the pot) directly under cold water for a couple minutes. This step is super important and I think is the key to seperate the shell so you have perfectly peelable eggs.

4. Once you've run the eggs under the cold water and they are cooled down, drain the water out of the pot, remove the eggs and you are good to go!!

Again.. I've tried a bunch of different methods, different cooking times, etc and have honestly found dropping them straight into boiling water with a bit of vinegar, cooking them for 13 minutes (or so) then blasting them with cold water right after has been a sure fire method to the perfect hard boiled egg. Give it a try and hopefully you'll never find yourself cursing over the sink as you chip away at the shell bit by bit wondering what the hell went wrong.

Article by (Train Online)  |  December 01 2016

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