perfectly perfect hard-boiled eggs

These have been a summer snack time staple – say that three times fast!

I don’t know about y’all, but I tend to get in a groove of sorts when it comes to my daily routine. For weeks at a time, I’ll hardly deviate from a certain breakfast {steel cut oats loaded with fresh fruit and granola is a particular favorite}, a mid-afternoon snack {fruit and cheese plate makes for a wonderful workday treat} or an after-dinner treat. There’s something quietly comforting, knowing exactly what to expect out of your lunchbox, when there are so many variables that can affect how you day goes.

That’s where this gorgeous little gem comes into play. I don’t know what took me so long to remind myself of these treats, but I tell you, I don’t know how the hubs and I have made it through so long without these! Formally reintroduced to us from my wonderful mother-in-law on our earlier summer trip to Tahoe, I was smacking my head because I hadn’t made these in so long. These were a daily staple in our hiking packs – perfectly contained in their “natural” tupperware {egg shell for the win!}, they make the perfect snack on the go. A perfect balance of protein and vitamins, these will keep you going without holding you back.

Ever since that wonderful trip, said eggs have become commonplace in our refrigerator. It’s safe to say that, come our weekly grocery trip, a dozen eggs will be bought solely for the purpose of hard-boiling. They’re just perfect; I don’t foresee us tiring of them anytime soon!

~~~

Perfectly Perfect Hard-Boiled Eggs {adapted, minimally, from Martha Stewart}

Ingredients:

12 large eggs, room temperature

9 cups of water, room temperature

1/4 cup distilled white vinegar

*special ingredients – large sauce pan, slotted spoon and colander, large bowl full of iceΒ 

To Prepare:

Place eggs in a large sauce pan. Cover them with water by 1 inch, and add in the vinegar, stirring to combine. Be careful and stir gently; you don’t want to crack the eggs.

Slowly bring water/vinegar mixture to a boil over medium heat. When the liquid has reached a boil, cover and remove from heat. Let sit for 10 minutes.

Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately, or stored in the refrigerator for up to a week.

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