Hard-boiled eggs are great treats; not only are they delicious on their own, they do awesomely well in salads.They are the ultimate companion for noodles and pasta meals and even stews. Most people even include them in soups.
Eggs, as we know, are excellent sources of protein. The trick to boiling eggs is to not overcook it, leave a grey ring around the yolk, or undercook it leaving the egg whites rubbery and all.
What you’ll need
- A pot with lids or a kettle
- A teaspoon of lemon juice
- Fill your pot/ kettle with cold water and the lemon juice then carefully place your eggs in a single layer on the bottom of your pot or kettle. The water should be an inch higher than the eggs.
- Bring the eggs to boil over high heat.
- Remove eggs from heat and let the eggs stand in water for 10-12 minutes.
- Drain the water and immediately run cold water over the eggs.
- Crack the eggs over a hard surface and peel under running cold water or dip into a basin of cold water and peel.
Note: the lemon juice will not affect the taste of the eggs, it just makes them easy to peel.