Perfect Yellow Yolk Hard-boiled Eggs

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Many years ago, I learned this easy method of hard-boiling eggs from a chef friend of mine.  As long as you follow the directions, you'll have easy-to-peel eggs with beautiful yolks instead of a grey appearance on the outside of the yolk. Take a look at the sliced eggs on my Flipped Bacon Spinach Salad using this easy method.

I'm a huge fan of free range eggs.  Why?  They're healthier for my family and wow do they ever taste wonderful!  Free range chickens are allowed to roam free and enjoy a natural diet of all kinds of seeds, green plants, insects and grains.

Are you watching cholesterol?  If so, free range eggs are perfect for you.  Click on the recipe and see their nutritional value and a comparisons to store bought eggs.

I use salt and vinegar in the water to help peel the shell off the eggs!



Servings: 1  Serving Size:  Large  Calories: 70  Fat: 5g  Carbs: 1g  Fat: 0g  Protein: 6g  Sugar: 0g  Sodium: 65mg                               Old Points: 2  Points+: 2

Free range vs store bought eggs: 1/3 less cholesterol, 1/4 less saturated fat, 2/3 more Vitamin A, 2 times more Omega-3 fatty acids,3 times more Vitamin E, 7 times more Beta-carotene

Ingredients:

  • Large Eggs ( I use free range eggs)
  • 1 tbsp salt
  • 2 tbsp vinegar 
Directions:
  1. In pan, add water, 1 tbsp of salt, 2 tbsp vinegar.  Stir.  Place eggs in a single layer in bottom of pan. (water should be approximately 1 inch above the eggs).  
  2. Bring water to a rolling boil. When water boils, cover pan with lid and remove from heat.
  3. Let stand 12 minutes.
  4. Carefully drain and fill with cold water and ice.
  5. Let stand in ice water for a few minutes until eggs are cool to touch.
  6. Crack egg on all sides.  Start to peel egg at large end while holding underwater.

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