At less than 20 cents each, you can’t beat eggs as an inexpensive source of protein, vitamin D and choline, a compound that is needed for healthy cells and nerves. The beauty of a hard-cooked egg is that you can eat them for breakfast, lunch, dinner or even as a high protein snack.
Added food safety tip: Store eggs on the refrigerator shelf, not in the egg holders on the door, so they remain at a safe temperature of 40 degrees Fahrenheit or below.
How do you cook them? It’s as easy as 1, 2, 3.
- Place eggs in a small pot or saucepan and add water. (All eggs need to be entirely covered by the water.) On the stove or cooktop, heat pan until the water comes to a rapid boil.
- Carefully remove saucepan from heat and cover. Let pan sit covered on top of the stove or cooktop for about 15 minutes for extra-large eggs.
- Carefully drain water and serve warm. Or cool under cold running water and immediately refrigerate any leftovers. Enjoy!
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Joan Salge Blake, MS, RD, LDN is a Clinical Associate Professor at Boston University's Sargent College of Health and Rehabilitation Sciences. She is the author of the Nutrition & You, Nutrition & You: Core Concepts to Good Health, and Nutrition: From Science to You.
As an American Dietetic Association Media Spokesperson and Nutrition Expert for BU, she has conducted over 500 media interviews annually.
Joan was awarded the 2009 Annie Galbraith Outstanding Dietitian by the Massachusetts Dietetic Association.
As an American Dietetic Association Media Spokesperson and Nutrition Expert for BU, she has conducted over 500 media interviews annually.
Joan was awarded the 2009 Annie Galbraith Outstanding Dietitian by the Massachusetts Dietetic Association.