Guest post written by Amy Daly, director of marketing & communications
I love eating eggs for breakfast. They’re inexpensive, easy to prepare, and a great source of high-quality protein with 6 grams of protein per egg.
At Project Angel Heart, we include hard-cooked (often referred to as hard-boiled) eggs—along with breakfast cereal, fruit, milk, peanut butter, and other items—in breakfast bags for clients who are struggling to maintain a healthy weight. That means we need around 82 DOZEN hard-boiled eggs. EVERY WEEK. How do we do it?
Simple…we steam them. Thanks to some uber-cool steam ovens in our kitchen, we can steam 82 dozen eggs all at once. And it only takes about 15 minutes.
You can do the same thing at home… all you need is a simple saucepan with a lid, a steamer basket, eggs, and water. It’s easy and (bonus!) you’ll find that steamed eggs are MUCH easier to peel than hard-boiled eggs. The peel slides right off, even with organic eggs (which are notoriously difficult to peel).
Easiest-Ever Hard-Cooked Eggs
- Fill a saucepan with an inch or so of water, then insert a steamer basket. The surface of the water should be below the steamer basket.
- Bring the water to a boil over high heat.
- Add the eggs, cover the pot, and turn heat down to medium.
- Set a timer for 12 minutes. When your timer goes off, pour off the hot water and run the eggs under cold water for several minutes (or submerge them in a bath of ice water).
- Peel and eat! You can also store them in the refrigerator for up to one week for a quick grab-and-go breakfast.
So easy, right? I like to make a big batch of these on Sunday evenings so that I have an easy, to-go breakfast available on hectic mornings. My daughter also loves these eggs sliced and served with a dash of sea salt. Yum!