Protein .58 per serving - with meal prep idea

Sep 8

Written By Judy Doherty, MPS, PCII

Hard boiled eggs

Yield 6

Author Judy Doherty

Prep time

5 Min

Cook time

12 Min

Total time

17 Min

Here is an easy way to make hard-boiled eggs that peel well. Eggs are about $3-4 per dozen so one serving (2 eggs) averages about .58 cents. If you hard boil them ahead of time you can use them on salads, bowls, ramen, and pita pockets. Win!

Ingredients

12 eggs
enough water to cover (6-8 cups)

Instructions

Place the water in a large dutch oven pan and place on the stove on high heat. Cover. Bring the water to a boil. Lower the heat to a simmer, about medium.
Add the eggs quickly and cover the pan. Cook for 12 minutes or until done.
Place the eggs immediately in a bowl full of ice water. Allow to cool for a few minutes.
Tap the smallest end of the egg on the sink. Slowly peel away the shell.
Refrigerate until ready to use.

Nutrition Facts

Calories

125.84

Fat

8.37 g

Sat. Fat

2.76 g

Carbs

0.63 g

Fiber

0 g

Net carbs

0.63 g

Sugar

0.33 g

Protein

11.09 g

Sodium

126.93 mg

Cholesterol

327.36 mg

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.