You would think making hard-boiled eggs is easy, but it can be tricky. And if you follow the slow-carb diet featured in the book “The Four-Hour Body,” you will eat a lot of hard-boiled eggs.

To be honest with you I had never really eaten, or made, a lot of hard-boiled eggs before I read the book and started following the slow-carb eating plan, and was surprised and aggravated to find that it takes more than just plopping them into a pot of water and turning the flame on high.

The biggest problem I had with hard-boiled eggs was that the shell wasn’t coming off cleanly when I peeled them. The thin, paper-like skin between the shell and the egg wasn’t separating from the egg and big chunks of egg were coming off with the shell, and it was gross. Another problem was that the eggs were cracking during the boiling process, sometimes ruining the eggs.

If you are making a bunch of eggs and following the slow-carb diet, wasting eggs is the last thing you want to do. You also don’t want, or need, the hassle of peeling hard-boiled eggs.

So here’s what I do now.

I try to remember to take the eggs out of the refrigerator the night before so they are at room temperature when I put them in the water. One of my clients suggested adding baking soda into water, and this has seemingly helped.

Another thing I do is run cold water over the eggs when they are done and crack the top and bottom of the egg, which lets the water get under the shell, and then cover the eggs with ice. A large cup of ice does the trick.

To make this whole process easier, I picked up a timer that goes into the pot with the eggs and turns color to indicate that the eggs are done. This way I don’t have to keep track of time.

If you are going to eat, and make, a lot of hard-boiled eggs following these simple steps can help you save a lot of time and effort, and avoid aggravation to boot.


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