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Snack

Batch of boiled eggs

The Sunday job that makes six snacks. Grab one on the way out the door.

Servings
6
Total
15 min
Skill
Easy

What you need

Ingredients

Making for

6 servings

6× custom
  • Eggs2 each

Quantities scale linearly with servings. Round to the nearest practical amount when shopping.

Steps

  1. 1

    Into already boiling water, not cold

    Bring the water to a boil first, then lower the eggs in with a spoon. Started in cold water the shell bonds to the white and peeling destroys them. Started in boiling water they peel cleanly.

  2. 2

    Eleven minutes for a firm yolk

    Eleven minutes at a gentle boil gives a fully set yolk with no grey ring. Nine gives a slightly soft centre, which does not travel as well.

    11:00

  3. 3

    Straight into ice water for five minutes

    This stops the cooking and shrinks the egg away from the shell. It is the other half of why they peel cleanly.

    5:00

  4. 4

    Store them unpeeled

    They keep a week in the fridge in their shells and about two days peeled. Peel at eating time.

Coach's notes

  • 6 g of protein each, about 70 calories, and one of the cheapest protein sources in the shop.
  • Eggs are perishable. They need an ice pack in a bag, same as everything else.
  • A little salt and pepper in a twist of foil turns two eggs into a snack a kid will actually finish.
  • Older eggs peel more easily than fresh ones, which is the one time the back of the carton helps you.