You are what you eat.

If it’s true, I want to be a high-protein, low carb, deliciously firm, skinny-inducing EGG.

I love eggs cooked any way really. But hard-boiled, they become such a perfectly simple and healthy snack.

And the best part is, they are SO easy to make! What I like to do is make a dozen or so at a time. If that seems like a lot, and you don’t have a hungry egg-devouring machine named Daniel who lives with you, make a few less.

Perfectly Hard-Boiled Eggs Everytime:

1. Try to boil your eggs when they are a few days old. The fresher the egg, the more difficult they will be to peel.
2. Place the eggs in a single layer in the bottom of a pot.
3. Take the pot to the sink and fill ‘er up, covering the eggs with about an inch or two of cold or room-temperature water.
4. Throw some salt in there.
5. Now put your pot of eggs on a burner and bring them to a boil.
6. Once boiling, remove the pot from the burner, cover it, and let the eggs sit in there for about 10-12 minutes.
7. Take the eggs out and get them into a bowl of ice water (you can also pour the water out of the pan, fill again with cool water, pour out, fill again, etc. until they cool off).

And voila! Perfectly cooked, easy to peel, hard-boiled eggs.

I like to let them cool a little and then peel away. I just find it to be easier to get this out of the way, but you can leave them in their shells and peel later if you prefer. After peeled I put them in a Tupperware and now I have easy, healthy snacks ready-to-grab for the week.

Other uses:

• Add to your tuna salad
• Make an egg salad
• My Best Friend’s Egg Bowl: Using a fork, crush up a few eggs (higher white-to-yolk ratio*) in a bowl, heat them up in the microwave, add salt + pepper and a dash of olive oil

*White-to-yolk ratio: Some people like to eat only the whites of the egg to cut out the cholesterol and fat in the yolk. Because I like the taste and protein-content of the yolk, I find a happy middleground by using a higher white-to-yolk ratio rather than cutting out the yolks entirely.