How to Make Perfect Hard Boiled Eggs

Who knew - add 1/2 tsp baking soda to the water when hard boiling eggs and the shell will come right off when you peel... Worth trying.

The simplest way to lose weight is to reduce your daily calorie intake. Three large boiled eggs contain less than 240 calories. By adding a generous serving of vegetables, you're able to have a complete meal for only about 300 calories.

Because older eggs have more alkaline, you shouldn't add vinegar to the cooking water, though some recipes recommend it. Adding about a teaspoon of baking soda to the cooking water increases the alkalinity, which will make the eggs easier to peel later on.

Boiled eggs are your best bet as they are devoid of any excess oil or additional fat or calories. You can eat your eggs in many ways, but boiling is a simple way to create a healthy snack that can be taken on the go. Boiled eggs are also easy to pack in kid's lunchboxes, or can be stored away in the fridge for later snacking.

The key to making perfect hard boiled eggs on the inside is to not over boil. If they’re too hot for too long you will get that greenish-grayish ring around the yolk. Add a little baking soda (about 1/2 teaspoon or a little less) to the water while boiling. This will make it easier to peel the eggs later on.

Once the eggs are done cooking, give them a little crack and plunge them in an ice water bath. Only do this if you’re going to peel them right away. If you’re saving the eggs for later, just put them straight into the ice water. Hard boiled eggs will keep for up to a week in the refrigerator.

Allow three and a half minutes for a medium-sized egg and four minutes for a large egg. The yolk will be runny and the white just set. Cook for a further minute if you like your soft boiled eggs a little firmer. For a hard-boiled egg, start the egg in cold water and bring up to the boil.