Why protein? It makes us feel fuller quicker during our meals and because it's metabolized slower, protein keeps us fuller for longer between meals. Think about the last time you had a bagel and cream cheese for breakfast versus a veggie omelet, chances are the omelet kept you fuller for longer and kept you out of the break room looking for your next sugary treat (leftover muffins from that last meeting, anyone?).
Hard boiled eggs are my favorite source of protein to snack on during the week. So much so, that I prepare a dozen at the start of every week.
But, I used to fumble around a lot with how long I needed to boil them to get them just right and make them easy to peel.
Do I put vinegar in the water or not?
Should I boil the water first, THEN place the eggs or...
Start the eggs IN the water before turning on the burner?
Not to mention the fact that once in the water, one of my kids would have a meltdown and I'd forget that something was on the stove! 😤 After having water boil over on my stove one too many times while I was upstairs with a child, I opted to try to bake my eggs and I've never turned back.
Here's how you do it...
1. Pre-heat the oven to 350 degrees Fahrenheit.
2. Place raw eggs gently into a 12-cup muffin pan, one per slot.
4. Prepare an ice bath for the eggs. Simply fill a large mixing bowl with water and ice and get ready on the counter.
5. Remove eggs from the oven. Note: it's normal to see tiny brown spots appear on the shells around when the yolk is cooked through - if you like softer yolks, pull out of the oven sooner.
A medium egg has about 6 grams of protein. As a snack, I'll usually have two hard-baked eggs with an apple or handful of berries. Don't forget to halve and sprinkle with pink himalayan salt before eating - it's so good!
Enjoy and let me know how it goes!
xo - Jess