These eggs are a super easy and delicious way to get a filling snack on the go! We also love adding these to almost all of our salads!
We eat eggs on the regular and are super picky about the eggs we eat in our home. Most of the time we choose to eat Grass-Fed, Organic Eggs from HEB. On special occasions, we are treated with eggs from some special chickens in El Toro, Texas. No matter where we get them, eggs are a huge part of our family’s diet and hard-boiling them makes for a quick snack that everyone enjoys! These eggs take no time at all to make and peel easily. My trick is to add 1/4 cup of white vinegar and a teaspoon of salt to the water!
First, place the eggs in a medium-size saucepan and cover the eggs with at least half an inch of water. Then add the vinegar and salt. Bring them to a boil, turn off and remove them from the heat, and cover. Set the timer for 8 minutes! Carefully, strain the hot water immediately and place the eggs in an ice bath. When they are completely cooled peel and eat OR store in an airtight container for up to one week.
8 Minute Eggs
Equipment
- medium size pot
Ingredients
- 1/2 dozen Eggs Grass Fed, Organic Eggs
- ¼ cup Distilled White Vinegar
- 1/2 tsp. Sea Salt
- 6 cups Water
- Sea Salt pinch, to taste, optional
- Black Pepper pinch, to taste, optional
Instructions
- Place eggs in a pot and fill with water to cover eggs by no more than 1 inch.
- Add the vinegar and 1/2 tsp of salt to the pot with eggs and water. The vinegar helps you peel the eggshells much more easily once cooled!
- Once the water begins boiling cover with a lid, turn off the heat, and set a timer for 8 minutes.
- When the timer goes off, carefully drain the water from the pot and place the eggs in an ice bath to cool.
- Peel the eggs if using immediately or store with the shell on in the refridgerator up to one week.
