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How To Boil Boil Eggs Perfectly

Posted by on Jan 6, 2015 in Uncategorized | 0 comments

Elizabeth Finch


Boiled eggs are an incredibly convenient, healthy, and versatile food to keep at the ready in the refrigerator. Grab one for a quick breakfast or snack if you’re walking out the door, and get the benefits of both protein and good fat, both of which will help keep you feeling full and satiated for hours.

One of my favorite breakfasts is a sliced boiled egg atop a piece of sprouted grain bread with avocado. An easy egg salad can be made ahead and makes a yummy lunch when served with sliced veggies and a few whole grain crackers. And don’t forget about deviled eggs for a yummy and healthy appetizer or for party guests.

As silly as it sounds, a lot of people don’t really know the best technique for boiling the perfect egg (it can’t be much harder than, well, boiling water…right?) But after many trials and errors, undercooking and overcooking, and eggshells sticking to the egg whites when peeling the eggs, I’ve settled on this method that I believe is the best for perfectly boiled eggs, every time.


Step 1: Place eggs in a large pot with a lid that fits. Fill the pot with enough water to cover the eggs by one inch.

Step 2: Over high heat, bring the water to a full boil. Once the water is boiling, remove the pot from the heat, and cover with the lid. Let eggs sit in the hot water for 8-10 minutes, depending on how soft or firm you’d like the yolk to be. Let sit a shorter amount of time for softer yolk, and longer for harder yolk. I prefer 8 or 9 minutes.

Step 3: Once the desired time is up, remove eggs from the water with a slotted spoon and place on a towel lined plate. Carefully pick each egg up, one at a time, and gently tap it 3 or 4 times around the shell, cracking the eggs slightly.

Step 4: Immediately place the eggs in a bowl of ice water, allowing to sit for one minute. Remove the eggs from the ice water and place back on the towel lined plate to drain. The eggs can now either be refrigerated to peel and use later, or peeled and used immediately.

A few more steps than you’ve probably done before, but to date this method hasn’t failed me! And, I love how the entire white stays in tact when peeling the egg after using this method. Try it and let me know what you think!


New Year, New You! Join us January 12th – February 1st

Elizabeth Finch


My guess is that with all of the positive and exciting New Year vibes you’ve already started thinking about getting healthier in 2015.

Join us for 21 days of everything that you need to know about food and nutrition so that you can finally make all those healthy lifestyle changes that you’ve been promising for the last few years!

Registration is NOW OPEN for the New Year’s Edition of my Clean Up Your Diet Program, and closes Friday, January 9th, so hurry to register, and set yourself up for a healthy, happy and vibrant New Year.

Healthy doesn’t have to be boring! You won’t have to give up what you love, you just have to learn how to choose the best options for you. We are going to show you exactly how to do that.

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Elizabeth Finch

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