Three Hard Boiled Eggs by Mark Sheraton

Eggcellent Hard Boiled Eggs

Yield: 3 to 6 servings | Time: 20 minutes

Hard boiled eggs without the sulfur smell that are easy to peel. A great snack to have on hand.


6 eggs (week old are best)
½ teaspoon baking soda (for every 3 cups of water)


Step 1

Grab 6 large, pastured eggs, and use a pin or thumbtack to poke a hole in the bottom of each of the eggs. It’s best if they’re at least a week old because fresh eggs are more difficult to peel. Make sure the needle goes just far enough to pierce the shell. (It’s easiest to keep the eggs upright in the carton while you poke them.)

Step 2

Gently place the eggs in a deep, medium saucepan and fill it with cold water. Make sure the eggs are in a single layer, and at least 1 inch below the surface of the water. For every 3 cups of water, add ½ teaspoon of baking soda. (The sodium bicarbonate will help the eggs separate from their shells, making them easier to peel.)

Step 3

Place the uncovered pot on the stove and turn the heat to high. Once the water comes to a roiling boil, set a kitchen timer for 1 minute. When the minute’s up, take the pot off the heat, cover it with a lid, and let the eggs sit in the hot water for 10 minutes.

Step 4

While you’re waiting, fill a large bowl with ice and water. Then, once the timer goes off, remove the eggs from the pot and transfer them to the bowl of ice water. Completely submerge the eggs in the ice water for 5 minutes.

Step 5

Take the eggs out of the icy water, gently tap them against a hard surface to crack the shells, and peel each egg starting from the bottom end (where you poked the pinhole). Don’t wait until the eggs are completely cool—they should still be warm to the touch.

Recipe Source: Nom Nom Paleo