Eggs are a mainstay in most kitchens nowadays. They are a great source of 7g of dietary protein with only 75 calories. Our bodies need protein from the foods we eat to aid in the weight loss process.
Why are eggs better when pasteur raised? A study from 2010 compared the vitamin A, vitamin E, and fatty acid composition of the eggs produced by both caged chickens and pastured chickens. The results shouldn’t come as a surprise.
"Compared to eggs from caged hens, pastured hens’ eggs had twice as much vitamin E and long-chain Omega-3 fat & 2.5-fold more total Omega-3 fatty acids."
For the best results we find that adding the vinegar to the water along with the ice bath at the end lead to a hard boiled agg with an excellent consistency along with an egg that is easy to peal.
Ingredients:
- 12 Eggs
- 1 - 2 Tbsp White Vinegar or Apple Cider Vinegar
Instructions:
Fill a pot with cold water and add the vinegar. Bring the water to a boil and add the eggs. Set timer for 11:45. Fill a bowl with cold water and ice. When eggs have boiled for the 11:45 seconds gently pour out the hot water and run cold water over the eggs. Then place directly into the ice bath for 10-15 minutes. Refrigerate in a bowl until ready to use.
If you are on the Weight Loss Program with Dr. Sheila Hughes we suggest using hard boilded eggs for a snack, added to salads or made into egg salad. We also suggest just peeling them and slicing in half and spreading a bit of Dijon Mustard on them for added flavor!
