Tip Tuesday – Easy Peeling Hard Boiled Eggs!

Anyone else relate?

I LOVE hard boiled eggs but always shy away from making them because NONE of the methods I have tried to make them easier to peel worked… I don’t mind doing some work but getting 15,000 egg shell pieces off (and you ALWAYS miss one, and feel the crunch while enjoying your egg!) is NOT my idea of a good time! So frustrating and you lose half the egg just trying to get it peeled!

I had heard that boiling older eggs, using vinegar, salt, and ice baths were methods worked, and I never had that experience, but surely SOMETHING has to work, right?

So last week I tried something that I have tried a MILLION times – but THIS time, I let it go longer… and then on this past Sunday, I made hardboiled eggs again to test this trick out, and… SUCCESS!!

So I cooked them as I normally do (medium heat to a boil, cover and remove from heat for 10 minutes or so) and then I plunged them into a bowl full of ice and cold water. I have done this before, but never actually given them much time to soak – like a minute or two, and it never worked.

THIS time I let those babies soak for at least 8 minutes, and they peeled beautifully! The membrane was separated which is what makes peeling clean happen, so it seems the trick is to let them soak in the cold water long enough for that!

Do you know of any other foolproof methods?

Cooked perfectly, peeled easily!
MUCH better than 160,000 fragments!
No huge chunks of egg missing, or tons of tiny shells waiting to ruin your mouthful!

Food Swap Friday – Eggs

Eggs… I love them. They are a good source of protein, filling, and versatile. But did you know that by hard boiling eggs instead of frying them, not only do you eliminate the grease, but it makes them ready to grab, too?

Hard boiled eggs are easy and will keep for a few days, making them convenient to grab as you run out the door, instead of slaving over a stove and having eggs with a side of grease!

For those of you who meal prep, this is a great, but simple step you can take to set yourself up for success!

hard-boiled-for-fried-eggs

Tasty Tuesday – Tomato Jalapeno Salmon Burgers

Fun fact: while it could have been worse, I definitely splurged this past week in Nashville – I mean, Nashville more than holds its own with food, so I allowed myself to indulge and enjoyed myself.

But… vacation is over and its time to get BACK on the clean eating train, and back to feeling good in my skin, not bloated and lethargic, and oozing BBQ sauce out of my pores.

Fire up the grill! 🙂

Tomato Jalapeno Salmon Burger

 

Slow Cooker Saturday – Bacon, Smoked Cheddar and Egg Casserole

Yum! I love eggs, and I love breakfast, AND I love my slow cooker! I should note that I consider this more of a “splurge” breakfast – nothing I would eat every day, but sometimes you gotta live and let live on the weekends!

eggs whats for breakfast

This tasty recipe comes courtesy of Betty Crocker!

Ingredients:

  • 10 cups cubed French or ciabatta bread (about 12 oz)
  • 2 tablespoons butter
  • 1 package (8 oz) sliced fresh mushrooms (about 3 cups)
  • 9 eggs
  • 2 cups (1 pint) half-and-half
  • 1/2 teaspoon crushed red pepper flakes
  • 2 cups shredded smoked Cheddar cheese (8 oz)
  • 1 lb thick-sliced bacon, cooked, drained and coarsely chopped
  • 1 green bell pepper, coarsely chopped
  • 1/4 cup chopped fresh Italian (flat-leaf) parsley

Directions:

  1. Heat oven to 300°F. On large cookie sheet, spread bread cubes. Bake 20 to 30 minutes or until dry.
  2. Line sides of 4- to 5-quart slow cooker with foil that has been folded into thirds; spray with cooking spray.
  3. In 10-inch skillet, melt butter. Add mushrooms; cook 5 minutes, stirring occasionally, just until tender.
  4. In large bowl, beat eggs, half-and-half and pepper flakes with whisk. Reserve 3/4 cup cheese; set aside. Stir in remaining cheese, the bacon, bell pepper and 2 tablespoons of the parsley. Fold in bread cubes; stir to coat. Spoon mixture into slow cooker.
  5. Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 to 3 hours or until temperature reaches 160°F in center and egg mixture is set.
  6. Sprinkle reserved cheese and remaining 2 tablespoons parsley over top. Cover; cook about 10 minutes longer or until cheese is melted. Remove foil before serving by loosening edges with table knife.

Great to prep everything ahead either Friday night or Saturday night and cook in the morning for a leisurely weekend breakfast!

Tasty Tuesday – Goat Cheese, Tomato and Parsley Scramble

Goat Cheese Parsley and Tomato Scramble - Body Beast

I’ve been doing a different program lately – Body Beast – and LOVING it! It does require a bit more carbs and protein, but I am adjusting accordingly (and always readjusting if necessary – a program is a guideline – always do whats best for YOUR body!)

This is pretty tasty – I love goat cheese and I feel like it lends itself well to eggs and tomatoes, and the aroma of parsley helps balance it out. It might be pretty obvious by now that I love eggs, huh? 🙂

What’s your favorite breakfast?

Tasty Tuesday – Power Protein Egg Cups

Got a big day ahead of you? You plan to start it off properly then, riiight? It’s not a myth – skipping breakfast is TRULY one of the biggest mistakes you can make!

Power Protein Egg Cups

This is perfect (and pretty easy!) for the morning of a big day – you wouldn’t send your kids out the door to school on test day without a proper breakfast to fuel their minds and bodies, would you? So why would you skip it yourself? Nope, no skipping breakfast! Start your day off right with Power Protein Egg Cups – a fueled mind and body are much, much more capable.

I like this because you can make several portions, and they reheat well! Plus, its 21 Day Fix-friendly, and you know how much I love my Fix portions!

Enjoy! 🙂