Why Dr. Hoody endorses this recipe:
Just one hard boiled egg contains 78 cal, 6 g of protein, 1 g of carbohydrate and 5 g of fat. Only two of those grams of fat are saturated. There is enough nutrition in one egg to create a whole chicken. That includes vitamins A, B2, B12, B5, phosphorus and selenium. Hard-boiled eggs also contain vitamin D, zinc and calcium.
Much of the nutrition is found in the yolk. Over half of the protein in an egg is found in the yolk. So, it is not advised to eat just the egg white. Eggs also happen to be very weight-loss friendly. By adding a generous serving of vegetables to your eggs you can have a complete meal with only about 300 cal.
INGREDIENTS
- 6 large eggs
- water
DIRECTIONS
- Place eggs in medium saucepan. Cover with water 1″ above the eggs. Place on stovetop over high heat.
- Bring to a boil. Immediately remove from heat and cover. Let sit 18-20 minutes.
- Pour cold tap water into pot allowing the hot water out by holding the pot on a slant. Let eggs sit in cold water for 1-2 minutes, then peel easily.
- NOTE: (no garbage disposal/shells for gardening method) I peel the eggs under running cold water with a colander underneath to catch the shells. I placed the eggs onto paper towels to rid excess moisture for egg salad, OR place peeled eggs into a bowl of cold water, cover and refrigerate where they keep for about 4-5 days.
(Food.com)