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Hard boiled eggs are a staple in any keto kitchen—versatile, protein-packed, and delicious.
This method ensures perfectly cooked whites and creamy yolks every time, with easy peeling thanks to a short ice bath.
They’re ideal for quick snacks, slicing into salads, or prepping for the week ahead.
• 6 whole eggs
1. Begin by bringing a pot of water to a rapid boil on the stove.
2. Carefully place the raw eggs into the boiling water, making sure they are submerged.
3. Allow the eggs to boil for about 30 seconds. This will help firm up the outer layer of the egg whites.
4. Lower the heat to keep the water at a gentle simmer; 180 to 190 F or 82 to 88 C is an ideal temperature.
5. Let the eggs simmer gently in this low-temperature water until they reach the desired level of doneness, typically around 10 to 12 minutes, depending on your preference.
6. Once cooked, remove the eggs from the water and place them in a bowl of ice water to stop the cooking process and make peeling easier.
