Hard boiled eggs.

Sounds pretty simple, right?

Well, in truth, they are. Chances are you’ve been making them your whole life. Throw them in a pot of boiling water and take them out a few minutes later. Voila. So, that’s how you make a good hard boiled egg.

But what about the perfect hard boiled egg?

I’m talking about the hard boiled egg that has the perfect consistency, the perfect texture, the perfect doneness of the yoke, it peels super easy, and has absolutely no blue/black ring around the yoke. That’s the one you want.

Well, there are two little tricks to make the egg go from good to A-FREAKING-MAZING. And I show you exactly what they are in this week’s episode of TV Tuesday…

If you don’t have aluminum free baking soda, Bob’s Red Mill makes a great product. And since you’re in the mood for eggs, check out our 5 Protein Packed Breakfasts That Will Make You Leap Out Of Bed.


I’m sharing this with Real Food 101, Mangia Monday, Monday Mania, My Meatless Monday, Slightly Indulgent Tuesday, Tasty Tuesday, A Little Birdie Told Me, Fat Tuesday, This Chick Cooks, Cast Party Wednesday, Allergy Free Wednesday, The Tasty Alternative, What’s Cooking Wednesday, Real Food Wednesday, Pennywise Platter Thursday, Simple Lives Thursday, Full Plate Thursday, Friday Food Flicks, Freaky Friday, Fight Back Friday, and Foodie Friday.