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Our Egg-cellent Protein Fix: 5 Fun Ways to Cook (and Eat) Eggs

Easter season is here and spring vacation has arrived, which means that very soon hard-boiled eggs will be on-the-loose! But hard-boiled isn’t the only way to cook and eat an egg. Eggs are a great source of protein and Healthy Little Cooks wants you to know the versatility of the mighty egg!

Soft-Boiled: produces a firm white and a warm runny yolk…eaten right out of the shell!

  • Fill a saucepan halfway with water. Bring to a boil.

  • Decrease the temperature to a simmer and gently lower the eggs into the water.

  • Cook for 5-7 minutes. (Time depends on the desired consistency of the yolk: the longer the cooking time, the firmer the yolk will be)

  • Drain the pan and run the eggs under cold water for ½ minute to stop the cooking process.

  • Dry off the egg and put in a egg holder or shot glass for stability while eating. Gently tap the top of the shell with the back of a spoon and peel off the cracked shell.

  • Use a spoon to eat the egg out of the shell. Eat immediately.


Hard-Boiled (Stove Method): produces easy-to-peel eggs; buy eggs 5-7 days prior to boiling to ensure easy removal of shell

  • Place eggs in a single layer in a saucepan. Cover with water to one inch above eggs.

  • Gently bring to a boil.

  • Once at a boil, remove pan from heat. Lower heat to low. Return pan to heat and simmer eggs for 1 minute.

  • Remove pan from heat and cover.

  • Let sit, covered, for 12 minutes.

  • Transfer eggs to bowl of ice water. Store in the refrigerator in a covered container for up to 5 days.


Hard-Boiled Eggs (Oven Method): easy, no-fuss way to make hard-boiled eggs

  • Preheat oven to 325°F or 350°F if oven temperature is weak or inconsistent (or if using large-sized eggs).

  • Using a muffin tin, place one whole, in-the-shell egg in each muffin cup…unlike baking cupcakes or muffins, no need to use liners!

  • Bake for 30 minutes.

  • Once done, carefully transfer (use oven mitts since the eggs will be hot!) each egg into a bowl of ice water.

  • Let sit in the ice water for 10 minutes. Store in the refrigerator in a covered container for up to 5 days.


Poached: one of the healthiest ways to prepare an egg, since it’s cooked in just water

  • Bring a small saucepan of water to a boil. Add 2 tablespoons of white vinegar to the water.

  • Reduce the heat to a simmer.

  • Break each egg into it’s own small bowl.

  • Using a spoon, quickly stir the water in one direction until it’s smoothly spinning around.

  • Gently and slowly lower each egg into the water.

  • Simmer for 3 minutes.

  • Remove the eggs from the water with a slotted spoon. Pat dry with a clean towel.


Baked: a convenient way to make eggs with limitless optional possibilities

  • Preheat oven to 350°F

  • Spray a muffin tin with cooking spray.

  • Break an egg into each muffin tin cup.

  • Bake for 15 minutes.

  • Remove eggs from the oven.

  • Let eggs sit for a couple of minutes of cooling time while still in the muffin tins.

  • Slide each egg out of the muffin tin and serve.

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