Hard Boiled eggs

I really like this article in the UK Times and in particular its conclusion “Medicine needs to get better at changing its mind.”


It states that “a 2013 review by the American Heart Association and the American College of Cardiology found “no appreciable relationship between consumption of dietary cholesterol and serum [blood] cholesterol”…..Nor is there any good evidence that high blood cholesterol causes atherosclerosis, coronary heart disease or shorter life. It is not even a risk factor in people who have already had heart attacks. In elderly people — ie, those who have the most heart attacks — the lower your blood cholesterol, the greater your risk of death. Likewise in children.”

Eggs in particular have had a hard time since the late 70’s, incorrectly being thought to be a major contributor to heart disease. The massive benefits of eggs cannot be over emphasised and they are a staple food for anyone following an LCHF lifestyle. They contain Vitamin A, Vitamin B5, Vitamin B12, Vitamin B2
Phosphorus, Selenium, Vitamin D, Vitamin E, Vitamin K, Vitamin B6, Calcium and Zinc. Read more here:


Hard boiled eggs are very handy and make perfect picnic or lunch food. After many years of making hard boiled eggs, I have at times been pulling my hair out with the inconsistency of peeling. The shell can stick like glue to the white and you are left with an egg in bits or millions of tiny shell pieces stuck to the outside. Aargh!

I have finally found a method that so far seems to result in the shell coming away very easily.

  1. Bring a pan of water to the boil
  2. Once boiling, place the eggs into the water gently, straight from the fridge
  3. Boil for 6-7 minutes (use a timer) to get a firm but not over boiled yolk (adjust this time to your liking)
  4. Place the boiled eggs into cold water and peel immediately. The shell should pretty much slip off.