Hard-boiled eggs are nature’s perfect muscle-building snack. Here’s how to make ones that don’t suck.
You better believe there’s a right way and a wrong way to hardboil an egg. I’m reminded of the wrong way every time I eat one that I didn’t make.
Rubbery outside. Bluish-gray inside. Absolutely disgusting.
Which is a shame because as far as I’m concerned, eggs are nature’s perfect food.
Loaded with protein, high-quality fat, and nutrients , hardboiled eggs are the perfect muscle-building snack when you’re feeling lazy. Have two or three with some baby carrots, salami, berries, and raw nuts and you’ve got yourself a decent meal.
But why do most hardboiled eggs suck? Two reasons.
1. First, most guys use sub-par eggs from sad little chickens. (I’m guessing about the sad part.) That’s why you should leave the fluorescent white 99-cents-per-dozen eggs alone.
A dozen high-quality eggs should cost between four and six bucks, which, if you shop with my girlfriend, will result in an eye-roll that means, “I can’t believe you’re actually gonna spend 6 dollars on eggs.” (Believe it, babe.)
Personally, I look for free-range, pasture-raised eggs. Bonus points if there’s a smiling chicken on the front of the package.
2. Second, most guys boil their eggs for way too long, leading to rubbery outsides and gray insides.
You want your eggs to be soft yet firm with a nice yellowish-orange yolk.
Welcome Greg to the CrossFit Naples community!
Today’s Workout (Tuesday, May 23, 2012)
Skill: Clean Progressions
9-Power Cleans (135/95)
6- Push Press
3- Front Squats