I am not a picky eater. I enjoy most foods, especially if they are wholesome and natural. But there is one thing that I cannot tolerate: hard boiled eggs with even the slightest tinge of green. They look nasty, they taste nasty, and I will have no part in preparing or eating them.

There are lots of techniques out there for perfectly yellow eggs, but here's the one that works for me. And, a tip that makes the peeling go so much more smoothly: add a bit of baking soda to the water. It raises the pH of the water and prevents adhering. (No, I don't really know what that means. But, it definitely makes the eggs easier to peel!) Finally, if you want a great party trick, try learning to blow the eggs out of their shells. Here's a quick video.

Tonight's dinner involved perfectly boiled eggs next to a lovely brown rice dish with lentils. I'll blog about it another day. Time to get the kids to bed!

Egg on FoodistaEgg