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One of my favourite ways when I’ve got off a long-haul flight for work and my stomach is telling me its hungry, is to have a handy sized snack: a boiled egg (or three). 

People in the office look at me strangely when I pop an egg into my mouth, but my stomach and brain love the 13 essential nutrients that are packed into the yolk: the B vitamins, vitamin E, vitamin D (from pasture-raised hens, but not conventionally-raised / CAFO hens), and choline.

A word of warning though! My stash of boiled eggs usually comes from a hotel breakfast station. And that normally means that when I peel those eggs, they are quite whiffy! That’s the sulphur coming from overcooked eggs – that grey surface you see around the yolk.

This recipe makes eggs that are nice to your nose! Yours and your neighbours!

If you find a way to eat them without someone looking at you strangely, let me know!

Ingredients

Eggs.
1-2 tablespoons sodium bicarbonate.
Bowl of ice-cold water.
A safety pin or needle. Not for eating!

Preparation

Take a large saucepan (for 12 eggs) or medium saucepan (for 6 eggs).

Using the safety pin or needle, pierce the fat end of the egg so that the shell has a small hole. 

Place the eggs in the saucepan and fill with cold water to about 2-3 cms above the top of the eggs. Add the sodium bicarbonate.

Place on a high heat.

The moment the water boils, take the saucepan off the heat. Cover the pan with a lid.

Leave for 10 minutes.

Place all the eggs in iced water for 10 minutes to cool. Really cold water from the tap will be fine, but make sure it is cold! Your neighbour might not forgive you otherwise!

Peel the eggs.

Storing

Keep the eggs in a glass container in the fridge. They’ll keep for several days.

Tips

Make enough eggs that will last you through your working week!