Hard boiled eggs are the easiest breakfast choice for us in our family. Always on the go, easy to eat anytime, anywhere. We sprinkle a little salt on them and they’re ready to go.
Bring a pot of water to a boil
Once boiled, place your eggs in the pot.
Once the water is boiling again, put a timer for 6-7 minutes.
Once the timer goes off, let your eggs sit for 1-2 minutes.
Dump the water out into the sink.
Give the eggs a few tosses in the pot so they all crack a little at the same time.
Put a good amount of ice in the pot and fill the pot up with cold water.
Wait 2-3 minutes.
Dump the ice water and start cracking.
I struggled with cooking the perfect asparagus for so long. Without baking it or putting it on the pan, just the bright green just crunchy enough, just soft enough way they serve in restaurants.
Well, I finally figured out the perfect way to do it!
Step 1) Wash the asparagus and trim/snap off the ends
Step 2) Fill a big pot of water enough to cover all the stocks, put some Himalayan pink sea salt in there and bring water to a boil
Step 3) While you wait, get your ice bath ready! Get a colander set up in the sink to drain the hot water, and get another big bowl full of ice and cold water to quickly put your asparagus in there after it’s drained. Also get some tongs for grabbing the asparagus
Step 4) Once salt water comes to a strong boil, drop your asparagus in there
Step 5) Once the water comes to a strong boil again (with the asparagus in it) set a timer for 2 minutes
Step 6) After the 2 minutes is up, drain the asparagus in the colander and grab them with tongs to place them in the ice bath
Step 7) Let the asparagus sit in the ice bath for 1-2 minutes then drain them and enjoy!