Hard boiled eggs are the perfect portable protein for mamas on the go. Here’s how to cook them perfectly during your weekend meal prep so you can have easy breezy breakfasts & lunches next week!

Technically, eggs are one of the easiest things to cook, so why are hard boiled eggs so unforgiving? Grey, stinky, with dime-sized craters because the shells won’t come off?

An egg is only about 60-70 calories. (This makes it quite the nutrition powerhouse since it packs 6 grams of protein & lotso’ healthy fats in such a pint-sized package.) Nothing is more annoying than trying to get 60 measly calories into yourself and losing a quarter of them in the peeling process.

I’ve hard boiled many an egg and tried every method, from Alton to Martha. Then I found Michelle. Tam, that is, the creator of one of my fave cookbooks & food blogs: Nom Nom Paleo.

Although I don’t eat “paleo,” really, I do love the movement’s tendency to prioritize protein & veggies.

With, you know, a side of fries thrown in once in a while.

Because fries.

Back to the eggs. Nom Nom Paleo has a super creative trip that practically guarantees perfect hard boiled eggs. The proof?

Just look at that firm but creamy yolk. You can play around with this recipe and “undercook” the eggs by a minute or two if you like your yolk even softer. But don’t mess around with anything else. This recipe is pure genius. 

Imagine the possibilities with a dozen of these beauties in your fridge: sandwiches, salads, wraps, egg salad, grain bowls, and just by themselves providing awesome portable protein for school lunches & snacks.

Perfect Hard Boiled Eggs

2 genius tricks guarantee perfect, golden, easy-to-peel hard boiled eggs.

Yields 6


  • 6 large eggs, preferably 1 week old or older
  • 1 tsp baking soda


  1. Using a thumbtack or needle, poke a small hole in the base of each egg.
  2. Place eggs in single layer of a large saucepan and cover with cold water so they are submerged at least 1″ below surface.
  3. Add baking soda.
  4. Bring to a boil over high heat. Once at a rolling boil, boil exactly 1 minute.*
  5. Remove from heat, cover and set timer for 10 minutes.
  6. While eggs are sitting, prepare a bowl with ice & water.
  7. After 10 minutes, immediately remove eggs to ice water and place in fridge to cool.


* You gotta use a timer for this sh*t, mama. That’s why there are actually recipes for something as simple as hard boiled eggs. Miss it by a moment and it’s ruined!

Adapted from Michelle Tam.