I remember reading an article about five foods different chefs would take with them to a deserted island. The unanimous choice? The humble egg.

This makes sense, of course. Eggs are versatile — they can be fried, baked, hardboiled, etc. And they are nutritional powerhouses, with a large egg providing 6 grams of complete protein and an array of other nutrients.

I don’t have a favorite way to eat eggs. Instead, I rotate through a number of favorite ways. Sometimes I crave creamy scrambled eggs. Other times I turn to an olive oil fried egg with crispy edges seasoned with just the right amount of chunky salt and pepper.

My current obsession? A perfectly hardboiled egg — firm white and a cooked yolk, without the funky green ring that often shows up surrounding the yolk.

I’ve tried so many ways to hard boil eggs, from using my Instant Pot to baking them in the oven in a muffin tin. My favorite? The simple 10-minute egg cooked in a pot on the stovetop followed by an ice bath. And a recommendation here — don’t skip the ice bath. Sure, it takes an extra step but it is essential for stopping the cooking process right when the egg is perfectly done.

Here is the technique. I don’t claim to have invented it, for there are countless versions of this recipe out there. I learned a similar technique long ago in a cooking class as part of my college training. It’s nothing groundbreaking, but sometimes the oldies really are the goodies:

Perfectly Hard-Boiled Eggs:

Ingredients:

• 6 large eggs

• cold water, enough to cover the eggs in a medium pot

• ice

Directions:

1. Place eggs in a medium pot and cover with cold water and put the lid on.

2. Place the pot over high heat and bring the water to a boil. Once the water is at a full boil, turn off the heat and keep covered.

3. Set a timer for 10-minutes.

4. Meanwhile, prepare an ice bath by filling a large bowl halfway with ice topped with enough cold water to cover the ice.

5. When your timer goes off, carefully transfer the eggs to the ice bath using a slotted spoon. Let the eggs sit in the ice bath for at least 5 minutes before eating or storing in the refrigerator*.

These hardboiled eggs make a great snack or meal. In fact, as I write this, I am enjoying a “breakfast salad” — greens topped with leftover brown rice, two perfectly hard-boiled eggs, and a homemade balsamic vinegarette salad dressing. Sounds weird but it is oh so good…

Oh, and did I mention how budget-friendly eggs are? Each one comes in at just 33 cents per egg, which is about 5 cents more per egg from a couple of months ago but still makes for a go-to cheap protein.

*Check the “doneness” of the eggs by peeling and slicing into one of them. Please note, it is not advised to eat raw or undercooked eggs.

As a reminder, the information in my blogs represents my opinions and does not constitute medical or health advice. I recommend that you consult with your physician and/or a Registered Dietitian prior to making any changes to your diet, especially if you have underlying medical conditions, as some of these conditions may require specialized nutrition interventions.