Resistant Starch, part 2 of 3 – Where can I find it?
What foods have resistant starch? There are 4 types of RS (resistant starch). Unlike most other ingredients, resistant starches are ...
Premium Recipes
Trending
- All
- Back / Lats
- Biceps
- Chest
- Coaches Corner
- Delts
- Exercise Execution
- Hormones & Physiology
- Legs
- Nutrition
- Premium Articles
- Supplements
- Training
- Triceps
Glycine: Tiny Amino, Tremendous Gains
Could the numerous benefits of this often overlooked amino contain the key to unlocking your gains? From growth hormone stimulation ...
Can I Combine Fats and Carbs in the Same Meal?
If you’re looking for a good recipe for fat storage, high insulin and high fat in the blood is the ...
Myofibrillar vs. Sarcoplasmic Hypertrophy: Two Ways to Grow
We've all seen the Bruce Lee-types, the small men with profound strength, and the contrary, muscle men that are all ...
Resistant Starch: Part 1 of 3 – What is it?
What if I told you there was a starch that increased insulin sensitivity, preserved muscle, and helped burn body fat? ...
Beta-Alanine: Tingle Your Way to a Better Body
Beta-Alanine, touted as the most effective muscle-building supplement since creatine! While its resumé sounds undoubtadly impressive, does it really hold ...
See More
Foolproof Hard-Boiled Eggs
Ingredients:
12 Eggs
Water
Note: “Rolling Boil” means the water is like a Jacuzzi or hot tub – the water is bubbling somewhat aggressively, though not to the point that it is splashing out of the pot.
“Simmer” means the water has a ripple going through the surface, but isn’t actually bubbling.
Directions:
- Pull eggs out of refrigerator and set on counter.
- Place a large pot of water onto stovetop set to high heat. Cover and bring to a rolling boil.
- Using a slotted spoon (or a pasta server works really well!), gently place eggs into the water. If any pop, the heat will ‘re-seal’ them almost instantly.
- Half cover pot (set the lid partly off the side so it won’t boil over), and allow to resume to a rolling boil. Once it has started boiling again, set timer to 10 minutes, lowering heat slightly to keep the water to a simmer.
- Once timer goes off, remove pot from stove and drain water. Add running cold water, and allow eggs to sit for 10 minutes.
- Drain, and crack to remove shells. Rinse eggs to eliminate any remaining shell pieces.
- Eat immediately, or store for up to 2 days.
