Just Burning Calories Does NOT Cause Long-Term Weight Loss
What if I told you that most exercise does not cause long term weight loss? This is a secret the ...
Premium Recipes
Trending
- All
- Back / Lats
- Biceps
- Chest
- Coaches Corner
- Delts
- Exercise Execution
- Hormones & Physiology
- Legs
- Nutrition
- Premium Articles
- Supplements
- Training
- Triceps
What is the Ideal Breakfast?
As the old adage goes, breakfast is the most important meal of the day. Starting the day off right is ...
What Times Should I Be Eating Carbohydrates?
There are essential fatty acids, and there are essential amino acids, but there are no essential carbohydrates – our body ...
Lactic Acid: The Power of the BURN!
The ‘BURN’... both masochistically loved and hated at the same time. We’ve all felt it. We’ve all heard varying opinions ...
Omega-3 Fish Oils: The Basics You Need to Know
Omega-3s are one of the fats that actually have gotten a lot of good press. In this case it’s actually ...
Battle of the Sexes: Gender Differences in Training
It’s been said that women are from Venus & men are from Mars, but when it comes to potential in ...
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.
