How to peel a perfect egg in under 60 seconds!
Hard-boiled eggs are one of the easiest ways to get grab and go protein fast. With 7 grams of protein per egg they are travel friendly and easy to store. If being economical wasn’t enough, they also keep well. Ever had an egg go bad on you? Is it fair to say that they may be “the” perfect snack protein!?
So you toss a half dozen in the pot to cook and when you go to peel them, it takes forever with half the egg white stuck to the shell. You’re left with a mutilated and un-attractive egg with half the egg white stuck to the shell, taunting you and your hunger. What kind of fitness gains can you get with ¼ of the egg uneaten?! Frustrating and slow to peel, it makes you want to abandon your efforts and start your quest for protein sources from greener pastures. Before you throw in the towel and buy the ready to go peeled ones from the grocery store, or worse, start swapping things for a protein bar, let’s dispel a few myths and talk tricks of the trade to get the shell off quickly and easily with no egg white collateral damages!
People try all kinds of things, from shocking the hot eggs in hot water, to poking a hole in the shells, steaming and pressure cooking, and even adding vinegar to the water. Not necessary—those techniques don’t really do anything. Fresh eggs versus old eggs doesn’t really matter either, it’s all in how you cook and when you peel them.
Here’s what works. Gently drop the eggs into hot water and peel them straight away after cooking. Running cool water over the hot eggs will help loosen the peel. It will also keep you from burning your fingers. Starting at the fat end where the air pocket will help you get going, peel that sucker.
NOVA CrossFit in Springfield, VA, Thursday, 02.25.2016
Dynamic Warm Up
Strength – Barbell Step Ups (weight on back and completely step up on one leg before stepping with other)
rest time it took to row 1K
Core: ME plank x 3, if greater than 2 minute plank add weight