Chestnut Free Hard-Boiled Eggs with Sea Salt
Sometimes the simplest things hit the hardest, and a perfectly cooked egg finished with a pinch of flaky sea salt is proof of that. The method here is precise — a rolling boil, a gentle simmer, and an ice bath — which means you get that ideal firm white and fully set yolk every single time without any guesswork. Tree nut allergies can make even packaged snacks a minefield of "processed in a shared facility" warnings, so having a go-to protein that is naturally, completely free of those concerns is genuinely refreshing. These eggs work as a quick snack, a protein-packed addition to a salad, or a satisfying bite on their own. The flaky sea salt on top does more than you'd expect — it adds a little crunch and brings out a richness in the egg that regular table salt just doesn't deliver. Keep a batch in the fridge and you've got an effortless, clean-eating staple ready to go whenever hunger strikes.
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Learn more →Ingredients
4 servings
- 8 large eggs
- ½ tsp flaky sea salt
Instructions
- 1
Place the eggs in a single layer in a medium saucepan and cover with cold water by at least 1 inch.
- 2
Bring the water to a full rolling boil over medium-high heat, then immediately reduce the heat to medium-low and simmer for 11 minutes.
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