Legume 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 — so you get that ideal firm white and fully set yolk every single time without any guesswork. For anyone navigating a legume-free lifestyle, eggs are an absolute protein powerhouse, and this recipe keeps things completely clean with just two ingredients and zero hidden extras to worry about. Flaky sea salt does a lot of heavy lifting here, adding a satisfying crunch and a burst of briny flavor that elevates something humble into something genuinely craveable. Serve them halved as a snack, alongside a salad, or as part of a bigger spread — they pull their weight in any context.
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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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