Nightshade Free Hard-Boiled Eggs with Sea Salt
Sometimes the simplest recipes are the most satisfying, and a perfectly cooked egg finished with a pinch of good salt is proof of that. The ice bath after simmering is the real secret here — it stops the cooking instantly and makes peeling almost effortless, leaving you with a tender, creamy yolk every single time. For anyone navigating a nightshade-free lifestyle, eggs are an absolute powerhouse ingredient, delivering protein and richness without any of the usual suspects like peppers, tomatoes, or paprika sneaking in. Flaky sea salt adds a delicate crunch and a burst of flavor that elevates something humble into something genuinely craveable. These are endlessly versatile — pack them for lunch, slice them over a salad, or just eat them straight off the cutting board with a little extra sprinkle of salt. Two ingredients, one reliable technique, and a result that never gets old.
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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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