Breastfeeding Friendly Hard-Boiled Eggs
Eggs are one of the most nutrient-dense foods you can reach for when you're nursing, delivering high-quality protein, choline, and healthy fats that support both you and your baby. This method takes a humble ingredient and turns it into something reliably perfect — fully set yolks with no rubbery texture and no greenish-gray ring in sight. The ice bath is the real secret here, stopping the cooking instantly so you get that clean, tender result every single time. Lowering the eggs gently into already-boiling water and keeping a gentle boil throughout gives you consistent doneness without any guesswork. Once cooled, the shell practically slides off in satisfying large pieces, making prep feel effortless even on the most exhausted of days. A pinch of salt and pepper is all you need to finish them, though they're just as good tucked into a salad or sliced over toast. Keep a batch in the fridge and you've got a grab-and-go protein boost ready whenever hunger strikes between feeds.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
- 12 large eggs
- ice, for the ice bath
For serving
- salt and pepper, to taste
Instructions
- 1
Fill a medium saucepan with enough water to cover the eggs by 1 inch and bring to a full rolling boil over high heat.
- 2
Using a slotted spoon, lower the eggs one at a time into the boiling water. Reduce the heat to maintain a gentle boil and cook for 11 minutes for fully set yolks with no gray ring.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!