Eggs are one of those rare proteins that naturally fit a low-nickel lifestyle without any substitutions or workarounds — no swapping ingredients, no reading labels for hidden additives. The method here is straightforward but genuinely dialed in: a gentle boil followed by a quick ice bath stops the cooking at exactly the right moment, giving you fully set yolks with none of that chalky gray ring. That ice bath also makes peeling dramatically easier, so the shells come off in satisfying large pieces rather than frustrating little shards. A pinch of salt and cracked black pepper at the end is all you need to make these shine. Keep a batch in the fridge and you have a grab-and-go protein source ready for snacks, salads, or a quick breakfast all week long.
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Fill a medium saucepan with enough water to cover the eggs by 1 inch and bring to a full rolling boil over high heat.
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.
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