Nourish
The Un-Recipe: Dressed-Up Hard-Boiled Eggs
You know that feeling when you see a gorgeous picture of something delicious looking and decide to whip it up for dinner that night—but then you read the recipe and realize it’s going to require trips to three different grocery stores, an obscure kitchen gadget you don’t have, and six hours of prep? And then you order pizza.
Preparing yummy, healthy food from scratch shouldn’t have to be complicated—and that’s why we’re kicking off a new series in the B3 Mag called “The Un-Recipe.” We’ll bring you simple ideas for healthy, no-fuss dishes. The goal is to inspire you to get into the kitchen and work with what you have. Use our ideas as a jumping-off point, subbing out flavors and ingredients to suit your palate. And most of all, have fun. The more you play in the kitchen, the more confident and creative you’ll become—and suddenly cooking healthy food won’t feel like such a chore anymore.
To kick off the series, we’re starting with one of our favorite simple staples: the hard-boiled egg. We worked with the amazing Lauren Chandler, of Lauren Chandler Cooks, to put together four ways to dress them up, giving them fun flavor kicks and bursts of color that make them potluck-worthy (without the mess of deviled eggs). First, our favorite way to boil eggs:
- Place 6 eggs into a medium bowl and fill it up with hot water so the eggs are submerged (this step brings the cold eggs up to temperature so when you drop them into boiling water they won’t crack open).
- Bring a medium pot of water to a boil with ½ teaspoon baking soda (you won’t taste this—it’s simply a trick to make the eggs easier to peel once they’re done). Once the water is boiling, use a slotted spoon to carefully lower the eggs in one at a time and set a timer for 10 minutes.
- After 8 minutes, refill your first bowl with ice and cold water.
- After 10 minutes, transfer the eggs to the ice water to cool before peeling.
And now, four fun takes on hard-boiled eggs:
GARLIC CHIPS + CRUNCHY ROSEMARY WITH A DRIZZLE OF HONEY
Garlic chips (see note below)
Crunchy rosemary sprigs (add a little oil to a pan, cook the sprigs until they start to golden and crisp)
Honey
Rosemary flowers to garnish
Note: You can prepare the garlic chips the same way you did the rosemary sprigs, or use this method: Preheat the oven to 350 degrees. Scoop 2 tablespoons coconut oil onto a baking sheet and place it in the oven. (You do not need to wait until the oven reaches 350 degrees to do this.) Once the coconut oil has melted, remove the pan from the oven and carefully toss the garlic slices with the oil to coat, and evenly distribute them on the baking sheet. Return to the oven and cook for 15 minutes, until the chips are golden brown and crispy. Remove from the oven and serve immediately for best texture. Store in an airtight container in the refrigerator for up to two weeks.
MUSTARD, RADISH, + CHIVES
Pinch of dry-toasted brown mustard seeds (see note below)
Pinch of radish, thinly sliced into matchsticks
Sprinkle of finely chopped chives
Drizzle of extra-virgin olive oil
Pinch of flaked salt
Note: Heat a dry small skillet over medium-low heat. Add the mustard seeds and toast, stirring occasionally, until they turn grey and start to pop. Use a screen if you have one—the seeds are light and will fly out of the pan. Alternatively, use a lid like a shield, but don’t put the lid on the skillet or it will trap the heat and burn the seeds. Transfer the mustard seeds to a bowl.
SESAME SEEDS, NORI, GINGER, + GREEN ONION
Sprinkle of toasted sesame seeds
Pinch of thinly shredded nori
Pinch of finely grated fresh ginger
Pinch of thinly sliced green onion
Drizzle of toasted sesame oil
KALE, SEA SALT, LEMON ZEST + PINE NUT
Thinly shredded Lacinato kale leaf (massaged to take away the toughness)
Toasted pine nuts
Lemon juice and zest
Extra-virgin olive oil
Pinch of red pepper flakes
Sea salt
You know that feeling when you see a gorgeous picture of something delicious looking and decide to whip it up for dinner that night—but then you read the recipe and realize it’s going to require trips to three different grocery stores, an obscure kitchen gadget you don’t have, and six hours of prep? And then you order pizza.
Preparing yummy, healthy food from scratch shouldn’t have to be complicated—and that’s why we’re kicking off a new series in the B3 Mag called “The Un-Recipe.” We’ll bring you simple ideas for healthy, no-fuss dishes. The goal is to inspire you to get into the kitchen and work with what you have. Use our ideas as a jumping-off point, subbing out flavors and ingredients to suit your palate. And most of all, have fun. The more you play in the kitchen, the more confident and creative you’ll become—and suddenly cooking healthy food won’t feel like such a chore anymore.
To kick off the series, we’re starting with one of our favorite simple staples: the hard-boiled egg. We worked with the amazing Lauren Chandler, of Lauren Chandler Cooks, to put together four ways to dress them up, giving them fun flavor kicks and bursts of color that make them potluck-worthy (without the mess of deviled eggs). First, our favorite way to boil eggs:
- Place 6 eggs into a medium bowl and fill it up with hot water so the eggs are submerged (this step brings the cold eggs up to temperature so when you drop them into boiling water they won’t crack open).
- Bring a medium pot of water to a boil with ½ teaspoon baking soda (you won’t taste this—it’s simply a trick to make the eggs easier to peel once they’re done). Once the water is boiling, use a slotted spoon to carefully lower the eggs in one at a time and set a timer for 10 minutes.
- After 8 minutes, refill your first bowl with ice and cold water.
- After 10 minutes, transfer the eggs to the ice water to cool before peeling.
And now, four fun takes on hard-boiled eggs:
GARLIC CHIPS + CRUNCHY ROSEMARY WITH A DRIZZLE OF HONEY
Garlic chips (see note below)
Crunchy rosemary sprigs (add a little oil to a pan, cook the sprigs until they start to golden and crisp)
Honey
Rosemary flowers to garnish
Note: You can prepare the garlic chips the same way you did the rosemary sprigs, or use this method: Preheat the oven to 350 degrees. Scoop 2 tablespoons coconut oil onto a baking sheet and place it in the oven. (You do not need to wait until the oven reaches 350 degrees to do this.) Once the coconut oil has melted, remove the pan from the oven and carefully toss the garlic slices with the oil to coat, and evenly distribute them on the baking sheet. Return to the oven and cook for 15 minutes, until the chips are golden brown and crispy. Remove from the oven and serve immediately for best texture. Store in an airtight container in the refrigerator for up to two weeks.
MUSTARD, RADISH, + CHIVES
Pinch of dry-toasted brown mustard seeds (see note below)
Pinch of radish, thinly sliced into matchsticks
Sprinkle of finely chopped chives
Drizzle of extra-virgin olive oil
Pinch of flaked salt
Note: Heat a dry small skillet over medium-low heat. Add the mustard seeds and toast, stirring occasionally, until they turn grey and start to pop. Use a screen if you have one—the seeds are light and will fly out of the pan. Alternatively, use a lid like a shield, but don’t put the lid on the skillet or it will trap the heat and burn the seeds. Transfer the mustard seeds to a bowl.
SESAME SEEDS, NORI, GINGER, + GREEN ONION
Sprinkle of toasted sesame seeds
Pinch of thinly shredded nori
Pinch of finely grated fresh ginger
Pinch of thinly sliced green onion
Drizzle of toasted sesame oil
KALE, SEA SALT, LEMON ZEST + PINE NUT
Thinly shredded Lacinato kale leaf (massaged to take away the toughness)
Toasted pine nuts
Lemon juice and zest
Extra-virgin olive oil
Pinch of red pepper flakes
Sea salt
