Who knows the answer to that age-old adage and frankly, who cares? What I do know is that I love eggs -- scrambled, over easy, over medium, soft-boiled, hard-boiled, poached, whatever. As a kid, I would throw down hard-boiled egg whites with a dab of butter and pinch of salt like it was my job. I was a weird kid.

I'm a pretty relaxed dude. I scored something like an 8% on a stress response/urgency scale as a part of a marriage prep assessment while my wife scored an 88% -- a match made in heaven! Anyway, I do occasionally get agitated and what really grinds my gears, even to this day, are hard-boiled eggs that don't peel well. You know what I'm saying, right? The membrane that doesn't peel away from the white, leaving craters and pieces of shell on a mangled edible ovoid -- it's a nightmare!

I've dealt with this evil for many years, trying all the tips and tricks with no reliable outcomes. But before I share my solution with you, let's talk about why we should even care: nutrition.

In college, when I began my career in the health sciences, I became more health and nutrition conscious given my field of study and as a student-athlete*. At this time, I loved yolks and consumed about 6-10 whole eggs per day, and I'm not yolking!

Just to clarify, I'm allowed Dad jokes.

Worried that I may be ingesting way too much artery-clogging cholesterol, I stuck to hard-boiled eggs, ditching the yolk. Little did I and conventional wisdom know, I was committing a nutritional cardinal sin.

Do eggs increase cholesterol levels, increasing your risk of heart disease? No.
Do they contain incredibly important nutrients found in very few foods? Yes.

Please, for your own good, read this brief yet informative article and never order an egg white omelette ever again. Minus a few outliers, no one ever orders egg whites over whole eggs because of taste.

Now for the hard-boiled egg solution: bake 'em. Yes, place eggs in a muffin tin and bake them in the oven at 350 for 30 minutes. Once completed, put them in a bowl of ice water for 10 minutes. Voila! You've got yourself perfectly peeling hard-boiled eggs every time. You may have to modify the time based on your oven and how you like your yolk cooked, but this method is otherwise very consistent.

After I had the idea for this week's topic, it was brought to my attention from a patient the other day that there's a perfect egg cooking machine -- this about blew my mind. I have yet to try it, but most certainly will as I love eggs (if you didn't know). For the rest of you normal folk, the oven trick is best practice, in my opinion.

Until next week where I have an update in regard to the new office!

--------------------

* club sports