Hard-boiled eggs are a convenient source of portable protein as well as testosterone-level supporting saturated fat. (Yep, free Testosterone levels are higher in those who include some saturated fats in their diets.) Trouble is, most people screw up the simple act of boiling an egg.
If your boiled eggs have a gray-green skin around the yolks, you’ve overcooked them. It’s okay to eat, but ferrous sulfide doesn’t smell or taste all that great. Here’s an easy fix with no clean-up.
- Preheat the oven to 325 degrees.
- Place a dozen raw eggs in a dry muffin tin.
- Bake for 30 minutes, give or take a minute or two.
- After cooking, drop them into a bowl of ice water. This halts the residual cooking process. No more green yolks or sulfur farts.