An easy grab when rushing to work or slowed down and enjoyed on toast with avocado and tomato. Find out how to perfect those hard boiled eggs.
Fill a pot with water and add eggs, ensuring the water just covers the eggs. There should be ample space between the water line and the top of the pot (at least 2″).
Uncovered, place on a burner, turn to high heat, and set your timer for 15 minutes.
Dump out hot water and replace with cold water. Allow the eggs to cool before cracking.
West coast meets East Coast as two Registered Dietitians try to pave the way to better eating through tasty recipes and nutrition advice.
Anja Ninkovic lives and works as a Registered Dietitian in Vancouver, British Columbia. Anja received her Bachelor of Science Degree in Food, Nutrition and health in Dietetics from the University of British Columbia interning with Northern Health. After finishing her internship Anja stayed in Prince George working at the University Hospital of Northern British Columbia in the surgery, rehabilitation and renal transplant units. Her passion for good food and home cooking stemmed from the many hours she spent cooking and baking in the kitchen with her grandmother, Anja believes that food can be both nutritious and delicious and hopes to share her love for food to inspire others to cook and try out new recipes.
Ally Gallop lives in Boston, MA working towards both a Master of Science in Nutrition and a Master of Public Health with Tufts University. She received her Bachelor of Science with Anja at the University of British Columbia, interning with St. Paul’s Hospital in Vancouver, BC. Here, Ally worked as a Diabetes Dietitian and became certified as a Diabetes Educator. An avid runner and group fitness instructor, Ally likes to test sports nutrition on herself as to talk-the-talk with fellow enthusiasts. The first few recipes mastered as a child were chocolate chip cookies, banana bread, and apple crisp. Ally is currently famous for her guacamole.
Better Eats Nutrition 