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Perfectly Cooked and Peeled Hard Boiled Eggs – An Egg Experiment

February 14, 2015 by Amanda 38 Comments

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A simple method for perfectly cooked and easy to peel hard boiled eggs.
Hard Boiled Eggs

A few weeks ago I made a couple dozen of red beet eggs.  Sounds simple enough, right?  Wrong.  Peeling the eggs turned into a total nightmare.  Who would think such an easy task could turn out to be so complicated.  One of the first things we learn how to cook and many of us have been taught all so wrong.

I’ve had the same method for cooking hard boiled eggs for years.  Tried, true and they turn out perfectly cooked.  Yellow, creamy yolks – no grayish greenish ickiness. So that’s all fine and dandy but they end up peeling and looking like a horror story.  Then there’s method I was taught growing up – it’s the total opposite.  The eggs peeled effortlessly but were rubbery and had green, dry crumbly yolks.

So I need the best of both worlds – a perfectly cooked and easily peelable egg.  Here we go…..

Without a doubt out there is a whole science behind this.  I’m not venturing into the whole explanation of it but here’s a great link explaining it all from Serious Eats….

The experiment is simple.  A dozen eggs – same batch – and two different methods.  I opted to use a fresh dozen of eggs.  I’ve always heard that older eggs peel better.  Thing is though, I tend not to think that far ahead.  I don’t pick up a dozen of eggs with intentions of aging them in the back of my fridge for when the hard boiled egg mood strikes.  So we’ll keep it real and work with that most of us have tend to have on hand –  fresh eggs.

Edit 3/17/16

I’ve had my own chickens for over a year now and always have  hard boiled eggs in my fridge.  So fresh eggs to me now is “straight from the coop”.  Eggs straight from the coop are not good hard boiled – they peel horribly.  Wait at least 3 days before hard boiling fresh eggs.  Anything you’re buying in the store is way older than 3 days, so you’ll always be good to go on cooking them up right away.   

I’ll explain the results at the end though the pictures pretty much speak for themselves.

Method 1

Place eggs in a saucepan and fill with enough water to cover an inch over the eggs.  Over high heat, bring water to a full boil.  Remove pan from heat, cover and let sit for 12 minutes.  After 12 minutes, remove eggs from sauce pan and cool eggs in a bowl of ice water.

Unpeelable Hard Boiled Eggs

The Eggzperiment

Unpeelable Hard Boiled Eggs

Method 2

Fill a saucepan with enough water to cover eggs by one inch, but do not add eggs yet.  Bring water to a full boil.  Add eggs.  Reduce heat to medium and maintain a low boil/simmer for 11 -12  minutes.  After 11 minutes, remove eggs from sauce pan and cool eggs in a bowl of ice water.

The Hard Boiled Egg Experiment - Easily Peeled EggsPerfectly Cooked and Peeled EggsThe Perfect Hard Boiled Eggs

Wow.  Pretty crazy, huh?

Method 1 was perfectly cooked – egg whites and yolks.  The problem with my preferred method is painfully apparent – they don’t peel well.  Chunks of egg whites comes off with each fleck of shell.  It’s a mess.  I now officially feel guilty for all the Easter Eggs made with this big no of a method.

Method 2 is clearly the winner.  The eggs peel effortlessly – the shell almost slides off.  The eggs yolks are cooked perfectly and the whites are close to it.  You couldn’t ask for anymore on your quest for the Perfect Hard Boiled Egg.  End of story.

Thanks for stopping by!  I hope you enjoyed this “eggs-periment” (hehehe, super cheesy, I know) and I’d love to hear your thoughts and comments!  Happy Cooking!

-Amanda-

Perfectly cooked and easy to peel hard boiled eggs

Hard Boiled Eggs

Perfectly Cooked and Peeled Hard Boiled Eggs - An Egg Experiment

Amanda
Perfectly cooked and easy to peel hard boiled eggs.
4.93 from 14 votes
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 11 mins
Total Time 16 mins
Course eggs
Servings 6 - 12 eggs

Ingredients
  

  • 6 - 12 Eggs Whatever amount you need

Instructions
 

  • Fill an appropriate sized saucepan with enough water to cover eggs by one inch. Do not add eggs yet.
  • Bring water to a full boil. Gently add eggs - I lower them in with a spoon.
  • Reduce heat to medium/medium-low and maintain a low boil/simmer for 11 - 12 minutes.
  • After 11 minutes, remove eggs from sauce pan and cool eggs in a bowl of ice water.
  • Refrigerate until ready to peel and use.

 

Filed Under: Breakfast, Diabetic / Low Carb & Low Sugar, Eggs, Healthy(ish), Recipes

Previous Post: « Cranberry Chocolate Chip Oat Bars
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Reader Interactions

Comments

  1. Brandy

    April 20, 2016 at 4:41 pm

    Genius, pure genius. Method 2 is amazing. Thanks Amanda! I stumbled across your egg-speriment (lol) while looking for a new red beet recipe (I tried yours btw, in fridge now) and gave it a try. Beyond impressed. I have the hardest time with farm fresh eggs, the closest I could get to perfect was baking them, but these instructions are far superior. I’ll be using it again, that’s for sure!

    Reply
    • Amanda

      April 20, 2016 at 10:25 pm

      Yay! I’m so glad to hear this method worked for you! I’ve found it foolproof as long as the eggs are over 3 days old. Interesting, I noticed the whites are much softer, almost silky, on “fresh from the coop” hard boiled eggs. They’re difficult to peel but absolutely delicious! Have you ever noticed it? I hope you enjoy the red beet eggs – they’re a permanent staple in my fridge all summer. Thanks so much for stopping by Brandy 🙂

      Reply
      • Brandy

        May 26, 2016 at 3:08 pm

        Back again and it still works like a charm! Red beet recipe was also great! And yes, I do agree that the eggs whites are softer on fresh from the coop!

        Reply
        • Amanda

          May 28, 2016 at 11:25 pm

          Wonderful to hear, Brandy! I just made over 3 dozen red beet eggs for a Memorial Day cookout. I’m gonna sneak one tomorrow but they’ll be perfect eating by Monday. Glad you enjoyed the red beet eggs – they’re one of my favorites! I’m experimenting with some dill pickle style eggs – we’ll see how all that turns out lol 🙂 Thanks for stopping by!

          Reply
          • Mike

            July 24, 2016 at 9:42 pm

            How long to cool the eggs ??

          • Amanda

            July 28, 2016 at 11:21 pm

            Hi Mike. I usually throw them in a bowl of ice water for 10 minutes or so & then move them to the fridge if we’re not eating them right away. Hope this helps 🙂

      • Debbra

        December 22, 2017 at 10:42 pm

        5 stars
        Hello, I just came across your page, I want you to know you saved my dinner, I had just tried to fix a dozen of eggs trying to make deviled eggs, I totally ruined the first ones, I tried your second option and it worked perfectly, Thanks

        Reply
  2. Kari Walker

    February 18, 2017 at 9:37 pm

    I use hard boiled eggs in the food I make for my cats and always experienced the same thing you did in method 1.
    I grew up with parents who kept chickens for eggs & food. I learn
    Ned the same way that you did.

    Time to make cat food again, need to boil 3 dozen eggs (I am making 40 pounds of turkey thighs into cat food)

    So I decided I needed to find out to make it easier.
    Found your info right away on google.

    Thank you so much for the info. Very helpful indeed especially for 3 dozen eggs.

    Reply
    • Amanda

      March 8, 2017 at 10:10 pm

      Hi Kari! So glad that you found the information useful! It’s so cool that you make your own cat food – I have 3 big dogs and often think about making them homemade food.
      Thanks for stopping by 🙂

      Reply
  3. Rodijah Peters

    April 3, 2017 at 8:01 am

    I’m so happy I came across your red beet egg recipe, and especially the directions for making easy to peel eggs, that are not overcooked! I was thinking I had lost my mind/memory about how to boil eggs! Now I know it was that they were so fresh! Also, I was starting the eggs in room temp water, bringing to a boil and cooking for 8 minutes. Now I am realizing that most of my life I boiled the water first, and I remember them sometimes breaking. We used to poke a hole in the air pocket end. There were even kitchen utensils that did a neat job of that for you! Also tried putting salt, or vinegar in the boiling water to ‘seal’ an egg that cracked! I’m excited to try your Method #2 and make the eggs with beets. I wonder if it would be good to add a bit of thinly sliced red, or sweet onion? What do you think?

    Reply
    • Amanda

      April 6, 2017 at 10:23 pm

      Glad to help! There are so many methods out there for perfect hard boiled eggs – I think this one is it 😉
      Yes – many folks love adding sliced onion to their red beet eggs – it will be delicious!
      Thanks for stopping by Rodijah 🙂

      Reply
  4. Christian

    April 11, 2017 at 11:14 pm

    5 stars
    Thank you! Thank you! Thank you!

    Reply
    • Amanda

      April 12, 2017 at 11:54 pm

      Yay! Glad to help 🙂

      Reply
  5. Dan

    April 16, 2017 at 4:48 pm

    My hard-boiled eggs turn out perfectly and are easy to peel, and they don’t require ice water.

    I put the eggs in a sauce pan, making sure they are all covered with plenty of water. I bring to a full boil, then keep them boiling for seven minutes at least. I live at 3000 feet above sea level so times may have to be adjusted.

    After they have boiled long enough, I turn on the cold water in the sink and let it get good and cold. Then I carefully tip the pan to drain the hot water from the eggs, using a half-circle pasta drainer or a slotted spoon to keep the eggs from falling out. The remaining water in the pan and on the egg shells will quickly evaporate. Then I shake and rattle the eggs around the pan, bashing them into each other and the side of the pan so that they all become cracked all around. Then, I immediately put the still hot pan and eggs under the cold running water. I let the water spill over the top of the pan until the pan is good and cold. Then I peel the eggs under the running water, letting the shells fall into the pan in the bottom of the sink.

    The shock of the cold water on the cracked shells seems to make the shells contract and pull away in such a way that it is very easy to get your thumb under the membrane that connects the hard-boiled egg to the shell. It might take some practice to get your thumb under that membrane but if you do, keep that place directly under the water stream. The the eggs under the membrane will be very slick, and often I can remove the entire shell in one piece, even though it’s cracked into dozens of small pieces, held together by that membrane.

    The jagged shell can be hard on your thumb if you’re not careful, but this system works perfectly for me every time.

    Reply
    • Serena

      May 19, 2017 at 1:11 am

      5 stars
      I agree with Dan, one hundred percent, I have doing this for my whole life, although I am only 37.He took all the words right outta my mouth. Kinda scary. Lol

      Reply
    • SUSAN

      January 26, 2018 at 5:53 pm

      I add eggs, add water, add salt and bowl for 10 minutes. I take from stove and put in the sink and add ice cubes. Cracking each egg a little. I let them sit for about 10 minutes and easily peel

      Reply
  6. Ruthie

    December 18, 2017 at 6:21 am

    Do the eggs need to be room temperature before dropping in boiling water?

    Reply
    • Amanda

      February 4, 2018 at 12:08 am

      Hi Ruthie. No, use eggs straight from the fridge.

      Reply
      • Paul

        February 20, 2018 at 6:40 am

        I added directly from fridge, and they crack as soon as they go into the water. What does this mean. I gently lower with spoon too. Help!

        Reply
        • Amanda

          March 14, 2018 at 12:03 am

          Hi Paul. From my experience (I keep & raise chickens for pets, for fresh eggs and to breed) when eggs crack as soon as they hit boiling water it’s an imperfection on the egg. Either a tiny hairline crack or a shell that’s not hard enough. That would mean issues in handling or issues with a chickens diet.

          Reply
  7. Judy

    December 28, 2017 at 5:28 pm

    Except for starting them in boiling water, this is how I usually do my eggs.I tried starting them in boiling water experimenting with new and old eggs. They ALL peeled easily! Also the yolks were more centered for perfect deviled eggs. THANK YOU!

    Reply
  8. Diane

    January 8, 2018 at 7:55 pm

    5 stars
    Dear Amanda, Thank you so much for your hard boiled egg recipe. It’s the first time I’ve prepared hard boiled eggs that were flawless to peel!! I’m seventy-one years old. I would break into a cold sweat if one if any of my friends asked me to bring deviled eggs to a party. Now I would easily volunteer to do the eggs in a moment. Thank you, Diane

    Reply
  9. Chris Hauschildt

    February 7, 2018 at 10:44 pm

    5 stars
    You have made me want to eat Hard-Boiled Eggs all the time now! I have tried all the tricks of the trade and you have the key that has unlocked Hard-Boiled Egg magic! I have followed this recipe several times now and every single time the eggs turn out perfectly. Thank you, Thank you, Thank you!!!

    Reply
  10. Nikki Martin

    February 10, 2018 at 9:40 am

    I have chickens and have found fresh eggs peel just as easily as “old” eggs if they are at room temperature. I put about an inch of water in a pan, add my steamer insert and bring the water to a boil. Then, I add my eggs, cover with the lid and cook over medium heat for 10-13 minutes depending on the size of the eggs. When they’ve finished cooking, I put them in a bowl of ice water. After cooling for a few minutes, I crack them, roll them on my countertop, and peel! Easiest method for peeling eggs that I’ve found in my 55+ years of cooking.

    Reply
  11. Sandra Christiansen

    February 10, 2018 at 3:56 pm

    5 stars
    Thank you soooooo much! I LOVE hard boiled eggs but often get discouraged on making them because every recipe I tried I always lost half the egg when peeling it. Finally decided to give it another try and find a different recipe, came across your method and it worked like a charm. Thank you so much for taking the time to share it, I truly appreciate it!!

    Reply
  12. Sandra

    February 10, 2018 at 3:56 pm

    5 stars
    Thank you soooooo much! I LOVE hard boiled eggs but often get discouraged on making them because every recipe I tried I always lost half the egg when peeling it. Finally decided to give it another try and find a different recipe, came across your method and it worked like a charm. Thank you so much for taking the time to share it, I truly appreciate it!!

    Reply
  13. Cheryle Smith

    February 17, 2018 at 7:55 pm

    5 stars
    I can not email the recipe to my gmail and have not been able fix it

    Reply
    • Amanda

      March 14, 2018 at 12:08 am

      Hi Cheryle. I’ll try emailing it to you ♥

      Reply
  14. Heather Siegel

    February 25, 2018 at 7:33 am

    5 stars
    Thank you, thank you, thank you! I meal prep on the weekend, and that includes about 2 dozen hard boiled eggs. We pre-peel and bag them up for quick protein during the week. I have always used method one, with the same frustrating results. My huaband has lent his hand to help with the weekly meal prep–he was my “egg peeler” and about to quit his job! Lol. I needed a solution and your method was perfect!

    Reply
  15. Brian

    March 6, 2018 at 7:58 am

    You can just bring to a boil, cook for 8 minutes, then immediately run cold water over for 2 minutes or otherwise use the ice bath… Same outcome: Easy to peel eggs!

    Reply
  16. Christa

    March 6, 2018 at 6:39 pm

    You’ve changed my life!! Thank you so much! This worked perfectly.

    Reply
    • Amanda

      March 7, 2018 at 10:39 am

      So happy to help Christa ♥

      Reply
  17. Patricia Jones

    March 29, 2018 at 3:33 am

    4 stars
    I love how simple your hard boiled egg method is!Just cooked six hard boiled eggs like you said..best luck ever peeling.no more frustration sq.method worked like a dream.

    Reply
  18. Heather

    May 10, 2018 at 9:40 pm

    I used farm fresh eggs and your method two is amazing!! They are cooked perfectly and the shells come off in sheets! The eggs are beautiful! We also tested it with eggs from the store and they peeled super easy also but cracked when put in the boiling water. Thank you so much for recipe!

    Reply
  19. Janine

    May 27, 2019 at 9:31 am

    5 stars
    I never thought I would ever peel an egg perfectly, let alone 2 dozen. I have MS and my hands have trouble as it is, let alone trying to peel eggs. I followed this yesterday and made 2 dozen eggs so I could make Deviled Eggs for a BBQ today. All 24 came out PERFECT. I will always do them this way. TyTyTy. You have no idea how much you’ve helped me.

    Reply
  20. Janine

    September 1, 2019 at 10:53 pm

    5 stars
    I have MS and peeling eggs is hard enough let
    alone when the shell sticks. I’ve used your method
    2 several times now and can’t TY enough for
    sharing how perfect this is.

    Thanks so much.

    Reply
  21. Lorien

    March 23, 2021 at 12:33 am

    5 stars
    So just an FYI for those who don’t need the egg to stay whole, and are still in the process of perfecting this boiling method… Just chop the egg in half, and scoop out the insides with a small spoon. Done. To avoid small shell bits, just do only a slight chop on the shell, insert a sharp knife, cut the egg inside and pull the cut halves apart. Then scoop 2 perfect halves out

    Reply
  22. Richard Tims

    December 12, 2021 at 5:43 pm

    5 stars
    Thank you sooo much!!! Worked like a charm, but I wanted to add a tip… If you are cooking a large amount of eggs, it can be a challenge to put them in one by one. I have 2 large pots (I think 8 quarts). I filled one with water and started the boiling process. In the other pot, I very gently set the 18 eggs in a single layer. Once the first pot started boiling, I poured the pot of boiling water over the eggs and placed that pot back on the burner. Worked like a charm. The past 20+ years of saving old eggs to boil them only to have them fail the float test has been replaced with this method. I used fresh eggs just bought today and they were extremely easy to peel. Now they are on the smoker for “Smoked Deviled Eggs”. Thanks Again!!!

    Reply

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Welcome to Crafty Cooking Mama. I’m Amanda, a wife and mama loving life in beautiful Lancaster County, Pennsylvania.

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Palmiers - A French Pastry that's fancy but not fussy. Buttery, flaky, delicate & delicious | www.craftycookingmama.com

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Best Basic Buttercream Frosting Icing - Perfect for Cupcakes & Piping - craftycookingmama.com

Basic Buttercream Frosting/Icing

Shoofly Cupcakes. A sweet, moist molasses PA Dutch & Lancaster favorite made into fun little cakes. Vegan friendly | www.craftycookingmama.com

Shoofly Cupcakes

BIG, Thick, Jumbo Chewy Chocolate Chip Cookies | www.craftycookingmama.com

BIG Jumbo Chewy Chocolate Chip Cookies

Delicious Soft & Chewy Oatmeal Chocolate Chip Raisin Cookies. This classic cookie (and my all time favorite) are a breeze to mix & bake!

Chewy Oatmeal Chocolate Chip Raisin Cookies

Chocolate Chip Bacon Grapenuts Cookies | www.craftycookingmama.com

Breakfast & Baking With Grape-Nuts®

Chocolate Ricotta Cheesecake - Light, Creamy & The Perfect Amount of Cacao Sweetness

Chocolate Ricotta Cheesecake

Rich chocolate ganache layered between flaky Puff Pastry and topped with homemade whipped cream. Absolute dessert perfection | www.craftycookingmama.com

Chocolate Napoleons

Soft & Chewy Sugar Cookie Bars with Buttercream Frosting | www.craftycookingmama.com

Frosted Soft & Chewy Sugar Cookie Bars

A sweet and simple French Strawberry Rhubarb Pie with a crumb topping | www.craftycookingmama.com

Strawberry Rhubarb Pie

More Baked Goods Recipes

Pork

Sweet Potato, Sausage & Apple Schnitz Stew | A hearty & unique soup with all the flavors of Fall | Never heard of Apple Schnitz - Keep reading | craftycookingmama.com

Sausage, Sweet Potato & Apple Schnitz Stew

#VivaLaMorena | Fall Apart Pulled Pork Roast Sandwiches with Homemade Chipotle Pepper Barbeque Sauce | craftycookingmama.com

Pulled Pork Roast with Homemade Chipotle Barbeque Sauce

Stuffed Meatloaf - Stuffed Italian Meat Roll - Ham & Mozzarella Cheese Stuffed Italian Meatloaf - craftycookingmama.com

Stuffed Italian Meatloaf

Bacon Wrapped Asparagus Bundles Topped with Sunnyside-up Quail Eggs | www.craftycookingmama.com

Bacon Wrapped Asparagus with Quail Eggs

Amatriciana

Pasta Amatriciana / Bucatini all’ Amatriciana

Pressure Cooker Puerto Rican Pork Roast / Pernil | www.craftycookingmama.com

Pressure Cooker Puerto Rican Pork Roast (Pernil)

Dr. Pepper Cola Soda Pork Spare Ribs

Dr. Pepper Ribs

These Cuban Tacos are a fun, quick & delicious summer meal. Cooked on the grill with Hatfield® Pork tenderloin, ham steaks, pickles & Swiss cheese - it's an exciting taco fusion!

Cuban Tacos made with Hatfield® Pork

More Pork Recipes

Chicken & Poultry

Chicken Parmesan Pizza & Cheesy Chicken Quesadillas using Flatout® Flatbreads. Quick, delicious & better for you | www.craftycookingmama.com

Flatbread Pizza & Quesadillas

Latin Crockpot Sofrito Chicken

Crockpot Sofrito Chicken

Sheet Pan Vegetables with Mixed Vegetables | www.craftycookingmama.com

Sheet Pan Chicken & Mixed Vegetables

Braised Tomatillo Chicken

Tomatillo Chicken

This quick, delicious & hearty one pot pasta & meatball recipe is perfect for all your busy nights!  Get dinner on the table in less than half an hour | www.craftycookingmama.com

One Pot Pasta & Meatballs

Bowl of Buffalo Chicken Chili with Hot Sauce & Shredded Cheese

Buffalo Chicken Chili

Sazon Chicken Breasts Puerto Rican Style in crcokpot

Lazy Day Spanish Style Chicken Breasts in the Crockpot

Kefta Kabobs with Tzatziki Sauce | Ground Turkey Kefta Kabobs | www.craftycookingmama.com

Kefta Kabobs & Grilled Turkey Bratwursts

More Chicken & Poultry Recipes

Vegan

Shoofly Cupcakes. A sweet, moist molasses PA Dutch & Lancaster favorite made into fun little cakes. Vegan friendly | www.craftycookingmama.com

Shoofly Cupcakes

Cranberry Butter (jam) made in the crockpot | Creamy & smooth - bright, bold, sweet & tart | Delicious condiment | www.craftycookingmama.com

Cranberry Butter

You won't believe how quick, easy and perfectly delicious these Copycat Thin Mint Cookies are to make! 3 ingredients & 15 minutes is all you need. Vegan, no bake, perfect - craftycookingmama.com

Ridiculously Easy Copycat Thin Mint Cookies

Japanese Ginger Cucumber Salad | www.craftycookingmama.com

Ginger Cucumber Salad

Delicious, healthy, fiber rich chocolate coconut almond bites inspired by Almond Joys. Made with coconut flour - vegan, gluten free, paleo friendly | craftycookingmama.com

Chocolate Coconut Almond Bites (Healthy-ish)

Dairy-free, Vegan Homemade Chocolate & Peanut Butter Pudding Parfait made with Silk Almond Milk & simple on hand ingredients | www.craftycookingmama.com

{Dairy-Free} Vegan Peanut Butter & Chocolate Pudding Parfait

Creamy Coconut Milk Vegan Couscous Pudding - Lazy Day Rice Pudding - Warm Creamy Vegan Couscous Coconut Raisin Cinnamon Pudding - craftycookingmama.com

Warm Creamy Couscous Pudding (Vegan)

Chocolate Cherry Banana Ice Cream | Made With Just Bananas, Cocoa Powder & Cherries | Healthy, Sugar Free, Dairy Free, Vegan | Creamy, Delicious, Guilt Free | craftycookingmama.com

Chocolate Cherry Banana Ice Cream – Vegan

More Vegan Recipes

Healthy(ish)

A nutritious flourless cake made with black beans & nuts | Delicious & moist - you'll love this healthy Chocolate Black Bean Cake | craftycookingmama.com

Chocolate Black Bean Cake Bites

Honey Vinaigrette Salad Dressing made with raw honey & apple cider vinegar | www.craftycookingmama.com

Honey Vinaigrette

The Rachel Sandwich - grilled with swiss cheese and topped with turkey & coleslaw | www.craftycookingmama.com

The Rachel Sandwich

Try this simple & delicious Olive Tapenade made with black and kalmata olives, olive oil, capers, anchovies & garlic | www.craftycookingmama.com

Olive Tapenade

Chocolate Fudge Brownie Black Bean Protein Bar - Vegan - craftycookingmama.com

Homemade DIY Chocolate Fudge Brownie Black Bean Protein Bars (Vegan)

Sweet Potato, Sausage & Apple Schnitz Stew | A hearty & unique soup with all the flavors of Fall | Never heard of Apple Schnitz - Keep reading | craftycookingmama.com

Sausage, Sweet Potato & Apple Schnitz Stew

Sardine Fra Diavolo | A Spicy Flavorful Tomato Sauce | www.craftycookingmama.com

Sardine Pasta Fra Diavolo

High-Protein Low-Fat Low - Calorie Rich Chocolate Mousse Made With Quark - Delicious, Thick, Creamy & Guilt Free - craftycookingmama.com

Chocolate Mousse (High Protein – Low Fat)

Cheesy Tomato, Mushroom & Spinach Baked Gnocchi - Quick, Easy & Delicious | www.craftycookingmama.com

Cheesy Baked Tomato, Spinach & Mushroom Gnocchi

Old Fashioned Cornmeal Mush. A simple comfort food with endless variations. Great breakfast option for those with food allergies - no gluten, dairy or eggs!

Fried Cornmeal Mush

Summer Yellow Crookneck Squash With Big, Bold & Bright Flavor | Roasted in Olive Oil & Lemon Juice | Easy & Delicious | craftycookingmama.com

Summer Yellow Squash Roasted in Lemon & Olive Oil

White Bean Dip w/ Roasted Garlic, Olive Oil & Lemon | Quick, Easy, Delicious, Healthy, Vegan Snack | www.craftycookingmama.com

Roasted Garlic & Olive Oil White Bean Dip

Beer-Boiled Shrimp & Corn Boil | www.craftycookingmama.com

Beer-Boiled Shrimp & Corn

Molasses Pumpkin Cheesecake made with cream cheese & cottage cheese - a decadent, light & fluffy year round treat | www.craftycookingmama.com

Molasses Pumpkin Cheesecake (Healthier)

Low Carb & Diabetic Friendly Flax Pancakes | Fluffy, soft & tender - delicious | www.craftycookingmama.com

Flax Pancakes | Low Carb Keto & Diabetic Friendly

Fresh Peaches Grilled with Honey, Balsamic Vinegar & Gruyere Cheese | craftycookingmama.com

Grilled Balsamic Honey Peaches & Peaches in White Wine

More Healthy(ish) Recipes

Breakfast

Our Favorite Waffles - Easy Waffles - Waffles of Insane Greatness - craftycookingmama.com

Our Favorite Waffles aka Waffles of Insane Greatness

ricotta cheese chocolate chip italian pancakes

Ricotta Chocolate Chip Pancakes

Banana Nut (Walnut) Muffins | Quick, Easy, Moist & Delicious | www.craftycookingmama.com

Banana Nut Muffins

Blueberry & Lemon Olive Oil Pancakes made with Pomora Olive Oil | www.craftycookingmama.com

Blueberry & Lemon Olive Oil Pancakes

Whole Wheat Cottage Cheese Pancakes - Sugar Free & No All-Purpose Flour | www.craftycookingmama.com

Whole Wheat Cottage Cheese Pancakes

Low Carb & Diabetic Friendly Flax Pancakes | Fluffy, soft & tender - delicious | www.craftycookingmama.com

Flax Pancakes | Low Carb Keto & Diabetic Friendly

Healthy Breakfast & Snack Muffins | Made with whole wheat flour, bananas, peanut butter & honey | Filling, delicious & nutritious muffins | www.craftycookingmama.com

Peanut Butter Banana Muffins | Whole Wheat Breakfast Muffins

Quick & Easy Sausage, Egg & Cheese Breakfast Tacos or Burritos

Hatfield® Sausage, Egg & Cheese Breakfast Tacos

More Breakfast Recipes

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