Hard-Boiled Eggs - For the Carnivore Diet

Perfect, peelable hard-boiled eggs with firm whites and your choice of yolk doneness—ideal for carnivore meal prep.

Hard-boiled eggs are a carnivore staple: pure protein and fat, easy to batch-cook, and ready for snacks or quick meals. This method gives consistent results and easy peeling.

Start the eggs in cold water, bring to a boil, then finish gently with the lid on. An immediate ice bath stops cooking and helps the shells slip off.

For doneness, aim for 10 minutes for set but slightly creamy centers or 11–12 minutes for fully firm yolks. Season simply with salt, or enjoy plain. Store unpeeled eggs in the fridge for up to 7 days.

Ingredients

• 6 large eggs
• Water (enough to cover eggs by 1 inch)
• 1 teaspoon salt (optional, helps prevent cracking and aids peeling)
• Ice for an ice bath

Instructions

1. Place eggs in a single layer in a saucepan. Add cold water to cover by about 1 inch and add salt if using.
2. Bring to a rolling boil over medium-high heat.
3. As soon as the water boils, reduce heat to low, cover, and cook 10 minutes for set but slightly creamy yolks, or 11–12 minutes for fully firm yolks.
4. Drain immediately and transfer eggs to an ice bath. Cool for 5 minutes.
5. Peel under running water, then pat dry. Season with salt if desired. Refrigerate unpeeled eggs up to 7 days; peeled eggs up to 3–4 days.

Time: 20 minutes (including cooling) Servings: