Boiled eggs, salt, rosemary (O, A)

Boiled eggs, salt, rosemary

This recipe is quick, cheap, and nutritious. It is an easy receipe to start to learn to cook. You can travel with boiled eggs. The mix of salt and rosemary seasons the eggs with nutrients and flavor.

Eggs are a good source of protein. Optimal are grass-fed, pasture-raised eggs. The more orange and the less yellow the yolk, the healthier the eggs tend to be. Eggs are cheapter by the dozen. If you boil a dozen eggs at a time, then if you can refrigerate them, they will tend to keep for at least a day or two or longer.

Salt salt makes your stomach slightly more acidic, and the acid is necessary to break down protein. Optimal is naturally sourced salt, for example from the sea or from the mountains, from of good quality.

Boiled eggs, salt, rosemary

Quick, easy, cheap, nutiritious
Prep Time 10 days
Cook Time 10 days
Course Breakfast, Paleo mains
Cuisine Paleo
Servings 4 meals of 3 eggs


  • 1 metal pot (2 liters or more) stainless steel or other non-toxic material
  • 1 tablespoon to put eggs in boiling water one by one
  • 1 large glass container with lid to store eggs in the refrigerator
  • 1 small glass container with air-tight lid to mix and hold salt-rosemary mix


  • 1.5 liters water
  • 12 EA eggs grass-fed, pasture-raised if practical
  • 2 grams salt, good-quality, naturally sourced (= 1/2 teaspoon)
  • 2 grams rosemary dried organic powder else organic spice


  • Turn on heat, put the water is the pot, and bring the water to a boil.
  • One by one, using a tablespoon to avoid cracking the eggs on the pot, put the raw eggs into the boiling water. Be careful not to burn yourself doing this.
  • Let the eggs cook ten minutes, possibly less for a softer yolk, possibly more if you are at a high altitude in the mountains.
  • Turn off the heat;
  • One by one, using the same tablespoon, transfer the boiled eggs from the hot water to the glass container.
  • To make the eggs easier to peel, put them (and the glass container) in the freezer about fifteen minutes. (This can warm up the freezer, of course, depending on the size of your freezer.
  • Make a mix of 1 part salt and one part rosemary powder or spice,, such as 2 grams of salt plus two grams of rosemary.


Depending on the soil where it was grown, rosemary has vitamin B6, and it adds flavor to the boiled egg. If you prefer another spice, such as fennel, thyme, or other, then substitues are possible, of course.
If you have reason to believe that salt is not healthy for you, then it is possible to substitute, for example with turmeric and black pepper.
To eat a boiled egg, you first peel the egg, and then sprinkle a pinch of the spice mix on the egg. Then you bite into the egg, and then put another pinch of the spice mix on the egg part left.
The website bonappetit describes how to How to Tell If an Egg Has Gone Bad.
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