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How to Peel Hard-Boiled Eggs Without Picking Them to Death

Anyone who’s ever boiled an egg has probably spent an inordinate amount of time trying to carefully peel that egg without breaking the skin. That’s why six fun and useful hints from Greatist on how to get a boiled egg that slips out of its shell may make your summer deviled eggs a lot easier.

As you experiment with the ideas, this is a good time to talk about how good eggs are for you. That’s right — eggs, including their yolks, are some of the healthiest foods around. Egg yolks have been unfairly vilified for decades because they contain cholesterol and saturated fat. But contrary to the prevailing nutritional dogma, the cholesterol and saturated fat in animal foods like egg yolks are quite beneficial for your health.

For instance, egg yolks (but not whites) contain vitamins A, D, E and K along with omega-3 fats. Compared to the whites, egg yolks also contain more beneficial folate and vitamin B12. The yolks also contain far more of the nutrient choline than the whites, and all of the antioxidants lutein and zeaxanthin.

You actually can safely eat at least one dozen eggs per week, provided they’re pasture-raised and eaten raw or very lightly cooked, as studies show that eating 12 eggs per week had no effect on cholesterol levels or triglyceride levels compared to eating less than two eggs per week.

The key to finding truly free-range, pastured eggs is to buy your eggs locally. You can tell your eggs are free range or pastured by the color of the egg yolk. Foraged hens produce eggs with bright orange yolks. Dull, pale yellow yolks are a sure sign you're getting eggs from caged hens that are not allowed to forage for their natural diet.
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