In Clean Eating's newest online course, Batch Cooking 101: Cook Once, Eat All Week, Pamela Salzman, certified holistic health counselor and cooking instructor, revolutionizes the concept of make-ahead meals with easy-to-learn recipes and seven weeks of in-depth lessons on shopping, planning and cooking. Ready to learn more? Sign up here.
Eggs! Who doesn’t love them? They provide a wonderful, healthy source of protein, and are incredibly versatile.
When I’m batch cooking on Sundays, the one thing I always do is hard-boil a mess of eggs to have on hand through the week. Spending just that small amount of time cooking ahead always pays dividends throughout the week, whether I eat an egg plain, for an on-the-go shot of protein for breakfast, or slice a few up and add them to my favorite salad.
The only tricky part: Getting those shells off cleanly and easily! In this video, I’ll show you my surprise trick for peeling them—no muss, no fuss.
Recipes to Try:
Ready to become a batch cooking boss? Sign up for Batch Cooking 101: Cook Once, Eat All Week with Pamela Salzman.