Techniques: Hard Cooked Eggs

So let’s talk eggs. Eggs are actually, when you break it down, a super food. First off its crazy inexpensive. Each egg only costs you about $0.20. So what does $0.20 buy you? Great question. For every egg you buy you are getting:

  • About 70 calories
  • 6 grams of protein.
  • 0 sugar
  • 0 carbohydrates

Overall not a bad deal for under two dimes.

Have you ever boiled an egg? Stop. That’s a trick question. So here is fun fact #1: You never want to boil eggs. Rather simmer them. Why? Because the only thing you should be boiling is your socks. But in all actuality the reason you never want to boil them is because eggs cook very fast. Have you ever peeled your hard-cooked egg, taken a bite, and gaged at the dry grayish tinted yolk? Me too. Me too. Eggs cook best at a simmer. I like to cook my eggs by:

  • Bringing them up to a boil
  • And turning them down to a simmer
  • For eight minutes.
  • Eight minutes is the magic number.
  • After eight minutes I like to take my eggs out
  • And cool them down in some cold water.

If you cook your eggs like this you’ll have a soft, creamy, and bright yellow yolk!

Now a days you might see on a restaurant menu an option for a soft cooked egg. I just had one in a bowl of homemade ramen. It looks like a hard cooked egg on the outside but when you cut into it the yolk is runny, like an over easy egg. You can achieve this type of egg by cooking it three to four minutes. About half the time for a hard cooked egg. We actually put together a video to show you the progression of the egg as it cooks. From a one minute egg all the way to an eight minute egg.

And finally, why would cooking change the color of the yolk? That is another really great question! It happens because there is iron in the egg yolk and hydrogen sulfide in the egg white. When the egg is cooked, the iron in the egg yolk and the hydrogen sulfide react with each other. This is completely harmless but the trick is really just cooking the eggs the right amount of time. Not too little and not too much!

Hard Cooked Egg Guide

Happy cooking.


Techniques: The Watermelon

Did you know a watermelon is 92% water? You’ll never have to wonder again why it’s called a watermelon. Among water, watermelons contain vitamin B6, potassium, vitamin A, vitamin C, and antioxidants. While it’s available year round, watermelon is best for flavor and optimum nutrients in the summertime.

Random watermelon facts:

  • Contrary to popular belief, the entire watermelon can be utilized, not just the flesh and juice. The rind can be pickled or even sauteed.
  • A watermelon is a “cousin” in the botanical family to pumpkins, cucumbers, and squash.
  • There are over 300 different varieties of watermelon
  • The worlds heaviest watermelon weighed in at 350.5 lbs, grown by Chris Kent in Tennessee in 2013

Cutting a watermelon can sometimes be an intimidating task because of its size. However, a watermelon is cut very similarly to a cantaloupe and a pineapple. Here’s our tutorial:


For more technique videos, check out our techniques video series page to see the list.

Thanks for watching!


Techniques: The Cantaloupe

If I’m being honest, I’ve been spelling cantaloupe wrong my entire life until I started preparing this post. I even designed the summer produce list with the misspelling on it and had to re-do part of it. To think I almost won my third grade spelling bee, and I didn’t know how to spell cantaloupe? Absurd.

The cantaloupe, also known as the muskmelon, originated from tropical plants. There are many health benefits to cantaloupe. Cantaloupes are a good source of beta carotene, which is converted into Vitamin A when ingested. They are a great source for Vitamin C, and also contain Vitamin B-9. Cantaloupes are made up of mostly water – about 90%. Though you of course need to drink plenty of water, water-filled fruits can help you stay hydrated.

Though cantaloupes are available year-round, they are ripest in the summer. Not only is the flavor better when the melon is in season, but the vitamins and overall nutritional benefits are at their highest.

When choosing a cantaloupe, the easiest way to tell it’s ripeness is the weight of the melon. If it feels slightly heavy, that’s usually a good indication of a ripe cantaloupe.

Somewhat similar to cutting a pineapple, the easiest way to cut a cantaloupe starts with removing the skin. Once this technique is mastered, it can be applied to a variety of fruits – oranges, grapefruits, cantaloupes, pineapple, honeydew melon, and watermelon. Then, the seeds are removed and the melon is sliced or diced from there. Check out our tutorial:


All you need is a knife, cutting board, and a spoon.

If you found our tutorial helpful, we’d love for you to share it! I’ve seen people try to cut different fruit all kinds of crazy ways, and always want to share my hacks with everyone.

For more technique videos, check out our YouTube channel!