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Hard-Boiled Eggs and Edamame Pods - Simple, Protein-Packed Snack

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Large eggs (as many as you’d like to prep; 6–12 is a good batch)
  • Frozen edamame in the pod (12–16 ounces)
  • Salt (kosher or sea salt)
  • Black pepper
  • Optional seasonings: chili flakes, everything bagel seasoning, smoked paprika, garlic powder, lemon zest, or furikake
  • Optional dipping sauces: soy sauce or tamari, chili crisp, sesame oil, sriracha mayo, or a squeeze of lemon
  • Ice (for an ice bath to stop the eggs and edamame from overcooking)

Method
 

  1. Set up an ice bath. Fill a large bowl with cold water and plenty of ice. You’ll use this to cool both the eggs and the edamame quickly.
  2. Boil the eggs. Place eggs in a pot in a single layer and cover with cold water by about an inch. Bring to a rolling boil over medium-high heat. Once boiling, reduce heat to a gentle simmer and cook for 9–10 minutes for fully set yolks.
  3. Chill the eggs. Use a slotted spoon to transfer eggs to the ice bath. Let them sit 5–10 minutes to cool and stop the cooking. This also makes peeling easier.
  4. Cook the edamame. In the same pot, discard the egg water and add fresh water. Bring to a boil, add the frozen edamame pods, and cook for 4–5 minutes, until bright green and tender but not mushy.
  5. Salt and chill the edamame. Drain and toss the pods with salt while hot so it sticks to the surface. If you’re serving later, shock the edamame in the ice bath for 1–2 minutes, then drain well.
  6. Peel the eggs. Gently tap each egg on the counter to crack the shell, then peel under running water if needed. Pat dry.
  7. Season and serve. Slice the eggs in half and sprinkle with salt, pepper, and any extras you like. Serve with the edamame pods on the side and a small dish for discarded pods. Enjoy warm or chilled.