Spring is a time for renewal, cleaning up and getting back on track. So, I thought this was the perfect time to revisit one of my favorite foods that I've neglected lately - eggs. Eggs are a staple in our house and I usually always have at least eight hard boiled eggs sitting in the fridge.

To do a little celebration of Easter we had our friends Beth and Amy over on Sunday to color eggs. Now we have about 18 beautifully colored hard boiled eggs in our fridge. Now I'm really back on track with our egg snacks.

Eggs have gotten a bad rap recently. First they were bad for cholesterol, now most recent studies have shown that they are high in Omega-3's and actually reduce the risk of heart disease. A study published in The Journal of the American Medical Association showed that most people can eat 1 to 2 eggs a day without measurable changes in their blood cholesterol levels. Plus, eggs are an excellent source of protein which is helps maintain fullness. That's why eggs are perfect for breakfast. Some people even consider eggs to be the nearly perfect food because they contain the second highest quality food protein known.

Choose eggs from free-range or organically raised chickens. Commercially raised chickens are given processed grains sprayed with pesticides and antibiotics. The chickens convert much of the starch in these grains into saturated fat and this fat ends up in the yolk. On the contrary free-range chickens are fed naturally occurring seeds and insects and so don't store such high amounts of fat and pesticides. Plus, some free-range chickens are also fed flaxseed or special feed which increases the omega-3 content of their eggs.

So, grab a pot, your eggs and water. In less than 20 minutes you will have a simple snack that is packed with amazing nutrition, vitamins and protein.

THE PERFECT HARD BOILED EGG
Yes, perfect might be taking a leap. But, this recipe really is perfect. My friend Sandy Gluck, host of Everyday Food on Martha Stewart Living Radio shared these steps with and they have never steered me wrong. I almost never end up with a grey yolk - they are always incredibly yellow and delicious.

1) Place eggs in saucepan and cover with approximately 1 inch of water.
2) Bring water to a simmer where a few big bubbles begin to break the surface of the water
3) Remove from heat and let sit for 12 minutes
4) Drain and rinse under cold running water. You can also let them sit in cold water for a few minutes to cool them off. Unpeeled eggs can be kept in the fridge for up to one week.