Archives For John Phung

High Bar Squat (No Belt)

  • 45 x 10
  • 140 x 8
  • 230 x 5
  • 320 x 3
  • 410 x 1

High Bar Squat

  • 460 x 1
  • 520 x 4 * PR!
    • +5 lb 4RM. Tough, not sure if I can squat more weight at 4 reps.

Paused High Bar Squat

  • 405 x 8 * PR!
    • TIRING.


Overhead Press (Dead Stop)

  • 45 x 10
  • 95 x 5
  • 135 x 3
  • 185 x 2
  • 225 x 1
  • 275 x 1
    • Wanted 2.
  • 240 x 5 * PR!
    • +5 lb 5RM!
    • Matches my "touch-and-go" 5RM overhead press!
    • Randomly discovered a technical trick with the OHP: place the bar as close to the neck as possible. This moves the bar closer to the line above the midfoot, making it easier to press.

Front Squat (No Belt)

  • 45 x 10
  • 135 x 5
  • 225 x 3
  • 275 x 1
  • 315 x 1

Front Squat

  • 365 x 1
  • 315 x 10 * PR!
    • Not bad! Bar leaped off my shoulders on the last rep.
    • Previous best with this weight was 9 reps.
    • I'm finding that wearing my belt a little lower at the front makes for better higher rep sets.
    • Taped the smooth part of the bar to help prevent the bar from sliding off (Actually had this taped on for a while, just haven't been front squatting recently).


These days, I typically eat 2 hard boiled eggs in the morning for breakfast (along with a cup of tea with whey protein, and a cup of coffee with whey protein).

However, peeling hard boiled eggs is a huge pain in the ass.

At least it used to be.

I can’t recall making hard boiled eggs myself, so naturally, I thought the process would be super simple and I would master it in no time. I was wrong, and ate a lot of egg shells in the process.

What I would end up doing is boiling the eggs, and when it came time to peel them I would make a huge mess.

Often times when I attempt to remove the egg shells, parts of the shell would come off, but the egg shell membrane would be intact. If I tried to take off the shell and membrane, I'd take off a good chunk of egg white along with it. I would either try to eat the little bits of egg white that was attached to the removed egg shells, or just throw it in the garbage out of frustration.

Sometimes, once I got frustrated enough from trying to peel off the eggshells, is put what is left of the hardboiled eggs and either eat or spit out any of the shells I put in my mouth!

So after getting sick of eating egg shells, naturally I searched online for a way to make “easy peel hard boiled eggs”.

I've tried a variety of different methods online that claim to produce "easy peel hard boiled eggs", ranging from:

  • Adding vinegar
  • Adding baking soda
  • Using a potato masher to pre-crack the eggs
  • Room temperature eggs first
  • Cold eggs
  • Using fresh eggs
  • Using older eggs
  • Ice bath after boiling
  • Put the eggs in the water before boiling
  • Put the eggs in the water after the water starts boiling
  • etc, etc.

Using the methods I’ve found, there wasn’t anything that could produce easy to peel hard boiled eggs consistently. The keyword here is consistently.

Some methods would work better than others, but not all the time.

After much experimentation and a lot of egg cartons, I’ve combined some of the methods and come up with the least pain-in-ass way to consistently make hard boiled eggs that's super easy to peel!

All you need is a pot, eggs, and a fork.

Here’s how you do it:

Steps *

1. Boil Water First, Then Put In The Eggs *


Fill the pot with water so that the eggs can be fully submerged.

Turn the stove on high, and allow the water to boil. Do not put the eggs in yet!

Wait until the water boils, then put in the eggs. I normally take the eggs right out of the refrigerator and put it into the boiling water. I’ve only had 1 instance where an egg cracked on me. This can be done with room temperature eggs as well.

Turn the stove to low-medium so that the eggs don’t end up bouncing all over the place and crack prematurely.

Set the timer for 10 minutes.

2. Pre-Crack Eggs With A Fork *


Once the timer is up, turn off the heat. Leave the pot on the stove, though.

Use a the edge of the fork to make small cracks in the egg. You can also use a spoon, but I find I have better control with the flat fork than a curved spoon.

Then, use the bottom (flat part of the fork) and gently press down to create more cracks. Do can press and roll the egg. The more cracks the better. Be careful not to squish the egg!

3. Immediately Cool Down *


Take the eggs out and submerge it in a container full of ice. You can add some cold water to make sure that the eggs are submerged.

At this point you can add more cracks to the egg shells if it’s not cracked enough.

Stick the container in the refrigerator for at least 10-15 minutes.

4. Shake! *


Now, with the eggs still in the container, give it a good shake.

The shaking process will loosen the hard boiled egg from the egg shell membrane, making it easy to remove.

Sometimes, if you’re lucky, you may even shake the egg shells right off!

5. Peel The Egg Shells (With ONE HAND) *


Removing the shells at this point should be super easy. If the above steps are done properly, the egg shell should come off along with that clear film lining an eggshell (egg shell membrane).

In fact, it can be done with one hand!

Rinse any remaining shells off with water.

15 Second Video Showing All Steps *

Here's what it looks like altogether, compressed in 15 seconds:

There you have it, a consistent way to make hard boiled eggs that’s easy to peel.


Enjoy your egg-citing new gainz.

Paused Reverse Grip Bench Press *

  • 45 x 10
  • 140 x 5
  • 230 x 3
  • 280 x 1
  • 320 x 1
  • 370 x 1
  • 330 x 3,3,3 * PR!
    • Volume PR I think.

Sumo Deadlift (No Belt) *

  • 140 x 5
  • 230 x 3
  • 320 x 2
  • 410 x 1
  • 515 x 1 * PR!
    • +5 lb from last week.

Sumo Deadlift *

  • 590 x 0
    • Felt the bar drift forward and the bar wasn't going up.
  • 550 x 1
    • Wanted 2, but even 1 was hard.
  • 510 x 0
    • Shouldn't have gotten greedy earlier. MEH.