Hardboiledeggwhiteswithavocado Recipes
HARD-BOILED EGG WHITES WITH AVOCADO
The protein in egg whites and unsaturated fat in avocados provide long-lasting energy.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Cover eggs with cold water in a large saucepan; bring to a boil. Remove pan from heat. Let eggs stand, covered, 8 minutes; transfer with a slotted spoon to an ice-water bath, and let cool. Peel eggs. Separate yolks from whites (reserve yolks for another use).Tear whites into 1-inch pieces; divide among four bowls.
- Halve and pit the avocados. Using a spoon, scrape out pieces; divide among bowls with egg whites. Divide salt among servings, and season with pepper. Drizzle each serving with 3/4 teaspoon oil.
Nutrition Facts : Calories 227 g, Fat 19 g, Fiber 5 g, Protein 9 g, Sodium 190 g
HARD-BOILED EGG WHITES WITH AVOCADO
This is from the December 2004 issue of Martha Stewart Living. It is featured as a healthful breakfast with satisfying ingredients. The protein in the egg whites and avocados provide long lasting energy with no cholesterol.
Provided by Ms B.
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cover eggs with cold water in a large pan.
- Bring to a boil.
- Cover, remove from heat, and let stand 20 minutes.
- Remove eggs to cool water and allow to cool.
- Peel eggs.
- Separate yolks from whites (save yolks for another use).
- Tear whites into 1-inch pieces and place in small mixing bowl.
- Halve and pit the avocados.
- Using a spoon, scrape out small pieces.
- Add to egg whites.
- Season with salt and pepper.
- Divide eggs and avocado mixture between 4 cereal bowls and drizzle each with olive oil.
PERFECT HARD-BOILED EGGS
I believe this to be the perfect recipe for hard-boiled eggs. The eggs peel so easily, most can be peeled in one simple motion. The egg yolk itself is a nice yellow color without the greenish tinge that sometimes occurs when making hard-boiled eggs.
Provided by wackerd
Categories Appetizers and Snacks
Time 35m
Yield 12
Number Of Ingredients 1
Steps:
- Fill a large pot halfway with water, making sure the pot is large enough to contain eggs in a single layer. Bring to a boil over high heat.
- Place eggs in boiling water individually using a large spoon, making sure not to break them. Continue to boil for 1 minute. Remove from heat, cover, and let stand for 25 minutes.
- Place eggs under cold water until eggs have cooled.
Nutrition Facts : Calories 62.9 calories, Carbohydrate 0.3 g, Cholesterol 163.7 mg, Fat 4.4 g, Protein 5.5 g, SaturatedFat 1.4 g, Sodium 61.6 mg, Sugar 0.3 g
HOW TO MAKE PERFECT HARD BOILED EGGS
This method makes the most perfect hard-boiled eggs ever. The whites are firm but not rubbery, and the yolks are cooked and still creamy.
Provided by Chef John
Categories Appetizers and Snacks
Time 50m
Yield 6
Number Of Ingredients 1
Steps:
- Place eggs into a saucepan and pour in cold water to cover; place over high heat. When the water just starts to simmer, turn off heat, cover pan with a lid, and let stand for 17 minutes. Don't peek.
- Pour out the hot water and pour cold water over eggs. Drain and refill with cold water; let stand until eggs are cool, about 20 minutes. Peel eggs under running water.
Nutrition Facts : Calories 71.5 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 70 mg, Sugar 0.4 g
HARD-BOILED EGG WHITES
I love to have egg whites on hand at all times. A whole large egg white has only 17 calories and no fat, so they're great right out the refrigerator any time of day, whether as part of a meal or for the munchies. I just sprinkle them with a bit of sea salt and fresh cracked pepper or one of my favorite rubs, and they're good to go.
Yield 1 egg white
Number Of Ingredients 0
Steps:
- Put 6 to 10 eggs in a medium saucepan with a lid. Pour in enough water to cover them by 1 inch. Bring the water to a boil over high heat. Cover the saucepan and turn the heat to low. Cook the eggs for 13 minutes. Immediately drain them and fill the saucepan with ice, and then run cold water over them; the water should quickly turn ice-cold. If it does not, add more ice. As you peel the eggs, run them under cold water so the shells remove easily. Remove the shells and discard the yolks. Refrigerate any remaining eggs in a resealable plastic container (in or out of the shell) for up to 3 days.
- Calories: 17
- Protein: 4g
- Trace Carbohydrates
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Fiber: 0g
- Sodium: 55mg
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