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.
HARD BOILED EGGS
Provided by Food Network Kitchen
Categories appetizer
Time 10m
Yield 1 dozen eggs
Number Of Ingredients 1
Steps:
- Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.
- Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 4 to 5 minutes. Drain, cool in ice water and peel.
- Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 7 to 8 minutes. Drain, cool in ice water and peel.
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
HARD BOILED EGG SANDWICH
I had this last week at Cafe Roma in San Francisco's Little Italy. It's a coffee shop where they roast their own coffee. There's no room for a real kitchen, but they have hard boiled eggs. I had mine on baggette but their also offer toasted sourdough or panini.
Provided by Nado2003
Categories Breakfast
Time 5m
Yield 1 sandwhich, 1 serving(s)
Number Of Ingredients 6
Steps:
- Split bagette lengthwise leaving one side attached, layer sliced hard boiled egg, tomato, onion and capers. Salt and pepper to taste. Serve.
Nutrition Facts : Calories 1329.1, Fat 18.7, SaturatedFat 4.5, Cholesterol 211.5, Sodium 3003, Carbohydrate 238.7, Fiber 14.4, Sugar 3, Protein 46.8
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
HARD-BOILED EGGS
Make and share this Hard-Boiled Eggs recipe from Food.com.
Provided by susie cooks
Categories Breakfast
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 2
Steps:
- Use a pin or needle to poke a hole in the broad end of each egg. Place each egg on a spoon or ladle and lower into a small saucepan of gently boiling water (enough water to cover eggs).
- Cook for 10 to 15 minutes. I think 12 minutes is perfect.
- To remove shell, plunge into cold running water for 1 minute.
- Remove the peel gently.
Nutrition Facts : Calories 73.5, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 70, Carbohydrate 0.4, Sugar 0.4, Protein 6.3
BOILED DINNER
I first had boiled dinner at a friends house and I loved it. The first time I made it I used rutabagas I took it to my future hubby's family's house and his family loved it. I don't use rutabagas as they are very hard to cut the skin off. I find the ham with a bone in it is best for flavor, but you can use boneless if preferred. Leftover ham is great to use in this. I serve mine in a bowl with white vinegar sprinkled over top. My family loves boiled dinner and my future hubby loves it made this way.
Provided by internetnut
Categories One Dish Meal
Time 5h15m
Yield 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Place the cut up cabbage in a big pot. Cover the cabbage with water just covering.
- Let the cabbage cook on med-high heat until the cabbage is cooked down enough to add the ham bone in all. I cut as much of the ham off the bone before adding to the pot.
- Add the carrots and potatoes.
- Continue to cook but turn down to low and cook all day. ( I start mine at 12:00pm and cook until 5 or 6:00pm).
- Note: You may use 1 medium rutabagas, peeled and cut into small chunks and or parsnips, peele and cut into small chunks.
Nutrition Facts : Calories 170.1, Fat 0.3, SaturatedFat 0.1, Sodium 74.2, Carbohydrate 38.9, Fiber 7.2, Sugar 8, Protein 5.2
HARD-BOILED EGG SANDWICH
These are so good! I have been making these hard-boiled egg sandwiches for years and we absolutely LOVE them. This is a great on-the-go breakfast or just a different way to use up leftover hard-boiled eggs. Enjoy!
Provided by Christina
Categories Main Dish Recipes Sandwich Recipes
Time 10m
Yield 1
Number Of Ingredients 6
Steps:
- Butter each slice of toast. Spread 1 tablespoon cream cheese onto each slice.
- Layer hard-boiled egg slices evenly onto 1 slice of toast. Add hot sauce, salt, and pepper. Top with other slice of toast.
Nutrition Facts : Calories 371.9 calories, Carbohydrate 26.9 g, Cholesterol 262.2 mg, Fat 24.4 g, Fiber 1.2 g, Protein 11.2 g, SaturatedFat 12.7 g, Sodium 860 mg, Sugar 3.8 g
SCRAMBLED EGG WHITES WITH SCALLIONS AND VEGGIE BACON
This is a recipe based off what I can remember from the cookbook "The Art of American Indian Cooking" by Yeffe Kimball and Jean Anderson. The book has disappeared somewhere in my house and I haven't been able to locate it yet. This is my most frequently chosen meal for hot breakfast because it's healthy, quick and can be taken on the go. I'm not much of a fan of onions or onion-like plants but I do like scallions and I substitute them anywhere a recipe calls for onions. [The one exception is shallots which I frequently use in most soups.] This is a recipe that could win over almost any picky eater. I also like this recipe because it has the taste quality of a dish you'd find in places like Hugo's Restaurant or Du-par's but its simplicity gives the feeling of classic comfort/homemade food. This is a very easy recipe and it can also be adapted based on what you've got in your kitchen. It's a great light meal for breakfast, lunch and even dinner and is even better paired with fresh fruit and raw veggies. Being that I'm vegetarian and don't eat meat anymore, vegetarian bacon was substituted for the bacon in this recipe. I'll also add that turmeric is not a spice used by Native Americans and it is not used in Native American cuisine. It didn't exist in North America early in history and is a "recent addition" that was brought when [non-Native] people started "immigrating" to America. Turmeric is a South Asian spice most commonly found in and associated with Indian cuisine but it's also found in Pakistani cuisine. It's used both powdered and freshly grated like ginger but is most often used dry in powder form. It's an ingredient best known for its use in curry but it's used to flavor and color both savory and sweet dishes. It's used as a dye for clothing and is present in some skin and hair products. Turmeric adds a golden yellow to yellow to yellow-orange to orange color to some foods and certain fabrics. It has a fresh subtle earthy aroma to it but it's relatively tasteless so you can add it to just about anything. Turmeric is also said to have anti-inflammatory, antioxidant, antibacterial, and antiviral properties which is said to aid in the potential treatment and prevention of various diseases like cancer, Alzheimer's disease, diabetes, allergies and arthritis. In this case, turmeric was used because while I don't mind eating egg whites, my family is not nuts about them so a dash of turmeric makes the egg whites look more appetizing and just makes for a nice presentation.
Provided by Vegescatarian
Categories Breakfast
Time 16m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Coat the bottom of a skillet or frying pan with cooking spray and heat on medium heat. Mince the Smart Bacon and add to the pan. Spray lightly with a thin layer of cooking spray and stir for a minute.
- Slice the scallions vertically into two to three thin strips and then cut them into thin slices, carrying up to the green parts. Check to make sure there is no mold or dirt in the greener parts of your scallions before slicing. If there is, don't use these parts. Add the chopped scallions to the minced veggie bacon and keep stirring for about three to four minutes or until the bacon starts to brown slightly. You want to crisp the Smart Bacon but you don't want to burn it, so keep an eye on the bacon. Set a timer if you need to because this stuff can burn easily if you don't pay attention.
- Turn the heat down to low, add the turmeric and keep stirring for another minute.
- Add the egg whites, sea salt, fresh cracked pepper and parsley, and stir together.
- Plate and pair with fresh fruit, whole grain toast, juice and water. The eggs are best served hot. Serving size is equivalent to three egg whites.
Nutrition Facts : Calories 89.3, Fat 3.2, SaturatedFat 0.5, Sodium 604.9, Carbohydrate 2.9, Fiber 0.8, Sugar 1.1, Protein 12.2
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