If I was recruited to fill in for the Easter Bunny, I’d basically be dressed just like this…
I’d be hippity-hoppity, and happily chopity, looking for some delicious eggs to eat!
Poached: difficult level = easy.
Anyone with “Eggs Benedict” can make them for you.
Hard Boiled: difficulty level = medium.
Most establishments have these already made for salads (easy) but it is possible (provided it is earlier in the day) to make hard-boiled eggs as well. Less concern with timing.
Medium Boiled: difficulty level = hard.
You’d think it wouldn’t be so dang difficult, but apparently IT IS. This is the way I like my eggs – so much so that it’s a default. About seven minutes give or take in already boiling water, and that’s it. Still…it’s a challenge.
Ninja Style: difficulty level = nigh impossible.
Downright sneaky little buggers (and dangerous) but the BEST preparation I know. Worth the struggle.
I’ve managed a *few* times to get a lovely, half-circle with jazz in the middle. But the flip is dicey. Sometimes. . .
Incidentally, I make my eggs the microwave – ALL the time. Scrambling eggs in the micro is incredibly easy – in a microwave safe container, you don’t have to clean up more than once either. Pair them with steamed veggies and VOILA! Healthy, satisfying meal without a stitch of hassle. 🙂
This really is my usual cast of characters, so it’s fair to say that MOST of my dining-out breakfast options look a lot like this (which, for me, is a good thing!) 🙂
There are always a lot of great options, though – you never have to have full fat milk in your cereal, or even milk at all, for example – most places offer skim (lots of protein, less calories and fat), or soy or almond options. You also can ask for greek yogurt in most establishments, in place of plain (less protein than greek, and often more sugar.)
You can absolutely ask for any condiments on the side, lest your dish come out drowning in something more caloric than you need. Fresh fruit and a tall glass of water are also great as they give some volume and a feeling of fullness…without being bad for you!
For me, the combination of healthy fats, protein, fiber and water content helps keep me satisfied a good while – I’m the kind of person who eats a LOT during the day, so consider that I probably need to eat more often than most. In this case, the fact that I am satisfied for a while indicates that the food items are doing their job nicely…withOUT being bad for me!
We have a fun Farmer’s Market in our City that runs on Sundays during the warmer months – while we aren’t there every weekend like some of my buddies, it’s a fun Sunday morning activity, and a nice way to stock up on healthy options for the week!
Generally I’m scoping out the veggie situation, as vegetables are the bulk of my diet. Fruits are great too, like melons and Fuji apples (when they are in season – hurry up, October!)
You can also pick up flowers, healthy greens, fun seasonal goodies like pumpkins and gourds (hello, Halloween!), grass-fed meat, fresh eggs, and even hummus and mead…
Since I’m not a sit-on-the-beach type, I love this summer activity option – it’s nice to get up and out and DO something…and it also makes food shopping and meal prep easier for the rest of the week.
For more Nutrition jazz…
So I love my protein – eggs are a perfect food and I eat, generally, at least one a day with a TON of egg whites. Hard-boiled eggs are a great grab and go snack also, so I like to have some on hand.
Boiling is a little bit of a pain (and more to clean up) so I thought I’d try the oven bake method.
Did it work? YES.
Perfect? About 99%.
I like medium-boiled so I personally need to tweak the temperature and /or time because they were – as designed – hard-boiled.
Each egg also had two little spots on them (on the inside of the egg, once peeled), I’m guessing from the heat of the pan. I’ve also read (and mine had them too) that the eggs get little spots on the surface of the shell – they are completely harmless and disappeared in the ice water. Spots inside – or outside – aren’t a big deal, but worth the mention in the event you had wanted to serve them for any reason!
I also, as an aside, used my new egg piercer – piercing before boiling (apparently even with the oven method) seems to help the peeling. YESSSS!!!
HOW TO BAKE YOUR BOILED EGGS:
(For more Nutrition Stuff...)