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Eggs are often a staple of a post bariatric surgery diet for those who can tolerate them. Sometimes eggs can be tricky and not your friend, but when they are? Eat up.
Eggs provide lots of nutrition and protein for about 70 calories each. They're also super-filling, which is a bonus after weight loss surgery.
Eggs are one of the least expensive sources of protein at about 20 cents a piece, and one egg can easily fill (or overfill) a gastric bypass belly.
You would be surprised (or not) at the fact that many people enjoy a good hard-boiled egg, but do not know how to cook one. You can even find pre-cooked and shelled hard-boiled eggs in the refrigerated section at the grocery store!
There's no fun in those, if you're planning to dye them for Easter this weekend however.
- PLACE eggs in saucepan large enough to hold them in single layer. ADD cold water to cover eggs by 1 inch. HEAT over high heat just to boiling. REMOVE from burner. COVER pan.
- LET EGGS STAND in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large).
- DRAIN immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then REFRIGERATE.
- Cooling the eggs immediately avoids the green ring around the yolk, too.