Boiled Egg - Crossection

Obvious Cooking Lessons – How To Hard Boil Eggs!

Boiled Egg - Crossection(Photo credit: Wikipedia)

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.  

  1. 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.
  2. LET EGGS STAND in hot water about 12 minutes for large eggs (9 minutes for medium eggs; 15 minutes for extra large).
  3. DRAIN immediately and serve warm. OR, cool completely under cold running water or in bowl of ice water, then REFRIGERATE.
  4. Cooling the eggs immediately avoids the green ring around the yolk, too.

How do you like your hard-boiled eggs?

Picture 106

Barbequed Eggs? Sure!


Picture 106
NPR –

Barbecued Eggs – NO WAY?  WAY.  This intrigues me, and I am not a fan of The Egg.

Ingredients

  • 1 large bell pepper, the bigger the better
  • 2 eggs
  • hot sauce, salt and black pepper to taste

Directions

You'll need the bell pepper to sit stably on the grill, or else the raw egg will spill out and make a tragic mess. Place the pepper flat on your cutting board and slice in half parallel to the board. Scrape out the seeds and placenta (yup, that's really what it's called), being careful not to pierce the outer wall.

Crack an egg into each half of the pepper. Try to distribute the egg into the whole cavity.

Place the filled pepper over the hottest part of the grill. It tastes best with the pepper's skin charred. Close the grill. If you're going to eat it with a knife and fork, cooking it to over-easy is fine. But if you're going to serve it as finger food, cook it a bit longer, so you don't have a runny yolk. It's great on its own, but better still with hot sauce, salt and a little black pepper on top.

NPR 

Quiche in Prosciutto Cups

Quiche in Prosciutto Cups

Quiche in Prosciutto Cups  from epicurious.  Yes, please.  Next party?  More please.  Now?  Oh, you know what?  We have a party tomorrow.  *thinking*

 
Quiche in Prosciutto Cups
 


Haute ham and eggs! These appetizers are protein-rich, and cutting out the crust makes them incredibly low-cal.


Yield: Makes 8 servings

  • 4 slices prosciutto, fat trimmed, halved
  • 2 egg whites
  • 1 whole egg
  • 3 tablespoons nonfat plain Greek yogurt
  • 1 tablespoon chopped black olives
  • 1/2 teaspoon chopped fresh rosemary, plus more for garnish
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper



Heat oven to 400°F. Coat a mini muffin pan with cooking spray. Press 1 piece prosciutto into each of 8 cups. Whisk egg whites and whole egg until smooth. Whisk in yogurt, olives, rosemary, salt and pepper. Divide mixture among cups. Bake, uncovered, until quiches are cooked through, 10 to 12 minutes. Garnish with rosemary.


Per serving: 27 calories, 1.1 g fat, 0.3 g saturated, 0.4 g carbohydrates, 0 g fiber, 3.6 g protein 

Nutritional analysis provided by Self

Source – epicurious