Hard boiled eggs - how to make them better

[Anonymous]

Anonymous wrote:

Anonymous wrote:I'm trying to do hard boiled eggs in the morning, but not sure what I can do to make them taste a bit more appealing? I like them with avocado and a little olive oil on toast normally but that adds too many calories...

Any alternative to avocado and olive oil to have hard boiled eggs on toast and not have it feel dry? Even with a little seasoning, I struggle with the dry mouth feeling.

How would avocado and olive oil on a piece of toast add too many calories?

I just started weight watchers so following my plan, it's too much.

[Anonymous]

Don’t boil them at all. Put them in room temp water, bring to a boil with a load, immediately turn off the flame and let them sit in hot water lidded for 10 minutes, then put into ice water. If you roast salted cherry tomatos in olive oil, that’s delicious on toast but might be just as many calories.

[Anonymous]

Anonymous wrote:OP again - thanks. I'm wondering if I can do some sort of quick nonfat yogurt spread - anyone have any suggestions of an easy yogurt spread that would taste good with eggs/toast?

Who’s still eating nonfat crap?

[Anonymous]

Ny times eggs


https://www.nytimes.com/2019/09/23/dining/how-to-hard-boil-eggs.html

Steamer is answer too

[Anonymous]

Anonymous wrote:smoked paprika, salt, and cracked black pepper
only boil them for 8/5 minutes and let them cool in a bowl of water for a couple minutes before openng them so they're jammy

+1 this is exactly how I eat them! 2 each morning no toast, then some fruit & chia seed pudding.

[Anonymous]

Anonymous wrote:Ny times eggs


https://www.nytimes.com/2019/09/23/dining/how-to-hard-boil-eggs.html

Steamer is answer too

A countertop egg steamer is pretty small and was a game changer for getting the perfect level of cooking without needing to monitor at all. You control how “hard” the egg will be by the amount of water you put in, and when the water is gone it turns itself off.

[Anonymous]

I like it with pesto.

[Anonymous]

Use Dash Egg Cooker. Perfect eggs every time and even a kid can use it.


I slice my boiled eggs with an egg slicer, put some nicely herbed cream cheese on a toast, layer the egg slices on top, layer some sliced cucumber, put a sprinkle of salt and pepper - and make myself a lovely sandwich to go with a hot cup of tea.

[Anonymous]

Anonymous wrote:Use Dash Egg Cooker. Perfect eggs every time and even a kid can use it.


I slice my boiled eggs with an egg slicer, put some nicely herbed cream cheese on a toast, layer the egg slices on top, layer some sliced cucumber, put a sprinkle of salt and pepper - and make myself a lovely sandwich to go with a hot cup of tea.

This is so classy. I long to be the kind of person who uses toast as a singular noun and eats nicely herbed cream cheese.

[Anonymous]

I make mine in the instantpot - 9 or 10 eggs, four minutes on high pressure with one cup of water. Use the trivet. Immediate de-pressure and ice bath for one minute. They come out perfect every time and are a dream to peel.

[Anonymous]

Slice of toast with olive oil, sliced tomato or spread of puréed tomatoes, sliced egg, salt.

[Anonymous]

Anonymous wrote:Everything But the Bagel seasoning

This

[Anonymous]

Anonymous wrote:

Anonymous wrote:OP again - thanks. I'm wondering if I can do some sort of quick nonfat yogurt spread - anyone have any suggestions of an easy yogurt spread that would taste good with eggs/toast?

A tablespoon of nonfat yogurt has about 20 calories. A teaspoon of butter has about 30 calories. You can have the butter, it's really ok.

Its not just about calories. Fat and cholesterol are factors too.

[Anonymous]

Kosher salt and pepper
Splash of soy sauce
Or one of my favorites-Tabasco brand spicy salt. It’s a Tabasco bottle filled with coarse salt and ground red pepper. It’s amaaaazing on hard boiled eggs.

[Anonymous]

No bread. Just cut in half and put a small spoon of pesto on each half. Sprinkle of salt. Delish.