Batch-Boiled Eggs with Sea Salt
5min
15min
1
260
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Chef's Note
Leaving the reserved eggs in their shells keeps them fresh and prevents them from absorbing refrigerator odors. Peel them just before eating!
Tags
Ingredients
6 whole eggs
1/4 cup plain nonfat Greek yogurt
1 medium banana
1/4 tsp sea salt
1/8 tsp black pepper
4 cups water
1 cup ice
Instructions
- 1
Pour 4 cups of water into a medium saucepan and bring to a rolling boil over high heat.
- 2
Carefully lower 6 whole eggs into the boiling water using a spoon to prevent cracking.
- 3
Maintain a gentle boil and cook the eggs for exactly 10 minutes.
- 4
While the eggs cook, prepare an ice bath by combining 1 cup of ice and 2 cups of cold water in a medium bowl.
- 5
Immediately transfer all 6 cooked eggs to the ice bath and let them cool for 5 minutes.
- 6
Peel 2 of the cooled eggs for your current snack. Keep the remaining 4 eggs unpeeled, place them in an airtight container, and store in the refrigerator to reserve for Days 2 and 3.
- 7
Slice the 2 peeled eggs in half and season with 1/4 tsp of sea salt and 1/8 tsp of black pepper.
- 8
Serve the seasoned eggs immediately alongside 1/4 cup of plain nonfat Greek yogurt and 1 peeled banana.
Nutrition Information (per serving)
260
19g
29g
8g
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