The Incredible Edible Egg

What is better than a fried egg? Or a scramble with sausage, bell pepper and smoked gouda? Or a poached egg on a bed of mixed greens?

I could go on and on about the awesomeness that is the egg like Bubba does with shrimp. It is amazingly versatile and packed full of protein. Like the late 1970s ad said, it truly is “The Incredible, Edible Egg”.

And so this week I have turned to the egg to replace the Clif Builder’s protein bar in my lunch box. While the bar has 20 grams of protein, it also has 20 grams of sugar.

It is far from being evil but my coach Peter is right in pointing out that there are much better ways to consume the same amount of protein everyday.

So I made a small supply of hard-boiled eggs this past Sunday night to bring to work. They take a bit more time and effort to prepare but two eggs deliver 12 grams of protein and only 1.2 grams of sugar.

Rather than boiling them, I tried baking them in the oven, which is a technique advocated by Alton Brown of Food Network fame and clearly explained on Family Fresh Meals. Here is the recipe:

  • Pre-heat the oven to 325º Fahrenheit.
  • Place eggs in a muffin tin to prevent them from rolling around and easily clean-up in case one breaks.
  • Cook the eggs in the oven for 30 minutes at 325º.
  • After 30 minutes, remove them from the oven and immediately submerge them in cold water for 10 minutes.

The eggs come out pretty much perfect. You may find there are one or two little brown spots but they don’t affect the taste at all.

The eggs are also really easy to peel. If you are going to store them, dry off the eggs and keep them in their shells. They will stay good for a few days in your refrigerator. Pretty incredible, right?

Jeremy
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