Hard-boiled Egg and Cucumber
A tender egg paired with a crunchy cucumber. Quick and simple, with no extra ingredients.
- Time
- 10 min
- Serving
- 93 kcal
- Ingredients
- ≈ $0.56
- Protein
- 7 g
Ingredients
- 1 Eggspack 10 pcs ≈ $1.93 1 pcs
- 2 Cucumbers≈ $3.67 per kg 100 g
- 3 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preparation: wash the eggs1 and cucumber2; prepare a 1.5–2 liter pot; bring the water to a boil over high heat; have a bowl of cold water ready to cool the eggs.
Boil the eggs1: boil the eggs in boiling water over high heat for nine minutes for hard-boiled; when time is up, immediately transfer the eggs to cold water and cool for five minutes.
Peel the eggs1: remove the eggs from the water and peel the shells; pat dry with a damp towel.
Slice the cucumber2: slice the cucumber into rounds about 0.5–1 cm thick; salt the rounds to taste.
Cut the eggs1: cut the eggs in half lengthwise, or leave whole if you prefer.
Assemble: arrange cucumber2 rounds on a plate, place the eggs1 on top of the cucumber; season lightly if desired and serve cold.
Tips
- Why it works
- Boil eggs for exactly nine minutes to set the whites fully without turning the yolks rubbery. Overcooking makes them greenish and dry.
- Substitutions
- Use cherry tomatoes (100g) instead of cucumber for a sweeter bite; swap salt for lemon juice (1 tsp) to brighten flavor.
- Common mistakes
- Eggs stay stuck to shells if cooled too slowly. Cracked whites mean you didn’t shock them in cold water fast enough.
- Storing and reheating
- Store peeled eggs and cucumber separately for 2 days max; reheat eggs in a dry pan for 1 minute if warm. Eat cucumber fresh.
- Serve with
- Pair with whole-grain crackers and a handful of sunflower seeds for a protein-packed afternoon bite.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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