Two Hard-Boiled Eggs with Salt and a Slice of Bread
Two perfectly hard-boiled eggs with a pinch of salt and a slice of crusty bread. A simple, filling snack.
- Time
- 20 min
- Serving
- 204 kcal
- Ingredients
- ≈ $0.60
- Protein
- 14 g
Ingredients
- 1 Eggspack 10 pcs ≈ $1.93 2 pcs
- 2 Crispbreadpack 200 g ≈ $2.80 15 g
- 3 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Wash the eggs1, place them in a pot, and cover with cold water so it’s about 2 cm (¾ inch) above them.
Bring the water to a rolling boil over high heat (~6–8 minutes).
Boil the eggs1 for 9 minutes total—until the yolk is firm and the white is springy.
Drain the hot water and rinse the eggs1 under cold water for 3 minutes to stop the cooking.
Peel the eggs1, halve them, and sprinkle with salt.
Serve the eggs1 on a plate with a slice of bread on the side.
Tips
- Why it works
- Boil eggs in cold water to prevent cracking from sudden heat. Hot water creates steam pockets inside the shell. Use 9 minutes for a firm yolk that won’t run when sliced.
- Substitutions
- Replace crispbread with 15g whole-grain crackers or 1 slice of toasted rye bread. Skip salt if using low-sodium eggs.
- Common mistakes
- Overcooking turns yolks greenish-gray; check by piercing with a pin. If it’s firm but not hard, it’s done.
- Storing and reheating
- Eat fresh or refrigerate peeled eggs for 1 day max; reheat in warm water for 2 minutes. Whole eggs keep 3 days.
- Serve with
- Pair with a handful of cherry tomatoes and a spoonful of sour cream for a protein-rich snack after a workout.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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