Hard-Boiled Egg with Cucumber
A pairing of tender egg and crisp cucumber. Quick and simple, with no extra ingredients.
- Tiempo
- 10 min
- Porción
- 93 kcal
- Ingredientes
- ≈ $0.56
- Proteína
- 7 g
Ingredientes
- 1 Eggspaquete 10 unidades ≈ $1.93 1 unidades
- 2 Cucumbers≈ $3.67 por kg 100 g
- 3 Salt 1 g
Filas grises son existencias básicas: sal, aceite, especias. No se cuentan en el precio por porción.
Método
Wash the eggs1 and cucumber2; prepare a 1.5–2 liter pot; bring water to a boil over high heat; have a bowl of cold water ready to cool the eggs.
Boil the eggs1 in rapidly boiling water over high heat for nine minutes for hard-boiled; immediately transfer to cold water and chill for five minutes.
Remove the eggs1 from the water and peel; pat dry with a damp cloth.
Slice the cucumber2 into rounds about 0.5–1 cm thick; salt the rounds to taste.
Cut the eggs1 in half lengthwise or leave whole as you wish.
Arrange the cucumber2 rounds on a plate, place the eggs1 on top of the cucumber; if desired, salt lightly again and serve cold.
Consejos
- Por qué así
- Boil eggs for exactly nine minutes to set the whites fully without turning the yolks rubbery. Overcooking makes them greenish and dry.
- Sustituciones
- Use cherry tomatoes (100g) instead of cucumber for a sweeter bite; swap salt for lemon juice (1 tsp) to brighten flavor.
- Errores frecuentes
- Eggs stay stuck to shells if cooled too slowly. Cracked whites mean you didn’t shock them in cold water fast enough.
- Guardar y recalentar
- Store peeled eggs and cucumber separately for 2 days max; reheat eggs in a dry pan for 1 minute if warm. Eat cucumber fresh.
- Con qué servir
- Pair with whole-grain crackers and a handful of sunflower seeds for a protein-packed afternoon bite.
En resumen
- Marcado como PP: el planificador lo elige con más frecuencia para los objetivos «bajar de peso» y «comer bien».
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