Hard-Boiled Egg Whites
- Time: 20 minutes
- Servings: 3
- Serving Size: 2.5 ounces
- Stage: Post-Recovery (Snack)
INGREDIENTS:
- Egg, whole - 6 large
- Sea salt - 1/2 tsp
INSTRUCTIONS:
- To boil the eggs, place them in a large pot (make sure to have a lid for it) and cover them with water plus 1-2 inches. Cover the pot and bring to a boil, then reduce the heat to low or simmer and let stand for 10-12 minutes.
- Once done, drain the water (be careful because it will be hot), and replace it with cold water. Let them cool down for a minute or two.
- Peel the boiled eggs and discard the yolk. Season with a pinch (1/8 tsp) of sea salt when serving. Enjoy!
*Note: Divide equally by the listed number of servings. Each serving is 2 egg whites plus a pinch of sea salt. Stays fresh in the refrigerator for about 5 days. You can also replace the sea salt with a low calorie sauce like sriracha or 1/2 tsp of bagel seasoning.
NUTRITION FACTS per serving:
- Calories 35
- Protein 7 grams
- Carbs 0 grams
- Fat 0 grams
- Fiber 0 grams
- Sugar 0 grams
- Iron 0% DV
- Calcium 0% DV
- Sodium 21% DV
DV = Daily Value, Based on diet for healthy adults
Nutritionist notes: We discard the yolk because it is the part of the egg where most of the calories are concentrated. This way we also avoid all the saturated fat and cholesterol found in eggs, which are known to have adverse impacts to our cardiovascular health.
*The picture is meant for illustrative purposes and may sometimes not be representative of the serving size. For a precise serving size please follow the list of ingredients carefully, using grams as the most exact measurement.