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Racing Weight Recipes: Eggs 3 Ways

  • By Matt Fitzgerald and Georgie Fear, RD
  • Published Jan. 13, 2014
  • Updated Jan. 13, 2014 at 11:08 AM UTC
Hard-boiled eggs. Photo: Peter Bagi, courtesy VeloPress

Hard-Boiled Eggs

3 Servings (2 Eggs) / 15 Minutes

Recipe profile: high protein

Ingredients
6 eggs
water

Directions
1. Place eggs in a pot and add cold water to submerge by 1–2 inches. Cover pot and bring to a rolling boil over high heat. Turn off heat and let the covered pot sit for 12 minutes.
2. Transfer eggs into cold water to stop the cooking.

Store hard-boiled eggs in the refrigerator for up to 1 week.

Per Serving: 220 calories, 18 g fat, 0 g total carbohydrate, 0 g dietary fiber, 12 g protein

TIP: Hard-boiled eggs are easier to peel after some time in the refrigerator.

DQs Count (per serving): Lean Meats & Fish 1

Republished with permission of VeloPress from Racing Weight Cookbook. Try more recipes at racingweightcookbook.com.

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FILED UNDER: Nutrition TAGS: / /

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