What is not to love about eggs! They are little nutrition powerhouses which contain good quality protein, healthy fats as well as a range of vitamins and minerals. They are a perfect inclusion to a ketogenic lifestyle as they are so versatile as well as being quick and easy to prepare.
Over the month of May we will be covering our favourite ways to prepare eggs in step-by-step detail. So don’t worry if you are not a whiz in the kitchen, as we will guide you through the most delicious and easiest ways to prepare scrambled, omelettes and poached, boiled and fried eggs.
Where do we start with boiled eggs? Something that appears to be so run of the mill and ordinary, but can be used in so many different ways. We love to have some hard-boiled eggs in the fridge each week, they can be chopped up and added to a salad to boost the protein, mashed up with mayo and then served on top of seed crackers or greens or even turned into yummy devilled eggs which are great for social gatherings.
Soft-boiled eggs are a delicious meal all on their own, or served with some low carb toast soldiers. Alternatively, we find they make a great side to boost the healthy fats and protein of a larger meal.
- Slotted spoon
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We use eggs cold from the refrigerator so there is no need to plan ahead. The timings may vary if you use eggs that are at room temperature. The timings are based on cooking 2-4 eggs, if you are making a larger batch you may need to add extra time.
We used large eggs, you may need to vary the timings based on the size of your eggs. If you are wanting to peel the eggs for presentation, for example to make devilled eggs, it is best to use older eggs. The fresher the eggs are the more difficult they can be to peel.
- Soft-boiled eggs with a sprinkle of salt and pepper or ‘Everything but the Bagel Seasoning’ are delicious on their own or served as part of a meal
- We love to mash up hard-boiled eggs with mayo, chopped fresh chives and salt & pepper for a quick and easy lunch. Try serving it on some cloud bread with some crunchy iceberg lettuce
- Soft -boiled eggs served with a creamy hollandaise sauce is just scrumptious
- A tasty option is hard-boiled eggs mashed up with mayo, curry powder and chopped coriander (cilantro)
- Make sure your saucepan is large enough to fit all of your eggs while they remain submerged in the water
- Fill your saucepan three quarters full with water and bring the water to the boil
- Once the water has come to a boil carefully lower your eggs into the water using a slotted spoon
- Then start a timer –
- 6 minutes for a runny yolk
- 7 minutes for a soft yolk
- 10 minutes for hard boiled
- When the timer goes off remove the eggs quickly with the slotted spoon
- Place under cold running water for 1-2 minutes to stop the cooking process
- Peel and serve. I find peeling them under running water is the easiest method
We hope you found this helpful. Check out our other ‘How to’ posts for more step-by-step guides
- How to: Omelette
- How to: Fried Eggs
- How to: Boiled Eggs
- How to: Scrambled Eggs
- How To: Flavoured Butters
- How To: Roasted Garlic
- How To: Roast Pork Belly
- How to: Bone Broth
- How To: Quick & Easy Hollandaise
- How To: Cloud Bread
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