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The 12 Tastiest Egg Diet Recipes

Egg diet recipes

With the 14 day egg diet or egg fast, you eat about 6 eggs a day. That sounds boring at first – but it doesn’t have to be! With these 12 delicious recipes, you’ll find it easier to have to eat enough eggs without compensating your dietary restrictions.

Classic egg salad
Classic egg salad recipes

Classic egg salad

Ingredients for 2 servings:

  • 4 large eggs
  • 1/2 glass of mayonnaise
  • 1 small onion
  • 1 small bunch of chives
  • 2 teaspoons of salt
  • 2 teaspoons of freshly ground pepper
  • 1 squirt of lemon juice

Preparation:

  1. Hard boil the eggs in bubbling water, this takes about 10 minutes. Then chill and let cool down
  2. Peel the eggs and cut them into small cubes with a knife.
  3. Peel and chop the onions and fold into the eggs.
  4. Mix the mayonnaise with salt and pepper, add a splash of lemon juice and stir vigorously
  5. Mix the salad dressing with the eggs and onions and mix well.
  6. Then let the egg salad stand in the refrigerator for about 1 hour.
  7. Wash the chives and cut into large rolls and spread over the egg salad just before serving.
Egg in the bacon nest recipe

Egg in the bacon nest

Ingredients for 4 servings:

  • 8 thin slices of bacon
  • 4 eggs
  • 4 Edam cheese cubes
  • 2 tbsp butter
  • 25 ml of cream
  • 1 pinch of salt
  • White pepper

Preparation:

  1. Line four muffin cases with butter and place the bacon slices crosswise.
  2. Place the Edam cubes in the molds and break one egg over each. Season with a little salt and pepper and brush with cream.
  3. Bake in the preheated oven at 175 degrees for about 15 minutes.
  4. Remove the nests from the molds and serve with garnish as desired.
Beef bouillon with eggs
Beef bouillon with eggs recipe

Beef bouillon with eggs

Ingredients for 4 servings:

  • approx. 250 g beef bones
  • 1 bunch of soup vegetables
  • 1 onion with skin
  • 1 liter of cold water
  • 1 egg
  • some chives
  • salt and pepper

Preparation:

  1. Put the beef bones together with the soup vegetables (without parsley) in 1 liter of cold water and bring to the boil. Let simmer slowly (approx. 30 minutes).
  2. Remove the bones and vegetables and season the broth with salt and pepper.
  3. Put the egg in a cup, stir with a fork and slowly pour into the hot bouillon.
  4. Sprinkle with chives and serve.
Baked avocado with egg filling
Baked avocado with egg filling recipe

Baked avocado with egg filling

Ingredients for 2 servings:

  • 2 ripe avocados
  • 4 small eggs
  • 4 slices of bacon
  • some olive oil
  • Lemon juice
  • salt and pepper

Preparation:

  1. Halve the avocados and carefully remove the two stones.
  2. Break open the eggs and let them run into the hollows of the removed core.
  3. Cut the bacon into small pieces and spread over the eggs.
  4. Pour a little salt and pepper as well as a dash of lemon juice and olive oil over it.
  5. Bake the whole thing in the oven at 180 degrees until the egg visibly stagnates.

 

Stuffed eggs with smoked salmon
Stuffed eggs with smoked salmon recipe

Stuffed eggs with smoked salmon

Ingredients for 12 servings:

  • 6 large eggs
  • 2 teaspoons medium hot mustard
  • 100 g double cream cheese
  • 2 slices of smoked salmon
  • salt and pepper

Preparation:

  1. Boil the eggs hard for 10 minutes, quench and peel them. Then cut in half and remove the egg yolk.
  2. Mix the egg yolk with the mustard and cream cheese in a small bowl and season with salt and pepper. Then pour the mixture into the egg white halves with a teaspoon.
  3. Finish off a small piece of smoked salmon and drape it with seasoning powder or dill. If you are not a fan of salmon, you can simply leave it out.
Omelette with ham, cheese and rocket
Omelette with ham, cheese and rocket recipe

Omelette with ham, cheese and rocket

Ingredients for 1 serving:

  • 3 eggs
  • 2 slices of ham
  • 2 slices of cheese
  • a handful of arugula
  • 2 tablespoons oil
  • salt and pepper as required

Preparation:

  1. Whisk the eggs, add salt and pepper.
  2. Heat some oil in the pan and add the egg to the pan. When the egg is set, turn it with a spatula.
  3. Spread the ham and cheese on the omelette.
  4. When the cheese has melted, spread the washed rocket over the omelette and close it. Finished!
Meatloaf with eggs
Meatloaf with eggs recipe

Meatloaf with egg

Ingredients for 6 servings:

  • 1.5 kg of minced meat
  • 7 large eggs
  • 5 small onions
  • 1 handful of parsley
  • 3 tsp mustard
  • 2 tbsp creme fraiche
  • 5 tbsp oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper

Preparation:

  1. Peel the onions and then cut them into small cubes.
  2. Mix the onions, two eggs and the spices together.
  3. Now add the minced meat and knead everything into a kind of dough. Roll out the dough about 1.5 to 2 cm thick.
  4. Boil the remaining 5 eggs, place on the dough and roll up.
  5. Put the raw roast in a baking tin coated with oil and brush with the remaining oil.
  6. Bake in the oven at 180 degrees for about 50 minutes. Finished!
Fried meat loaf with fried egg
Fried meat loaf with fried egg recipe

Fried meat loaf with fried egg

Ingredients for 4 servings:

  • 400 g of coarse meat loaf
  • 8 eggs
  • some margarine
  • some salt, pepper and paprika powder

Preparation:

  1. Cut the meat loaf into eight thick slices.
  2. Put some margarine in a pan and fry the slices on both sides.
  3. Fry eight fried eggs and season with salt, pepper and paprika.
  4. Spread the eggs on the meat loaf and serve.
Low carb egg burger buns
Low carb egg burger buns recipe

Low carb egg burger buns

Ingredients for 3 servings:

  • 3 medium-sized eggs
  • 100 g cream cheese
  • Sesame seeds
  • a bit of salt
  • You choose the remaining ingredients as you like (e.g. lettuce, tomatoes, onions, cucumber and cheese)

Preparation:

  1. Separate the eggs and mix the yolks with the cream cheese and salt.
  2. Beat the egg white until stiff and fold into the mixture.
  3. Now shape these into six equal piles on baking paper and sprinkle each with a little sesame.
  4. Bake at 150 degrees for about 25 minutes until golden brown. Then let it cool down and top it with salad, patties and the like as a roll substitute.
Scrambled eggs with asparagus, cheese and peppers
Scrambled eggs with asparagus, cheese and peppers recipe

Scrambled eggs with asparagus, cheese and peppers

Ingredients for 1 serving:

  • 2 eggs
  • 5 stalks of green asparagus
  • 1 red pepper
  • 1 tbsp grated cheese
  • 1 tbsp margarine
  • some mineral water
  • some salt, paprika and nutmeg

Preparation:

  1. Cut the woody ends from the asparagus and cut the rest into 2 cm long pieces.
  2. Cut the peppers into bite-sized strips.
  3. Beat the eggs well with the mineral water and the spices, then fold the cheese into the egg mixture.
  4. Heat the margarine in the pan and briefly fry the paprika and asparagus.
  5. Add the egg mixture and let set over medium heat (do not stir any more). Place the scrambled eggs on a plate and garnish.
Sol eggs
Sol eggs recipe

Sol eggs

Ingredients for 10 servings:

  • 10 eggs
  • 1.5 liters of water
  • 1 onion
  • 1 lime
  • 70 g salt
  • 1 handful of peppercorns
  • 1 bay leaf
  • some allspice
  • a dash of vinegar

Preparation:

  1. Boil the eggs hard in bubbling water, adding a little vinegar to the water. The eggs should be ready after about 15 minutes. Then take it out of the water and rinse it under cold water.
  2. When they have cooled slightly, beat the eggs lightly on the kitchen countertop so that the shell gets some cracks.
  3. Peel the onion and save the skins as they will go into the brew.
  4. Bring the water to the boil, add the salt, the allspice, the peppercorns and the onion peels and let the stock reduce. Keep stirring so that the salt dissolves well.
  5. Place the eggs in a large mason jar and pour the lukewarm brew over them, seal the jar and let it stand for at least a week.
  6. Peel the eggs before eating and serve with a lime, the juice then gives the egg a little more acid.
Tender spring salad with eggs
Tender spring salad with eggs recipes

Tender spring salad with eggs

Ingredients for 4 servings:

  • 2 eggs
  • 150 g sugar snap peas or frozen peas
  • 10 radishes
  • 1 small onion
  • 4-6 tbsp corn kernels (from the can)
  • 2 stalks of dill
  • 2 stalks of parsley
  • 2-3 tbsp vinegar
  • 3 tbsp oil
  • salt and pepper as required

Preparation:

  1. Hard boil the eggs for 10 minutes. Then quench, peel and let cool.
  2. Clean and wash the snow peas and blanch them in boiling salted water for about 3 minutes (frozen peas only 1 minute). Drain.
  3. Drain the corn. Clean, wash and halve the radishes. Peel the onion, wash the herbs and chop everything. Cut the eggs into slices.
  4. Mix the vinegar, onion, herbs, salt and pepper together, fold in the oil. Arrange the prepared salad ingredients and spread the marinade on top. Garnish with fresh herbs if necessary.

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