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Recipes

Racing Weight Recipes: Eggs 3 Ways

Try any or all of these delicious methods of cooking this breakfast staple.

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Scrambled eggs. Photo: Peter Bagi, courtesy VeloPress
Scrambled eggs. Photo: Peter Bagi, courtesy VeloPress

Try any or all of these delicious methods of cooking this breakfast staple.

Scrambled Eggs

1 Serving / 5 Minutes

Ingredients
2 eggs
2 tablespoons milk
pinch of salt
pinch of pepper
1/2 teaspoon extra-virgin olive oil

Directions
1. Whisk eggs, milk, salt, and pepper in a bowl with a wire whisk or fork.
2. Place oil in a nonstick skillet over medium heat for 60–90 seconds. A drop of water should sizzle in the pan when hot enough.
3. Pour in eggs and reduce heat to low. As eggs begin to set, gently move a spatula around the pan to form large, soft curds. Cook until eggs are no longer runny but not dry.

Per serving: 178 calories, 12 g fat, 0 g total carbohydrate, 0 g dietary fiber, 13 g protein

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

Tip: Whenever you work with a nonstick pan, as we recommend for all three of these dishes, make sure to use a heat-resistant silicone, plastic, or rubber spatula. Metal utensils can damage the pan’s nonstick coating.

RELATED: Are Eggs Good Or Bad?

Fried eggs. Photo: Peter Bagi, courtesy VeloPress
Fried eggs. Photo: Peter Bagi, courtesy VeloPress

Fried Eggs

1 Serving / 5–7 Minutes

Ingredients
2 teaspoons extra-virgin olive oil
2 eggs
salt and pepper

Directions
1. Place oil in a nonstick skillet over medium heat for 60–90 seconds. A drop of water should sizzle in the pan when hot enough.
2. Crack one egg into a small bowl, then slide egg into the pan. Repeat with other egg.
3. Let eggs cook for 3 minutes, then cover for 30 seconds to cook whites. For runny yolks, remove eggs immediately. For set yolks, turn off burner and leave in covered pan for 1–2 minutes more.
4. Season with salt and pepper to taste.

Per Serving: 140 calories, 9 g fat, 0 g total carbohydrate, 0 g dietary fiber, 12 g protein

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

RELATED – Racing Weight Cookbook: Quinoa Fried Rice

Hard-boiled eggs. Photo: Peter Bagi, courtesy VeloPress
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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