Hard-Boiled Egg Whites and Baby Carrots

Ingredients

• Egg whites 4 large
• Baby carrots 100 grams
• Olive oil 1 teaspoon

Method

1. Prepare the egg whites. Separate the egg whites from the yolks carefully. You can crack the eggs and use your hands or an egg separator to separate the whites. Collect 4 large egg whites in a small bowl.
   Tip: Make sure no yolk gets into the whites for a clean taste and texture.
2. Cook the egg whites. Fill a small pot with enough water to cover the egg whites. Bring the water to a gentle boil. Place the egg whites in a heatproof container or small bowl that can fit inside the pot. Lower the container into the boiling water, cover the pot with a lid, and let the egg whites cook for about 10 minutes until firm.
   Tip: Use a timer to avoid overcooking, which can make the egg whites rubbery.
3. Cool the egg whites. Remove the container from the pot carefully using tongs or a kitchen towel. Let the egg whites cool at room temperature for a few minutes or place them in cold water to cool faster.
   Tip: Cooling helps the egg whites firm up and makes them easier to handle.
4. Prepare the baby carrots. Rinse the baby carrots under cold running water to remove any dirt. Pat them dry with a clean towel.
   Tip: If you prefer, you can lightly steam the carrots for 3-4 minutes for a softer texture, but raw carrots add nice crunch.
5. Serve. Place the cooked egg whites on a plate alongside the baby carrots. Drizzle 1 teaspoon of olive oil over the carrots or egg whites to add healthy fats and enhance flavor, balancing the macros to meet the target fat content.
   Tip: Season with a pinch of salt and pepper if desired.

Pro tips

• Use a timer to ensure egg whites are cooked perfectly without becoming rubbery.
• Adding a teaspoon of olive oil boosts healthy fats and flavor without adding many calories.