Hard-Boiled Egg Whites with Cherry Tomatoes

Ingredients

• Egg whites 6 large
• Cherry tomatoes 1 cup
• Salt and pepper to taste
• Olive oil 1 tablespoon

Method

1. Prepare egg whites. Carefully separate the egg whites from 6 large eggs, discarding the yolks or saving for another use. Place the egg whites gently into a medium saucepan.
   Tip: Use an egg separator or pass the yolk back and forth between shell halves to avoid breaking the yolk.
2. Boil the egg whites. Add enough cold water to the saucepan to cover the egg whites by about an inch. Place the pan on the stove and bring the water to a gentle boil over medium heat. Once boiling, reduce heat to low and let simmer for 10 minutes.
   Tip: Keep the water at a gentle simmer to prevent the egg whites from becoming rubbery.
3. Cool and drain. After 10 minutes, carefully drain the hot water and transfer the egg whites to a bowl of ice water to cool quickly and stop cooking. Let them sit for 2-3 minutes.
   Tip: Cooling quickly helps maintain a tender texture.
4. Prepare cherry tomatoes. While the egg whites cool, wash 1 cup of cherry tomatoes thoroughly. Cut them in halves or quarters depending on size and your preference.
   Tip: Cutting tomatoes increases their flavor release.
5. Assemble and season. Slice the cooled egg whites into bite-sized pieces. Place them in a serving bowl or plate. Add the cherry tomatoes on top or alongside. Drizzle 1 tablespoon of olive oil over the dish. Season with salt and pepper to taste.
   Tip: Olive oil adds healthy fats to meet the target macros and enhances flavor.

Pro tips

• Use fresh eggs for best texture and flavor.
• Adding olive oil balances the fat content without overpowering the dish.