5 Easy Ways to Snack on Eggs

Disclaimer: Eggs as a snack food will require more minutes than, say, mixing nuts with yogurt. That’s because eggs usually require boiling water, a hot skillet, or an oven before you can eat them. But before you discount the egg as a snack food, keep in mind that none of the steps to

cooking an egg

The most simple of egg snacks are hard-boiled eggs. But you can kick things up a notch by soaking the eggs, once boiled, in

soy sauce

five fresh deviled recipes

Step one: Make a cucumber boat by slicing a cucumber in half, lengthwise, and hauling out the seeds in the center. Then fill said cucumber boat with egg salad, made with mayo or mustard or pickles or anything you fancy. Finally, top with thinly sliced radishes or fruit or other tartine-esque toppings. And eat.

With the help of prepared puff pastry tart shells, you can make easy mini frittatas that are perfect for midday treats. Or, if you need a gluten-free swap, try using hash browns. Then, for your frittata mix, add color by finely chopping up Swiss chard stalks and fresh herbs. Mix the veggies with your eggs, fill, and bake until the egg center settles (i.e., no jiggling).

Taking inspiration from morning classics, like the egg-in-a-basket and a Scotch egg, I’ve created the bread Scotch egg. It starts with a small pretzel burger bun, which then gets hollowed out in the center, much like a bread bowl for clam chowder. Then lay a piece of ham, bacon, or turkey meat in the hole. And finally, carefully crack an egg into the center. Place on a baking sheet and into a 375-degree oven until the white hardens, about 15 minutes. Enjoy warm or keep in an airtight container in the refrigerator for up to four days. Reheat before snacking.

This “snack” takes a little more time than the others, but the hands-on involvement is still low. And when you take into account the beauty and flavor of this treat, it is well worth it. Especially when entertaining guests. Simply hollow out tomatoes with the help of a spoon. Crack one egg into each tomato. Place on a parchment-covered baking pan and cook at 375°F for 20 minutes, until egg is set and tomato has softened. Serve as is or with pesto, fresh herbs, yogurt, or what saucy things you have on hand.