Hard-Boiled Egg White Calories

Cool the hard-boiled egg in cold water, then gently crack the shell all over and peel from the wider end. Peeling under a little running water can help separate stubborn bits of shell from the white.

A hard-boiled egg white is usually rubbery because the egg was cooked for too long or at a vigorous boil. Use a gentler cooking method and cool the egg promptly after cooking to help preserve a tender texture.

Keep peeled hard-boiled egg whites in a covered container in the refrigerator and use them within a few days. Discard them if they have been left at room temperature for an extended period or develop an unusual smell or texture.

You can freeze hard-boiled egg whites, but thawing often makes them watery or rubbery. Refrigerating them and eating them within a few days generally gives a better texture than freezing.

Not necessarily: hard-boiled egg whites supply protein, while the yolk contains many of the egg’s vitamins, minerals, and fats. Which is the better choice depends on what you need from the meal, not on one being universally healthier.

Yes, most people can include hard-boiled egg whites daily as part of a varied diet. Avoid them if you have an egg allergy, and remember that eating only the whites means missing nutrients found in the yolk.

No, hard-boiled egg whites contain no cholesterol; the cholesterol in an egg is in the yolk. They can therefore be used when you want egg protein without eating the yolk.

Yes, hard-boiled egg whites are a convenient protein source after exercise. For a more complete recovery meal, combine them with a carbohydrate-containing food such as fruit, potatoes, or whole-grain bread.

Season hard-boiled egg whites with black pepper, paprika, herbs, or a little mustard, or add them to a salad or sandwich. Pairing them with flavorful vegetables or a sauce makes their mild taste more appealing.