Hard boiled eggs

Lounmoun

maura_tasi wrote: »

This is probably a very silly question, but I'm genuinely curious so bare with me guys! When you are logging a hard boiled egg what is your preferred method? I know a large egg is about 70 calories give or take, so do you just usually weigh the egg after it's hard boiled without the shell on or just guesstimate and leave it at 70 calories for the entry? I know it sounds nit picky and a bit obsessive but I eat them very often and want to get as accurate as I can with all of my tracking since I'm down to the final 15lbs. Today I had one that weighed in at 53 grams hard boiled and have yet to log it because I wanted some opinions first.

Edited for grammatical errors.

If you are weighing your egg after cooking are you using a cooked egg entry to log it?
Looking at the usda database for 50g whole raw egg vs 50g whole hard boiled egg there is an extra 6 calories for cooked.
If you want to be nitpicky and obsessive you might want to know that. I think you'd be perfectly fine assuming all eggs in your carton are close to 70 calories.
https://ndb.nal.usda.gov/ndb/foods/show/118?fgcd=&manu=&lfacet=&format=&count=&max=50&offset=&sort=default&order=asc&qlookup=Egg+hard+boiled&ds=&qt=&qp=&qa=&qn=&q=&ing=
https://ndb.nal.usda.gov/ndb/foods/show/112?fgcd=&manu=&lfacet=&format=&count=&max=50&offset=&sort=default&order=asc&qlookup=Egg+raw&ds=&qt=&qp=&qa=&qn=&q=&ing=

If you are not losing at the rate you want then increasing accuaracy of logging is good but plenty of people lose without being so accurate.

ahoy_m8

jemhh wrote: »

ahoy_m8 wrote: »

I buy the same Aldi eggs every week. A couple dozen. I usually weigh them. They range from 48g to 60g each. That's >20% variation. If you eat tons of eggs, it probably averages out. But then it could multiply your inaccuracy on a given day, too. Honestly, it is not any more effort to weigh eggs than butter. I usually weigh butter, too. It's all an estimate, even when weighing everything, and it all counts.

What is the size on the label of your eggs?

"Large Grade A"

lorrpb

suzannesimmons3 wrote: »

maura_tasi wrote: »

NoxeemaJackson wrote: »

70 cals per egg - and also my husband bought a countertop egg boiler, and I thought it was the dumbest thing in the world (um? We have a pot and water and a stove, what do we need a countertop egg boiler for?) and now, it is my favorite kitchen thing and we use it ALL the time.
They're like $20 and every egg that it boils peels perfectly every time, and I don't have to watch it or anything.

That sounds cool! I didn't even know those were a thing. I'm notorious for over cooking hard boiled eggs!

I love mine....remember to pierce the egg though...

You can do the same thing with vegetable steamer basket in a sauce pan. Just posted about this in Food forum. I never pierce the eggs and no problem.

TonyB0588

No, I just use a standard entry that's 78 calories. Perhaps I should change that??

RaeBeeBaby

Truly I never even thought about weighing an egg. I just go with the 70 calories in the MFP database. I normally only eat one hard-boiled egg a day, but I do eat several additional egg whites @ 17 calories each. You get the benefit of the extra protein without all the calories. My dogs love the yolks crumbled on their kibble.

The countertop egg boiler sounds interesting. My go-to method for boiling is to bring the eggs to a rolling boil in a saucepan. Then take them off the heat and leave the lid on for 15 minutes. (I set my stove timer.) Then run cold water over them to cool before putting in fridge.

A friend just told me last week to peel them while they're still warm and the shell comes off super easy. She was right! In the future I will probably peel all of them before refrigerating.

pogiguy05

Oh by the way a trick to knowing when a hard boiled egg is done. Scoop one out that is not cracked and spin it on the counter. If it spins like a top with wiggling then it is done. it does take some effort to spin that hot little bugger, but it can be done.

jamespatten3576

NoxeemaJackson wrote: »

70 cals per egg - and also my husband bought a countertop egg boiler, and I thought it was the dumbest thing in the world (um? We have a pot and water and a stove, what do we need a countertop egg boiler for?) and now, it is my favorite kitchen thing and we use it ALL the time.
They're like $20 and every egg that it boils peels perfectly every time, and I don't have to watch it or anything.

Never heard of an egg cooker before I read your post, which got me curious enough to pick one up. Thank you so much, it is amazing, so easy and peels so fast. Wish I would have come across your post earlier.

cs2thecox

I just realised that I always buy medium eggs but use the standard 70 cal large egg database entry.
Eh. I'll take that!

extra_medium

ahoy_m8 wrote: »

I usually weigh eggs, especially when keeping a deficit. Hard boiled, I'd weigh it cooked without the shell. If cracking them directly into a pan, I tare them on the scale and read the scale with the empty shells. I understand trying to be as accurate as possible. Small errors can add up.

make sure you get the right ratio of egg white to yolk as well in that case.

small errors do add up, but it is a little much to get that specific with the "calorie in" portion of the equation when the "calorie out" portion of the equation is always an educated guess.

the green numbers are a good guideline but the only way to tell if you're really in a deficit is if you're losing weight.

zindroth

I weigh them once I have taken the shell off. Not because I am overly worried about a gram or 5 of difference in an egg, more out of habit. If I start deciding that I don't have to weigh one thing, then I know I start to slide. I am also the crazy person who weighs their lettuce and takes a mini scale with me when I go for sushi.