Learn how to cook eggs 10 different ways, from sunny side up and scrambled to poached and soft-boiled. Includes step-by-step instructions and helpful tips!
Good morning! It’s your resident egg-spert here (sorry, I had to!). Want to master sunny side up? Need a skillet of scrambled eggs or the perfect omelette? I’ve got you.
As a cookbook author and recipe developer, here are my 10 best ways showing how to cook eggs! These master methods will get you from 0 to breakfast in minutes. These are the egg basics every home cook should know.
How To Cook Eggs: 10 Ways
Below you’ll find my favorite 10 methods for cooking eggs, from the quickest fried eggs on the stovetop to slow-baked eggs in the oven. Each one includes doneness cues so you know exactly when the eggs are ready. I’ve linked to full recipes for if you want a deeper dive on a specific technique!
1. Sunny Side Up
Sunny side up eggs are cooked until the whites are solid but the yolk is still runny. The round yellow yolk gives a sun-like appearance, hence the name!
How to cook it: Melt butter in a non-stick or cast iron skillet over medium low heat. Add the egg and sprinkle with salt and pepper. Cook 2 to 3 minutes until the whites are firm but the yolk is runny. Do not flip.
Tip: Keep the heat at medium-low the entire time. High heat cooks the egg whites too fast and leads to rubbery edges before the yolk has a chance to set.
2. Over Easy
Over easy eggs are cooked on both sides, but the yolk remains runny. The second side gets just enough heat to set the top of the egg white.
How to cook it: Melt butter in a non-stick or cast iron skillet over medium low heat. Add the egg and sprinkle with salt and pepper. Cook 2 to 3 minutes until the whites are firm. Flip and cook 20 to 30 more seconds.
3. Over Medium
Over medium eggs are cooked on both sides until the yolk is jammy and slightly runny, like the yolk of a soft boiled egg.
How to cook it: Melt butter in a non-stick or cast iron skillet over medium low heat. Add the egg and sprinkle with salt and pepper. Cook 2 to 3 minutes until the whites are firm. Flip and cook 1 more minute.
4. Over Hard
Over hard eggs are cooked on both sides until the yolk is fully cooked.
How to cook it: Melt butter in a non-stick or cast iron skillet over medium low heat. Add the egg and sprinkle with salt and pepper. Cook 2 to 3 minutes until the whites are firm. Flip and cook about 2 more minutes until the yolk is fully cooked, gently pressing the yolk with a spatula to make sure it’s broken.
5. Scrambled Eggs
Scrambled eggs are beaten and then gently cooked, scraping them into folds. The key is resisting the temptation to rush! I’ve also tested fluffy scrambled eggs with a few extra tricks if you want to level up.
How to cook it: Beat the eggs with a whisk, usually 2 eggs per person. Season with salt and pepper. Melt butter in a non-stick or cast iron skillet over medium heat. Add the eggs. When they begin to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Remove from the heat just before they fully harden, cooking about 2 minutes total.
Tip: Don’t stir constantly. Let the eggs sit briefly between folds for those cloud-like layers.
6. Poached Eggs
Poached eggs are cooked outside the shell in boiling water until the whites are hard and the yolk is still runny. It might seem intimidating, but once you’ve tried it a few times it’s pretty repeatable.
How to cook it: Fill a large skillet with 1 ½ inches of water, then add 1 splash white vinegar. Heat to just under simmering (190°F). Working quickly, crack each egg into a small bowl, then slide it into the water. Cook for 4 minutes until the whites are set. Remove with a slotted spoon.
Tip: The white vinegar helps the egg white coagulate and hold its shape. Also, I’ve found fresh eggs poach much better than older ones.
How to cook it: Place eggs in a large pot and and cover with 1 inch water. Bring the water to a boil. As soon as it boils, remove the heat, cover and let stand 15 minutes. Then place the eggs in an ice water bath to cool completely before peeling.
Peeling tip: Slightly older eggs peel far more easily than fresh eggs (like eggs that have been refrigerated for 7–10 days). Also, lightly tap the larger end of the egg so that the shell crushes. The bottom end of the egg has an air bubble, which makes it easier to crush the shell.
How to cook it: Fill a medium pot of water and bring it to a boil, then reduce to a simmer where the water is just vibrating. Gently lower the eggs into the water with a spoon. Simmer for 7 minutes. Then place the eggs in an ice water bath to cool completely before peeling.
9. Classic Omelette
A classic omelette is made with beaten eggs that are folded around a filling while they cook. This French method takes just a few minutes in a hot skillet.
How to cook it: Go right to the recipe for this one! It’s a precise technique that’s important to read in detail. See How to Cook an Omelette.
10. Baked Eggs
Baked eggs are are cracked into small dishes and baked in the oven, instead of cooking them on the stovetop. This cooks the whites and leaves the yolk runny. It’s a hands-off method that’s especially nice for brunch when you’re cooking for a crowd.
How to do it: Preheat the oven to 375 degrees Fahrenheit. In the bottom of each small oven safe dish or ramekin, place 1 small pat butter. Place the dishes on a baking sheet and slide in the oven to allow it to melt (about 1 minute), then brush it around the sides of the dish. Add 2 eggs to each dish and season with salt and pepper. Bake 12 to 15 minutes until the whites just set.
Tip: The eggs are done when the whites are opaque and no longer jiggly when you gently shake the pan.
Egg Nutrition
Eggs are some of the most nutritious foods on the planet! Recent research has found that eggs can increase the good cholesterol the body needs. They’re an affordable and easy-to-eat source of high quality protein. They’re also especially helpful for vegetarian diets as a natural source of B12. One egg has:
Raw eggs in their shells keep for 3 to 5 weeks in the refrigerator when stored in their original carton. Hard boiled eggs (peeled or unpeeled) should be used within 1 week. Always store eggs in the coldest part of the fridge, not in the door.
Do you need a nonstick pan to cook eggs?
No: it’s helpful for beginners but you can use a fully preheated cast iron or stainless steel pan. A good nonstick pan prevents sticking, makes flipping fried eggs much simpler, and is easy to clean. A well-seasoned cast iron skillet is a great alternative and gives the whites a slightly crispier edge. If using stainless steel, make sure it’s fully preheated and well-oiled before the eggs go in.
What’s the best way to season scrambled eggs?
Salt is essential: add a pinch while whisking the eggs rather than only at the end, so the seasoning works into the eggs as they cook. Black pepper is the classic addition. Beyond that, I love a little garlic powder, fresh chives, or even a small handful of cheese stirred in at the end (I love eggs with goat cheese).
Hello, asparagus fans! If you’re looking for the best way to cook this healthy veggie, you’re in the right place. Asparagus is easily overcooked, making it mushy and bitter. But if you cook it correctly, it’s beautifully bright green and tender, with a mild and sweet flavor.
As a cookbook author and former asparagus hater turned fan, I’ve found all the best ways to cook asparagus. Here are all my favorite ways to prepare it!
The Best Ways to Cook Asparagus
Before I start, here is an overview of each method and the timing for each:
This is my favorite method because it’s so quick! There’s no need to preheat your oven, and the asparagus gets a nice charred flavor. I like to add a few lemons to the pan to infuse flavor while you’re broiling. My full recipe:Lemony Broiled Asparagus
Instructions:
Preheat your broiler to high.
Wash, dry, and trim the tough bottom ends from 1 pound of asparagus. (See How to Cut Asparagus.)
Spread the spears on a foil-lined baking sheet. Drizzle with olive oil and add ½ tsp kosher salt and freshly ground black pepper. Thinly slice 4 lemon wheels and place them on the pan.
Broil for 3 minutes. Remove the tray, stir and turn the spears, then broil 2 to 3 minutes more, until tender at the thickest part.
Finish with a sprinkle of shredded Parmesan (if desired) and serve.
Pro Tip: Broilers vary a lot in intensity! Check at 2 minutes the first time you try this, since thinner spears can get overdone quickly.
Method 2: Roasted Asparagus
Who doesn’t love roasted vegetables? This method caramelizes the natural sugars in the asparagus, and gives you crispy tips and a nutty flavor. My full recipes: Try my Roasted Asparagus with Lemon or Baked Asparagus with Parmesan.
Instructions:
Preheat the oven to 425°F.
Wash, dry, and trim 1 pound asparagus. Place it on a foil-lined baking sheet.
Drizzle with 1 tablespoon olive oil, ½ teaspoon kosher salt, and fresh ground black pepper.
Add the zest of ½ lemon and toss everything with your hands. Place 4 thin lemon wheels on the tray. Top with Parmesan cheese (optional).
Bake 10 to 15 minutes, until tender when pierced with a fork. Timing depends on the thickness of the spears.
Cutting the spears into bite-sized pieces means they cook faster and more evenly. I like using this as a side dish or in an asparagus salad. The trick is finishing with lemon juice off the heat! My full recipe:Sauteed Asparagus.
Instructions:
Wash, dry, and trim 1 pound asparagus. Cut into bite-sized pieces.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
Add asparagus, ½ teaspoon kosher salt, and fresh ground black pepper.
Cook, stirring occasionally, until the largest pieces are tender, about 5 to 8 minutes.
Remove from heat and stir in 1 teaspoon lemon juice and the zest of ½ lemon. Add Parmesan if desired.
Method 4: Grilled Asparagus
The grill adds a smoky char to asparagus that makes it irresistible! If it’s grilling season, this is my favorite method. It’s great to throw on as an easy side. My full recipe:Grilled Asparagus
Instructions:
Preheat a grill to medium-high (375 to 450°F).
Wash, dry, and trim 1 pound asparagus. Toss in a bowl with 1 tablespoon olive oil, ½ teaspoon kosher salt, and plenty of black pepper.
Place spears directly on the grill grates. Grill 3 to 4 minutes, turning once, until charred and tender.
Remove from the grill and spritz with lemon juice.
Method 5: Steamed Asparagus
Steaming asparagus quick, simple, and healthy! The spears come out bright green and crisp tender: perfect with a zing of lemon and a hint of grated Parmesan. My full recipe: Steamed Asparagus
Instructions:
Trim the asparagus and add to a wide skillet or pot with 1 inch of water.
Bring to a boil, then reduce to a simmer. Cover and steam 3 to 5 minutes until just tender.
Drain, then season with butter, lemon, and salt.
Method 6: Blanched Asparagus
Blanching is a great technique for cooking ahead. It preserves the color and texture, and blanched asparagus keeps well for a few days in the fridge. It’s great for adding to asparagus salad and tossing into pasta. It’s also the method you’ll use first if you’re going to freeze asparagus.
Instructions:
Bring a large pot of salted water to a boil.
Add trimmed asparagus and cook for 2 to 3 minutes.
Immediately transfer to a bowl of ice water to stop the cooking.
Drain, pat dry, and use as needed: or refrigerate for up to 4 days.
Don’t Forget: Asparagus Is Great Raw, Too
Did you know that you you don’t have to cook asparagus at all? You can eat it raw! Now, you might think it would taste extraordinarily bitter. But not at all! The flavor of raw shaved asparagus is fresh and light, more sweet than bitter. It’s perfect topped with a lemon vinaigrette and Parmesan shavings in my Shaved Asparagus Salad. Here’s how to shave asparagus:
Place the asparagus spear on a cutting board. Don’t hold it in the air! It bends under the weight of a peeler. Place it on a cutting board instead.
Shave from the tip to the base. With a vegetable peeler, shave each spear from the from from the tip to the base. This is important, because otherwise the asparagus can break off. It takes a little practice, but is easy once you get the hang of it!
Add flavor. Mix with olive oil and salt and pepper, lemon juice and zest if you have it, and it’s an easy side dish.
Broiled: Preheat a broiler to high. Add the asparagus stalks to a foil-lined baking sheet. Drizzle them with olive oil, and add the kosher salt and a few grinds of black pepper. Thinly slice 4 lemon wheels from the lemon, then add them right on the baking sheet. Broil 3 minutes. Remove the tray and stir. Then broil 2 to 3 minutes more, until the spears are tender when pierced by a fork at the thickest part. Sprinkle with grated Parmesan cheese (optional) and serve.
Roasted: Preheat the oven to 425 degrees Fahrenheit. Add the whole asparagus stalks to a foil-lined baking sheet. Drizzle them with 1 tablespoon olive oil, and add ½ teaspoon kosher salt and a few grinds of black pepper. Add the zest of ½ lemon and mix with your hands. Thinly slice 4 lemon wheels from the lemon, then add them right on the tray. Sprinkle everything with Parmesan cheese (optional). Bake 10 to 15 minutes, until tender when pierced by a fork at the thickest part. The timing will depend on the thickness of the asparagus spears.
Grilled: Preheat a grill to medium-high heat (375 to 450 degrees). In a bowl, mix the asparagus with 1 tablespoon olive oil, ½ teaspoon kosher salt, and plenty of fresh ground black pepper. Place the asparagus directly on the grill grates and grill for about 3 to 4 minutes until charred and tender, turning once. Remove from the grill and spritz with lemon juice from wedges from ½ of the lemon.
Asparagus Recipes to Try
Want more ways to cook asparagus? Here are some of our favorites:
Here’s how to make a classic Mojito recipe! Mix up the original with just a few ingredients: lime juice, sugar, club soda, and rum.
It’s minty fresh, zingy and bubbly, and simple to whip up with just a handful of ingredients. Here’s how to make one of the most popular rum cocktails of all time: the Mojito!
In all honesty, there are a handful of classic cocktails that I keep coming back to, even after tasting hundreds of cocktail recipes. This one is in my top 3 best drinks of all time (along with my classic Margarita recipe, of course). The harmony between the boozy rum, zingy lime, herbaceous mint, and sparkling bubbles is legendary.
Ingredients You’ll Need For a Mojito
The mojito is a classic sour cocktail that originated in Havana, Cuba and has become one of the world’s most popular rum drinks. Some people think its origins go back to the 1580’s with a drink called the Draque named after Sir Francis Drake. Others say it was in the mid-1800’s when the Bacardi rum company created a spin on the Draque using rum, or after Americans brought the Mint Julep to Cuba and it inspired a rum variation.
Either way, the Mojito’s place as an iconic Cuban cocktail solidified in the 1930’s when Ernest Hemingway helped to make the drink popular. The Mojito ingredients you need include:
Fresh mint: This is a non-negotiable: fresh mint leaves are key for that classic mojito flavor!
Lime juice: Always use fresh lime juice: never bottled!
White rum: Any type of mid-priced white rum works. Avoid aged or dark rum: the flavor notes will overwhelm the delicate mint and it turns the drink dark.
Granulated sugar: While most cocktails require simple syrup, this drink uses straight up sugar.
Sparkling water or club soda: The refreshing bubbles are what make the mojito so irresistible.
How To Make a Mojito
The Mojito is simple to make if you’ve got a handful of mint and a fresh lime! For this drink, you’ll need a cocktail muddler, which is used to mash the mint with the lime juice and sugar. Fortunately, this drink can be made right in the glass: there’s no need for a cocktail shaker! (This is extremely handy: it makes it easy to make a drink and less mess.) Here’s how to make a Mojito:
Cut 1 lime into wedges.
In a medium-sized lowball glass or highball, add 6 mint leaves, lime wedges, and 2 tablespoons sugar, adding ½ lime at a a time. Muddle until lime juice is released and mint is fragrant.
Add 2 ounces rum and swirl. Add a handful of ice and top with 2 ounces club soda. Stir once or twice to incorporate and garnish with additional mint and lime wedges.
Adjusting the Sweetness To Taste
This Mojito tastes sweet and balanced with 2 tablespoons of granulated sugar, which is 6 sugar cubes. But if you prefer a more tart drink, start with 1 ½ tablespoons sugar. Make sure to stir a few times so that the sugar incorporates into the drink.
You can also use simple syrup for a Mojito! Use 1 ½ ounces simple syrup, which equates to 2 tablespoons granulated sugar.
Best Ice For a Mojito: Crushed vs Cubes
One last thing about this Mojito recipe before we get to that recipe! Many purists argue over the right ice to use in this classic drink: crushed ice or cubed. In our research, we’ve found this: crushed ice melts faster. So if sparkling water is added as part of a drink, you should use ice cubes, not crushed ice that might water it down more.
Using that theory: since soda water (aka club soda) is part of the Mojito, you should use ice cubes and not crushed ice! Now you know. Of course as with any cocktail “rule”, you can break it at any time.
Make a Pitcher for a Crowd
It’s simple to whip up a classic Mojito in the glass. But if you’re having a party, how do you make enough drinks for the crowd? Try a Mojito pitcher! This way you don’t have to muddle mint every time (though you can, if you’d like!).
The pitcher variation use mint syrup instead! Make a quick mint simple syrup, which infuses herbaceous fresh flavor into each drink. Go to this Mojito Pitcher Recipe.
Mojito Recipe Variations
Want a few variations on the classic Mojito? Here are a few different Mojito variations to try:
Frozen Mojito: A blender variation on the standard! It’s icy and refreshing.
Virgin Mojito: This mocktail variation has all the minty flavor of the original without the rum: perfect for people avoiding alcohol or kids!
Strawberry Mojito: The sweet tart flavor of ripe fresh strawberries only improves this classic.
In a medium-sized lowball glass or highball, add the mint, lime, and sugar, adding ½ lime at a a time. Muddle until lime juice is released and mint is fragrant.
Add the rum and swirl. Add a handful of ice cubes and top with the soda water. Stir once or twice to incorporate and garnish with additional mint and lime wedges.
Notes
*For a balanced drink, use 2 tablespoons; for a less sweet drink, use 1 ½ tablespoons.
**To convert to tablespoons, 1 ounce = 2 tablespoons.
from A Couple Cooks https://ift.tt/oQ4xLXA
These delicious high protein meals are made from healthy whole food protein sources! My guide has you covered with ideas for breakfast, lunch, dinner, and snacks.
You might think that “high protein” meals have to be plain chicken breast or protein shakes. But I couldn’t disagree more: my go-to high protein meals are things like silky masoor dal with warming spices, a shrimp Caesar salad that comes together faster than takeout, and the baked chicken meatballs that my kids request by name.
After reviewing the hundreds of recipes on this website, I’ve found my top go-to recipes for high protein meals that will fuel your day that my entire family loves: including breakfast, lunch, dinner, and snacks. I’ve also included some information from the Mayo Clinic that may change the way you think about protein!
What Is a High Protein Meal?
The Mayo Clinic recommends to consume 15–30 grams of protein at each meal. Interestingly, more is not better. Studies show eating more than 40 grams in one sitting is no more beneficial than consuming 15-30 grams in a meal. So, there’s no benefit in eating more protein than you need!
What Are the Healthiest Protein Sources?
The Mayo Clinic, the best ways to get protein are eating whole foods (not protein powder or supplements), like the following:
Fish or seafood
Lean meats, such as skinless, white-meat chicken or turkey
Egg whites
Low-fat dairy
Plant based protein like soy, nuts, seeds, beans and lentils
How Much Protein Do You Actually Need?
This article from the Mayo Clinic says you need 60 grams per day for an average adult, and around 70 to 90 grams if you’re over 40 years old.
The article also states that most Americans meet or exceed their protein needs. So it’s actually likely you’re already consuming enough protein, even if you’re not explicitly tracking it!
My Top High Protein Meals
Here are my top high protein meals, including vegetarian, vegan, and gluten-free dinner ideas. (You can find more meatless ideas in my vegetarian high protein meals.)
This juicy chicken meatballs recipe makes a deliciously healthy comfort food meal, served up in a tangy marinara sauce. It’s a hearty meal everyone will love!
Chicken: 28 g protein per serving
Vegan: 15 g protein per serving
This oven baked salmon recipe perfectly seasoned, bursting with flavor, and ready in just 20 minutes! It’s ideal for busy weeknights or a quick meal to impress.
Our enchilada casserole recipe combines layers of tortillas, beans, cheese, and zesty sauce for an easy dinner idea! It’s faster than traditional enchiladas and makes a versatile easy meal with minimal effort—and you can make it with chicken or vegetarian.
26 g protein per piece vegetarian
41 g protein per piece chicken
This easy Mediterranean shrimp recipe comes together in minutes in one skillet with garlic, feta, lemon and fresh dill. It’s a flavorful dinner that fits perfectly into a Mediterranean diet lifestyle!
Masoor dal is a spiced Indian lentil dish that’s equal parts flavorful and cozy! This high protein meal is fully plant based and vegan; serve with rice for a tasty meal.
This Mediterranean chicken recipe stars tender chicken breasts baked with cherry tomatoes, olives, capers, lemon, and feta for a healthy one-pan dinner. Cooked in just 30 minutes!
This easy slow cooker crockpot shredded chicken recipe is the ultimate meal prep staple! You’ll love this simple method that makes juicy, well-seasoned chicken for healthy weeknight meals like tacos, salads, sandwiches, and more. We’ve made it more times than we can count!
This delicious black bean tacos recipe takes just 15 minutes, a fast and easy dinner idea that pleases everyone! Customize your toppings for loads of variations. Works for gluten-free, vegan, dairy-free, and vegetarian diets.
This creamy shrimp and orzo recipe is a simple and tasty one pot meal! Juicy shrimp, tender orzo, salty feta and bright lemon come together into a satisfying dinner everyone will love.
This Mediterranean rice bowl is ready in just 30 minutes, packed with colorful vegetables and bright flavors! With fluffy turmeric rice, seasoned chickpeas, and creamy tzatziki: it’s a weeknight dinner homerun.
This stuffed salmon recipe is a simple weeknight dinner ready in 30 minutes that’s impressive every single time! Flaky, pan-seared salmon pockets are filled with a creamy, savory spinach artichoke filling.
This tuna rice bowl recipe is an easy dinner idea that’s ready in 20 minutes! A mashup of savory tuna, fresh cucumber, and spicy mayo makes a satisfying weeknight dinner that’s budget-friendly and high protein. Less than $5 per serving!
This chicken and rice soup recipe is a cozy, easy soup everyone will love! It’s our family favorite, with tender shredded chicken and fluffy rice that swim in a savory broth infused with smoky paprika.
This baked tilapia recipe is bursting with flavor! Pair the fish with lemon, tomatoes and feta for an impressive yet easy dinner. This recipe has become a fan-favorite with many 5 star reviews!
These Greek chicken bowls are a 30-minute weeknight dinner packed with turmeric rice, seasoned chicken, crunchy veggies, and creamy tzatziki. Fresh, healthy, and totally satisfying!
This perfectly seared tuna steak is ideal as an easy weeknight dinner: it’s one of my favorite protein-packed seafood recipes! Here are my expert tips for cooking this tasty fish and top ideas for ways to serve it.
This one pot chicken and rice is the perfect easy dinner that’s bursting with flavor! Tender chicken thighs and fluffy rice simmer in a cozy broth, with a burst of freshness from the zesty parsley and lemon gremolata topping.
This coconut lentil curry is a fast and easy dinner idea that’s both healthy and full of flavor. It’s perfect for weeknight meals! Over the years, it’s become a fan favorite recipe that’s highly-rated by readers.
Hold onto your hats—here’s quite possibly one of the fastest easy shrimp recipes around! This Old Bay shrimp takes less than 10 minutes and results in juicy, perfectly seasoned shrimp. Add rice or pasta for a quick meal!
It’s surprisingly simple to make chicken paillard that tastes like it’s straight out of a French bistro! It comes out tender and bathed in a tangy pan sauce—a perfect dish for easy weeknight dinners or impressing friends. Everyone always wants seconds!
This shrimp Caesar salad is our answer to, “What’s for dinner?” The shrimp cook in just 5 minutes and come out seasoned and juicy, making this a fast and easy high protein dinner dinner idea for weeknights or a simple lunch. Try it with our homemade Caesar dressing, or use purchased in a pinch!
This tofu fried rice recipe is bursting with flavor! Tender tofu takes center stage with fluffy rice, colorful veggies, and a savory sauce in this hearty vegan dinner.
This chimichurri salmon pairs moist flaky salmon with the tangy, garlicky punch of this herby sauce—these flavors were made for each other! It's so quick and easy to make broiled, or you can try it baked or grilled.
25 g protein per serving
High Protein Breakfast Ideas
These are my top 10 high protein breakfast recipes to fuel your morning: or see my full guide to High Protein Breakfast Ideas.
Need a quick and healthy high protein breakfast or snack idea? This satisfying yogurt bowl is packed with protein, fiber, and flavor—and easy to customize with your favorite toppings. It’s especially fun to make a DIY yogurt bowl bar as a low-stress way to serve guests!
This genius breakfast burrito recipe is irresistibly satisfying and so easy to whip up! It’s got massive savory flavor and a good amount of protein to boot.
Want a protein-packed, fluffy pancake recipe? This cottage cheese pancakes recipe is a deliciously healthy twist on the breakfast classic, perfect for satisfying your morning cravings.
This no bake peanut butter energy balls recipe tastes like healthy brownie bites! It’s an easy naturally sweet treat made with dates. Adding protein powder is optional, but adds a bit of protein and sweetness. Our family gobbles these up!
These homemade protein bars are a family and fan favorite! They’re full of big peanut butter and chocolate flavor, using your favorite protein powder and a few extra ingredients. It’s a plant-based treat you can feel good about.
Tip: Keep the heat at medium-low the entire time. High heat cooks the egg whites too fast and leads to rubbery edges before the yolk has a chance to set.
Pin Recipe
