Easiest food for Prepping in bulk

My number one top tip for entering the world of meal prep is to start with something small and simple. While you may have decided to overhaul your old lifestyle completely & start again; it is far more manageable in the long term to begin with incorporating small changes, rather than overwhelming yourself. These tiny modifications will become habit & in turn much easier to stick to.

The most stress-free food to begin prepping in large quantities are eggs. Regardless of whether I am

doing a competition preparation or not, I like to have boiled eggs as a breakfast or readily available to add into a salad.

Nutrition wise they are a brilliant & cheap source of quality protein too

1 Large egg (whole) :          Calories - 75, Carbs – 0.6g, Fat – 5g, Protein – 6g

1 Large egg (white only) :  Calories – 17, Carbs – 0.2g, Fat – 0.1g, Protein – 3.6g

Sometimes I just eat only the whites (generally during competition season) – yet I still find it easier to batch cook many eggs to have at my convenience rather than using an egg white mix; as this requires daily cooking.

 Start your new food prep habits by boiling a saucepan of water & adding the eggs. They will need about 12 minutes of cooking time, unlike other foods you don´t need to constantly be watching / stirring / turning over etc – which makes it an excellent “first food” to prepare in bulk. Once 12 minutes has passed, for best results I plunge the eggs into cold water for about 10 - 20 minutes and then set aside to cool down before placing them in the fridge. While an “ice bath” is not essential for the eggs after their Jacuzzi, it does help in separating the egg membrane from the shell aka – EASIER TO PEEL!

 

I find that hard boiled eggs will keep in the fridge for 4 days, eg: on a Sunday I boil 6 eggs, 2 a day Monday to Wednesday when I will then boil a further 8 eggs which takes me through to Sunday again.
 

I DO NOT recommend bulk cooking soft boiled eggs, as they taste slimy and horrible when consumed cold!