Nutritious Stone-Grilled Egg and Romaine Salad
Easy Homemade Stone-Grilled Eggs in a Rice Cooker with Fresh Romaine Salad Recipe
Introducing a ‘Stone-Grilled Egg and Romaine Salad’ that’s perfect for a diet meal! This salad is easily made with chewy stone-grilled eggs prepared in a rice cooker and fresh vegetables from your fridge, offering a healthy meal that’s high in satiety and low in calories. We’ll guide you step-by-step, from making the stone-grilled eggs in the rice cooker to enjoying them with fresh romaine greens. Experience a delightful salad that offers a different charm from regular lettuce wraps!
For Making Stone-Grilled Eggs- 10 eggs (removed from the refrigerator 1-2 hours prior to use)
- 0.3 tsp salt
- A pinch of baking soda
- 1 Tbsp vinegar
For the Romaine Salad- 5-6 leaves of Romaine lettuce
- 2 hard-boiled eggs (prepared)
- 1 tomato (or 1/2 regular tomato)
- 10-15 blueberries
For the Balsamic Dressing- 1 Tbsp balsamic vinegar
- 2 Tbsp olive oil
- 0.5 tsp stevia (or 1 tsp sugar)
- 1 pinch of salt
- A little black pepper (freshly ground)
- 5-6 leaves of Romaine lettuce
- 2 hard-boiled eggs (prepared)
- 1 tomato (or 1/2 regular tomato)
- 10-15 blueberries
For the Balsamic Dressing- 1 Tbsp balsamic vinegar
- 2 Tbsp olive oil
- 0.5 tsp stevia (or 1 tsp sugar)
- 1 pinch of salt
- A little black pepper (freshly ground)
Cooking Instructions
Step 1
First, to make the stone-grilled eggs, it’s best to use eggs that have been at room temperature for 1-2 hours. Using cold eggs straight from the refrigerator can cause the shells to crack easily.
Step 2
Now, let’s prepare the eggs for cooking. Place the eggs in a bowl, add baking soda and 1 tablespoon of vinegar, then pour enough water to cover the eggs. Let them soak for about 10 minutes. After soaking, rinse the eggs thoroughly under running water.
Step 3
It’s time to cook the eggs using the rice cooker. Place the washed eggs into the inner pot of the rice cooker. Add 0.3 teaspoons of salt. Pour water until the eggs are about halfway submerged. (Be careful not to overfill.)
Step 4
Press the ‘White Rice’ or ‘Mixed Grain’ cooking setting on your rice cooker. Once the cooking cycle is complete, your delicious stone-grilled eggs will be ready! For an even chewier texture, let them rest inside the rice cooker for about 5-10 minutes after the cycle finishes.
Step 5
Prepare the salad greens. Wash the romaine lettuce leaves thoroughly under running water and then cut them into bite-sized pieces (about 3-4 cm long). Carefully peel the shells from the cooked stone-grilled eggs and cut them into quarters. Wash the cherry tomatoes and cut them in half, or if using a regular tomato, slice half of it into bite-sized pieces.
Step 6
Let’s make a tasty balsamic dressing. In a small bowl, combine 2 tablespoons of olive oil and 1 tablespoon of balsamic vinegar. For sweetness, add 0.5 teaspoon of stevia (or 1 teaspoon of sugar). Season with a pinch of salt and some freshly ground black pepper to your liking. Whisk all the ingredients together thoroughly until well combined to create a flavorful balsamic dressing.
Step 7
Arrange the prepared romaine lettuce leaves attractively on your salad plate. Then, evenly distribute the cut tomatoes over the lettuce to add a splash of color.
Step 8
Scatter the colorful blueberries over the salad, and then artfully arrange the quartered stone-grilled eggs on top. The vibrant combination of ingredients makes for a visually appealing and appetizing salad.
Step 9
Finally, drizzle the prepared balsamic dressing over the salad just before serving. Enjoy this simple yet highly nutritious stone-grilled egg and romaine salad! It’s a fantastic option for a meal or a light snack.
