Does anyone have eggs for lunch?
If so, I am interested in how you prep them, especially if you work in an office.
Do you have access to an oven at your work? I wonder if eggs are reheated in oven they taste about the same as freshly cooked eggs
I pressure cook 2 dozen eggs at a time. They peel way easier than hard boiling. Take those to work in a bag. Salt and hot sauce pep them up.
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Do you just have them cold?
I hardboiled them, then mashed which wasn’t bad taste-wise but it was a pain in the ass.
How do you mash eggs? What is the consistency like?
I can only imagine 
Step 1 - Drive home from my office.
Step 2 - Cook eggs, usually scrambled with some spinach.
Step 3 - Eat.
Step 4 - Return to office.
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With a fork. If you add a bit of mayo, it’s pretty tasty.
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Never had egg salad?
Well, you didn’t say egg salad. Just smashed up eggs… big difference!
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You can scramble them in a microwave if you have one
So stinky
When I microwave my eggs, I separate them first and just nuke the whites. Then when they’re lava, I toss in the yolks. The whites cool off some and the yolks are lightly cooked and the result is something like over-easy to over medium fried eggs. No stink just noms…
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I’ve never really had a taste for hard boiled eggs, but my wife does (esp now with the little one, she values a protein that she can grab and eat with one hand free). I hadn’t even thought to make them in pressure cooker. I’ll have to give this a try.
Put water in the pressure cooker too! Forgot to mention that. I liked @strongmangoals suggestion of mashing them up.
I have hardboiled eggs with lunch that I peel and split the night before and take to work in a container. I also have an egg white omelette for my morning snack. 265 g egg whites, handful of spinach, chicken breast, and hot sauce. Cook it up the night before and eat it cold. Tastes fantastic and minimal smell.
The trick is that you add a couple of tablespoons of water and cover them in a bowl with a plate on top. You end up just steaming them. With practice, you can poach eggs in a bowl with a half inch of water, and covered with a plate to keep the steam in.
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Good results but a pain to do. An actual mashee might make things easier.
I have an egg slicer!
Never use it, but if I ever do its gonna be awesome!
I once saw “scrambled eggs” in a hotel in Bangkok that had the consistency of oatmeal. Fortunately the fried eggs were fine.
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