Eggs on the HCG Diet

There are so many things that dieters often get confused about what they should eat during each phase of the HCG Diet. One of which is the protein options-EGGS. Most dieters think it is totally okay to eat eggs whenever they choose to but hold on and think. Ask yourself these questions:

Is it okay to eat eggs while on the HCG Diet?

It’s perfectly fine to eat eggs while on the HCG Diet but you can’t have them every day. Eating eggs is not something that you do every day. When you choose egg as your protein options, you should mainly choose the egg whites. Egg yolk contains all the fat in an egg and you wouldn’t want to eat fat from the yolk while trying to get rid of your fat in your body. The next question is…

How many eggs can I have?

Dr. Simeons’ instruction was very clear regarding the number of eggs one should eat while on the HCG Diet. He says that you can eat 4 eggs per meal. You can have 3 egg whites and only 1 whole egg and NOT the whole 4 eggs. Now, don’t get mixed up- 3 egg whites+1 whole egg= 4 eggs. You’ll have to get in the habit of separating the whites from the yolk and mix them with 1 whole egg. The egg white blend can replace your protein option for lunch or dinner.

How often can dieters eat eggs on the HCG Diet?

The protocol states that you are allowed to eat eggs one to two times a week only. If you noticed a stall on your weight loss, cut the eggs out of your diet and look for other acceptable HCG diet approved protein options. Eggs are a good source of protein but you have to eat them sparingly.

Eggs should only be eaten as a last resort for meat, fish or poultry options. Remember that egg yolk contains around 80 calories while the egg white is about 12 calories. Do not eat more than 4 eggs in a day. Only eat the eggs with one of your meals at least once or twice a week.

There are cases where you wake up in the morning and you’re extremely hungry that all you want is to eat 1 hard-boiled egg.  If you are eating hard-boiled eggs for breakfast, do this once or twice a week only. Do not eat a hard-boiled egg on the same day you are planning to have an egg for lunch or dinner.

Cooking Procedures

Since you are not allowed to use any fat or oil to your pan for cooking, use a non-stick pan instead or a cooking spray to scramble up your eggs. You can also poach the egg in simmering water or once in a while, make a hard-boiled egg white or crushed it up and put it on your salad. You can also make omelets along with your veggie options for lunch or dinner. Just sauté your veggie options with some chopped tomatoes and in a non-stick pan then top it with egg mixture. Cook thoroughly and enjoy.

Adding some flavor

Whether it’s an omelet, boil or poached eggs, you can always add something for flavor. Sprinkle a little ground black pepper, cayenne powder, garlic powder or even chili powder for some kick. Rosemary, thyme, marjoram, cilantro, basil fresh or dried is also allowed seasonings on the HCG Diet.  

Egg Recipe on the HCG Diet

Mexican Baked Omelet

What you need:

  • 2 eggs
  • 6 egg whites
  • 1 teaspoon smoked paprika
  • 3 tablespoon vegetable broth
  • 2 cups diced leeks
  • ¾ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • ½ teaspoon chipotle chili powder
  • 3 stalks chopped green onions
  • 2 tablespoon canned diced tomatoes
  • 2 tablespoon freshly chopped parsley

What to do:

  1. Preheat the oven to 375℉.
  2. In an ovenproof skillet add vegetable broth and bring over medium heat.
  3. Add green onion and leeks and cook until softened for about 3 to 4 minutes.
  4. Add tomatoes, garlic powder, smoked paprika, cayenne pepper, dried oregano, chipotle chili powder, fresh parsley, and salt. Cook for 1 minute while stirring occasionally.
  5. In a separate bowl, whisk 2 whole eggs with 6 egg whites together.
  6. Pour whisked eggs over the leek and onion mixture. Cook the mixture for 2 minutes while stirring gently. Cook for another 1 minute without stirring.
  7. Bake for 8 to 10 minutes until firm or set throughout.
  8. Cool then cut into 6 wedges. Serve warm.

Indian Egg Curry

What you need:

  • 6 pieces of green chilies
  • 2-3 tbsp. Of ginger-garlic paste
  • 3 cups of cooked onion
  • 6 large Tomatoes
  • 3 tsp of Cumin powder
  • 3 tsp. of turmeric powder
  • 1.5 tsp of Garam Masala
  • 1.5 tsp. of Red chlli powder
  • 1-2 tsp. of coriander powder
  • 3 cups of chopped Coriander leaves
  • ¾ tsp. of salt
  • 3 cups of whole milk
  • 3 hard-boiled eggs

What to do:

  1. Cut the tomatoes and onions into small pieces.
  2. Peel the hard-boiled eggs and cut each egg into two.
  3. In a non-stick pan, sauté the chopped onions until its color changes into golden brown.
  4. Remove the onions from the pan and place it in a blender or food processor along with the chopped tomatoes and chilies. Blend them until the mixture turns into a paste.
  5. On the same non-stick pan, cook the blended mixture for at least 2 to 3 minutes.
  6. While the heat is on add the coriander powder, cumin, turmeric garam masala, red chili powder, and ginger-garlic paste. Blend the paste mixture and the spices.
  7. Slowly add 1 cup of milk with 2 cups of water on the mixture. Reduce heat to low fire until the mixture starts to boil. Once boiling, bring down the heat and add the sliced hard-boiled eggs. Cook it for 10 minutes or until the curry is dense and the quality is reduced.
  8. Remove the pan from heat when the egg white color turns into a lighter shade of yellow. Transfer the cooked curry into a bowl then top with chopped coriander leaves.


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