Hard-Boiled Eggs

by Anne Bennett on January 24, 2018

The Instant Pot may be the most efficient way to perfectly cook one of the newly ordained ZERO Point foods on the WW Freestyle program: eggs! Great to have on hand for afternoon snacking. Last night I made a low-Point tuna salad with water-packed albacore tuna, chopped egg, pickles, celery, Dijon mustard and light Hellman’s mayonnaise. A delicious, fast, no-cook dinner with salad.

Here’s the dead simple process for either hard or soft boiled eggs: place eggs in a steamer basket inside the Instant Pot and add one cup of water. Seal and cook on High pressure for 5 minutes (3 minutes for soft boiled eggs). ¬†Allow pressure to naturally release for 5 minutes, then manually release pressure and open the pot. Place eggs in a bowl of ice water to stop cooking.

Bonus: these eggs are super easy to peel because they are literally steamed under pressure. The shell almost falls off the egg when you apply light pressure. (See photo on right near my concrete poodle!) Weight Watchers, if you don’t yet own an Instant Pot, here is another good reason to buy one.

 

Related Posts with Thumbnails
Share

{ 0 comments… add one now }

Leave a Comment

Previous post:

Next post: