Portability alone makes hard-cooked eggs pretty perfect, but they’re also a nutritional powerhouse.
Eggs on the Go!
A compact lunch companion you can pack, peel, salt and enjoy right at your desk, hard-cooked eggs will keep you feeling energized all afternoon. Eggs boast 6 grams of protein, plus immune-boosting selenium and choline for cognitive support. At less than 100 calories and about 5 grams of fat, they’re a great go-to for breakfast, a midday snack or an addition to any meal.
Ways to cook EGGS
Each method has its advantages: Eggs boiled in a pot tend to peel easier; cooking in a pressure cooker frees up stove burners; and with no water needed, oven baking requires the least prep. Store cooked eggs in the shell for up to 5 days in the fridge. Try any of these techniques to make a flawless egg.
STEP 1: Bring water to a boil in a saucepan over medium heat. Using a slotted spoon or ladle, gently place eggs, in a single layer, into boiling water.
STEP 2: Boil for 11 to 12 minutes. Remove eggs with the slotted spoon or ladle; transfer to a bowl of ice water. Cool completely.
boil in a poT
STEP 1: Preheat oven to 350°F. Place an egg in each of the muffin cups in a muffin pan.
STEP 2: Bake for 30 minutes.
STEP 3: Transfer eggs with a spoon or tongs to a bowl of ice water. Cool completely.
STEP 1: Place a trivet in the bottom of a 6-qt. Instant Pot or pressure cooker. Pour in 1 cup water.
STEP 2: Arrange eggs, in a single layer, on trivet. Lock lid in place; set valve to SEALING position
STEP 3: Cook on LOW PRESSURE for 5 minutes. Allow pressure to release naturally for 5 minutes. Place towel over release valve; move to VENTING position (Quick Release) to release remaining pressure.
STEP 4: Carefully remove lid; remove eggs with a slotted spoon or ladle. Transfer to a bowl of ice water. Cool completely.
SHOP Instant Pot silicone egg rack at Hy-Vee.