HARD BOILED EGG OVEN RECIPES

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THE PERFECT HARD BOILED EGGS – INSTANT POT RECIPES



The Perfect Hard Boiled Eggs – Instant Pot Recipes image

This method is super simple. From fridge to cooker, you can make 1 to 12 eggs with the same recipe. We call it the 5-5-5 method.

Provided by Instant Brands Culinary Team

Prep Time 2 minutes

Cook Time 10 minutes

Yield 1 - 12 servings

Number Of Ingredients 2

1 cup of water
1-12 large eggs

Steps:

  • Pour water into the inner pot and place in your Instant Pot.
  • Place eggs in the inner pot on the included steam rack.
  • Set steam release to the Sealing position.
  • Select Pressure Cook or Manual, set to High pressure and adjust to 5 minutes.
  • After cooking, let sit 5 minutes for Natural Release, then Quick Release.
  • Let soak in ice water bath for 5 minutes for fast cooling and easy peeling.

BOILED EGG SALAD RECIPE: HOW TO MAKE A HEALTHY BOILED EGG ...



Boiled Egg Salad Recipe: How To Make A Healthy Boiled Egg ... image

With bright ingredients and delicious roasted veggies, this simple boiled egg salad recipe is anything but boring.

Categories     Quick & Easy    Lunch Recipes    Vegetarian    Meals for One

Total Time 5 minutes

Number Of Ingredients 8

4 eggs
1 head cauliflower, cut into florets, large florets halved
400g can chickpeas, rinsed and drained
2 tbs olive oil
60g baby spinach leaves
½ bunch radishes, thinly sliced
½ bunch mint leaves
1 tbsp currants

Steps:

  • Preheat the oven to 220°C/200°C (fan-forced). Line a large oven tray with baking paper.
  • Half fill a medium saucepan with cold water. Gently lower in eggs. Bring to a simmer over medium heat and cook for 5 minutes for medium boiled eggs. Simmer the eggs for 8 minutes for hard boiled eggs. Use a slotted spoon to transfer to iced water. Peel and set aside.
  • Toss cauliflower and chickpeas in oil, salt and pepper on a prepared tray. Roast for 25 minutes, until cauliflower is tender and starting to brown around the edges.
  • For the dressing, whisk the olive oil, lemon juice, Dijon, salt and pepper together until combined. Set aside.
  • Toss radish, mint and currants though roast cauliflower and chickpeas. Top with halved eggs and drizzle with dressing.

Nutrition Facts : Calories 449 calories, CarbohydrateContent 21.8 grams carbohydrates, SugarContent 7.9 grams sugar, FatContent 31.1 grams fat, SaturatedFatContent 5.2 grams saturated fat, FiberContent 8.9 grams fiber, ProteinContent 16.5 grams protein, SodiumContent 455 milligrams sodium, ServingSize 380g

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