| WATERLESS
COOKED EGGS IN THE SHELL
(printer-friendly
version)
1
Quart / .95 Liter Unit and Cover
Ingredients:
- 6 Eggs
- 1 or 2 Paper Towels
Preparation:
- Fold paper towel twice so that it will cover bottom of pan.
Soak towel with water but don't allow any extra water to stay
in the pan; all water should be held by paper towel.
- Place eggs in single layer on wet towel. Cover and place over
medium heat for 2 1/2 to 3 minutes. It is normal for some vapor
to escape.
- Reduce heat to low and cook 5 minutes more for soft eggs, 7
minutes for medium, and 12 to 13 minutes for hard cooked eggs.
The suggested times are for eggs that have been refrigerated.
Room temperature eggs will require 1 to 2 minutes less cooking
time.
- Remove eggs from pan and place in a bowl. Run cold water over
the hot eggs for a moment to allow for easier shelling.
Serving Size: 2 Eggs
| Nutrition
Analysis per Serving: |
Food
Exchange per Serving: |
| Calories |
155 |
Bread/Starch |
-- |
| Protein |
13
g |
Other
Carbs/Sugar |
-- |
| Carbohydrates |
1
g |
Very
Lean Meat/Protein |
-- |
| Dietary
Fiber |
0
g |
Lean
Meat |
2 |
| Sugar |
1
g |
Fruit |
-- |
| Fat |
11
g |
Vegetables |
-- |
| %
Calories from Fat |
63% |
Milk
- Skim |
-- |
|
|
Fat |
1 |
|
