You can cook any number of eggs at one time, even combine cooking soft-. Place egg(s) in saucepan. Add enough cold water to come at least 1 inch above eggs. Heat rapidly to boiling; remove from heat. Cover and let stand 3 minutes. Immediately cool eggs in cold water several seconds to prevent further cooking. Cut eggs in half. Scoop eggs from shells. Recipe By : From: Gary Watson
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|Serving Size: 1 Serving (50g)|
|Recipe Makes: 1|
|Calories from Fat: 45 (62%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 211.5mg||65 %|
|Sodium 70mg||2 %|
|Potassium 67mg||2 %|
|Total Carbohydrate 0.4g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.4g|
|Protein 6.3g||9 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 72
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