Serves: 2
Total Calories: 47
1. Coat a custard cup with non-stick spray.
2. Remove eggs from shells and place in custard cup. Pierce yolks several times with tip of a paring knife or wooden pick. Cover with waxed paper.
3. Microwave at 50% power (350 watts) for 2 1/2 to 3 minutes or until edges are set and centers are almost set, rotating cup one-half turn after 1 1/2 minutes. Let stand, covered, for 3 minutes. If center is still a little soft, microwave, covered, at 50% power for 10 seconds.
4. When cool enough to handle, chop to desired size. Use or refrigerate to cool completely. Use in salads, sandwiches or casseroles.
This "Hard Cooked" Eggs recipe is from the Cook'n Low Carb Cookbook. Download this Cookbook today.
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