Easy Instant Pot Boiled Eggs

Easy Instant Pot Boiled Eggs

Instant Pot Boiled Eggs come out perfect every single time! Whether you like a 3 minute soft boiled egg or a 6 minute hard-boiled, the Instant Pot method makes your wish of a perfectly cooked egg into reality. REALLY!

No waiting for the water to boil, no wondering if you took to long to cover them with ice-cold water, no shells stuck to the eggs, no ugly hard-boiled eggs ever again!

PIN FOR WHEN YOU NEED IT👇

4 minute instant pot close up pin of  3 soft boiled eggs

WHAT DO YOU NEED TO MAKE INSTANT POT BOILED EGGS

You will need an Instant Pot or some sort of pressure cooker.

  • This 👆 Instant Pot is the one I have and I love it. It’s lightweight, easy to use, and so easy to clean. I’ll be honest, I haven’t mastered most of the settings but just to finally have perfect hard-boiled eggs is worth every penny. No more ugly, gnarly looking hard-boiled eggs!
  • The next 2 items are raw eggs and 1 cup of water! That’s it folks😉
Ingredients and instant pot on a cutting board with flowers in the background

HOW TO MAKE INSTANT POT HARD BOILED EGGS

Instant Pot hard boiled eggs are so simple and messup free!

  1. Place the eggs in the bottom of the Instant Pot pot.
  2. Pour 1 cup of water over the eggs.
  3. Seal the Instant Pot lid.
  4. Set to pressure cook, custom, set time, then start.
  5. When the pot beeps, vent the steam.
  6. Drain the boiled water, run cool water over the eggs, then cover with ice.
  7. Wait 2 minutes then shell your perfect eggs!

PRO NOTES:

Set time depending on desired doneness.

  • semi runny…3 minutes.
  • soft…4 minutes
  • medium done…5 minutes
  • done and hard-boiled…6 minutes
steps 1 and 2 before and after cooking eggs

INSTANT POT EGGS…SHELLED

I don’t know about you but shelling hard-boiled eggs was a crapshoot for me…until now! Just crack the hard-boiled eggs on the side of your sink, shell it under running water, and just feel the shells melt off your egg! I’m serious! It’s a miracle!!!

Shelled eggs with shells in a white bowl and on a grey and white dish towel

RECIPES FOR EGGS

Eggs are considered the perfect food…no wonder they go in anything. Below are a few recipes I make on a regular basis:

Curry Dill Deviled Eggs…these are so good anytime not just for Easter!

Egg Salad with any Curry Dill Deviled Eggs I have left over.

Avocado Toast with a fried eggs on top! Oh My Goodness, it’s good!

Sweet Potato Hash with a soft boiled (3 minute egg) would be super fantastic for breakfast, lunch, or dinner!

NO INSTANT POT? NO WORRIES!

Hey, if an Instant Pot isn’t in your future then follow my easy stovetop, super simple, method for hard boileds. Foolproof and perfect! How To Boil the Perfect 5 Minute Egg and How To Boil the Perfect 10 Minute Egg!

Have an Egg-ce-lant Day!

Easy Instant Pot Boiled Eggs

Perfect Instant Pot Boiled Eggs every single time. You need eggs, 1 cup of water, and an Instant Pot.
Course Anytime Meal, Breakfast
Cuisine American
Keyword hard boiled eggs, instant pot eggs, soft boiled eggs
Prep Time 2 minutes
Cook Time 6 minutes
Servings 4
Calories 75kcal
Author Elise

Equipment

  • Instant Pot

Ingredients

  • 4-8 raw eggss
  • 1 cup water

Instructions

  • Place the eggs in the bottom of the Instant Pot pot.
  • Pour 1 cup of water over the eggs.Seal the Instant Pot lid.
  • Set to pressure cook, custom, set time, then start.
  • When the pot beeps, vent the steam.
  • Drain boiled water, run cool water over the eggs, then cover with ice.
  • Wait 2 minutes then shell your perfect eggs!

Notes

Set time depending on desired doneness.
  • semi runny…3 minutes.
  • soft…4 minutes
  • medium done…5 minutes
  • done and hard-boiled…6 minutes
  •  
Savory Sweet Potato Hash

Savory Sweet Potato Hash

This Air Fryer Sweet Potato Hash Recipe is perfect for a quick and healthy breakfast or side dish that everyone in your world will ask for again and again. Even your “healthy meal” adverse people will be caught sneaking seconds! Serve it up with some fruit, a big glass of milk, and enjoy the rest of your day!

two bowls of sweet potato hash with an egg on top on a cutting board with a teal towel

AIR FRYER SAVORY SWEET POTATO HASH

It’s not every day you have the time to make traditional Potato Hash for breakfast so why not try it in the Air Fryer? This method uses a lot less oil and butter and turns out crispy and soft at the same time. Once you make it this way you won’t make it any other way and you will probably make it more often.

Jump to Recipe

SWEET POTATOES ARE WEIGHT WATCHERS AND WHOLE 30 FRIENDLY

As long as I’ve been on Weight Watchers, like my whole life, sweet potatoes or any kind of potato was never Weight Watcher friendly. But now, if you’re on the Purple Plan, Sweet Potatoes are 0 points!!! That means this whole dish would have 2 points! That’s it!! It’s also extremely Whole 30 friendly and of course Vegan as well!

raw sweet potato hash in the air fryer basket
Print Recipe

Benefits of Using An Air Fyer

There are so many great reasons to invest in an Air Fryer. I know…its one more appliance on your counter but it will quickly become one of the most used appliances you will own…I promise!

Here are a few pro reasons why an Air Fryer will make your life easier:

  • You use a lot less oil! In fact, just a spray or two of spray oil will be enough for most recipes.
  • Since you use a lot less oil with the Air Fryer the calorie and fat content will be greatly reduced. In fact, in some “diet plans” like Weight Watchers the point count will go from 3 or 4 to zero! No joke people!
  • For me, the Air Fryer takes less time to cook most recipes. It’s much smaller than a regular oven so the heat is more concentrated and intense.
  • If you’re like me I dread using my oven in the summer, just thinking about it makes me hot! With the Air Fryer there just isn’t any residual heat. It heats up fast and cools faster!!
  • If I was single I think I would use the Air Fryer 90% of the time.
  • If you have kids…it is a must. Frozen anything snacks can be made faster, crispier, healthier, and easier than using the oven! Seriously!!
sweet potato hash ingredients on a butcher block board

SWEET POTATO HASH INGREDIENTS

This recipe uses a few fresh ingredients and comes out savory and satisfying!

  • Sweet Potatoes and Yukon Gold Potatoes… I used both kinds in this hash recipe. Why? because I love any kind of potato and I had them on my counter. Plus the variations in the colors and flavors are so beautiful together.
  • Onion… I used sweet yellow onions in the dish. I love onions. I think if I had a red onion in the refrigerator already cut I would have used it too.
  • Jalapenos and Garlic… I love jalapenos and garlic and putting them together with potatoes and onions is comfort heaven! Plus all of these ingredients crisp up so nicely.
  • Rosemary and Thyme… I use these herbs in so many of my dishes. They elevate most recipes from average to awesome. Note: these herbs can easily be grown in your BackYard Garden or in a nice patio pot year-round.
  • Seasoning… Garlic Salt or regular salt, pepper, Cajun Seasonings (optional). These spices make life a little bit better! 😁
raw sweet potato hash on a butcher block in a white mixing bowl

HOW DO YOU MAKE SWEET POTATO HASH

  1. Chop, cut, and dice all your veggies into the desired size. Place in a bowl. Note: Larger pieces take longer to cook.
  2. Drizzle about 2 tsp of oil on top of veggies and mix.
  3. Season with spices and mix again.
  4. Place in Air Fryer basket and bake at 390 degrees for 10 minutes.
  5. Take out and add Rosemary and Thyme. Shake basket and cook for another 6-8 minutes or until done and crispy.
  6. Place in individual bowls and serve. Yum!!!

SWEET POTATO HASH TOPPERS

The great thing about making something so simple and delicious is it is easy, easy, easy to bump it up a knotch. Below are a few simple additions to make good hash great!

  • Add a fried egg as a topper and you have something wonderful.
  • Mix up with leftovers. Savory Drip Beef leftovers would make a wonderful weekend meal.
  • Add some canned salmon, tuna, or chicken to the Air Fryer half way through. You will be full and satisfied all day long!
  • Cook some bacon, turkey bacon or sausage and incorporate into the cooked hash.
  • Use other veggies like celery, bell peppers, cabbage or brussel sprouts in addition to jalapenos and onions.
  • And last but not least…shredded Corned Beef for the ultimate in feast eating..with an egg on top, of course!
sweet potato hash with a fried egg on a butcher block and a teal towel

BREAKFAST HASH OPTIONS

If your people are not “breakfast hash” fans then you might check out this Avocado Toast dish…it’s fast, easy and so good for you. Maybe you want something similar but a little cheesy instead? Check out these Cheese Grits recipe..it’s a real treat for the taste buds.

pinterest avacado toast on a yellow and blue plate

Sweet Potato Hash

Delicious, fast, and healthy version of a breakfast comfort meal. Air Fryer Comfort Food at it's best! 2 Weight Watcher Purple Plan for the whole recipe.
Course Breakfast, Side Dish
Cuisine American
Keyword 0 weight watchers, air fryer, breakfast, comfort food, easy, healthy
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4
Calories 100kcal
Author Elise
Cost 3

Equipment

  • Air Fryer

Ingredients

  • 6 medium sweet potatoes or Yukon gold potatoes or both
  • 1/2 sweet yellow onion
  • 2 jalapenos
  • 3 garlic cloves
  • 2 Rosemary & Thyme Sprigs
  • 2 tsp olive oil
  • spray oil
  • 1 tsp Cajun seasoning
  • salt & pepper to taste

Instructions

  • Chop and dice potatoes to your desired size. Note: Larger pieces will take longer to cook.
  • Chop jalapenos, onion, and garlic.
  • Place all veggies in a medium sized bowl. Drizzle olive oil on top and then spray with spray oil. Mix.
  • Add seasonings and a few more squirts of spray oil.
  • Place above ingredients in the Air Fryer basket and set to 390° for 10 minutes.
  • After it's cooked 10 minutes, add snipped fresh Rosemary and Thyme to veggies, spray with a few more squirts of spray oil and then stir. Return to Air Fryer for another 10 minutes or until desired crispiness is reached.
  • Enjoy!!
sweet potato hash pinterest pin
Easy White Chocolate Blueberry Lemon Bars

Easy White Chocolate Blueberry Lemon Bars

White chocolate…Blueberries…Lemon Bars…really? what’s not to drool over with this decadent twist on ordinary lemon bars. Rich, sweet puckers of love in every delicious bite. This easy white chocolate blueberry lemon bar recipe right here is why God gave man fruit and butter and white chocolate and shortbread crust!

individual and stacks of white chocolate blueberry lemon bars on a crystal plate
Jump to Recipe

Whip these up for Valentine’s Day, Mother’s Day or Easter or any day of the week and make everyone happy they know you!

White Chocolate Blueberry Lemon “Love” Bars

My memories of luscious Lemon Bars go way back to my sweet mom making them for very special occasions. Like for company or funerals…you know…those kind of special moments. I now know why she waited for an “occasion”; because my brother, dad and I would have devoured them if they were in the house for any other reason!

White Chocolate Blueberry Lemon Bars Stacked on a crystal serving plater with lemons in the background

Now I make them for my family and this birthday season I decided to put a spin on the classic lemon bar and add blueberries and white chocolate. Yes, they were as good as they sound and lasted about as long as the usual lemon bar feast…24 hours between all four of us.

How Do You Make White Chocolate Blueberry Lemon Bars?

White Chocolate Blueberry Lemon Bars are very simple to make, it’s basically a three bowl recipe, one for the crust, one for the lemon filling, and then one small bowl for melting the white chocolate. And then, of course, the glass baking dish.

To make the best tasting bars you must use real ingredients, no bottled lemon juice or plastic margarine for these sweeties. The real stuff is a must!

Yummy Shortbread Crust

As any lemon bar lover will tell you, “It’s the crust that makes the magic”. I cannot stress this enough! In this shortbread recipe, I have added oatmeal, almonds, cardamom and lemon zest.

These added ingredients are a game changer folks! The oatmeal and almonds make the crust a little bit crispy to the bite while still remaining soft and buttery.

The cardamon adds a sweet little spice and the lemon zest adds just that extra bit of sweet, sour pucker. I’m telling ya…you won’t make it any other way from now on!

Below is the result of my 30+ years of many crust experiments.

  • Flour, I find that all purpose, non bleached is the best to use.
  • Quick Oats
  • Confectioner’s Sugar
  • Almonds, sliced
  • Butter
  • Cardamen
  • Lemon zest
Print Recipe
4 picture collage on making the shortbread crust for the lemon bars

The Best Lemon Bar Filling

This lemon filling is in one word Delish! I’ve tried so many different lemon bar recipes. I always go back to the original I started with; a recipe from the Blue Denim Gourmet Cookbook my mom gifted me when I moved into my first apartment after college.

2 picture collage of lemon bar filling ingredients and mixing

Ingredients

  • Eggs
  • Sugar
  • Lemon Juice
  • Flour
  • Baking Powder
  • Coconut (optional)
  • Blueberries or Raspberries (optional)
  • vanilla or Almond Extract (optional)

Mixing It All Together

  1. Whisk the sugar, flour and baking powder together.
  2. Add beaten eggs and whisk, then add the fresh squeezed lemon juice and extract; whisk again. Make sure it incorporates well and the lemon juice doesn’t sit on the eggs. The lemon will “cook” the eggs if not blended well together.
  3. Stir in the fresh blueberries and gently stir. If you want to add coconut also do it in this step.
  4. Pour the filling mixture into the warm crust and bake for 20-25 minutes at 350 degrees or until firm and doesn’t jiggle in the middle.
Collage of how to add blueberries to lemon bars and bake them

Let them cool for at least 30 minutes before you drizzle the melted white chocolate.

How to make a White Chocolate Drizzle

Sorry gang but I spaced out on photographing this part of the recipe.

Below is a Step by Step on the drizzle👇

  • Melt a package of white chocolate chips, I used Ghirardelli in a glass bowl. Heat up in 20-30 sec. intervals, stirring in between each interval. This should take about 2 to 3 minutes tops.
  • Once melted stir with a rubber spatula until the chocolate is smooth and creamy…it should look delicious!
  • Pour and scoop the chocolate with the rubber spatula into a plastic ziplock freezer bag. I use this freezer bag because it is thicker and stands up to heat better than a regular plastic bag.
  • Once the melted chocolate is in the bag, work the chocolate into a ball towards one corner. Seal it and then snip a small portion of the full corner making an opening to a funnel.
  • Start drizzling the chocolate over the cooled Lemon Blueberry bars. Making a decorative pattern.
  • Sprinkle with powdered sugar if desired.
  • Place the bars in the fridge for a couple of hours.

Tips and Tricks for Awesome Lemon Bars

Make sure you have blended all your dry crust ingredients in the processor before you add the butter.

Use cold, soft butter. Let it set for about 20 minutes at room temperature, cut into smallish cubes and then add to the food processor. If you don’t have a food processor then use a pastry cutter. 👇

Lightly grease the glass baking pan with spray oil and then finger create the crust conforming to the pan.

BAKE THE CRUST BEFORE YOU ADD THE FILLING!

You will know the crust is ready when it just starts to turn golden. About 15-20 minutes at 350.

Pour the filling into the really warm crust so it will set up on the bottom.

Filling is done when it is no longer jiggly in the center.

Let cool and follow the drizzle steps above.👆

The best way I know to cut Lemon Bars is to wet a knife with warm water and cut when they are completely cooled off and chilled.

Kitchen Needs for White Chocolate Blueberry Lemon Bars

Storing White Chocolate Blueberry Lemon Bars

Refrigerating Lemon Bars is the best way to store them. Make sure they are covered with plastic or foil.

I have never put lemon bars in the freezer but I can’t imagine they would be as good as just storing them in the fridge. Plus, I doubt you would ever have any left over that would warrant freezing for later eats.

Best Times to Serve Lemon Bars

  • Mother’s Day
  • Easter
  • Fourth of July
  • Bridal Shower
  • Baby Shower
  • Birthdays
  • Any Day of The Week!

More Delicious Desserts from TTC

No Bake OrangeSicle Cast Iron Ice Box Pie!

No Bake Cast Iron Key Lime Ice Box Pie!

Chocolate Covered Cherry Cookie Bars

Homemade Chocolate Orange Pecan Pie

close up of white chocolate blueberry lemon bars on an orange polka dot glass serving tray

White Chocolate Blueberry Lemon Bars

White chocolate…Blueberries…Lemon Bars…really; what's not to drool over with this decadent twist on ordinary lemon bars. Rich, sweet puckers of love in every delicious bite on the Best shortbread crust.
Course Dessert
Cuisine American
Keyword blueberries, easter, lemon bars, white chocolate chips
Prep Time 1 hour
Cook Time 50 minutes
Servings 24
Calories
Author Elise

Ingredients

  • 4 eggs, beaten
  • 2 cups sugar
  • 1/2 cup fresh lemon juice 3-4 med lemons or 2-3 large or a little more to pucker taste
  • 1 tsp Almond or Vanilla Extract I usually add Almond…so good!
  • 1/4 cup all purpose non bleached flour
  • 1/2 tsp baking powder
  • 1 cup fresh blueberries
  • 1 cup coconut, shredded optional
  • 1 bag white chocolate chips used for the drizzle after the bars are done and cooled

Instructions

  • Whisk the sugar, flour and baking powder together.
  • Add beaten eggs to the flour mixture and whisk
  • Add lemon juice to the flour/egg mixture and whisk again making sure the lemon juice doesn't sit on the eggs.
  • Add coconut flakes if desired
  • Pour lemon filling mix on top of cooked crust.Bake for 20-25 minutes at 350° or until filling is firm and not jiggly.
  • Cool for about 30 minutes.
  • Melt chocolate chips in a glass mixing bowl in the microwave for 20-30 second intervals. Stir in between each intereval.
  • Once all chips are melted and silky smooth. Use a rubber spatula to scoop the melted chocolate into a ziplock freezer bag. With your fingers move the chocolate into one corner.
  • Snip that corner and start drizzling the white chocolate over the cooled blueberry lemon bars.
  • Sprinkle with powdered sugar if desired.
  • Place in the fridge for about 2 hours. Cut into serving sizes with a warm slightly wet knife.
  • Serve with whip cream if desired…Enjoy!

Best Shortbread Crust

Shortbread crust made with sliced flour, butter, oats, confectioners sugar, slivered almonds, cardamen, zest
Course Dessert
Cuisine American
Keyword bar crust, cookies, pie crust, shortbread crust
Prep Time 10 minutes
Cook Time 20 minutes
Servings 24
Calories 230kcal
Author Elise

Ingredients

  • cups flour
  • 1 cup quick oats
  • 1 cup confectioner's sugar
  • ¼ cup sliced almonds
  • ½ tsp cardamon spice
  • 2 lemons zest optional
  • 1 cup cold butter, 2 sticks cubed

Instructions

  • Place all ingrediants in a food processor except butter. Process until just mixed. approx 15-20 seconds.
  • Add cubed butter to processor and process until just mixed and starts to ball up.
  • Place dough in a greased 9"x13" GLASS dish. Pat out with hands and fingers. Make sure you go up the sides of the dish with the dough making edges.
  • Bake at 350° for 20-25 mins. Or until just starting to turn golden on the edges.
  • Don't let it cool to much before you add the filling.
Lemon Bars-Crazy Good!

Lemon Bars-Crazy Good!

Lemon Bars, also known as Lemon Squares, are are probably the most requested dessert treat in my family, hands down. And when shredded coconut and white chocolate are mixed in the lemon bar equation…Oh Lord…my camera doesn’t click fast enough!

Whip these up for Mother’s Day or Easter or any day of the week and make everyone happy they know you!

Close up of lemon bars with powdered sugar and jordan almonds on a crystal plate

Lemon “Love” Bars

I have been making these beautiful, lusciously sweet bars Lemon Bars for at least 30 years since my mom designated me official family Lemon Bar maker, LOL! She loved them so much; she got a batch every Mother’s Day. Gosh, I miss her😢

Now, I’m making these Lemon Love Bars for my kids, yes they inherited the addiction. They both always request these bars for their birthday treat. No birthday cakes in our family…just bars or cold pies…or hot pies or homemade cookies…You know what I mean!

single lemon bar with coconut and white chocolate on a crystal serving tray

How Do You Make Lemon Bars?

Lemon Bars really are very simple to make, it’s basically a two bowl recipe. One for the crust and the other for the lemon filling. And then, of course, the glass baking dish.

To make the best tasting bars you must use real ingredients, no bottled lemon juice or plastic margarine for these sweeties. The real stuff is a must!

Yummy Shortbread Crust

As any lemon bar lover will tell you, “It’s the crust that makes the magic”. I cannot stress this enough! In this shortbread recipe, I have added oatmeal, almonds, cardamom, and lemon zest.

2 stacks or stacked lemon bars on a crystal plate

These added ingredients are a game changer folks! The oatmeal and almonds make the crust a little bit crispy to the bite while still remaining soft and buttery.

The cardemon adds a sweet little spice and the lemon zest adds just that extra bit of sweet, sour pucker. I’m telling ya…you won’t make it any other way from now on!

Below is the result of my 30+ years of many crust experiments.

  • Flour, I find that all purpose, non bleached is the best to use.
  • Quick Oats
  • Confectioner’s Sugar
  • Almonds, sliced
  • Butter
  • Cardamen
  • Lemon zest
4 picture collage on making the shortbread crust for the lemon bars

The Best Lemon Filling

This lemon filling is in one word Delish! I’ve tried so many different lemon bar recipes and I always go back to the original I started with from the Blue Denim Gourmet Cookbook my mom gifted me when I moved into my first apartment after college.

2 picture collage of lemon bar filling ingredients and mixing

Ingredients

  • Eggs
  • Sugar
  • Lemon Juice
  • Flour
  • Baking Powder
  • Coconut (optional)
  • Blueberries or Raspberries (optional)
  • vanilla or Almond Extract (optional)

Whisk the sugar, flour and baking powder together. Add beaten eggs and whisk, then add the fresh squeezed lemon juice and whisk again. Make sure it incorporates well and the lemon juice doesn’t sit on the eggs. The lemon will “cook” the eggs if not blended well together.

upclose stacked lemon bars with lemon shavings, lemons, coconut on a crystal serving tray

Tips and Tricks for Awesome Lemon Bars

Make sure you have blended all your dry crust ingredients in the processor before you add the butter.

Use cold, soft butter. Let it set for about 20 minutes at room temperature, cut into smallish cubes and then add to the food processor.

Lightly grease the glass baking pan with spray oil and then finger create the crust conforming to the pan.

BAKE THE CRUST BEFORE YOU ADD THE FILLING!

You will know the crust is ready when it just starts to turn golden. About 15-20 minutes at 350.

Pour the filling into the really warm crust so it will set up on the bottom.

Filling is done when it is no longer jiggly in the center.

Sprinkle powder sugar on about 5-10 minutes after it comes out of the oven.

The best way I know to cut Lemon Bars is to wet a knife with warm water and cut when they are completely cooled off and chilled.

Kitchen Needs for Lemon Bars

Storing Lemon Bars

Refrigerating Lemon Bars is the best way to store them. Make sure they are covered with plastic or foil.

I have never put lemon bars in the freezer but I can’t imagine they would be as good as just storing them in the fridge. Plus, I doubt you would ever have any left over that would warrant freezing for later eats.

Best Times to Serve Lemon Bars

  • Mother’s Day
  • Easter
  • Fourth of July
  • Bridal Shower
  • Baby Shower
  • Birthdays
  • Any Day of The Week!

More Delicious Desserts from TTC

No Bake OrangeSicle Cast Iron Ice Box Pie!

No Bake Cast Iron Key Lime Ice Box Pie!

Chocolate Covered Cherry Cookie Bars

Homemade Chocolate Orange Pecan Pie

Stacked lemon bars on a crystal serving platter with lemons, limes and a flower vase

Lemon Bar Filling with optional suggestions

The Best Lemon Bar Filling with coconut, white chocolate and blueberry options.
Course Dessert
Cuisine American
Keyword blueberries, chocolate chip cookie bars, coconut, lemon, lemon bars, white chocolate chips
Prep Time 10 minutes
Cook Time 20 minutes
Servings 24
Calories 230kcal
Author Elise

Ingredients

  • 4 eggs, beaten
  • 2 cups sugar
  • ½ fresh lemon juice, 3-4 med lemons or 2-3 large or a little more to pucker taste
  • ¼ cup all purpose non bleached flour
  • ½ tsp baking powder
  • 1 tsp Almond or Vanilla Extract optional, I usually add Almond…so good!
  • 1 cup coconut, shredded optional
  • 1 cup fresh blueberries optional
  • 1 cup white chocolate chips
  • powder sugar

Instructions

  • Whisk the sugar, flour and baking powder together.

  • Add beaten eggs to the flour mixture and whisk.
  • Add lemon juice to the flour/egg mixture and whisk again making sure the lemon juice doesn't sit on the eggs.
  • Add coconut flakes, white chocolate chips if desired. Stir!
  • Pour lemon filling mix on top of cooked crust.
  • Bake for 20-25 minutes at 350° or until filling is firm and not jiggly.
  • Sprinkle powdered sugar about 10 minutes after you take out of the oven.
  • Let cool for at least an hour. For even better flavor put in fridge for about 2 hours after they've cooled.
  • Enjoy!

Best Shortbread Crust

Shortbread crust made with sliced flour, butter, oats, confectioners sugar, slivered almonds, cardamen, zest
Course Dessert
Cuisine American
Keyword bar crust, cookies, pie crust, shortbread crust
Prep Time 10 minutes
Cook Time 20 minutes
Servings 24
Calories 230kcal
Author Elise

Ingredients

  • cups flour
  • 1 cup quick oats
  • 1 cup confectioner's sugar
  • ¼ cup sliced almonds
  • ½ tsp cardamon spice
  • 2 lemons zest optional
  • 1 cup cold butter, 2 sticks cubed

Instructions

  • Place all ingrediants in a food processor except butter. Process until just mixed. approx 15-20 seconds.
  • Add cubed butter to processor and process until just mixed and starts to ball up.
  • Place dough in a greased 9"x13" GLASS dish. Pat out with hands and fingers. Make sure you go up the sides of the dish with the dough making edges.
  • Bake at 350° for 20-25 mins. Or until just starting to turn golden on the edges.
  • Don't let it cool to much before you add the filling.

How to Boil the Perfect 10 minute Egg

How to Boil the Perfect 10 minute Egg

How to boil the perfect 10 minute egg for use in egg salad, deviled eggs, chefs salads is not so easy when you’re trying not to over cook them. A lot of people, including myself, can easily mess it up ending up with the dreaded green ring around the yolk, yuck! No one wants to eat hard boiled eggs with a green tint! 

I’d say my eggs come out perfect about 60 percent of the time. And as much as I cook you’d think that’s a pretty bad average. But I’m here to tell you…it’s just not that easy!!!

Timing and paying attention is key in boiling the perfect 10 minute egg!

I’ve found the most essential step to a perfect hard boiled egg is timing. Timing is KEY! If you let them sit for less than 10 minutes then you end up with soft boiled eggs that are meant to be eaten plain with a little salt sprinkled on the tops.

You ask 5 cooks how to boil an egg and you’ll get 5 different answers. They’re basically the same but just tweaked a little differently.

raw eggs just starting to boil in a pot on the stove

 1-10-10 method

Step by step, How to Boil the Perfect 10 minute Egg:

  • Place the eggs in an empty stainless steel pot and fill cool tap water to just cover the tops of the eggs.
  • Shake a little salt, I use Iodized Fine Sea Salt in the water…maybe 3 to 4 shakes. (I’m really not sure if this is necessary but my sweet mama taught me to do that so I do:)
  • Turn the heat to medium high and wait for it to boil. This is critical so stay close and make sure you notice when it starts to boil. (this is actually where I fail…I don’t pay attention!)

 

boiling eggs in a pot on the stove

Number 1 in 1-10-10 method

  1. Let it boil rapidly for 1 minute. 
  2. After the minute is up, cover the pan with a lid and take off the heat.

The first number 10 in the 1-10-10 method

The next critical step is letting the eggs sit for 10 minutes or until the desired doneness. Cooked eggs cooling in an ice bath in the sink

The second number 10 in the 1-10-10 method

Let the eggs sit in the cold water for at least 10 minutes. If you happen to go beyond the 10 minutes then it’s really no big deal.

Hard boiled egg being cracked and shelled

The very last step is peeling!!! Who hates this part?‍♀️?‍♀️, I do!!!

The easiest way is to gently hit the egg shell on the side of the sink and let it crack into little pieces all around the egg. Find the indented part on the top. Shell this part first; finding the membrane just under the shell. Shell the egg under running water and it should come right off!

In the end you should have really yummy hard boiled eggs perfect for my Curried-Dill Deviled Eggs

comparison between the 5 minute egg and the 10 minute egg with words

Eggs are one of those few really perfect foods!

Enjoy!!

    

 

 

Perfect 10 Minute Egg

1-10-10 Egg Boiling Method
Course Breakfast, lunch, Snack
Cuisine American
Keyword 0 point foods, 0 weight watchers, breakfast, Cold, deviled eggs, eggs, free foods, low carb, lunch, salad, weight watchers
Prep Time 21 minutes
Cook Time 25 minutes
Servings 8
Calories
Author Elise
Cost 3.5

Instructions

  • Place desired amount of eggs in a deep pot and cover eggs with cool tap water.
  • Place on stove burner and turn heat up to medium high. Sprinkle with salt, 3-4 shakes.
  • Bring to a boil and let boil rapidly for 1 minute.
  • Cover with lid and take of heat.
  • Let eggs sit covered for 10 minutes.
  • Place hot eggs in ice bath and let sit for 10 minutes or longer.
  • Crack eggs on the side of the sink, find the membrane under the shell, and shell under running water.

words and photos of the perfect 10 minute boiled egg