Servings: As needed
Prep Time: 5 minutes
Cook Time: 10–12 minutes
Ingredients
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Eggs (as many as needed)
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Water
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Ice (for ice bath)
Instructions (Perfect Every Time)
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Place eggs in a saucepan in a single layer.
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Cover with cold water (water should be about 1 inch above eggs).
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Bring to a rolling boil over high heat.
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Once boiling, turn off heat, cover pan, and let eggs sit for 10–12 minutes (10 = jammy, 12 = fully hard).
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Transfer eggs immediately to an ice bath for 5 minutes.
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Peel or store once cooled.
Easy-Peel Tip
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Crack egg at the wide end (air pocket helps peeling).
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Peel under running water for best results.
Storage
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Unpeeled: up to 7 days in refrigerator
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Peeled: up to 3 days (store in airtight container)
0-Point Serving Ideas
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Sprinkle with salt & black pepper
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Top with mustard or hot sauce
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Slice over salads
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Mash with mustard for a quick egg salad (no mayo)
Why This Works on WW
✔ 0 Points
✔ High protein
✔ Keeps you full
✔ Perfect snack or meal base