Eggs for salad in a slow cooker
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 77, total fat 5 G., saturated fats 2 G., proteins 6 G., carbohydrates 1 G., fiber 0 G., cholesterol 186 mg, sodium 71 mg, sugar 0 G.
Calories 77, total fat 5 G., saturated fats 2 G., proteins 6 G., carbohydrates 1 G., fiber 0 G., cholesterol 186 mg, sodium 71 mg, sugar 0 G.
When you need to make egg salad or any other egg salad, this life hack will come to the rescue. It allows you to easily boil a dozen hard-boiled eggs, then simply chop them. Just imagine, you won't have to cool them and then painfully peel them. All the eggs are cracked into a baking dish and cooked in the pressure cooker. Another reason to love your slow cooker!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 large eggs
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Cooking the dish according to the recipe:
- Lightly spray an 7-inch baking dish with cooking spray. Crack the eggs into the dish.
- Pour 1.5 cups of water into a 6-liter multicooker, then lower the rack into the multicooker and place the egg dish on it. Follow the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high pressure for 6 minutes.
- Once the pressure cooker cycle is complete, follow the manufacturer's instructions to quickly release the pressure and wait for the cycle to complete. Being careful not to burn yourself with residual steam, open and remove the lid.
- Remove the pan from the slow cooker and let the eggs cool to room temperature. Invert them onto a cutting board and slice the eggs. They can be used in egg salad, potato salad, or tuna salad.
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