6 quart crock pot
2.5 oven safe bowl
8 large eggs
butter

1. Grab a 6 quart slow cooker and add 2 cups of water into the crock.
2. Butter a 2.5 quart oven safe bowl and place it inside the crock.
3. Carefully crack and add 8 eggs to the buttered bowl, keeping yolks from breaking.
4. Cover and cook on high for 90 minutes to 2 hours - until yolks set and look hard boiled.
5. Run a rubber spatula around the edge of the eggs to loosen them from the side of the bowl.
6. Carefully, remove the bowl from the crock and turn it out onto a cutting board. Use oven mitts as the bowl will be hot.
7. Chop the eggs to desired consistency and use in recipes or top on salad.
8. Store in a sealed container in the fridge for up to 3 days.

This recipe currently has 0 comments. Add your own comment in the right hand menu.