Weight Watchers Recipe: Poached Eggs

Poached Eggs

Serves: 1
Calories/serving: 156
WW points per serving: 3
Fibre: og Protein: 12.6g Fat: 1o.6g

• 1 teaspoon vinegar
• 2 eggs, at room temperature
• salt and pepper to taste

1. Fill a saucepan half full with cold water, add the vinegar and heat the water to a simmer. Break the eggs, one at a time, into a flat saucer and slide into the simmering water. Allow to simmer for 3 minutes until the whites are no longer transparent, then remove from the water with a slotted spoon. Place on a plate and season with salt and pepper.

Weight Watchers Recipe: Hard-boiled Eggs

Hard-boiled Eggs

Serves: 1
Calories/serving: 156
WW points per serving: 3
Fat 10.6g, protein 12.6g

• 2 large eggs, at room temperature

1. With an 'egg pricker' or skewer make a small hole in the large end of the egg.
2. Place the eggs in a saucepan of cold water and bring to the boil. Cover the pan and turn off the heat. Allow the eggs to remain in the water for 20 minutes, then drain and cool.

Weight Watchers Recipes: Sunny-side Up and Over Easy Eggs

Sunny-side Up and Over Easy Eggs

Serves: 1
Calories/serving: 184
WW points per serving: 3
Fibre: og Protein: 12.45 Fat: 13.8g

• 15g/1/2oz butter
• 2 eggs
• salt and pepper to taste

1. Melt the butter in a non-stick frying pan. Break the eggs, one at a time, into a flat saucer and slide them into the pan. Cook on a low heat until the whites become solid but the centre is still runny.

2. If Sunny-side Up is your preference, remove from the pan after about 2 1/2 minutes; for Over Easy use a spatula or fish slice and carefully flip the eggs over, then cook for 30 seconds more. Sprinkle with salt and pepper to taste.

Weight Watchers Recipes: Soft-boiled Eggs

Soft-boiled Eggs

Serves: 1
Calories/serving: 156
WW points per serving: 3
Fibre: og Protein: 12.6g Fat: 1o.6g

• 2 large eggs, at room temperature

1. With an 'egg pricker' or skewer make a small hole in the large end of the egg. This stops the egg from cracking during cooking.
2. Place the eggs in a saucepan full of cold water and bring to the boil. Boil for 3 minutes for loose eggs, 4 minutes for runny yolks and firm whites, and 5 minutes for firm yolks and whites. Run under cold water to stop the eggs from cooking further, then crack open the tops and serve in egg cups.

Weight Watchers Recipe: Devilled-salmon Eggs

Devilled-salmon Eggs

12 egg halves
Fibre 0g, protein 5g, fat 5.7g
Calories/serving: 74
WW points per serving: 1

• 6 eggs
• 3 tablespoons mayonnaise
• 12og/4 1/2oz boneless cooked flaked salmon, canned or smoked (plus extra for garnish if desired)
• 1/2 teaspoon fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon salt
• dash freshly ground black
• pepper sprigs dill, to garnish (optional)

1. Place the eggs in a saucepan, cover with cold water and bring to the boil. Cover the pan, remove from the heat and leave to stand for 18 minutes, then run the eggs under cold water and remove the shells.
2. Slice the eggs in half lengthways and remove the yolks.
Mash the yolks and mayonnaise together until smooth, then add all the remaining ingredients, except for the dill, and mix well.
3. Spoon the mixture into the egg whites and garnish with additional pieces of salmon and sprigs of dill, if desired. Refrigerate for at least 30 minutes before serving.

Marbled Tea Eggs Recipe - 1 point

Marbled Tea Eggs

12 egg halvers
Fibre 0.1g, protein 3.5g, fat 2.7g
Calories 42
WWpoints 1

* 6 eggs, at room temperature
* 2 tablespoons soy sauce
* 2 tablespoons salt
* 3 tablespoons black tea
* 1 tablespoon anise essence

1. Place the eggs in a saucepan, cover with cold water and bring to the boil. reduce the heat and simmer for 10 minutes.
2. Remove the eggs, leave to cool, then crack the sheels in several places, but do not peel the eggs.
3. Bring 1 litre ( 1 3/4 pints) of water to the boil. Add the remaining ingredients and the eggs. Simmer for one hour, then cool the eggs in the liquid , in the refrigerator and leave overnight.
4. To serve shell the eggs and cut in half.

Weight Watchers Easy Deviled Eggs Recipe - 1 point

Weight Watchers Easy Deviled Eggs recipe

I freshly saved this direction and I eff to say these are probably the quickest, easiest and tastiest deviled eggs I've e'er ingested! The horseradish adds a immature move to the collection, and the river olives set the look retributory justness!


Ingredients
6 hard-boiled foodstuff, cooled and shells separate
1-1 1/2 tablespoon mustard
3-4 tablespoons mayo
1 containerful horseradish
1 teaspoon kickshaw pickle sapidity
1 scare seasoning and flavorer, to sensing
1 punctuation paprika (optional, to seize)
6 river olives, sliced (elective, to sequester)

Thought
1. Rocklike move the eggs; once they bang cooled, swing them in half and place the yolks in a transmission bowlful.
2. Using a leg, mortify the yolks until no lumps rest.
3. Add the mustard, mayonnaise, root and confection pickle zest.
4. Mix compartment, adjusting the ingredients to savor.
5. Add diplomacy and flavouring to savour.
6. Woodenware the weapon into the eggs (or, for a fancier informing, spoon the weapon into dough bag and tubing into the eggs).
7. Dress with paprika and/or olive slices. Deliver instantly or cool for after.

WW POINTS per serving: 1
Nutritional info per serving: 54 calories, 3.9g fat, 0.1g fiber