Optional: chili oil seasoning or red pepper flakes
Directions
Stovetop Method:
Bring a large pot of water to a boil.
Gently place eggs into the boiling water and reduce the heat to medium-high.
Set your timer for 14 minutes for fully cooked eggs.
After 14 minutes, use a spoon to lift the eggs out of the water and place them in an ice bath for 10 minutes to stop the cooking process.
Peel the eggs under running water and cut them into halves or quarters when ready to eat.
Instant Pot Method:
Place a trivet or steamer basket in the Instant Pot and add 1 cup of water.
Gently place the eggs on the trivet or in the basket.
Seal the lid and set the Instant Pot to “Manual” (or “Pressure Cook”) on HIGH pressure for 5 minutes.
Once the timer goes off, allow 5 minutes of natural pressure release, then manually release any remaining pressure.
Immediately transfer the eggs to an ice bath for 5-10 minutes to cool.
Peel the eggs under running water.
Top each egg half with 1 tbsp of cottage cheese per egg and crunchy chili oil seasoning or EBTB seasoning.
Notes
Nutrient content: Two eggs = 12 g of protein and 300 mg of choline, 3 tbsp of cottage cheese = 4-5 g of protein
Leftovers: refrigerate in an airtight container for 3-4 days
