Hard-boiled eggs from The Essential Instant Pot Cookbook: Fresh and Foolproof Recipes for Your Electric Pressure Cooker (page 18) by Coco Morante

  • eggs

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on September 14, 2019

    Using the 5-5-5 formula at high pressure, my eggs sadly turned out overcooked with gray rings around the edges. Next time I will use low pressure. They were really easy to peel at least.

  • cooknnaked on March 19, 2019

    My eggs at high pressure were perfect, firm yolk but not dry. I used the 5-5-5 formula, 5 minutes at high pressure, 5 minutes natural pressure release, 5 minute chilled water cool down. I did them twice so far, once with 5 large eggs and once with 7 large eggs. This author also gives an alternate method plus timing for different size eggs and different degrees of yolk firmness.

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