Eggs cooked hard or soft from Dinner in an Instant: 75 Modern Recipes for Your Pressure Cooker, Slow Cooker, and Instant Pot (page 25) by Melissa Clark

  • eggs

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Notes about this recipe

  • cooknnaked on March 07, 2019

    This is the only recipe, that I have access to, that used low pressure for eggs. I looked online and found a blog post that says low pressure produces unreliable results. For now, I think I'll stay with high pressure and follow the directions from a different source until I feel more confident with this new technique for hard cooked eggs. UPDATE (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 eggs and once with 7 eggs.

  • Barb_N on March 02, 2019

    I am not ashamed to say I spent $100+ on an instant pot in order to make peelable hard cooked eggs - and it delivered on its promise! Looking forward to softer yolked eggs, will take timing mentioned by other reviewers under advisement. For now, I am in deviled egg heaven.

  • mirsaidi007 on April 27, 2018

    I wanted soft-boiled in order to make a large batch of ramen eggs, so went with 6 minutes, per the instructions. The eggs were very hard-boiled. Searching a few online sources leads me to think 3 minutes is optimal? Regardless, good thing I like deviled eggs and cooking eggs in the IP maybe dependent on the number of eggs.

  • westminstr on January 24, 2018

    I had to make some hard-boiled eggs for hiking snacks and decided to drag out the IP. They really did peel easily! I think I did 7 minutes at regular (high) pressure only because I'm pretty sure I forgot to adjust the pressure as the directions specified. And I did use an ice bath to stop cooking which I normally don't do. These turned out with firm yolks but not dry - they were good for hiking since they needed to hold at room temp for hours. For dinner I would definitely do less time for a runnier yolk. Let the experimentation begin!

  • zorra on January 10, 2018

    Silly,  I said. Why use the behemoth cooker when a saucepan would do? But Clark is right, the point is the peeling, it's effortless. We tried low pressure for 8 (dry), 7 (just right for mashed yolks) & 6 minutes (nice.) Since the pot already occupies my otherwise clutter-covered counters, it's worthwhile. I foresee deviled eggs becoming more than a once-a-year dish for us.

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