Having mostly figured out my Instant Pot, I decided to try hard-boiling eggs again, following the instructions in the article I mentioned in Putting All My Eggs in One Basket (about the first seven things to make in the IP).
Original Instructions
- Let the eggs come to room temperature (I did 45-50 min.). (I read this advice on the IP Facebook page, not the “first seven things” article. Don’t know if this is strictly necessary.)
- Put however many eggs you want into the IP in a steamer basket (I used the one that came with the IP) and add 1 c. water.
- Lock the lead and seal the vent (see, I’m learning).
- Use the Manual button and set for five minutes.
- When the timer goes off, use quick pressure release (turn valve to venting).
- Take off lid, remove eggs with gloves or tongs, immediately submerge in an ice water bath.
- Serve immediately or transfer to fridge for later.
What Happened
Everything went as planned, but my eggs were medium-boiled, not hard-boiled. However, the shell did come off easily, as advertised. Just tap gently once with a table knife, and the egg peeled beautifully.
Research
I went back to the Facebook group and used its search tool to look for posts on hard-boiled eggs. This is what I found and what I’ll try next (but not right now because I’m a little burned out on trying to hard-boil eggs this weekend, especially since I have a Krups electric egg cooker that works perfectly and is easy to use).
The problem with the original instructions was lack of specificity: how long with the quick pressure release, how long in the ice bath. This is what is suggested:
- Cook as described above for five minutes.
- Two minutes on quick pressure release
- Six minutes in the ice bath
I think I’ll also skip having the eggs come to room temperature and see what happens. If I have to plan 45 minutes in advance, I’m losing one of the advantages of the IP–getting things done quickly.
EDIT: OK, just found This blog post that suggests 8 minutes of cooking for hard-boiled eggs…hmmmm.
Dana Tries Pot 