| # of servings: 4 | |
| Preparation Time: 1 min | Cook Time: 10 mins |
No time to babysit breakfast? Or, need eggs to make Egg Sandwich (or) Egg Biryani for lunch?!
Stack as many eggs as you can. Save stress, time and ice. Here's a quick, fail-proof method for making hard-boiled eggs that really peel like magic!
Added bonus: Yields perfect eggs quickly, every time, without the need for an ice bath or watching the clock!! (Forget the stressful '555' method!)
Ingredients:
- Eggs - 8 (or as many as the pot can fit. Recipe remains the same!)
Method:
- Place a trivet in the inner pot
- Add half a cup (up to 1 cup for larger pots) of water to the bottom
- Wash and arrange the eggs on the trivet rack (or) in a steamer basket
- Close the lid and turn the valve to 'sealing'
- Turn 'Pressure' mode on for 3 minutes
- Turn off the 'Keep Warm' button, if the IP allows it (Note that some of the older models of IP do not allow this. It is okay if that option is not available.)
- Open when the pin comes down, after NPR (natural pressure release) - about 7-10 mins
- Rinse it with water and peel the eggs
- The shells will slide right off!
- Enjoy breakfast with toast and some orange juice
- Or use it to make Egg Sandwich (or) Egg Biryani for lunch! (See last tip below for additional hints)
Tips and Tricks:
- Keeping the pressure on for only 3 minutes gives time for the eggs to cook perfectly for a couple more minutes before natural release
- Turning off the 'Keep Warm' button ensures that it doesn't overcook in an effort to keep it warm
- Takes away the guesswork about opening it at the right time for QR
- NPR is easier than increasing the cook time to 5 minutes and then trying to do QR (quick release) and then stopping the cooking with an ice bath!
- No need for an ice bath as the eggs would have cooked perfectly. Can serve hot eggs rather than sit them in the ice bath and eat them cold
- Note: The size of the Instant Pot or the number of eggs WILL NOT change the procedure or cooking time
- Note: A green ring around the yolk is due to the sulfur in the yolk. It happens due to overcooking or exposure to heat for too long. Ice bath prevents further cooking of the eggs. This recipe reduces the time for pressure, in turn reducing the heat exposure. The remaining heat with NPR will finish the cooking, eliminating the need for an ice bath. Yields perfect eggs when shells are peeled off!
- If making for Egg Biriyani, reduce the Pressure cook time to 2 minutes. Reducing by a minute will make soft-boiled eggs and they will cook perfectly later along with the rice
Pictures:
Final Outcome:
Great idea! I have a couple of questions... I can never tell when my pin comes down for npr. About how long will an npr take with this method? And when you say to “rinse it with water,” do you mean to remove the eggs and rinse them, or put the water in the pot and rinse them all at once? Thank you!
ReplyDeleteGenerally about 7-10 mins. But depends on your cooker, gasket as well as the number of eggs. If there is more air space, it cools faster!
DeleteYou can certainly tell when the pin comes down. The silver pin next to the valve will be flush to the lid when under pressure. When pressure is released, it will be lower than the lid.
Pick them by hand and give them a quick run under water just to be able to handle them.
Hope that helps, Maria.
Thank you!
DeleteIf you are not sure if pin came down, try to twist lid. It won’t twist if pressure still exists. If you are in room, you should be able to hear when pin drops.
DeleteSo, maybe a cup of water for an 8 quart??
ReplyDeleteThat will be good enough, Donna.
DeleteCan I stack eggs?
ReplyDeleteYes, up to 30 (depending on your IP size) and they still come out perfectly. Thank you Kashi!
DeleteYes, they do. You are welcome and thank you for responding! :)
DeleteAbout the IPs that do not allow you to turn off the keep warm function: what do I do? Turn off the IP? Pull the plug? Or leave it alone until the NR is done?
ReplyDeleteYou can leave it alone till NPR. Leaving the plug or pulling it down hasn't made a huge difference, Pam.
DeleteThis is basically "This Old Gal's" recipe. - 2 minutes and whatever. I've used it for a decade. Perfect every time.
ReplyDeleteDidn't know that. I have been using this method from over a decade as well. Never ever had issues.
DeleteI've used the 5-5-5 method a couple times, with mostly good results. 1 or 2 always bust open, but otherwise cooked great. I tried this method, 8qt, 1 cup liquid, 1 dozen stacked in the steamer basket. 3 minutes, keep warm off, natural release for about 10 minutes, then rinsed. Cracked and were completely raw. Any idea where I went wrong? Pot and water were hot inside like usual, so I know it heated up.
ReplyDeleteSorry to hear that! Never happened before. Sounds more like an IP issue rather than a recipe issue. I’d suggest to check if the gasket sealing or the heating element.
DeleteI did mine 6 qt pot, 1/2 cup water 3' + 10 mins lid on (the pin had dropped before the 3' was up) Turned out perfect - my new preferred method
ReplyDeleteHappy to hear that! You can relax about the timer now :)
DeleteHow do you make egg biriani please
ReplyDeleteHere's the link for that recipe -
Deletehttps://kashidelights.blogspot.com/2020/05/egg-biryani.html
You can also get it if you click on the words where 'Egg Biriyani' is mentioned above.
Bon Appetite :)
Thank you for this method. As a devotee of the 555 method, I was skeptical. But I tried it, and the eggs came out with the perfectly dry yolk I’m always striving to achieve. But I would just like to ask what you have against an ice bath? You have to cool the eggs off enough to handle them anyway, and dropping them in ice water for a few seconds isn’t going to hurt them is it? I get that this method renders a 5- minute ice bath unnecessary. But you might refer to it as optional for those who don’t want to give it up entirely. Oh, and who washes eggs before cooking anyway? Maybe if you’ve just collected them from the henhouse, but from the store? I never have.
ReplyDeleteHappy to hear that you liked how the eggs turned out! It is my favorite method too :).
DeleteWhy don't I like ice bath?
- I don't keep the ice-maker 'on' as I don't use it for anything
- People may have a fridge that doesn't have ice-maker
- In that case, could have forgotten to keep the ice cube tray ready
- Don't like to eat cold eggs
so on and so forth.
If prefered (up to you), it can be dipped in ice water. But rinsing it under cold water is enough to be able to handle the eggs.
Who washes eggs? I do :). Always store bought eggs, always rinsed. It is individual preferences, I guess.
Hope that helps. Enjoy the new recipe :).