“Step away from the kitchen…”
If you have spent any time in my house, you’ve probably heard that phrase directed at me from my husband’s lips. It’s said lovingly, jokingly, and yet with a wee bit of seriousness. Disasters tend to follow me in that room.
But to be fair, I do rock Instant Pot cooking, and preparing boiled eggs for quick lunches for the week is a task I take on regulary.
Scoff if you will, but there is a science to it. So often, I grab an egg because I’m hungry and an a rush. I go to peel it, and the shells are stuck to the egg. It turns into a three-minute process, with a shell trail around me, and invariably some still stuck on the egg leading to a not-so-delightful crunch later. Then I found this recipe:
Eggs in my Instant Pot
- Grab as many eggs as you want.
- Place them in your Instant Pot. I put mine on a rack, but I don’t know if you need to.
- Add 1 cup of water. I don’t think it matters if the water is hot or cold.
- Seal the lid, and make sure the steam seal is shut.
- While you might think you should
set it to steam— DON’T (made that mistake before). What you really want to do is set it to Slow Cook and make sure it’s on high.
- Set it for 8 minutes, and listen for the beeps so you know it started.
- Walk away.
- Come back after you catch up on your email, text a few friends, etc. and hear the final beeps.
- Let the steam release, take off the lid, empty the hot liquid out and immerse the eggs in cold water.
It’s as easy as all that.
When you go to peel your eggs now, it’s like magic.