I’ve been eating a lot of eggs recently, and boy, does the Instant Pot make hard “boiling” and peeling those suckers a breeze. (I think technically, they are steamed? Or — duh — pressure cooked, I suppose.) I looked around the interwebs a bit and settled on the following method for perfectly-cooked Instant Pot eggs. There seem to be a few different ways that people do these; this is just the one I tried today.
I sliced one of the eggs to add to my breakfast of bagel thin, cream cheese, cucumbers, and smoked salmon. Here’s half of the resulting yumminess. (If you care about WW points, both halves totaled 5 FSP. Three for the bagel thin, two for one tablespoon of cream cheese. The cukes, salmon, and eggs are zero.)
I cooked all the thirteen eggs that we had (what’s that, husband D? You were going to scramble a couple? Er, sorry about that.) In the interest of Science, I placed half of them (OK, six of them) directly into an ice bath, and plopped the other half (seven) back in the carton and the fridge.
Once they were all cool, I peeled and ate one of each kind of egg. Far as I could tell, they were totally the same: beautifully cooked, with easy-peel shells and no green ring around the yolk.
Instant Pot Hard-cooked Eggs | serves as many people as you use eggs, I guess |WW FSP 0 per egg
Ingredients
Large eggs
Instructions
Pour a cup of water in the bottom of the Instant Pot. Insert the trivet that came with the IP. You can use a steamer basket instead of the trivet, if you prefer.
Pile up the eggs. They can touch the side, each other — it’s wild, I tell you.
Close the lid and cook at high pressure for two minutes. Use natural pressure release for 11 minutes, then quick release the rest.
If you need your eggs cold immediately, go ahead and plunge them into an ice bath. (Note: proper enunciation is the only thing that distinguishes the spoken phrase “an ice bath” from “a nice bath.” I know this because someone I know used to be an ice dancer, and when I pass along this info in conversation, listeners think I am describing this guy as a nice dancer. Which he is, but no, I mean that he used to be an ice dancer. Hilarious.)
If, on the other hand, you have used all your ice to make G&Ts, feel free to just plop the cooked eggs back into the carton or into a bowl and put them back in the fridge. Note that if you live with anyone with whom you typically share groceries, it is a kindness to communicate to him/her/them somehow that these particular eggs are already cooked. Otherwise: s/he goes to crack an egg for a scramble and — what?! Not that I know this from experience or anything.