Instant Pot Boiled Eggs for Beginners

[@SteelyPaw]

Appreciate your tips etc.. you are very sweet for offering up your cooking secrets..... I learned more stuff here, so thanks for that. As a retired single guy, I'm always looking for better & Healthier ways even to make simple foods. I got my instant pot last week and already have made a great pork roast, and chicken breasts. Videos like that and your one on potato salad will certainly enhance my eating. I have never ever made potato salad before and I'm longing for it.

[@Zimba9810]

i do high pressure 1 min then. quick release and dunk in cold water for soft boil let it sit in the pot for a min or 2 for fully cooked egg. works every time for me

[@Myuriko94]

Thank you for the video...I did order the RSVP 3 qt basket and the handles are easy to pop off without any tools. Make sure you pull the handle away from the mesh lining so it does not damage it and the handles snaps off and does not leave a dent mark on your basket.

[@TheTarbita]

Jeff Anderson on amazon like she said or at any other market place? Thanks

[@eugeniamoreno5846]

The tip about de-stinking the silicone sealing ring alone was awesome! Also appreciate the suggestion to cook on high pressure but only for 2 minutes, then turn off IP during natural release. Thanks so much!

[@SandyGClifton]

You're welcome! Sometimes I set the ring in the sun for a few hours, too. Store the lid sitting on the pot upside down so it is always exposed to air. And, I always wash my lid/ring with hot water and Dawn dish soap right after cooking stinky food. I let it soak upside down for several minutes before rinsing it!

[@JoseGarcia-xg2xh]

I love your explanation of the "Stinky" rings

[@lucialowry1904]

THANK YOU!! IT WORKED PERFECTLY!! I'm at sea level too and it was the best outcome I've tried. I've never had such easily peeled perfect eggs!

[@SandyGClifton]

Awesome! I just made a batch yesterday for some yummy deviled eggs to bring to my neighbors. So easy and fast! Thank you for watching, and YAY!

[@katinaarvidson9902]

I just got my pot a few days ago so I'm still getting comfortable with it. This worked perfectly! I did a NR for 8 minutes and that still gave me a nice creamy (but cooked!) yolk. My eggs didn't feel quite as easily as yours, but my shells seemed really thick! Thanks so much for sharing your technique!!!

[@SandyGClifton]

Awesome! You are welcome! Once you get used to your IP, it will become part of your cooking routine! My husband thought it would be one of those buy it and never use it appliances. He was wrong! We were just laughing about that the other night. Have fun Katina!

[@marysisk3673]

The come out great every time! Thanks for sharing.

[@SandyGClifton]

Awesome! I'm glad it worked for you! :)

[@medinalba]

WELL I COOKE THEM IN WATER IN A POT OVER THE STOVE FOR ONLY 3 MIN. BOIL. then stop heat, let it stand until the end of the 10 min. (7min + 3) then ice water //or under running cold water //or in a small glass jar o container with 2 oz. of cold water introd. the hard egg, close lead shake well for one or two min. then remove and peel.

[@jimsamolczyk3774]

Sandy we just bought our first instant pot. What brand and where did you get your potato steamer basket?

[@ForeverMasterless]

Haha, I have that exact same steamer basket, did the exact same thing and ripped the handles off.

[@SandyGClifton]

It wasn't too hard, was it?! I wish they made one without the handles. :)

[@andrewcullen8635]

I have a purpose made Egg Boiler. It has a half circle base with a hot plate in it, A rack that holds up to 7 eggs, That sits above the hot plate and a half circle top with a little hole in the top (Steam Vent). It comes with a little plastic tumbler. It has a pin in the bottom, You prick the top of each egg before putting them in the rack. All variations for number of eggs, Size of eggs and how you want them cooked is all done by the amount of water. After you add the water you press a start button (It cooks for the same amount of time every time). When the buzzer goes I remove the top and either open if I want them hot or put into a bowl of cold water if I am dong Pickled eggs

[@SandyGClifton]

That's interesting! I had never heard of that method! Thank you for sharing.

[@cookeemama]

I have that type of egg cooker also, Andrew. It's now shoved to the back of the cabinet. The IP method is so much easier and I can do a lot more than 6 eggs. (Mine does anyway) I did a full dozen eggs for my daughter who was going to make deviled eggs for her office Christmas party.. They were perfect. Today, I'll do 1 1/2 doz for our family Christmas party. Eggs peel like magic! I fill the sink with with cold tap water and put the whole basket in it. One hint: tap the egg at both ends and either roll back and forth between your hands or on the counter. Shells practically remove themselves. A perfectly smooth egg surface with no nicks or gouges is the happy result.

[@Windmill97]

I just tried this for my maiden voyage with my instant pot. They turned out very nicely, and it was extremely easy and fast. Thanks for posting!

[@charis128]

Great video but the way! Thank you. My notes below are just to explain why your process of 2-9 would be better than 5-5, for example. Your egg whites would have a nicer consistency and the yolks would have less sulfur (green line) and would avoid getting rubbery. You would also probably need less time in a water bath (that is needed to get rid of green sulfur line).

[@charis128]

Regarding different temperatures during cooking the egg, most people pay attention to the yolk & that’s great - but the reason to avoid high temp when boiling the eggs is that it causes the egg whites to get tough (and the egg yolks to get green and rubbery). Traditionally, the French cook would bring the water to a boil, then (if just a few eggs) drop in the eggs & cover them- THEN turn off the heat letting the pan stay on the hot burner. (For more eggs, keep heat going but on low). You time it from that point: about 10 min for hard. Let it sit in ice water for 10-15 min.

[@rita7656]

Okay thank you, I’ll have to try that.

[@mannygee005]

I'm not sure but I think science says the grey comes from not cooling soon enough after the cooking time. If not cooled it gives time to form the grey color.

[@SandyGClifton]

geniegogo interesting. Thanks for the info!

[@marifelpapa6720]

Can i use regular the strainer basket?

[@butterflyforeve]

do you start with room temp eggs? just wondering if that is the difference in cooking time. I know one person I watched said it's important to start with room temp when she did the 6-6-6 method

[@SandyGClifton]

No, I am not so good at planning ahead, so whichever method I chose to use had to use eggs right from the fridge. But that is interesting. I use room temp eggs for my cheesecake though!

[@meihsiao7027]

jiggy loo i

[@charis128]

Regarding the green sulfur line, it is caused from the sulfur in the egg whites trying to get away from the heat & it mixes into the egg yolk. So after cooking, putting the egg in an ice water causes the sulfur to move back into the egg whites & dissipate. The added benefit of the ice water is that it makes the egg easy to peel. Traditionally, at the end of cooking, when removing the eggs from the pan, the cook would drain then shake the pan to crack the shells & then drop them into the ice water. This causes water to enter in & helps the shell drop off.

[@swanjame]

What is your SOFT-boiled recipe? Jim

[@lizk9053]

Can't wait to try this.

[@meihsiao7027]

Liz K ii

[@mikekirsch4126]

I've recently been experimenting with HB eggs and a friend shared your video with me. It is an interesting method. I tried low pressure 5 min, high pressure 5 min, and high pressure 7 min all followed by ice water bath and the results were all inconsistent and unacceptable. But I just looked at your potato salad video where you cook the eggs on top of the potatoes, use 4 minutes, then put the eggs in an ice water bath. And it appears the eggs come out equally well done as your 2-11 method. Can you explain how 2/9 and 5/0 work equally well? I'm getting confused by all the different methods I see around the Internet.

[@SandyGClifton]

Mike Kirsch haha, I know it is confusing. The reason the method in the potato salad works is that I do a quick release. With the 2 minute method there is a natural release of 9 minutes, so it works out to be about the same. I haven't tried a 4 minute method without potatoes, maybe it would work as well as with. The age of the eggs, and altitude both seem to play a part in how they come out. I just tried a few methods and chose my favorite.

[@denisecole6128]

Just curious...it looks like you have 4 insta pots. What do you do with so many? Thank you for the hard boiled egg demo. Definitely going to try.

[@SandyGClifton]

Denise Cole lol, I do own 4. I cook a lot, develop recipes, and teach. Having multiple pots, one being larger, allows me to cook bone broth or another longer cooking recipe and have pots available for making other things.

[@SandyGClifton]

Busted! Yeah, I like having more than one for various reasons, and I teach and test a lot.

[@MichaelRGlatfelterJr]

Interesting, I do 4 minutes high pressure and quick release. Then the ice water bath. They come out just like yours.

[@martiandersen5822]

Michael R. Glatfelter, Jr. we

[@jenniferzeisz6913]

I think the reason the 5-5-5 method might not work is because you are using fresh eggs. Almost all the videos I watched, are using white (store bought) eggs. I could be wrong but I also noticed a difference when just peeling store bought eggs vs fresh eggs before using the instant pot.

[@rita7656]

Hi Sandy how did your husband manage to take the little handle off? I have that basket but and would like to use in my instant but can't because of the handles?

[@SandyGClifton]

He just kept bending them back and forth, and they snapped off.

[@aminatadewunmi6492]

Please where can I buy this egg basket. Great video,but how many mint to boil 12 piece of egg.

[@alanberickson]

Cliff notes?

[@cheris34]

Hi! Are Electric pressure cooker the same as the instant pot?

[@SandyGClifton]

Yes! There are many brands, such as Instant Pot, and they operate very similarly.

[@cheris34]

Nice! Now I can follow along in recipes in my pressure cooker, it will be trial and error so we'll see lol. Thank you for responding back so quickly! New subbie here and already have watched so many of your videos. Getting my meal planning going so should be fun and yummy!

[@SandyGClifton]

Awesome! I have a few recipes on my website as well: www.simplyhappyfoodie.com/category/instant-pot/

[@2010stoof]

anyone ever tell you you sound like the brunette from 2 broke girls haha. I tried by using high pressure and normal temp and for 6 min then fast release and they came out undercooked. gonna buy a dozen and try single eggs in different ways. wasted alot of eggs on that try. weird that they came out so undercooked

[@SandyGClifton]

2010stoof No, no one has ever told me that. I'll have to go watch an episode and see if I sound like her. Did you try my method, or just the 6 minute one? I swear, eggs are the hardest (no pun intended). But when you find your perfect method they come out pretty consistent. I did the 6-6-6 method and they were severely overcooked.

[@2010stoof]

I'm in the middle of trying other methods. yours is next

[@okay_then8472]

My eggs cracked