The PERFECT Hard Boiled Egg isn't 5-5-5!

[@pegparrish3512]

Great video, thanks so much! Have you ever tried cracking them as you put them in the ice bath? That is what I usually do and the peel almost always comes off in practically one piece! I think the water getting into the egg while cooling makes them really easy to peel. Again, thanks so much for great videos and all of the testing you do for us! 😘

[@writteninstone7677]

Oh, Louise! I just finished making the eggs in my 8 quart Foodi and they came out PERFECT!!! I never knew the whites could be anything other than rubbery, and the yolks so moist! And they pealed like a dream! My husband and I just ate four of them - LOL! You are THE BEST!

[@tabbichat7076]

So happy you made this video - I like my eggs just the way you do! I lowered the 5-5-5 to 4-4-4 over a year ago because I was seeing too many green rings. Thank you so much for what you do for all of us - love the comparisons of the different kinds of chicken eggs.

[@jennifereffertz211]

Louise can you use really cold water to stop the cooking process I don't normally have ice around

[@suebean3873]

I’m not Louise, but I don’t see why not. As long as you stop the eggs from continuing to cook further.

[@deborahtroop9635]

I started 4-4-4 because I had same issues with some turning a little brown. I have an egg holder that lets me load 18 large eggs. I love how easy it is in the pressure cooker. We eat a lot of boiled eggs at my house.

[@chronicillz1879]

an egg holder for the ninja foodie?

[@gailpippin9761]

​. Ninja sells a silicon cradle, but my Ninja Foodi 8 qt came with a perforated pot that has a detachable stand thingy.

[@chronicillz1879]

@@gailpippin9761 yea thats good for you, my 6.5 didnt come with a basket, it came with a tray, gonna have to order it separately

[@brendagrunewald3971]

Sure can tell which are farm eggs, darker yolks

[@nancywillis7514]

My husband does the cooking in our home now, and he swears by this method. He has the eggs peeled in a couple of minutes. They come out wonderfully. Thank you!

[@TheSaltedPepper]

That's awesome!

[@suesquez]

This method worked PERFECTLY in my Instant Pot. Thank you! 😘

[@TheSaltedPepper]

That's great!

[@debbiehurd1064]

The 3-3-3 is a soft hard boiled egg. 4-4-4 is perfect hard boiled egg. And 5-5-5 is an hard hard boiled egg.

[@jim0_o]

Have been looking for verification that I can stack eggs in a ninja/pressure-cooker and it should be fine, is that correct you seem to say so, I'm just double checking since every other video I found where only carefully putting in 1 layer of eggs that don't even touch each other. (I used to boil 18 at a time, but not that I have the ninja where there seems to be room for so much more it feels like a waste to not do 36 or whatever.) I'm just afraid there is a reason I'm not seeing which will for example explode all the eggs or something. (having never used a pressure cooker before and I'm pretty new to the Ninja.)

[@TheSaltedPepper]

I just did 18 eggs yesterday and a few were on top of each other, they cooked just fine in the basket. There isn't any danger in stacking them. You can absolutely try to do 36 at once, the only thing that might happen is some might not be fully cooked if the steam can't circulate around them.

[@Caseydid]

I have done eggs in the Instant Pot more times than I can count and my method is 5-0-5. They are perfect every time.

[@chronicillz1879]

sucks how my 6.5 quart fd302 model that i got from amazon 2 weeks ago didnt come with a basket, only a plate, eh, looks like im gonna have to order it separately

[@TheSaltedPepper]

Some people really like the plate, so give it a try. Personally, I prefer the basket.

[@loissage3630]

Louise thank you for doing this video. I occasionally had the brown shells. Great timing for getting ready for dyed Easter eggs.

[@bao-nguyetnguyen5750]

Thanks. I will try your method. My eggs got brown on the shell with other method. Hopefully this will help.

[@TheSaltedPepper]

Hope it works well for you!

[@michellesweightlossjourney6599]

💗💗I don't even use the ice bath & they come out perfectly! My ex hubby was using the 4 min method as well and he raved about his eggs, so I tried it and it is amazing! I think sending your kid to college with a Ninja Foodi is better than any other device, besides their laptop & cell phone. 😂😊

[@TheSaltedPepper]

That's great!

[@drintx5734]

Gosh, I love your videos! Thank you Louise. I will be making some of these this afternoon. Update! I made them, i used cold eggs from a farm and they are perfect! I haven’t made boiled eggs in ages, and now I’ll be making them often. Thank you Louise 💕

[@paulriccio2960]

Wow I have never got boiled eggs right ever and then always waste the trying to get the shell off. This worked perfect!

[@brendagrunewald3971]

I do 2-1-when I can get to it lol

[@Robin7-26]

I just made these and they came out so perfect! The whites were done but not rubbery just like you said and the yolks were done without making you feel like you were going to choke because they were too dry. Thank you so much for this recipe Louise! 😃❤️

[@TheSaltedPepper]

I'm so glad to hear that!

[@am2schmarvelous]

What would you recommend for a soft boiled egg?

[@gleichg]

Weird 5 5 5 works EGGSCELLENT for me. But I appreciate all your testing and thoroughness.

[@julin2rs548]

I just bought the 0L601, 8 qt. The direction says to add 1 cup water, cook 4 minutes on high and quick release. I put in 1 1/2 cups of room temp water by mistake. I didn't think it would make a difference. I don't think leaving them in for a longer release would be beneficial since 2 of the eggs blew up. I thought this would be the easiest test, lol.

[@dixiechurch430]

I do 4/4 as well! They end up just sitting in the water bath for however long.

[@TheSaltedPepper]

Yep! Once in the ice bath, they can sit as long as you want.

[@davidnowicki2103]

😂😂😂 you know I had to try it immediately. Works perfect. Thanks so much... you are the best. 😊😊😊

[@nurainimohdnor1695]

hi! the recipe works! do you happen to have the timing for SOFT BOIL EGGS?

[@TheSaltedPepper]

The eggs used in this recipe are soft boiled: thesaltedpepper.com/air-fryer-scotch-eggs/

[@nurainimohdnor1695]

@@TheSaltedPepper thk u!!!!

[@brendagrunewald3971]

I think it also depends on altitude , I’m not a fan either of the rubbery eggs, so for me living in the mountains, farm fresh eggs 2-1, cold water bath I don’t time

[@TheSaltedPepper]

Great point! Yes, altitudes do matter! I can’t believe I forgot to mention that! 🥰

[@lizardas]

For several years I've been telling people in the Instant Pot Facebook group that 5-5-5 is only a starting point. Altitude and egg size can affect the outcome, so experiment first with one or two eggs. Then alter the timing as needed. It sounds as though 4-4-4 might be a better starting point. 5-5-5 didn't work for me years ago, so I also experimented and settled on 6 minutes LOW pressure, 3 NPR, then ice bath. I can't remember if I ever tried 4-4-4, but I will next time I make boiled eggs. I just cooked some today, so next week.

[@BrodyYYC]

I'm on Keto so I've been eating a ton of eggs and with my own experimenting I also decided 4-4-5 is the best! I always just place my eggs right into the pot without any holder. I haven't ever had an issue with breaking but I wonder how that affects the cooking being closer to the heating element. Also I find my eggs peel best in the winter because I go outside and throw a bunch of snow in my water until it turns to slush and then use that. The extra cold water seems to help.

[@TheSaltedPepper]

They are probably cooking a little faster because they are in the boiling water and when you put them in the basket, they are cooking via the steam produced.

[@BrodyYYC]

@@TheSaltedPepper thankyou I was really messing that up :)

[@swone6349]

😩I may be the only one without an ice maker (currently)…so I just submerge mine in cold water and place in the freezer for a few minutes.

[@trollgrgg2672]

Have you tried cooking the eggs for 2 minutes instead of four? I used to do the 555 method, but the 2 minute cook time is enough, and the eggs just seem to be a little bit better. Great video and extremely well presented. Thanks

[@kierjo1]

Omg!!! Thank you I just started doing eggs and they were coming out brown or over cooked and not good. This is going to be 👍 great. And save me eggs and stress

[@gkava2349]

I use the 5-5-5 method with my Instant Pot and it works perfectly every single time. Just saying.

[@littlesquirrel5007]

I got a Bella pressure cooker, I believe they were sold at Lowe's Home Improvement store I got it as a gift. It works great although I have had to make adjustments because it's not an instant pot or ninja foodi or anything it's just a regular electric pressure cooker and for mine it appears that I need to do the 4 minutes pressure cooking 5 minutes of natural release and then ice bath. Wheel out of hard boil eggs and it seems to work out good and we're not having any of the greening of the egg yolk or browning of the eggshell that I used to get with the 666 method. I use my straight from the fridge I do not have them at room temperature and they are just regular large grocery store eggs method I don't know too many people that have this pressure cooker

[@desert_sage_homestead]

Just in time! I wanted to make deviled eggs for Easter but was dreading the peeling and figured I'd try to pressure cook them for a change. Then your video shows up! Thank you!

[@galemartin3277]

I always do a quick release with eggs. Straight into a cold bath. Perfect!

[@coh5lag]

me 6 mins then bam cold water

[@suebean3873]

Ya, that’s what I was doing 4 minutes, then QR and in cold water for however long I want. Pretty much dead on, but I will try 444 next time.

[@Shelzbells]

Love this...I remember hearing one time that you did the 4-4-4 method but I had forgotten what the timing was and didnt have a video on it to revert back to, so Im glad you posted this.

[@cdelaney5047]

How do you set the immediate release to 4 minutes? I finally just shut it down - the eggs were fully cooked and easy to peel but I didn’t know how to set the release at 4 minutes.

[@planetregret4525]

Omg ... I could listen to your customer service voice all day long . its so soothing

[@zportalatin]

Great video. I will absolutely try this 4,4,4. I love eggs but not when the are dry.

[@stephenh2204]

Hi Louise. Love your videos. Will you plan to make more videos using the ninja foodi max using the steam crisp mode Etc. hello from Ireland 🇮🇪

[@TheSaltedPepper]

Yes, I will do more with the newer models.

[@otter4771]

Maybe I missed, but how long to get to pressure? Wouldn't this be ...4-4-2-4 : 4-4 natural release-2- you opened it up when it it said 6 minutes for the remaining steam. -4 bath? So really 4-6-4.

[@TheSaltedPepper]

It takes about 5 minutes to come to pressure. The time it takes to release the steam after the 4 minutes of natural release can vary, but average is 1-2 minutes.

[@sobiasarwar7149]

Hi do the eggs not get cold if you leave them in the ice bath for 4 mins I like my eggs hot for breakfast

[@teresa1185]

I use instant pot. I have always done 4-4- and take a dip till I can touch. Always work best for me. That is for recipes or egg salad. For boiled eggs to eat I do 3-4- dip and eat.

[@TheSaltedPepper]

Sounds great!

[@prmath]

My friend Catfish, told me his mom used the “fo fo fo” method 😄😂😄

[@SteveInScotland]

I wonder if the 5-5-5 was invented for Instant Pots but 4-4-4 works better for Ninja? Maybe the Ninja boils the water faster than the instant pot? Just a thought.

[@TheSaltedPepper]

A lot of the Instant Pots have stainless steel inner pots and that conducts heat faster so the time to pressure might be shorter, which is less overall cook time. Mostly though, I think it comes down to preference.

[@rosemarywalker4675]

Your eggs are not peeling well at all. And the timing may be a difference in elevation. For me, 5,5,5 isn't enough time. I get better results with 5,6,5 Elevation for my area is about 830 ft above sea level.

[@TheSaltedPepper]

Usually you only have to adjust for elevation over 2,000 feet, but as long as you have a timing that gives you the results you like that is terrific! The shells practically fall off after pressure cooking so I’m not sure what makes you think the eggs weren’t peeling well.

[@neaumusic]

worked for me, just ate the few fractured ones, maybe just because i stacked 4 or so

[@JustLikeAJewel]

Very good info Louise! It's interesting to see. I'm from Canada and I also found the 5-5-5 method didn't quite work. Now for me, I found doing a 6-4-5 worked best for my eggs. I'm not sure if maybe there is a difference between eggs in the States VS Canada. I am definitely going to give your method another try because I can't remember if I tested those times before. Much love to you and Jeff!! 🥰

[@TheSaltedPepper]

Keep me posted!

[@MarilynLBrewer]

Louise, doesn't the 4-mins include Preheat🤷🏾‍♀️🤷🏾‍♀️ Or do you Preheat, then do 4-4-4🤦🏾‍♀️🤦🏾‍♀️? If so how do you bypass the preheat option?

[@PapaKringle]

Is there any particular reason why you didn't follow the directions for pressure cooking hard boiled eggs given in the documentation provided by Ninja?

[@TheSaltedPepper]

I'm not sure what their instructions are, but after testing out hard boiled eggs using many different timings, this worked the most consistently.

[@hopefletcher7420]

You did make perfect hardcooked eggs but I think I'll stick with steaming for 14 minutes and then 2 minutes in cold water before slipping the shells off.

[@TheSaltedPepper]

Do whatever works best for you! I’ll have to try steaming! 😁

[@sunshinem3958]

Everyone elses eggs turned out perfect on here 😢 wish mine did

[@daphnebrewster5583]

Hi Louise 👋🏿 Just wanted to say a quick thanks for the egg tutorial! I had tried hard boiled eggs in the Ninja before and had little rubber balls. Tried your method and finally had success! Have a great day!

[@TheSaltedPepper]

I'm so glad to hear that!

[@sharonnolan686]

Honey just put eggs in boiling water for 6 minutes. You get a semi cooked egged with the pressure cooker. Some liquid centers . Cook longer for harder yolks

[@TheSaltedPepper]

The eggs are perfectly hard boiled every single time I make them this way AND they peel so easily. Trust me, I've boiled them before and they are not nearly as easy to peel. If you have great success with peeling after boiling I'm certainly impressed because I never have and I've tried every trick in the book. LOL

[@karlanielsen8896]

I just tried the 4-4-4 method in my Instant Pot Duo Crisp and they really were perfect. The white was more tender and the yolk more creamy. Thanks for the tip, Louise, and tomorrow or Saturday I will try your method of making burgers with the air fryer option. I have had the IP for a while but have just lately been trying more of the possibilities.

[@TheSaltedPepper]

I'm so glad to hear that!

[@jeanettesarnella9278]

I mostly enjoy your show, but sometimes you talk too much on a subject, saying something one way is enough, don’t need to hear it several different ways, especially the eggs… get on with the cooking!

[@TheSaltedPepper]

I understand what you are saying, but there is so much more to it than you might think. What most people don’t realize when watching a video is how difficult it is to film one. A 10 minute video can take an hour or more to film and there are breaks in there. The older I get, the more I forget what I’ve already covered. It’s unreal how many times I ask Jeff if I said this or that or covered this or that. He is usually really good at cutting out repeats, but might not catch them all. On other occasions, he leaves them in because even if what I said is similar to something I said earlier, different people learn differently and one way of me saying it doesn’t click, but the other way does. It’s truly a process that you really can’t comprehend unless you make videos for a living. What I can promise you is I don’t ever repeat myself just to make a video longer, I want them only as long as they need to be and I work on that skill every single day. It’s harder than it looks! 🤣

[@eatingwithselina8482]

I think you nailed it!! 4-4-4 worked beautifully for boiled eggs to add to salads etc. I played with this some more to achieve my perfect boiled eggs for breakfast or avocado toast. I like them cooked almost all the way with a slight softness so I used your method then reduced the NR and the ice bath so 4-3-3 is my sweet spot.

[@TheSaltedPepper]

Fantastic!

[@PegAMurphy]

finally got around to do this my grandson dyed them this morning so when he eats them I'll tell yall how it came out (I was like 90 seconds late on the nr) but I'm sure that'll be ok

[@TheSaltedPepper]

I'm sure it was just fine!

[@christinagaffney2054]

has never worked for me doing 555, and i dont care for the color of the egg white or the rubbery texture so i use the steam function for the instant pot I'm so glad you did this because I seem to be the only person unhappy with the 555 method,

[@TheSaltedPepper]

Try this method and please let me know if it works for you! Steaming is a good option as well.

[@susanmcbeth4220]

That's interesting. I don't think they're done! I do mine 7 minutes. Sometimes I have forgotten they're in there and don't take them out for 30 minutes. Ha. I don't like any soft yuk in the yellow.

[@TheSaltedPepper]

Do what works for you and what you like! There isn't any soft yellow parts in these though and they don't choke you when you eat them, that's what I like.

[@suebean3873]

I’m watching tv on a Friday night upstairs in the tv room and next time I’m downstairs in my kitchen, I will cook my eggs and try the 4-4-4. I had forgotten about that, so I’m been cooking them for 4-4 and QReleasing. They’re pretty dead on, except the odd yolk wasn’t quite hard cooked but 99% okay. I will try this now and see how I make out. TY

[@breezeaire]

Thank you for this. The part where you say unpeeled for 7 days but then say something to the effect of unpeeled tends to allow them to dry out listen to video couple times and have determined just misspoke and meant to say peeled tends to dry them out correct me if I'm wrong here.

[@TheSaltedPepper]

Yes, peeled eggs dry out faster. Sorry about that!

[@lkayh]

Greetings from the Mile Hi City! 5-5-5 is DEFINITELY not the formula here. I tried 3-3-3, but the pressure function on my Foodi is a bit wonky-sometimes it takes forever to come to pressure, so those eggs were also overdone. Also since I’m cooking for 1 most of the time I’m doing 3-6 eggs at most and I think that could make a difference? Regardless, the fact that the pot doesn’t always come up to pressure in any kind of reasonable time (or at all) makes me a little anxious about using that function-I don’t trust it not to ruin the food.

[@suebean3873]

Louise,it seems that I’m drawing a blank as to the releases after the eggs are cooked. If one follows the 4-4-4 method, what does the 2nd “4” mean, that you let it natural release for 4 minutes, then you quick release it? I used to cook mine for 4, then QR and then put in cold water and they’re pretty much perfect. Now I’m wondering what the proper way to do the 2nd step. Drawing blanks here! Lol. Quick release for 4 or Natural Release for 4??

[@Cattitude48]

I've always thought the 5-5-5 method wasn't working well for me. Will try this tomorrow in my new Ninja Steam Crisp that arrived yesterday. Your eggs look perfect. Thanks for all your experiments 😼

[@TheSaltedPepper]

I hope it worked great for you!

[@Cattitude48]

@@TheSaltedPepper I use this method all the time now and think of you.

[@edlaskojr]

Thank you for this process! I am making Deviled Eggs for a Christmas dinner. I will use your method for sure!

[@MrPetfre]

I pressure cook 3min and immediate release 😊

[@robertmerrill9849]

I have the 8qt and found that 10oz water, 18 eggs, 2 minutes on hi and quick release works perfectly. No green ring and fully cooked yolk. I have used many different eggs and this always works. My main eggs are the costco pasture raised large.

[@renitameares3838]

5-5-5 always overcooked them for me. My husband does not like them that hard. I put my IP on the EGG setting and set for 2 minutes, do an immediate pressure release and just put them directly into an ice water bath until I can handle them. I have hens so my eggs are fresh and at room temp but I use ones that are 7+ days past laying date. Perfectly cooked for him (I don’t eat eggs) and easy to peel. Slide right out of their shells.

[@mdketzer]

When I used my 6.5 ninja foodi I would do 3-4-5 because I prefer my eggs just slightly jammy! Then I switched to the 8 qt instant pot and tried the 3-4-5 and they were still liquid so I switched to the 5-5-5 and they are perfect every time and still a little jammy!

[@dothill1140]

The way I crack mine is: When I take them out of PC, I place them in a stainless-steel bowl and shake them gently around so they bump in one another. I then either run them under cold water, pour that water off, and put more cold water in. Allow to sit a few minutes....then shells just pop off. Both ways work great. :)

[@lynnfischer7310]

Pressure-cooked eggs are the best! Once in a while, I have green rings with 5-5-5. I'll try 4-4-4. After all, it is deviled egg and easter egg season! Thanks!

[@HeleneLouise]

Thanks. I'm going to try this.

[@vickiwallace8741]

I am nervous to try this method. I did the 5-5-5 and they looked burnt. Now I have to go back to the store the day before Thanksgiving .

[@stacy4226]

Thank you 😊 I used my pressure cooker for the first time to do these eggs. Oh my goodness this is a game changer 👏

[@TheSaltedPepper]

Isn't it great!

[@Lmartin253]

So I followed your directions, and I pressure cooked for four minutes. What I messed up on is I forgot about them and about 30 minutes later I go back into the kitchen and all the pressure had released. I put them in a cold bath, and they still came out perfect no green indicating overcooked. I don’t know how, but it worked out. Thank you though.

[@sunshinem3958]

Iam sorry but this didnt work eggs were runny, used instant pot, so i throw them away cause i dont like runny eggs, wish you could tell us what to do if we need to add a minute or two more.

[@tchinson60]

- why would you throw the eggs out? Put them in the microwave for a few seconds until they’re as done as you want them - or in the oven, or even in a pan on top of the stove.

[@lynettejenkins204]

Fabulous i do mine in the ninja 15 in 1 300ml water in pot add eggs pressure cook 1 minute quick release straight in to ice and water perfect eggs love my ninja if you want dippy egg pressure cook on 0 quick release great video

[@jackfishmagurkin1093]

puncture the bottom of the big end with an egg piercing device then they won't crack or split.

[@suebean3873]

Mine never crack and I don’t pierce them. Very very seldom do they crack.

[@allenbennett8735]

You can tell how fresh the eggs are by looking for a three digit number from one to 365 (or 366) on the carton, which is the day of the year that the eggs were packed. It is called the julian date. You can find a chart online.

[@egigstertroll3521]

your previous 4 minutes and 10 minutes natural release i think worked good for me.

[@marytramp5678]

video sounded good, a bit verbose, but good. would have been better if i could have seen the actual results. you said you like the yolk cooked but not dry. does that mean it has that dark yellow center, where to me it would be technically "cooked" , but undercooked for salads and deviled eggs? or is the the yolk a bright yellow consistant all the way through. bc i just watched another video where he cooked it for 7 minutes and he showed the egg, popped it out and there was no green. the differences: he used the rack (lower), 1 1/2 cups cold water, released the pressure, and soaked for 3 min, and eggs came from store, no aging. lol i don't know why people have a problem peeling eggs. i've been peeling eggs for over 40 years. i can't remember ever having problems doing it.

[@TheSaltedPepper]

I cut open the eggs for people to see the results. I do know what you mean about the dark yellow center and these eggs were not like that. They were light yellow and consistent all the way through, but of course my fresh hen eggs were a little brighter of a yolk. The thing with hard boiled is to find what works for you and stick with it. I've never had good luck boiling on the stove, my results aren't consistent and the shells don't peel easily for me. I've tried so many different techniques and this one is the one that works for me.

[@marytramp5678]

@@TheSaltedPepper i didn't mean to imply that you didn't cut them open. i know you did, but the camera shot of them was so far away, you couldn't see the results. that's all. i did try them your way and the other video's way. i'll just stick to the stove. bring water to a hard boil, plop those sukers in there put a lid on turn off the heat and let it sit for 10 min. take them out run under the cold water until i can hold them, star to peel. athough the ice bath would probably work better, i very rarely have that much ice on hand haha. i don't have the luxury of farm fresh eggs, but i do let mine come to room temp before cooking them. and please no haters. pasturized can be brought to room temp. before cooking them. not sure if that heps or not but i don't have any problems peeling. i also don start at the top or bottom but in the middle.

[@leadfoot1229]

I have the 8 qt OL 701 and the eggs were getting the burn shell and green ring and seemed a bit overdone. You are correct the 4 4 4 works better for me. The 5 5 5 method worked for me in Illinois but now in Nebraska the 4 4 4 is better, go figure.

[@catscott2347]

Tried this exactly as shown, 3 of the 6 eggs either cracked or exploded

[@TheSaltedPepper]

Your eggs must have had hairline cracks in them. I find that happens more often with the less expensive (if there is even such a thing right now) eggs. Unfortunately, there isn't anything you can do to prevent it. You can fill a bowl with water and place each egg in the water. If you see little bubbles, you have a hairline crack.

[@mgrimes-N6SEE]

I do 2 min pressure with quick release for soft boiled and 4 min pressure with quick release for hard boiled - both with quick transfer to ice bath

[@paulnormandin5267]

I did the same experiment. I have never seen the browning mentioned in the video and in some of the comments, maybe because I always use the tall rack and not the basket, but I have definitely seem the green ring and the fact that they are over done and somewhat rubbery. I came to 4:30, 4 and whatever for the ice bath. I get a fluffy yellow yolk and perfect texture whites. I added the 30 secs to the pressure cycle because I use extra large and sometimes jumbo eggs. You need to tune the timing to what you are using because larger eggs are slightly under cooked and small eggs can be over cooked if you always use the same timing for all sizes.

[@suebean3873]

What I call QR (Quick Release) is what Louise calls NR (Natural Release). When I push the lever to the right hand side, I call that Quick Release…am I calling it wrong?

[@TheSaltedPepper]

A Quick or immediate release is when you immediately turn the valve to release pressure after pressure cooking. A natural release is when you do nothing and the pot cools dow which reduces pressure. A timed release is a combination of the two. So, in this recipe, it’s a 4 minute natural natural release followed by a quick release. Hope that clears it up. 😁

[@suebean3873]

@@TheSaltedPepper Okay Louise, thank you. I feel I knew that at one point, but for some reason, all of a sudden QR and NR all sounded so confusing. Okay, so I’ll continue doing the QR or the combo of NR and QR. I did just NR for 10 minutes (I know, I forgot about them, lol) the other night and the eggs are good but the egg yolk is a tad dry but still so tasty. No dark ring around it though, so that was good. Thanks for clearing that up once again Louise, I appreciate you! Happy Easter to you and hubby!

[@yvonneclayton2387]

These eggs are perfect 🥰. Thank you for testing and sharing your recipes. I make them frequently.

[@terryneilbooth]

Brilliant Louise. Followed the method exactly in my 6qt Instant Pot. All came out perfect. Great for making the best pickled eggs too 👍

[@mymentorjane6705]

Yes! My eggs often have the green ring and I didn’t realize it’s from overcooking. Now I have ‘permission’ from an expert like you to make some changes. I make hard boiled eggs every week and just eat the whites. Thank you for another helpful video!

[@sharonmacintyrebarrett8572]

I have been doing my egg's at 3 and 3 and 3 they come out perfect. I think it depends on where you live. I do not live near an ocean, closer to praise land .

[@nrusso967]

I will give this a try!

[@Ginasno1]

I just do a straight 6 min Pressure cook then straight to ice. Works perfectly

[@MissChievousRN]

How can I get the yolks to be and stay in the middle??? Mine are always too close to the edge

[@TheSaltedPepper]

That is such a good question! Unfortunately, I don't really have an answer. What I've noticed is my fresh chicken eggs from my backyard chickens almost always go towards the edge, while the store-bought ones stay in the middle. I have wondered if this is due to age. You can try to put them in an egg mold with the pointy side up and see if that helps. I'll have to delve into that one!

[@phantumdrummer]

This is EXACTLY the information I was looking for! Thank you!

[@moose7587]

You are my go-to gal for cooking! Seriously, your explanations, lovely voice and great recipes are amazing. So, thank you!

[@michaelthur4105]

Great research...i have all ways used 4 4 4 and no stacking..thx

[@Ramon_the_Foodi]

Can’t wait to try this. Thanks Louise!

[@TheSaltedPepper]

You're so welcome! I hope they work perfectly for you!

[@SeventhSamurai72]

Thank you for all of the research and effort on this. I am really enjoying your content and learning a lot. I have used my Ninja Foodi for a many things and your videos are quickly expanding the variety of foods I can cook with it.

[@Der-Franz]

Great! Thank you for improving my recipe! Great!