Sarah Perreault
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3 minutes in an instant pot keeps the yolks almost soft in the center, kind of like custard. They also peel easily.
5 minutes in an instant pot. wait 5 minutes and run under cold water. shells almost fall off by themselves.. perfect every time.
If you put the eggs in an ice bath at the end of cooking it will stop the cooking process and.... make the shells easier to peel off.
I agree, regular 15 minute boil, rinse to cool down, then ice bath. I believe what I learned in school, heat expands, cold shrinks.
I have never pierced my hard boiled eggs. I eat about 6 (just the whites) each morning and find this pretty quick. Use enough water to just cover the eggs, bring to a boil and uncover. Boil for about 8 minutes (jumbo eggs), about a minute less for smaller size eggs. rinse about 3 times with cold water. Then crack the shells by shaking the pot and rinse a couple of more times. Let them sit for a minute or two in the cold water.
Water is very precious resource. I have never heard of such a wasteful way to hard boil eggs.
Thrusting, meaning pressing the eggs directly into a suitable size pot filled haf way with ice cubes works reliably.
I steam eggs in a steamer basket. Put cold eggs from the fridge in a pot with a steamer basket and cold/room temp filtered water. Turn on medium and set Gently tap top and bottom with a spoon or other utensil to crack, then peel. No need to poke holes in shell before cooking or crack all over. Shells come off in big pieces. Rarely does a shell stick to egg. Doesn't matter if eggs are fresh or a couple of week old.
My method produces firm but tender yokes, no gray rings and smooth easy peeling (well, 95% of the time!). I put large eggs cold from the fridge into a saucepan and cover with cold water by about an inch. Bring to a boil and keep boiling for 6 minutes. Immediately drain the eggs and crack all over either by hand or by shaking in the pan. Run cold water over the eggs until the water and pan are cold. Allow to sit at least 10 minutes before peeling. If cooking more than 6 eggs, increase boiling time by 2 minutes for each additional 6 eggs.
You cannot boil eggs. They coagulate before they boil. The water boils. They should be called hard cooked eggs.
