Oooooooooooookkkkayyyyyyyyyyyy.... My friend Kelly was the first person who I heard use the words "eggs" and "Instant Pot" together about a month ago. And she can probably attest to the fact that my head spun and I said, "EGGS??!! Seriously??!!" We both laughed at how while we love adding hard boiled eggs to our salads, we both butcher them when it comes to the peeling process. And because I know how frustrating that is, I sometimes would talk myself out of making the eggs altogether because I just didn't want to deal with that disappointment I had come to expect. So when she said to me, "Yes, eggs in the Instant Pot. You'll never make them any other way ever again," I knew I had to give this a try.
Kelly's never steered me wrong with anything since the day I met her. And her track record continues because this. is. phenomenal. I simply placed my eggs on the rack of the IP with a bit of water underneath, then closed the lid and set the timer for 3 minutes on Manual. The IP did it's thing, and once the cooking was complete, I quick released the pressure. When I opened the lid, they pretty much looked exactly the same as when I put them in. I *carefully* took them out and popped them into some ice water in the fridge. I let them sit for about 10-15 minutes while I prepped the rest of our soon-to-be salads.
But what about inside? They peeled great, but were they perfectly cooked?? Uh, duh they were. They were cooked in the Instant Pot. Seriously though, my hard boiled eggs on the stove were always over cooked or under cooked in past attempts. It wasn't an exact science I had ever figured out. But these. These with perfect, soft, easy to cut, and tasted fabulous. So from here on out, I will forever be making hard boiled eggs the Instant Pot way.
