Let Me Eggsplain . . .
The further adventures of hard-boiling / -cooking eggs
In the previous episode, I came to the conclusion that Instant-Pot hard-cooked eggs were my favorite, for how easily the shell came off.
That still stands, but with a twist.
I tried it again and the eggs came out a bit discolored, brown. Some cooks online suggested they were cooked for too long.
So I went back to basics, got my trust phone timer reader, loaded the eggs and a cup of water into the pressure cooker and started it up. The intention: 5 minute cook, 5 minute wait, and 5 minute ice bath - the 5-5-5- method!
You really do want to subscribe. People pay good money to get their eggs cooked just right. I will not let you down.
An Egg in the Works
After waiting about 8 minutes and watching the steam escape from the Instant-Pot and the timer not yet begun to count down, which is what it does when it reaches proper temp and pressure, I suspected something was amiss.
I stopped the InstantPot and released the steam and tossed the eggs into an ice bath.
5 minutes later, I peeled the eggs. They peeled easily enough and were a bit brown, but otherwise just fine. They were cooked really well, not done too much. In fact, they were jammy eggs, the gf’s favorite.
I tried two more times to use the 5-5-5 method, but each time, the Instant-Pot would not reach pressure.
I fiddled with the device, checked it all out. Nothing seems broken that I could see. This machine was less than a month old and still looked brand new.
So I contacted Instant-Pot (twice) on their handy website chat app. No response. Then I sent them an email and got an automated reply. It’s been two weeks, no response back.
[ INSERT FUMING EMOJI GUY - not that that helps]
Fortunately, we bought a 2-year warranty. Usually, it will only be in force after the 1-year manufacturer’s warranty, but if they won’t respond, we’re going above their heads! Between Allstate and Target where we bough tit, we should get satisfaction, maybe in time for Easter picnic salad season. Right now it’s still February.
BACK TO BOILING
Several internet searches later, I found “the” recipe for hard-boiling eggs that leads to ease in removing the shell. A trick is to use older eggs, usually ones in the grocery store. You can check the expiration dates.
The recipe is simple:
Boil a pot of water.
Put eggs in water with a slotted spoon carefully so you don’t burn yourself or crack the eggs.
Reduce heat to a slow boil - set timer for 10 minutes.
When the 10 minute timer goes off, pour out hot water and transfer eggs to an ice bath for 5 minutes.
Peel eggs and put in air-tight container. For a little help, you can put eggs under gentle running water while you peel them.
That’s it! Perfect easy-to-peel hard-boiled eggs!
What’s your favorite way to make eggs - and/or eat them? I want to know! Let me know in the comments below.
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Until next time, I’ll . . ..
Just keep writing!
Good egg-vice