The Best "Hard Boiled" Eggs, ever!
All it takes is one look at this picture to realize that these eggs are perfect. Perfectly yellow with no yucky green lining, these eggs are ready for anything! You can dress them in a salad, devil them, add them to chopped liver or eat them straight up. I know if I tell this to my husband he would look at me like I am crazy. But that's okay. I think all of you know what I am talking about.
There are so many methods out there to make hard boiled eggs. I have seen recipes that say to boil the eggs, steam the eggs or even bake the eggs. Each method promises the best. And there is always a part two to each of these recipes which describes the best egg cooling method to ensure one that produces an easily peeled egg. I am here to tell you that they are not fool proof. At least not for me.
That is, not until now.
I know...you have all heard that the Instant Pot is the egg's new best friend. I am sure you have read that it makes the best hard boiled eggs and that they are easy to peel. You know what, I think it's true. Funny though even this best friend can be fickle sometimes if we don't get the timing just right. Don't worry I have done the work for you.
Ingredients for the Best "Hard Boiled" Eggs
Large Eggs, I used 12 but you can cook as many as you would like with this method
1 Cup of water (for 1 or more eggs)
Instant Pot - of course!
Time Saving Tip: You can buy already hard boiled eggs in the dairy department at your local market.
Let's get started.
First things first. Let's set up the Instant Pot.
Keep the wire trivet in the pot. Add 1 cup of water.
Add the eggs. As I mentioned earlier I used a dozen. Feel free to use as many as you want. Whatever the amount of the eggs the volume of water is one cup.
Program the Instant Pot to eight minutes at low pressure. Secure the lid in place and hit start.
Once the pot is at pressure and the eggs start cooking it's a good time to set up a bowl filled with ice and water. This way once the eggs are cooked they can immediately be plunged into the icey water. The water bath will look pretty much like this when the eggs go in.
As soon as the cooking stops, manually release the pressure. Once all of the pressure is released, remove the lid.
This is what they look like after cooking. The picture is hazy because of all of the steam.
Here are the eggs going into the water and ice. Once they are all in, I gently tap them against eachother to crack the shell a bit. This way some water seeps in the shell and starts to cool them a little quicker. Remember I don't like that ugly green lining so I don't want the eggs in the water too long. I find that even in the cold water, they continue cooking (this is true with any cooking method).
I start peeling them while submerged in the water. Then pulled them out and finish the process.
Remember how I mentioned that the eggs keep cooking even when you put them in the water? The first egg I peeled and cut after being in the water for a little less than two minutes. The second egg was in the water for about four minutes. If you plan on storing them uncut in the refrigerator just add a little more ice to the bowl, so they don't overcook. You will be happy. I promise.
Still slightly warm with a sprinkle of salt and pepper and believe me I enjoyed every last bite.