Instant Pot Hard Boiled Eggs
Peter was in the middle of determining the perfect stovetop method when I decided I needed eggs for lunches right away. This method is the hardest boil out of the many, many degrees of boiled eggs documented by Amy & Jacky; it’s also the version for large (vs. extra large) eggs.
You can refrigerate the eggs for a week, and freeze the yolks for three months.
Makes any reasonable quantity of eggs
Ingredients
- large eggs
- 1 c. cold tap water
Directions
- Place eggs on trivet in Instant Pot.
- Add water.
- Close vent.
- Cook on low pressure for 12 minutes.
- Release pressure immediately.
- Remove to ice water and cool for at least 4 minutes.
- Peel.
Variants
For a nice medium boiled egg, try 6 minutes.
Don’t toss the yolks! Leftover yolks can be made into salad dressing, sauce gribiche, and mousse, in addition to the traditional devilling. They can also be added to sauces, pasta salads, baby foods, pastry, and shortbread-style cookies.
