Update: I’ve recently discovered the Instant Pot electric pressure cooker, and it’s now my absolute favorite way to hard boil eggs. As with the stovetop method below, the eggs are steamed, but with the Instant Pot, there’s no supervision required. Another big bonus: because the steaming occurs under pressure, the shells come off effortlessly. The Instant Pot is my new favorite kitchen appliance — not only does it cook meals in record time, it has replaced my slow cooker and my rice cooker.
If you decide to get one, here’s my method for making hard boiled eggs in the Instant Pot:
- Add 1 c. of water to the inner pot and fit it with the included metal steamer.
- Place 4-5 eggs directly on the steamer and close and lock the lid (don’t forget to turn the vent to “Sealing”).
- Using the Manual button, set the time to 6 minutes, and press the Pressure button to select Low Pressure. The Instant Pot will beep once to let you know cooking has begun.
- Once cooking is finished (it will beep multiple times), quick-release the pressure by turning the vent to “Venting,” and remove the eggs to a bowl filled with cold water. — Asha
Hard boiled eggs are my daughter’s favorite new snack, and I couldn’t be more thrilled. High protein, all natural, simple. But the classic boil-in-a-pot method isn’t quick as I might like.
Turns out you can steam eggs on the stovetop resulting in perfect hard boiled eggs in a fraction of the time.
It’s not that the eggs cook more quickly — it’s that the water boils more quickly. You can go from a refrigerated raw egg to a delicious warm snack in about 10 minutes.
How to steam cook hard boiled eggs
1. Place 3-4 eggs in a small pot. As many eggs as you feel like eating, really. Choose a pot that can handle moderately high heat (ideally, stainless steel with no non-stick coating.)
2. Put 1-2 inches of water into the pot.
3. Heat till boiling (it won’t take long) then cover and cook according to taste:
- Soft boiled: firm, tender white; runny yolk: 6 1/2 minutes
- Hard boiled: firm, tender white; firm but moist yolk (my favorite): 8 minutes
- Hard boiled: firm, harder white; firm, dry yolk: 11-12 minutes
4. Remove from heat and fill the pot with cold water to stop cooking and cool the eggs.
Thoughts? Can anyone improve on my hard boiled egg technique?
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