Be a Good Egg

Photo by Kathryn Korikian

Did you ever in your life think that hard boiling eggs would be an issue? Or a hotly debated topic of discussion? More on this in a bit.

Who hasn’t made hard boiled eggs? There are multiple methods. But it all boils down to this: Put eggs in a pan in a single layer, cover with water, bring pot to a boil, wait for water to boil, cover pot, turn down heat to keep water warm, set timer for 10-12 minutes, transfer eggs to an ice bath. Peel and eat. Or put in the refrigerator until you need or want them. What’s so hard about that? Seven or eight easy steps. [sarcasm, in case you missed it]. As long as you’re in the kitchen the entire time, what’s the big deal?

Boiling a pot of water is the big deal. It may just be me, but I hate to boil water. I’m not even kidding. Hate it. A colossal waste of time. I hardly ever make hard boiled eggs for that reason. And pasta. Is there a quicker meal on the planet than pasta and sauce? Again with boiling a pot of water. Oh, I make pasta. But having to transfer a heavy pot of water from the sink to the stove, and then waiting for a gallon or more of water to come to a boil makes me irritable.

So back to hard-boiled eggs. When I was contemplating my need for an Instant Pot, I saw all kinds of posts about people hard boiling eggs in the IP. But here’s what hooked me. NO need to boil water. Oh, you use water alright. One cup. One cup! Make one egg. Make 3 dozen eggs at the same time. One cup of water is all you use. A revelation and a game changer.

Now for the controversial side of hard boiling eggs in a pressure cooker. There are several methods. Everybody has their favorite. Somebody says they like the 5-5-5 method. Somebody else counters that 6-6-6 is better. A heated debate ensues. Somebody decides to get creative with the numbers and says that they use 5-6-5. Or 5-5-6. Then yet another person jumps in and says they swear by This Old Gal’s method. (My fave. I’ll get back to this.) More knock-down drag-out discussions. Things can get interesting.

And let’s not forget the one who inevitably jumps in to announce that making them on the stove top is the best way because it’s so easy. Now all of the pressure cooker devotees, regardless of preferred method, band together to denounce the stove top method. I agree. Pressure cooking is the way to go on this. The bottom line is that everybody wants their method to be declared the ultimate in hard boiling eggs. Ain’t gonna happen. Human nature. The heart wants what the hard wants.

The previously mentioned numerical methods are all well and good. But I like This Old Gal’s method of hard-boiling eggs because you use one cup of water in your pot. Put the number of eggs you want on a trivet in the pot (1 egg, filled-to-capacity, or anywhere in between), set the cook time for 2 minutes. After the cook time is over do a 12 NPR. Take the eggs out of the pot and put them in the refrigerator immediately. If you want to use them right away, run them under cold water. No need for an ice bath (another one of my cooking peeves).

Here’s the real draw for me. After I set the cook time, I set my kitchen timer (or my phone timer) for 18 minutes. I can leave the kitchen and go about my business until the timer goes off. No waiting for a pot to boil. No being held hostage by 5 or 6 minute increments of time.

Hard-boiling eggs in a pressure cooker is stupid easy. I will never again boil water in a pot on the stove to make them. But if you like that sort of thing, be my guest.

 

Pressure cooking is fast, easy, and fun! Please share!

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