Hard Boiled Eggs
Used to be that people were scared of eating eggs because of the cholesterol in the egg yolks. Not only has research found that eggs also raise the good cholesterol that bodies need, but the latest Federal dietary guidelines no longer warn against dietary cholesterol which made people limit the eggs in their diet in the first place.
When it comes to boiling eggs, the biggest problem is that people can easily over-cook them, leading to a dark green color around the yolk, and a somewhat sulphuric taste. Here’s my method for how to cook hard boiled eggs so that they don’t get over-cooked.
Stove Top Directions
- Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 15 minutes.
- Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately.
Instant Pot Hard Boiled Eggs
Because you know how “regular” hard-boiled eggs sometimes hold onto their shells so tight that you end up gouging out half the white just to get the shell off? Not so with Instant Pot eggs. Seriously, look at these shells. They slip off so easily, it’s like magic.
- Place as many eggs as you like in a single layer on the steam basket insert of the Instant Pot.
- Add one cup of water, then seal the pot and set the manual timer for 5 minutes.
- When the timer beeps, let is slow release for 5 minutes and then quick release by opening the valve to release the steam all at once.
- When the valve drops, open the lid carefully, and transfer the eggs into a cold-water bath. (don’t skip the ice bath)