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I made boiled (well, steamed) eggs in my instant pot and they came out perfect…
Put eggs on trivet/riser. Add 1c water. Lid on, sealed. 5 minutes high pressure. 5 minutes off and sealed. 1 minute venting. 5+ minutes ice bath.
The ice bath is the critical part.
The shells slide off.
I do mine on the stove.
No special prep, just in a pot with a steaming trivet or basket with water up to the basket, eggs in for exactly 10 minutes with a lid on, then immediately transfer over to ice cold water.
Just did 5 dozen in batches in my instapot, game changer for sure. Its the only way id do it now.
60 eggs all at once, or 5 batches of a dozen each?
As I understand it, you should be able to pile the eggs on in there, they shouldn’t move like they would in a full rolling boil.
But at the same time, I had been warned not to put all of my eggs together.
Warned not to put your eggs in one basket, as it were?
The trick is to put the egg directly from fridge into boiling water (not warm or about to be boiled water, it should be already boiling) and boil for about 6.30-7.30mins (depending on size and preference). Then wash it a bit under cold water. This increases the chances your shell might crack (maybe 1 in 10? if you submerge it slowly with a spoon) but magically works %95 of the time. I suppose the shell expands faster than the thin membrane when egg goes directly from cold to hot and thus seperates from it making peeling easier.
Why would you do it that way?
There are a lot of tricks for peeling boiled eggs, but fresh eggs from a chicken coop in your yard are a different ballgame.
Shock it in an ice bath immediately after removing from the boiling water. This helps the membrane between the shell and the rest of the egg peel away easier.
Another method I’ve seen recently says to add like half a cup of vinegar to the water you boil them in, tho I have yet to try this one myself. Makes sense tho; dyed easter eggs are usually easier to peel and those are dyed by dipping them in vinegar with dye.
Also don’t let the water come to a boil with the egg in it. Put eggs directly into boiling water.
skill issue
Crackle the shell all over and even poorly boiled eggs should be relatively easy to slip the covers off
You’re supposed to break the little skin between the shell and the white and pull on that. You dug past it.
I’m not going to mansplain peeling an egg
The problem stems from peeling eggs outside. Don’t do that.
That is one skill I’ve never been able to master. Perfectly boiled eggs I can do. Perfectly peeled eggs nope. Ice bath, spoon under running water, whatever method you got none of them has ever worked quite right. At least not consistently.
crack the shell all over. if doing a whole batch, leave them in the pot and smash the pot around semi-gently. if doing just one, slap it around a lil.
the shell breaks into small pieces that are still attached to the layer underneath, which can then be broken and peeled off in large sections.
this has only failed me a couple times, when I smacked it too hard and broke the actual egg flesh. works on all eggs I’ve tried, made by various people, and of under and over done eggs made by myself and immediately after cooking or after being stored in the fridge for two weeks.
Try Rolling them on the counter after boiling/steaming. Doing this seems to separate the membrane from the egg, letting you pull most of the shell off with the membrane.
Its a bit easier if you use a bath of ice water. Skin separates easier most of the time.
Have you tried steaming them? That’s the only way that consistently yields easy-to-peel eggs for me.
What’s worse is my wife never seems to have this problem even when it’s the same damn batch of eggs.
How has no one responded with correct response: steaming eggs.
Seriously, every egg peels super easy after I steam them for 15 minutes. My grandpa has bought a steamer because I brought mine to his house.
I tried this once, but stupid me didn’t think it through all the way. My steamer basket is for the microwave… do not steam eggs in a microwave steamer.
A simpler method is to just add a little salt to the water, and they peel easily. Vinegar works too.
It also helps to leave a tiny bit of the egg above water. This will create an air pocket in the egg, and if you start peeling it from there, it will be a lot easier.
The egg always has an air pocket on the bottom, at the blunt end. This is an air pocket that the developing chicken embryo uses for gas exchange. See the diagram:
Source: Bird eggs on Wikipedia.
That egg’s more on the balut phase.
Yes, though the air pocket is there right from the start. If you pierce the bottom of the shell with a pin before boiling then the egg will have less of a dent at the bottom after boiling, giving a more uniform shape.
The comments are hilarious, as eggspected.
6 minutes in a pressure cooker and the eggs will be perfectly cooked and peel like a banana.
We have 30 chickens, we get fresh eggs every day. We can cook them the same day after they’re laid with a dash rapid egg cooker which uses steam. It comes with a little device to poke a hole in the wide end where the air pocket usually is and then we just cook them upside down. They peel easily whether they’ve been in cold water or not.
Dammit! I only have 29 chickens, will this method still work?
Unfortunately no. Id mail you one of mine, but then I’d be in the same boat. You’re just going to have to put a stuffed chicken out there to fool the universe.
