Hard Boiled Eggs (Myownlittlekitchen)

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Host: Roger Michaels

Producer/Content creator: Angelo Ferrior

Website: myownlittlekitchen.com


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Todays Episode: HARD BOILED EGGS

With Easter coming up I thought I’d share this because you can use it for perfectly cooked eggs to color or for deviled eggs for a Sunday brunch or holiday feast!
There are many ways to hard boil eggs you can actually cook them in boiling water, but when do you start timing the process? You can put them in boiling water, bring the water back to a boil, turn off the heat, cover the pan and time it for 15 minutes, then run cold water over the eggs until they’re cool but I don’t have much luck getting the shell off with a LOT of damage to the egg.
The best way I’ve found that almost always results in perfectly cooked eggs that peel with ease is to use an Insta-pot (A.K.A. electric pressure cooker) (pic 1 & 2). Back when I was a kid whenever my mom used a pressure cooker we weren’t allowed anywhere near the kitchen because there was a chance it could blow up! But today’s insta-pots are a lot safer to use and can make a variety of foods from sauces to soups to stews to side dishes to desserts.
There are 4 parts to the basic insta-pot; the outer base, the pot, the steamer basket, and the lid. Some models come with several steamers. (pic 3).
Let’s get started. Put the pot in the outer base (vid 1). Add 1 ½ cups of water to the pot (pic 4, vid 2). Rest the steamer basket on top of the “bumps+ along the inside of the pot (vid 3, pic 4). Take a dozen eggs and gently place them in the basket. If they don’t fit in one layer, simply put the extras on top on the other eggs (pic 5). Place the lid on top of the base and make sure it’s locked in place (pic 6). If it’s not on correctly the cooker won’t get up to pressure. Make sure the “steam valve” is in the closed position (pic 7) or the cooker will not pressurize.
Plug in the unit and set the function to “low presser” (vid 5). Set the timer to 8 minutes (vid 6) and press the “start” button. It will take a few minutes for the cooker to pressurize before the timer starts counting down.
During this time get a large bowl and put about 2 big handfuls of ice in it (pic 8). Then fill it most of the way with cold water (pic 9).
When the timer goes off unplug the cooker and set a timer to 10 minutes. This is called “natural” decompression. After 10 minutes carefully move the steam valve to “open” (vid 6). Allow any remaining steam to escape before removing the lid! Be careful, the water dripping from the lid is very hot!
With a slotted spoon/spider, remove the eggs and place them in the ice bath for 15 minutes (pic 9, 10 and 11).
Watch how easily the shell peels off (vid 7), even one handed! The final pic shows how perfectly cooked this egg is. There is NO green ring around the outside of the yolk. And the yolk itself is creamy and not dry and crumbly.
The eggs are now ready for any recipe calling for hard boiled eggs. Just remember to keep them in the fridge until you need them!

ENJOY!!! And Happy Easter!

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