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  • Sheena Johnson

Eggscellent Eggs


Instant Pots are all the craze right now. I held out for months and then COVID-19 hit. Now facing the task of cooking all our meals, I needed something interesting to pass the time. I'd done some research on modern pressure cookers, reminiscing on the meals my grandmother would make in her's. I remember this giant, noisy contraption that I just knew would blow our roof off if anything went wrong. The mad scientist in me was intrigued.


I took my talents to Twitter and the internet to search reviews and Youtube for recipes and how-tos. I settled on the Instant Pot Duo Crisp + Air Fryer, running me $180+ tax at Target. It's a pressure cooker and air fryer "in one" so I felt it was worth the spend. That night I ran the diagnostics and the initial setup and air fried some pork chops. I was not impressed. I went to bed a little down about my purchase but was determined to make good use of the behemoth appliance on my counter.




The next morning I woke up in a mood. I did a quick search on breakfast items and found a video for boiled eggs in the Instant Pot. I figured I could test with a few eggs and boy am I glad.


Here are the steps I took:

1. Add 1.5 cups cold water (8qt pot; use less for a smaller pot)

2. Place eggs on rack inside pot.

3. Pressure cook on Low for 12 mins.

4. Allow 5 mins to lapse then use pressure release.

5. Place in ice bath for 5 mins

6. Peel. Enjoy.



Every single egg was perfect! The yolk was not chalky and the ice bath made the shell come off very easily. I had boiled eggs with everything that week and it is still one of my favorite things to cook in it.

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