How To Make Fool Proof Hard Boiled Eggs (Updated with Instant Pot recipe!)
Eggs are one of our family’s favorite foods. They are inexpensive, rich in protein and can be served in so many ways. Back when I was growing up, eggs got a high fat, high cholesterol bad rap. I’m so glad that times have changed!
With a family of our size, it is challenging to find inexpensive, healthy snacks for the kids that won’t tie me to the kitchen all day long. Thankfully, hard-boiled eggs are a favorite of my crew…and they can be made by the dozen! Perfect!
I’m a good cook, but I’m a scatterbrained one. I’ve been guilty of overcooking my hard-boiled eggs (that is what turns the yolk green…kids won’t eat that) and I’ve undercooked them. (Kids don’t like a runny yolk surprise). I’ve even been known to forget that they are boiling away and boiled my egg pan dry! Yikes!
I’ve adapted this technique that I picked up years ago from when I had time to watch the Martha Stewart show.
Fool Proof Hard-Boiled Eggs
- Begin with one dozen raw eggs (older eggs tend to peel easier)
- Place gently in a 2-quart saucepan and cover with water.
- Add 2 T of white vinegar (it helps the eggs peel easier and reduces cracking)
- Bring to a full boil.
- As soon as the eggs boil immediately remove from the burner, cover and set a timer for 15 minutes.
- As soon as the timer goes off, take the pan to the sink and fill with cold water.Allow the eggs to cool in the cold water until they are cold.
Martha swore by 12 minutes, but my yolks never got quite cooked. and a few times I did this and had to leave the house during the 15 minute stand time. The eggs do fine, but the yolks do darken.
Hard Boiled Eggs in the Instant Pot!
- I have found that Egglands Best eggs work best for this technique–their shells are a little thicker and I don’t have any explosions anymore.
- I stack two dozen (yes 24!) eggs in the strainer basket from this set of mixing bowls. It fits absolutely perfectly in my 8 qt. IP!
- I set the bowl of eggs on the trivet in my Instant Pot. I add 1 1/2 cups of water tot he pot, lock the lid, set to sealing and then set for 2 minutes at high pressure.
- At the end of cooking, I do a quick release (QR).
- I set the whole strainer bowl in a sink full of cold tap water and run the tap over the eggs for a few minutes (I don’t time it, just wing it!)
- I set the whole bowl of eggs in my fridge and we have perfect eggs for snacking and meals on the go all week!
The best part is I can cook two dozen eggs in the time it takes me to put away my groceries! Let me know how it works for you!
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