Anybody used the Instapot for their boiled eggs? We’ve done it a few times
with good results.
> On Aug 12, 2020, at 8:36 AM, Bill Prince <part15...@gmail.com> wrote:
>
> Just watched something similar on ATK. Instead of boiling, they used a
> steamer basket and went for 13 minutes.
>
> And their ice bath was a closed container full of ice cubes. The dumped the
> eggs into the ice bath, closed it up, and then shook the heck out of it.
>
> When they took the eggs out, the shells practically fell off in one piece.
>
>
>
> bp
> <part15sbs{at}gmail{dot}com>
>
> On 8/11/2020 7:05 PM, Steve Jones wrote:
>> So for 3 years now, all times of year, multiple brands, farm fresh and store
>> bought, its officially settled.
>> Boil water to rolling boil
>> Using a ladle drop eggs in gently to not crack them
>> Boil 14 minutes, 11 for semi soft boiled
>> The colder the quench water the better the peel
>> If the quench isnt ice cold, drop back into boil for 30 seconds to steam
>> separate the shell.
>>
>> The science is settled once and for all, this is hard city water in an
>> aluminum pot. Anywhere between a half gallon and gallon and a half, anywhere
>> between 6 and 36 eggs.
>>
>> Perfect yellow yolk, zero green. 14 minutes after the first egg is ladled in.
>>
>> The quench is key for peelability.
>>
>> I havent left themninnthe quench for more than a couple minutes, too long
>> and I bet the inner shell is saturated, may peel better, but will probably
>> spoil faster.
>>
>> I dont know my mean ASL here. I was concerned because our water plant added
>> a "flavoring" system, but there was no change in results.
>>
>> My lifes work is complete, I'm not certain where to go from here, but I have
>> a garden full of trinidad scorpions that may be involved in my future path.
>> That and getting jaime to try peppered rice vinegar.
>>
>>
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