1) 'Experiment' of cooking eggs in IP with minute by minute picture using low pressure (because high pressure turned whites chalky) quite a hard core experiment http://www.pressurecookrecipes.com/pressure-cooker-soft-hard-boiled-eggs/
2) Method is described for pressure cookers in general, not just IP but timings are consistent with the first article https://www.hippressurecooking.com/cracked-soft-medium-and-hard-boiled-eggs-in-the-pressure-cooker/
3) Also as minute by minute pictures but uses high pressure. Uses ice bath to help with removal of shell.
To summarize: steam at low pressure
: 3 - 4 mins: soft boiled eggs
: 5 - 7 mins: onsen tamago (runny yolk)
: 8 - 10 mins: medium boiled eggs (yolks squidy but not runny)
: 11 - 14 mins: hard boiled eggs
Steam at high pressure
: 3-5 mins: soft boiled eggs
: 5-6 mins: medium boiled
: 8-10 mins: hard boiled (8 is just set)
Method
1) Starting with a cold pot, add 1 cup of room temp water. Set the trivet provided (or a steaming basket) into the pot for steaming, and place between 1 to 12 eggs (straight from the fridge) into the trivet.
2) Use STEAM and adjust to LOW pressure. Set the desired time.
3) Use immediate quick release and transfer eggs into cold running water or an ice bath to stop cooking.
4) Tap the top and bottom of the shell and peel carefully.
Recipe feedback
Not quite sure what went wrong but I set the timer for 6 minutes and instead of getting onsen tomago eggs, I ended up with medium hard boiled eggs (but my yolks were not very squidy either)? I followed all the instructions ie fridge cold eggs, immediate release, and transfer into cold (altho not ice cold) water. I started with 8 eggs, am not sure if that affected the result. Next time I will experiment with 5 minutes instead.
Updated: 15 Sep 17
This is what a 4 minute egg looks like. I steamed 8 eggs and although 1 burst and this one looks as set as the 6 minute one, there was another egg which still had a spot of orange in the centre.
1) Starting with a cold pot, add 1 cup of room temp water. Set the trivet provided (or a steaming basket) into the pot for steaming, and place between 1 to 12 eggs (straight from the fridge) into the trivet.
2) Use STEAM and adjust to LOW pressure. Set the desired time.
3) Use immediate quick release and transfer eggs into cold running water or an ice bath to stop cooking.
4) Tap the top and bottom of the shell and peel carefully.
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| 6 minutes |
Not quite sure what went wrong but I set the timer for 6 minutes and instead of getting onsen tomago eggs, I ended up with medium hard boiled eggs (but my yolks were not very squidy either)? I followed all the instructions ie fridge cold eggs, immediate release, and transfer into cold (altho not ice cold) water. I started with 8 eggs, am not sure if that affected the result. Next time I will experiment with 5 minutes instead.
Updated: 15 Sep 17
This is what a 4 minute egg looks like. I steamed 8 eggs and although 1 burst and this one looks as set as the 6 minute one, there was another egg which still had a spot of orange in the centre.
Updated 20 June 18
I have previously tried steaming at 2 minutes and 3 minutes. There was only a slight difference but both were set yolks. 2 minutes having a slightly less set than 3 minutes but both were orange in the centre. None were liquidy.
Instead of using the Steam function, I decided to try Manual but at low pressure for 2 minutes and voila! Finally successful.
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