Hard boiled eggs - how to make them better

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I make mine in the instantpot - 9 or 10 eggs, four minutes on high pressure with one cup of water. Use the trivet. Immediate de-pressure and ice bath for one minute. They come out perfect every time and are a dream to peel.

I'm going to try this, someone had told me to cook for 4, let depressurize for 4, but the edges of the yolk get grayish.

I do cook for 5, natural release for 5 (but make sure that you turn the machine to "off," not "keep warm"), ice bath for 5. It is so easy and the peeling is a cinch.

Mine were too soft this way - like the whites weren’t even set. Maybe something is wrong with my seal. Anyways I do 8 mins high pressure, 5 min natural release, 5 min ice bath. They are perfect for us that way!

OP I smear mustard (grey poupon) on mine, but if you are looking for a spread I recommend the TJ’s yogurt everything but the bagel spread (where the cheese and dips are). I also like oil and avo but use MCT.

[Anonymous]

Anonymous wrote:I make mine in the instantpot - 9 or 10 eggs, four minutes on high pressure with one cup of water. Use the trivet. Immediate de-pressure and ice bath for one minute. They come out perfect every time and are a dream to peel.

I’m going to try this. My eggs are hit or miss on ease of peel.

[Anonymous]

Zaatar.

[Anonymous]

NP - ramen eggs people, how do you eat them? I'm intruiged.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I make mine in the instantpot - 9 or 10 eggs, four minutes on high pressure with one cup of water. Use the trivet. Immediate de-pressure and ice bath for one minute. They come out perfect every time and are a dream to peel.

I'm going to try this, someone had told me to cook for 4, let depressurize for 4, but the edges of the yolk get grayish.

I do cook for 5, natural release for 5 (but make sure that you turn the machine to "off," not "keep warm"), ice bath for 5. It is so easy and the peeling is a cinch.

Mine were too soft this way - like the whites weren’t even set. Maybe something is wrong with my seal. Anyways I do 8 mins high pressure, 5 min natural release, 5 min ice bath. They are perfect for us that way!

OP I smear mustard (grey poupon) on mine, but if you are looking for a spread I recommend the TJ’s yogurt everything but the bagel spread (where the cheese and dips are). I also like oil and avo but use MCT.

What's MCT?

[Anonymous]

Do deviled eggs have a lot of calories? Because those are wonderful

[Anonymous]

Anonymous wrote:NP - ramen eggs people, how do you eat them? I'm intruiged.

I do a soft/medium boiled egg in the ramen and sometimes add a little green onion and tofu, too.

There is also a cracked egg option where you make a kind of egg drop soup but I only tried it once and it did not work out for me.

[Anonymous]

Anonymous wrote:

Anonymous wrote:NP - ramen eggs people, how do you eat them? I'm intruiged.

I do a soft/medium boiled egg in the ramen and sometimes add a little green onion and tofu, too.

There is also a cracked egg option where you make a kind of egg drop soup but I only tried it once and it did not work out for me.

Ramen noodles, meat, green onions, veggies (carrots, broccoli, mushrooms, etc), ramen eggs, etc.

[Anonymous]

I eat the hard boiled eggs with a bit of Melinda's hot sauce. Different flavor sauce depending on my mood.

[Anonymous]

Anonymous wrote:I eat the hard boiled eggs with a bit of Melinda's hot sauce. Different flavor sauce depending on my mood.

I just discovered Melinda’s hot sauce a few years ago, so good!

[Anonymous]

I add salt pepper and a bit of mustard or hummus.

[Anonymous]

Soy Sauce and Hot Sauce. I poke tiny holes in the egg white after slicing in half and let the sauces soak in. Delicious!!

[Anonymous]

Anonymous wrote:NP - ramen eggs people, how do you eat them? I'm intruiged.

If I don’t put them in my homemade ramen, I just eat them plain. Great snack.

[Anonymous]

For ramen eggs, I hard boil them for about 9 min or so and then they go in an ice bath. After 15 min, I roll them and out them in a container with an Asian marinade. Then I slice them in half and add them to the ramen bowl (or salad). Salty, savory and yum.

[Anonymous]

I dip mine in a mixture of vinegar, salt and pepper.