Reply to Hard boiled eggs - how to make them better

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[quote=Anonymous][quote=Anonymous][quote=Anonymous][quote=Anonymous]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. [/quote]

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. [/quote]

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.[/quote]
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. [/quote]

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