![]() I originally got the recipe from the cookbook cited, and am pleased to see it on this site. Easier to peel, uniform and standard cooking time. Yolks were perfectly cooked and they were easy to peel, but all in all I think I'll keep my stovetop method. They also were much stinkier than the stovetop method. My eggs cracked and my whites turned beige. I always use the eggs directly from the refrigerator. Why change it if this one works for me? Eggs are so very easy to peel, including fresh eggs. This makes perfect hard boiled eggs.sure beats the stovetop method I had been using! I use the natural release pressure, haven't used the other way of releasing pressure. I ended up with gray rings around the yolks so I decreased the slow release time to three minutes and they came out perfect. The 5 minute slow release was a little too long. Doing eggs in the pressure cooker takes longer and never sure how they are going to end up. I have never had a problem with peeling regardless the age of the eggs. Just bring an inch of water to boiling, add eggs in steaming basket, cover and cook for 12 minutes, run under some cool tap water, peel when ready. I will go back to my usual method of just steaming on the stove top. Sorry, but this is too much work and results vary. For extra-large eggs, increase the cooking time to 3 minutes, and for jumbo eggs, increase the cooking time to 4 minutes." "Cooking times for soft-boiled large, extra-large, and jumbo eggs are 3, 4, and 5 minutes, respectively. Cooking them this way makes them so easy to peel.Īm I the only one, or is this really as confusing as it seems to me? I will only ever make boiled eggs in the IP. This prevents the grey rings around the yoke. I use the quick release method for 2 minutes and then set the eggs in a bowl of ice water. It is the only way I will 'hard boil' fresh eggs now. Made it with neighbors fresh eggs and it peeled so much easier than boiling.
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