HIGH ALTITUDE HARD BOILED EGGS RECIPES

Name: The Perfect Hard Boiled Eggs
Prep time: 2 min
Cook time: 10 min
Yield: 1 - 12 servings
Cuisine: Modern
Ingredients: 1 cup of water; 1-12 large eggs

THE PERFECT HARD BOILED EGGS – INSTANT POT RECIPES

The Perfect Hard Boiled Eggs – Instant Pot Recipes image

This method is super simple. From fridge to cooker, you can make 1 to 12 eggs with the same recipe. We call it the 5-5-5 method.

Provided by Instant Brands Culinary Team

Prep Time 2 minutes

Cook Time 10 minutes

Yield 1 - 12 servings

Number Of Ingredients 2

Ingredients

1 cup of water
1-12 large eggs

Steps:

Pour water into the inner pot and place in your Instant Pot.
Place eggs in the inner pot on the included steam rack.
Set steam release to the Sealing position.
Select Pressure Cook or Manual, set to High pressure and adjust to 5 minutes.
After cooking, let sit 5 minutes for Natural Release, then Quick Release.
Let soak in ice water bath for 5 minutes for fast cooling and easy peeling.

HOW TO COOK HARD BOILED EGGS (NO-FAIL STOVETOP METHOD)

How to Cook Hard Boiled Eggs (No-Fail Stovetop Method) image

My go-to stovetop hard boiled eggs recipe. How to cook hard boiled eggs so that they are perfect every time. This recipe is for four eggs, you can increase or decrease as you see fit. Make sure the eggs can sit in the saucepan in one layer so they do not hit each other and crack shells while they cook.

Provided by Adam and Joanne Gallagher

Total Time 12 minutes

Cook Time 12 minutes

Yield 4 or more eggs

Number Of Ingredients 2

Ingredients

4 or more large eggs
Water

Steps:

Place the eggs in a single layer in a saucepan and cover with cold water by 1 to 2 inches. Heat over high heat until the water comes to a rolling boil, cover the saucepan with a lid, cook for 30 seconds then remove completely from the heat and let stand for 12 minutes.
Just before the eggs are cooked, prepare a bowl of ice water.
Transfer the cooked eggs with a slotted spoon to the ice water and leave for 5 minutes. Crack egg shells and carefully peel them away. If the shells are not easily peeling away from the eggs, place them back into the ice water and try again in 5 minutes.
**Cooking time can range from 10 to 14 minutes, depending on the size of your eggs, altitude, as well as how done you want them to be. If you are cooking a large batch of eggs, it might be a good idea to 'sacrifice' one egg and check doneness.

Nutrition Facts : ServingSize 1 egg, Calories 71, ProteinContent 6 g, CarbohydrateContent 0 g, FiberContent 0 g, SugarContent 0 g, FatContent 5 g, SaturatedFatContent 2 g, CholesterolContent 185 mg, SodiumContent 62 mg

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