Ever since we got laying hens a couple years ago, we have had a surplus of eggs; this pushed me to get creative with the ways we used them up without wearing out one boring, old recipe.
I mean, 10 eggs a day for just 2 people is a lot!
Even with selling eggs, we always seem to have more than enough.
Of course you have breakfast options like scrambled, fried or poached eggs and some great lunch options by using boiled eggs on a Cobb salad, in egg salad sandwiches or potato salad.
Devilled eggs are a classic favourite, however the biggest deterrent for me is peeling the eggs.
If the eggs are really fresh (like the home-raised eggs we get on our homestead), they can be a real chore to peel!
The quality and freshness of the eggs are unbeatable, however the shells tend to stick to the boiled eggs and I end up with ugly, marbled looking eggs. (Not to mention the waste of throwing away parts of the egg that are stuck to the shells!)
Well, no more!
I had heard that the InstantPot makes for the quickest, easiest “boiled” eggs (although they aren’t actually boiled in water, rather steamed) and I decided to give it a shot.
Sure enough, the first batch turned out great.
And then the second batch had the same amazing results.
And then the third batch proved this method was, indeed, a consistent winner.
It still helps if the eggs are at least a few days old, but it isn’t necessary.
Start by adding a cup of water to the bottom of the pot, then add the eggs on top of the metal rack (I make sure mine aren’t touching the water).
The egg setting automatically is set for 5 minutes, however you can adjust it to less time if you would like soft boiled eggs.
If you have never used an Instant Pot before, you need to make sure the lid is securely fastened and the vent on top is in the “shut” setting (it is marked on the lid).
The timer starts once the pot is pre-heated. Once it has finished the cycle, I do a quick decompress.
Some people say to allow it to naturally decompress for 5 minutes before releasing the steam, however I find that it cooks the eggs more than I would like that way.
Once all the steam has all been fully released, carefully open the lid and immediately plunge the eggs into an ice water bath.
If you are only doing a few eggs at a time, you can use a bowl with ice water.
For larger batches, I find it makes less mess to just run cold water into my sink, add ice, and chill all the eggs at once without worry of overfilling a bowl.
Once the eggs are FULLY cooled, you can remove them from the ice water and start peeling them.
The egg shell should pull away from the egg completely and easily, often in large pieces of shell.
I like to peel them into the sink so I can rinse the eggs under running water to make sure there are no small pieces of shell left on them (I hate that gross “crunch” of egg shell when I am eating).
I should also mention that I gently tap the boiled egg against the sink or counter to slightly crunch the shell before I start peeling them.
With easy-peel boiled eggs, it really should only take a few minutes to peel a dozen eggs – and you are set for whichever recipe you are making.
Oh, right! I forgot to mention that pickling eggs is another great way to use up excess eggs.
At the moment, I am experimenting with different pickled egg recipes to see which ones come out as the approved winners by my hubby – I’ll be sure to share them with you later!
Have you tried this method? Drop a comment below!
3 thoughts on “Easy-Peel Boiled Eggs”