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2 years ago when I mentioned to friends and damily I wanted an InstaPot (the smaller 3L version) I imagined quickly cooking super tender #PotRoast, Chicken & Dumplings, turning dried beans into #Chili or Chick Peas into #Hummus, and just having so much more control over slow-cooking dinner than in the crockpot . . . while it has replaced the crockpot, and I've added some accessories, the InstaPot Mini gets plugged in regularly but only 3 maybe 4 times a month to help out in the kitchen, performing those chores I listed above. But the one thing I hadn't previously imagined cooking in a pressure cooker of any type was . . . #EGGS!!! Yes, eggs! I've cooked eggs many ways - Over Easy/Medium/Hard, Scrambled, Poached, Bastardized ..er.. for the uninitiated that's Restaurant-Speak for #Basted, Hard-Boiled, Soft-Boiled, 3 Minute, Baked, Coddled, Zapped, Nuked! And I've cooked Chicken eggs, Guinea eggs, Duck eggs, Quail eggs and even big fat #GooseEggs! You name it, I've probably cooked it egg-wise! I was about to say "but never in a pressure cooker" but we did use a pressure steam oven to mass produce Scrambled Eggs and Poached eggs for Eggs Benedict for 1200-1500 hungry folks every Sunday at the hotel brunch . . . but never had I #HardBoiled or #SoftBoiled eggs in a pressure cooker! My egg cooking repertoire has been performed at Sea Level, but mostly at #Altitude from 5000ft to 8000ft (1700-2600m) without missing a beat . . . but 10 years ago when I moved down to the Valley from the Lake, I begun having issues with hard-boiled eggs . . . they didn't want to peel! I tried all kinds of things - cold water start, boiling water start, in between water start, salted water, soda water, leaving eggs out overnight, adjusting cooking time, always #shocked the cooked eggs in ice water bath . . . Nothing produced reliably easy-to-peel hard-boiled eggs! People have told me it's the eggs! Too old, too fresh, too hot, too cold, too white, too brown, it makes no difference, whatever! they're never Goldilocks Eggs and for me they didn't peel! I have noticed that white eggs in these parts seem to have thinner shells than I was used to back in Colorado, but that more effects my
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    • 2 years ago when I mentioned to friends and damily I wanted an InstaPot (the smaller 3L version) I imagined quickly cooking super tender #PotRoast, Chicken & Dumplings, turning dried beans into #Chili or Chick Peas into #Hummus, and just having so much more control over slow-cooking dinner than in the crockpot . . . while it has replaced the crockpot, and I've added some accessories, the InstaPot Mini gets plugged in regularly but only 3 maybe 4 times a month to help out in the kitchen, performing those chores I listed above. But the one thing I hadn't previously imagined cooking in a pressure cooker of any type was . . . #EGGS!!! Yes, eggs! I've cooked eggs many ways - Over Easy/Medium/Hard, Scrambled, Poached, Bastardized ..er.. for the uninitiated that's Restaurant-Speak for #Basted, Hard-Boiled, Soft-Boiled, 3 Minute, Baked, Coddled, Zapped, Nuked! And I've cooked Chicken eggs, Guinea eggs, Duck eggs, Quail eggs and even big fat #GooseEggs! You name it, I've probably cooked it egg-wise! I was about to say "but never in a pressure cooker" but we did use a pressure steam oven to mass produce Scrambled Eggs and Poached eggs for Eggs Benedict for 1200-1500 hungry folks every Sunday at the hotel brunch . . . but never had I #HardBoiled or #SoftBoiled eggs in a pressure cooker! My egg cooking repertoire has been performed at Sea Level, but mostly at #Altitude from 5000ft to 8000ft (1700-2600m) without missing a beat . . . but 10 years ago when I moved down to the Valley from the Lake, I begun having issues with hard-boiled eggs . . . they didn't want to peel! I tried all kinds of things - cold water start, boiling water start, in between water start, salted water, soda water, leaving eggs out overnight, adjusting cooking time, always #shocked the cooked eggs in ice water bath . . . Nothing produced reliably easy-to-peel hard-boiled eggs! People have told me it's the eggs! Too old, too fresh, too hot, too cold, too white, too brown, it makes no difference, whatever! they're never Goldilocks Eggs and for me they didn't peel! I have noticed that white eggs in these parts seem to have thinner shells than I was used to back in Colorado, but that more effects my
    2 years ago when I mentioned to friends and damily I wanted an InstaPot (the smaller 3L version) I imagined quickly cooking super tender #PotRoast, Chicken & Dumplings, turning dried beans into #Chili or Chick Peas into #Hummus, and just having so much more control over slow-cooking dinner than in the crockpot . . . while it has replaced the crockpot, and I've added some accessories, the InstaPot Mini gets plugged in regularly but only 3 maybe 4 times a month to help out in the kitchen, performing those chores I listed above. But the one thing I hadn't previously imagined cooking in a pressure cooker of any type was . . . #EGGS!!! Yes, eggs! I've cooked eggs many ways - Over Easy/Medium/Hard, Scrambled, Poached, Bastardized ..er.. for the uninitiated that's Restaurant-Speak for #Basted, Hard-Boiled, Soft-Boiled, 3 Minute, Baked, Coddled, Zapped, Nuked! And I've cooked Chicken eggs, Guinea eggs, Duck eggs, Quail eggs and even big fat #GooseEggs! You name it, I've probably cooked it egg-wise! I was about to say "but never in a pressure cooker" but we did use a pressure steam oven to mass produce Scrambled Eggs and Poached eggs for Eggs Benedict for 1200-1500 hungry folks every Sunday at the hotel brunch . . . but never had I #HardBoiled or #SoftBoiled eggs in a pressure cooker! My egg cooking repertoire has been performed at Sea Level, but mostly at #Altitude from 5000ft to 8000ft (1700-2600m) without missing a beat . . . but 10 years ago when I moved down to the Valley from the Lake, I begun having issues with hard-boiled eggs . . . they didn't want to peel! I tried all kinds of things - cold water start, boiling water start, in between water start, salted water, soda water, leaving eggs out overnight, adjusting cooking time, always #shocked the cooked eggs in ice water bath . . . Nothing produced reliably easy-to-peel hard-boiled eggs! People have told me it's the eggs! Too old, too fresh, too hot, too cold, too white, too brown, it makes no difference, whatever! they're never Goldilocks Eggs and for me they didn't peel! I have noticed that white eggs in these parts seem to have thinner shells than I was used to back in Colorado, but that more effects my
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