I just discovered this video. All I can say is WOW!!!!! This method works as described. I tested 2 days in a row. It produced properly cooked eggs and I was able to peel them in about 20 seconds per egg with no issues. Thank you.
works great. i love that it has stainless steal pot inside ua-cam.com/users/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and not the one with coating. we used to have a coated pot before, and the coating slowly peels, and i am sure went into the food that we cooked. Absolutely love stainless steel, and will not use a coated product again.This pot has many settings and many buttons, and i need to sit down with a manual to figure out which setting to use. I used the basic functions, and even though i am not technologically skilled, i turned it on and assembled it without any help.Very satisfied with this product overall.
I started with 5-5-5 method 3 years ago, and little by little I reduced the cooking time to 2 minutes with a 10 minute release (or sometimes a bit longer when I’m not paying attention to time). They always turn out much better than when I first started. I have been using the 2-2-2 method for 2 years now and everyone raves about my deviled eggs. Wish you made this video sooner! LOL! But I hope those who see this try your method - IT ALWAYS WORKS! Thank you for sharing!
Yea, I haven’t done eggs in the #InstantPot in a few years and decided to look it up again for a refresh. Watched a 5-5-5 video, had followed instructions and already started with five when I came across this video, canceled before pressure indicator was up and dropped the time to two. Almost thought there is no way those eggs are gonna be cooked. Let the sit on L until 14 minutes and the eggs were great…think 💭 I’ll drop it to 11 or 12 next time. Surprised yet in love ❤with this method.
These eggs are perfect!! I had a dozen farm-fresh eggs…worst eggs to boil and peel. They cooked and peeled perfectly using your 2-15 method. Thank you!!❤
I've always had an issue with cooking eggs in the IP. I started with the 555 method and had to keep decreasing the time till I got to 2 mins. But I didn't let them naturally release. I will be trying this today. Thanks again for another great video!
This is the greatest way to make hard boiled eggs in the instant pot. I made some a little while ago and already ate 3 of them. Thank you so much, Lisa.
I did the 2 minutes today but let it NPR for the 5 minutes (which is built in as a reminder on newer instant pots) I then let it rest in an ice bath for 4 minutes which resulted in my perfect preferred egg (boiled medium well) for avocado toast or for my baked beans on toast meal. So I guess I will always do 2-5-4 ❤️ The best thing about IP is to keep experimenting. I was doing the 4-3-3 but now I like this better! Team 2-5-4 lol
Hi, your method worked perfectly. I just cooked 3 eggs in my 3 quart Instant Pot Duo 2-15-2 ice 🧊 water. Just a reminder if your instant pot has the Keep Warm button feature & activated like mine does, this will automatically start your 15 min low pressure release. Results were perfect. Thanks ! 😊
I’m trying that. I noticed eggs are tougher with the 5 & 6 methods, and egg salad turns out a bit dense, and not as fluffy as regularly boiled eggs. Thank you!
OMFG I've NEVER had an egg shell of a boiled egg come off as easy I have following your method! I've tried the stove, I've tried an air frier which worked better, but your method is the best method I've tried! THANK YOU SO MUCH!!!
Just tried this after using the 5-5-5 method a few times. Yes, the whites are a LOT more tender. No more rubbery whites to contend with . The other benefit is not having to deal with the steam release. Thank you!
Easier way is to use the steam button. Just place eggs in basket and set into insta pot. add enough water to come to the bottom of the basket. Bring water to a boil using saute. Throw the lid on and steam for 15 min. cool them down and your ready to go. Seems faster and I don't have to wait to bring it pressure. Yes, my backyard chickens fresh eggs turn out great.
Thank you so much!! I’ve tried 5.5.5, etc etc…always thought they were tough but I’m trying to use my Instant Pots ( 3qt and 6 qt)… yes, I had it perfectly down for cooking them on the stove too (put the eggs in a cold water pan, bring to a boil, turn off immediately then put lid on pan for ten mins) but enjoy using my Instant Pot so much more for so many things why not use it for this also…🥰🥰
Somebody mentioned below in comments about NPR even a lot less at 3-4, before ice. I'm thinking if that works, I'd be good with changing out my 5-5-5-. Otherwise, I'm still leaning toward the 5-5-5 as the entire thing is done in 15, start to finish. I guess I hadn't noticed any issues with toughness as many had noticed, but I only use hard boiled in other salads etc vs eating them on their own where you might notice that more. But always willing to try another method out. Thanks for showing this.
I watched those 5-5-5 videos for hard boil eggs when I first got my Instant Pot, but I didn't like how it made my eggs turn out. So, I pressure cook for "0" minutes. Yes, you can set it to just come to pressure and then shut off with "0" minutes. Then for medium size eggs, I leave to release for 15 minutes. For large eggs I go a couple minutes more. I use more water is the difference. I fill the bottom of the Instant Pot with water right up to the steamer rack. It's more than a cup. I have a 6 quart Instant Pot. Water amounts are crucial for this turning out the same every time you do it. So figure out your way and stay consistent.
Thanks for updating this topic. Your recipe is the standard for our house. My new Instant Pot is an 8 quart,but with 1 & 1/2 cups of water the pressure pop up drops around the 6 minute mark. I still let the time run to 14 before cold soak, is that anything to worry about? Thanks for you videos, you're really one of the best covering the instant pot!
So awesome you made this video again just in time for Easter. I used your method for making our Easter eggs and to make some potato salad tonight. Such awesome results! Thank you woman.
We just tried the 2 minute high pressure and natural pressure release for 15 minutes on jumbo size eggs. Results: Perfect hard boiled eggs that peel easily. We have tried other methods with mixed results. We are looking forward to trying your method again. Thanks for the video. 🙂
This was my first attempt at hard-boiling eggs with my new(ish) instant pot. I used your method and thought they turned out great! I especially liked the tender whites. I can't remember ever having tasted tender whites before. Thank you. (I made these again a couple of times. Tonight, I shortened the resting time to 10 minutes and the yolks were super tender and soft! They were the bet yet!)
I always used the 6-6-6 method with LOW pressure, but my new pot (the new air fryer combo with Ultimate lid) only has high pressure. I will definitely try your method.
I tried the 2-15 method last night and they turned out perfect! We made deviled eggs with ours and the whites were tender and the tiles were so creamy good. I’ll use this method every time!😍
Just tried this method. I think I could go shorter on the NRP timing but I LOVE the way the whites are tender, fully cooked, and NOT rubbery at all. Thanks!
Just found your video today. Worked perfectly! 12 eggs in a basket in my 3 qt Instant Pot and a cup of water. Hi pressure 2 min., 15 min NR, ice bath. Eggs peeled easily. Thank you!!
I've 18 eggs waiting to become HBE, and ai'm excited to try this 2/13-15min out. Your explanation fits with Amy & Jacky's pork loin recipe: 8 mins high with a 40-45 min slow release. Perfect every time. Thanks!!
Omg just got my first instant pot and tried this method for eggs - turned out perfect!!! Peeled sooo easy. Looking forward to trying more of your recipes.
I make hard boiled eggs (2 dozen at a time) once or twice a week using the 2-15 method. Once done, into a 1/2 gallon canning jar and into the fridge they go. Perfect quick breakfast all week long.
Wow! That was amazing. I’ve never been impressed with instant pot eggs because I was using the 5-5-5 method. Your method worked beautifully, however my eggs were a teeny bit less cooked in the very centers. I think my eggs were too cold. I’ll let them warm up on the counter for about 10 minutes or so next time. But this was fantastic. Thank you very much!
I didn't like the 5-5-5 nor the 6-6-6 eggs, so I experimented myself. I was trying to do the 0 minute bring to pressure & then natural release but my Cosori doesn't give me the "0" option. I then did a 1 minute with a 10 minute Natural Release & found the perfect egg for me!!!
Huh, that 15 minutes seems like a LONG time! I tend to pressure cook mine for 2min, release pressure, and chill immediately. The yolk can be a little goopy, which I looooove, especially with a few drops of hot sauce. And now I need to go cook another batch so I have some for lunch, I'm hungry 😅
A tip to make farm fresh eggs peel easily no matter what method you cook them with: GENTLY TAP the BIG end of the egg with the back of a teaspoon, hear the LITTLE “ CLICK”. ? This breaks the membrane inside the egg but not the shell so the shell and membrane peel away very easily after the ice bath.
I've never used my Instant Pot for hard boiled eggs before. I knew I could, and always meant to try, but just hadn't. I honestly figured I'd probably wind up overcooking them even more than normal. Yes, I'm one of those people who always seems to over cook their hard boiled eggs. When I saw your other Instant Pot hard boiled egg video (I saw the other one on FB, and didn't see this one until looking for the other one) it gave me the courage to try. I admit, I was nervous heading into this, for two reasons. One, I ALWAYS over cook hard boiled eggs. And two, I have an 8QT Instant Pot, and the manual says a minimum of two cups of liquid, but your video said to only use one cup. But I forged ahead with only one cup of water, and 22 eggs. I set my timer for two minutes and said a prayer over my eggs. Minutes later, I was SURE I'd just screwed my eggs up. LOL I'm still a newbie with the Instant Pot, so when the keep warm came on, and I didn't see the "L" on my screen, I thought I'd done something wrong. So what do you do when you think you did something wrong with technology? That's right, I just turned it off. LOL I set a timer for 15 minutes and prayed even harder. Now, also thanks to you, I know that I actually hadn't done anything wrong, except maybe turning the pot off. LOL Once my timer went off I dumped my basket of eggs into an ice bath. I had full intentions of leaving them for the full 10-15 minutes you said, but my anxiety over having completely ruined my eggs got the better of me after only five minutes. I took an egg out of the ice bath, grabbed my knife, and said one final prayer over my eggs. I cut my egg, and held my breath as I opened it. We've all had that "aha moment" when we cook something and for the first time it comes out perfect, and this was MY moment. The inside of my egg was THE PERFECT shade of yellow that'd I'd only ever seen when watching videos on how to make the perfect hard boiled eggs. NEVER had I seen a perfectly hard boiled egg in MY kitchen. Until now. I stared at that perfect pastel egg yolk as if it were my dream man come to life in front of me. I couldn't believe it. I had just made a perfect hard boiled egg. I'm 51 years old, and I FINALLY made a perfect hard boiled egg. I managed to leave the rest of my eggs alone for a few more minutes before taking them out of the ice bath. I must have cut ten open before believing that they'd all come out perfect. As I made my egg salad I continued to marvel at the beautiful creamy yellow color hard boiled eggs create when not over cooked. My egg salad is really simple. I like to have larger chunks of the whites of the egg, as well as extra, so I always make a few extra eggs, so that I can discard the yolks. That's why 22 eggs. Half a dozen whole eggs, and four minus the yolks. Then it's Hellmann's, and season with just salt and pepper. That's it. And when I was done making it this time I was amazed at the difference that perfectly hard boiled eggs could make. I'd just made the best tasting egg salad in all of my 51 years. I already know I'll be making another batch when this one is gone. Each time I taste my egg salad I am once again surprised at how good it tastes in comparison with the egg salad I'd been making before finding your video. I will NEVER make hard boiled eggs any other way than your Tried, Tested, and True way. Thanks you SO MUCH for finally teaching me how to make that perfect hard boiled egg! Now if I could only master fried chicken. LOL
I think she said if you have an 8 qt to use 1.5 cup water, but it's all good. I made boiled eggs for the first time in my 6 qt IP a week ago, and I've got the very first generation instant pot when they first came on the scene:) That means I've had an IP since 2014 and just recently boiled eggs in it. I did the 5-5-5 method. They did seem very "done". Today I'll make some with this 2-15 method and I know they will be perfect.
I never tried hard boiled eggs in the Instant Pot before, and I tried your ideas, 2 minutes high pressure, 15 minutes natural release, then ice bath. My eggs were way overcooked. Someone else said 2 minutes high pressure, 9 minutes natural release, about 4 minutes ice bath. That didn't seem to overcook. So thinking abut this I've speculated that the area one happens to be in when making hard boiled eggs must make a big difference. Altitude I know makes a difference. Latitude? Outdoors or indoors temperature? I think it would be a good idea to try one egg at an 8 or 9 natural release time.
I just did this with a dozen eggs and the cheapy rack that comes with the pot with 1 1/4 cups water (5 Liter IP) and it was perfect. I let it sit for 15 min and it released on it's own so I was a little worried. The eggs also pealed perfectly which was another one of my concerns. I'll be doing this from now on for sure.
I was never happy with the 5.5.5 method. I hard boil eggs regularly and your 2.15 made sense. I did high pressure for 2 min and NPR for only 10. The eggs were perfect. Why would I want to do this in an IP? Because I don’t have to keep an eye on it as it cooks! But sometimes I have only a couple eggs to boil so it makes more sense to just do stovetop. Thank you for the detailed testing! You’re do a great job!
I watched your egg video with the “easy peel hack”, which teaches this same method. Today (end of Jan 2023), I tried it with 5 eggs in the steamer basket (which I bought because of a recommendation from you), and followed this method exactly, in a 6 qt pot. Then I put them in the ice water bath and peeled them like you showed. They turned out really well, except one egg exploded out of its shell (which can happen with any method). Easy peeling, and perfectly cooked. I had watched a video of the 5-5-5 method and almost used it but then I decided to see if you had a how-to. Because I know you test things out, and you explain things without extra chit-chat. I’m so glad I did!
First time ever making eggs. Went 2 minutes and release for 12. They were perfect but I’ll keep going down cuz I like em a tiny bit runny. Thank you so much for this.
Just started watching your video. Love them. I ordered your book on Amazon last week and didn’t even know about you. That was a great surprise. Wish I had ordered it through your website and could have saved $10. But oh well, I will enjoy it anyway.
I'm catching up on your channel and love what I'm seeing! If I make a batch in advance, how long will they keep in the fridge? At least a day or two? Thanks!
I didn't realize that the eggs continue to cook if you don't use the ice water to cool them at the end. The 2 minute pressure cook and a 13-15 minute natural pressure release method is perfect and even works with slightly older eggs..which sometimes can be problematic. Thanks for these expert tips I love your channel and find your explainations to be easy to follow along and clear. Have you done one on asparagus?
Ok so I have been studying Air Fryers for about a year and finally got one, now can't live with out it. Been studying Instant Pots for a few years longer and not sure I would use it as my family doesn't like a lot of soups stuff, HOWEVER I do hard boiled eggs all the time. I even got one of the little egg poacher and 7 cooker (love it) but pealing the eggs turned out like garbage. So on a whim I got the 6 qt Instant Pot and the stacking egg trivet. I followed your 2 min cook 16 min depressurize and ice bath and OMG for the first time in MY LIFE all the eggs look restaurant quality pelled perfectly!!!!!!!!!!!!!!!!! SO THANK YOU LOVE IT, on to cooking something else new.
Hi, I just got an Instant Pot and tried to follow your instructions for the hard boiled eggs. What do you do when your Instant Pot is still pressurized after 15 minutes and you can’t get the eggs out? I had a very difficult time trying to depressurize mine as it doesn’t have a pressure release valve.
Thanks for the foil tip. A friend just gave me her older but still very nice Cook's Essentials pressure cooker but it didnt come with anything but the inner pot (doesnt even mention anything about any accessories in the booklet). So wish me luck, im going to try to cook a bunch of eggs using your foil tip as the first thing i cook. Im so nervous about pressure cookers for some reason. Its not something i was ever shown in the kitchen.
Just a tip to make farm fresh eggs peel easily: gently tap the big end of the egg with the back of a teaspoon, you will hear a little click, this breaks the membrane inside but not the shell. You may see small hairline cracks, but the egg won’t leak out. Wa la easy peeling after ice bath.
Oh my goodness! I will never boil eggs again after trying this method! The eggs were so easy to peel they practically peeled thmeselves...and they were perfectly cooked. I made deviled eggs and none of my eggs came out looking massacred after I peeled them. Thanks for the video and this amazing method!
Lisa, this method worked BEAUTIFULLY from start to finish. I can't ask for better! Thank you SO much for all the hard work you put into this. I absolutely LOVE the egg peeling technique!!! It was beautifully demonstrated in the video including the crackling sound of the shell as you roll it gently on the counter after 3 quick taps on the top and the bottom of the egg. It was such a joy to see the peel glide off those eggs and my egg salad turned out deliciously. A HUGE thank you!!!
My husband loves hard boiled eggs when he is on the go on the farm or getting parts or grocery shopping. Now he has them and doesn't have to buy them. I just made 14 with those little stack racks. I taste tested the one that cracked. Tender and delicious even without salt. Hubby also wears dentures and even with being implant/snap in he still can get sore spots. So, the insta pot beef short ribs at 45 minutes should be tender enough, too for tonight.
5-5-5 always yielded overcooked, green yolks. I do a 3 minute cook, instant release, and get those eggs into ice water bath the second I can open the lid. I like more of a medium cooked egg with the yolk mostly cooked, but slightly mushy/soft in the middle, but not necessarily liquid.
If you think about it, you're in the "Green Zone"--the window of perfect egg opportunity-- for a longer period of time cooking at Low Pressure. At high pressure you zoom through that Green Zone much faster. Also your Instant Pot comes to pressure faster since you're using Low Pressure instead of High Pressure. Try this and see what you think: Pour the water into the inner pot of your 3 qt Instant Pot. Place the rack that came with your pressure cooker in the bottom of the pot and arrange your eggs on top of it. Close and lock the lid. Make sure the steam release handle is pointed toward the Sealing position. Select the Pressure Cook or Manual button and adjust the settings to cook on **LOW PRESSURE** for 5 minutes When the cooking time is up, **wait 2 minutes** then manually release the pressure using a Quick Release. Once the float valve has dropped down, carefully open the lid turning it away from you as you lift it up. Remove the eggs and place in a bowl of ice cold water for at least 5 minutes. Peel and enjoy right away or store in your fridge for up to one week.
I have done 3LP,QR, 5 ice bath. I stored in the fridge right away. Loved it, but I was trying to shoot for a bit more custard (maybe if I ate right after cooking, it would). I will try 2LP, QR, 5IB next time and compare warm vs chilled.
Always good to check at your altitude also - for me in Colorado (5800 ft.) best is 2 minutes full pressure and only 5 minute natural cool down - removed immediately and placed in ice water for 10 minutes. Love your info on instant pot!
LOVE your videos! Where is your book?! I only find the cooking for one version on Amazon. 😔 Hopefully, its just a little temporary pause in printing...Meanwhile, I'll keep watching. Just opened my first InstantPot Pro 8qt and am going to make your 2 minute eggs. I assume since this pot won't do more that a 10 min. preset for natural pressure release, I will just need to set a separate timer...? Thank you! 😍
I just tried your system 2 /15 very interesting the yoke came out almost done the white was more a consistency of sour cream?? best as I can describe them put them back under pressure for 3 more min and 5 min pressure down and they came out cracked but at least the whites were closer to a solid state to make deviled eggs from. next time I will go back to 5-5-5 it worked better for us
I love my eggs over done the yoke has a more meaty texture vs a crumble watered pasty texture! over boil all the way but, I don't have an IP been wanting one for years but never seem to get around to getting one, pressure cooked hard boiled eggs seems that I might get better results then just boiling for hours!! plus the steaming pressure should yield way better results!!!
I'm in Tucson, and a one minute cook time with an eleven minute NPR works best for us. We place the cooked eggs in a bowl of ice water immediately and place it in the refrigerator for an hour. We have perfect eggs everytime.
Very nice job on the testing and demonstrations. I am trying your method right now. I do like the more natural softer appearance your method had. We can see it in the video. I am the guy that believes "texture" is a flavor too. That is another target of mine when I cook. Appearance and texture are just as important as flavor. Thank you so much for this video. Very nicely done.Update: You're method is still the very best. Great job on the testing, the content and so thank you so much for sharing.
New to your channel...i just used your method for hard boiling eggs. Easiest way to do hard boil eggs, best tasting, & easy to peal. You're awesome. You earned a follow from me. Thank you!
@@peggyflowers6755 the reason I mention the MAX is that it has an altitude adjustment that others don't. I love it for that!! and..... don't you love that they come out perfect every time?? ;)
@@toniawilcox6959 I moved from sea level to mile-high and still can't figure out how to cook things in the Instapot so they don't burn or come out undercooked. I'm glad I saw this comment...I'll be replacing my Instapot with a Max post-haste.
I tried your 2-15 but the eggs wern't cooked through In the end I think it has something to do with the size of the eggs and whether they are coming right out of the refridge or not. Any ideas for extra large and jumbo chilled eggs?
did these eggs start cold out of the fridge or almost at room temperature? i tried a (with a cold egg) 2 min egg with instant release but found it exploded...yolk was semi runny but white part was perfect.
hi! my pressure cooker will only allow me high pressure but I have to select less normal or more after hitting the high pressure. I see yours gives that option too, but you have none selected something I can not do. what would you suggest? ty!
I just made my 3rd batch of eggs and will try this method next time. Have had the Instant Pot for a while but have not used it much yet. I’m changing to a carnivore/keto type diet and think this will be a great tool for me. I can’t wait to try so many things. Will use Sauté to cook bacon as soon as I go take a walk.
So after the 2 minutes the cooker goes on “natural release” once the timer shows 15 minutes of lapse time I will need to do a quick release to get all the residual pressure out so I can open the lid, correct?
@@vegangelist you state that now because you have experience with the high pressure system. I now have experience, there for I'll wont ask that question again
@@gabegarza6780 yes, now you know. Some things take longer to release the pressure but with eggs I often find the pressure is released in about 7 minutes. But every instant pot is a little bit different so yours might take ten minutes, for example.
Actually, I just did the water test today, and hard boiled eggs were the 1st thing I tried my pot with! Except I didn't know about A triple 5 or triple 6 method because I learned from someone else doing hard bald eggs in her video. Moreover, I prefer medium boiled or (even better yet!) soft boiled eggs, so I figured I would work my way down to soft boiled eggs by taking away a minute (at a time) and doing 4 minutes instead of the 5 minutes the other lady in the video had done, Decreasing by another minute until I have figured out how to do soft boiled eggs there. I guess I could try the same thing with your method, except just gradually decrease the natural _depressionizing time_ until I have the eggs the way I like them. And I can just go the full 2:15 anytime I actually _need_ them to be hard boiled, like if I'm doing deviled eggs or something! 😊
You did not show how to set the 13-15 minute natural pressure release.... I have no clue??? Do i just manually release the pressure on top after the 2 minutes and wait 13-15 minutes? Please help - love this idea and thank you.
I subscribed to your channel after I got my instant pot! I love it! I have a question regarding the natural release time. I just bought my 6 qt IP last November. My sister told me the Warm time was the same as the cook temperature. Is that true? I also thought that natural release time was to simply turn off the IP and let it come down on its own? Is that accurate? Thanks so much for your videos!
I just discovered this video. All I can say is WOW!!!!! This method works as described. I tested 2 days in a row. It produced properly cooked eggs and I was able to peel them in about 20 seconds per egg with no issues. Thank you.
I’ve always done 2 min and NPR for 3-4 then ice. Never a problem with store bought and now 2 years of backyard fresh!
works great. i love that it has stainless steal pot inside ua-cam.com/users/postUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg and not the one with coating. we used to have a coated pot before, and the coating slowly peels, and i am sure went into the food that we cooked. Absolutely love stainless steel, and will not use a coated product again.This pot has many settings and many buttons, and i need to sit down with a manual to figure out which setting to use. I used the basic functions, and even though i am not technologically skilled, i turned it on and assembled it without any help.Very satisfied with this product overall.
I started with 5-5-5 method 3 years ago, and little by little I reduced the cooking time to 2 minutes with a 10 minute release (or sometimes a bit longer when I’m not paying attention to time). They always turn out much better than when I first started. I have been using the 2-2-2 method for 2 years now and everyone raves about my deviled eggs. Wish you made this video sooner! LOL! But I hope those who see this try your method - IT ALWAYS WORKS! Thank you for sharing!
2-2-2 or 2-15?
2 minutes pressure with 10 minute release (sorry for the confusion, apparently my brain was not working when I wrote this!
I'm AT sealevep;
Keep. Warm on or off ??
Yea, I haven’t done eggs in the #InstantPot in a few years and decided to look it up again for a refresh. Watched a 5-5-5 video, had followed instructions and already started with five when I came across this video, canceled before pressure indicator was up and dropped the time to two. Almost thought there is no way those eggs are gonna be cooked. Let the sit on L until 14 minutes and the eggs were great…think 💭 I’ll drop it to 11 or 12 next time.
Surprised yet in love ❤with this method.
These eggs are perfect!! I had a dozen farm-fresh eggs…worst eggs to boil and peel. They cooked and peeled perfectly using your 2-15 method. Thank you!!❤
I've always had an issue with cooking eggs in the IP. I started with the 555 method and had to keep decreasing the time till I got to 2 mins. But I didn't let them naturally release. I will be trying this today. Thanks again for another great video!
This is the greatest way to make hard boiled eggs in the instant pot. I made some a little while ago and already ate 3 of them. Thank you so much, Lisa.
I did the 2 minutes today but let it NPR for the 5 minutes (which is built in as a reminder on newer instant pots) I then let it rest in an ice bath for 4 minutes which resulted in my perfect preferred egg (boiled medium well) for avocado toast or for my baked beans on toast meal. So I guess I will always do 2-5-4 ❤️
The best thing about IP is to keep experimenting. I was doing the 4-3-3 but now I like this better! Team 2-5-4 lol
2-4-6 has a better ring to it. I’m Gna try it.
Hi, your method worked perfectly. I just cooked 3 eggs in my 3 quart Instant Pot Duo 2-15-2 ice 🧊 water. Just a reminder if your instant pot has the Keep Warm button feature & activated like mine does, this will automatically start your 15 min low pressure release. Results were perfect. Thanks ! 😊
I’m trying that. I noticed eggs are tougher with the 5 & 6 methods, and egg salad turns out a bit dense, and not as fluffy as regularly boiled eggs. Thank you!
Try low pressure. That makes the whites more tender
@@vegangelist oh ok
I've done the 2/15 method twice now and my eggs turned out PERFECT! Will only use this method now. Beth 😊
OMFG I've NEVER had an egg shell of a boiled egg come off as easy I have following your method! I've tried the stove, I've tried an air frier which worked better, but your method is the best method I've tried! THANK YOU SO MUCH!!!
Just tried this after using the 5-5-5 method a few times. Yes, the whites are a LOT more tender. No more rubbery whites to contend with . The other benefit is not having to deal with the steam release. Thank you!
Easier way is to use the steam button. Just place eggs in basket and set into insta pot. add enough water to come to the bottom of the basket. Bring water to a boil using saute. Throw the lid on and steam for 15 min. cool them down and your ready to go. Seems faster and I don't have to wait to bring it pressure. Yes, my backyard chickens fresh eggs turn out great.
This sounds like a good idea.
Thank you so much!! I’ve tried 5.5.5, etc etc…always thought they were tough but I’m trying to use my Instant Pots ( 3qt and 6 qt)… yes, I had it perfectly down for cooking them on the stove too (put the eggs in a cold water pan, bring to a boil, turn off immediately then put lid on pan for ten mins) but enjoy using my Instant Pot so much more for so many things why not use it for this also…🥰🥰
Somebody mentioned below in comments about NPR even a lot less at 3-4, before ice. I'm thinking if that works, I'd be good with changing out my 5-5-5-. Otherwise, I'm still leaning toward the 5-5-5 as the entire thing is done in 15, start to finish. I guess I hadn't noticed any issues with toughness as many had noticed, but I only use hard boiled in other salads etc vs eating them on their own where you might notice that more. But always willing to try another method out. Thanks for showing this.
I watched those 5-5-5 videos for hard boil eggs when I first got my Instant Pot, but I didn't like how it made my eggs turn out. So, I pressure cook for "0" minutes. Yes, you can set it to just come to pressure and then shut off with "0" minutes. Then for medium size eggs, I leave to release for 15 minutes. For large eggs I go a couple minutes more. I use more water is the difference. I fill the bottom of the Instant Pot with water right up to the steamer rack. It's more than a cup. I have a 6 quart Instant Pot. Water amounts are crucial for this turning out the same every time you do it. So figure out your way and stay consistent.
Thanks for updating this topic. Your recipe is the standard for our house. My new Instant Pot is an 8 quart,but with 1 & 1/2 cups of water the pressure pop up drops around the 6 minute mark. I still let the time run to 14 before cold soak, is that anything to worry about? Thanks for you videos, you're really one of the best covering the instant pot!
I've done 5-5-5 but I did this one at 2-13 and wow the texture and even the taste improved, thanks 👍
So awesome you made this video again just in time for Easter. I used your method for making our Easter eggs and to make some potato salad tonight. Such awesome results! Thank you woman.
We just tried the 2 minute high pressure and natural pressure release for 15 minutes on jumbo size eggs. Results: Perfect hard boiled eggs that peel easily. We have tried other methods with mixed results. We are looking forward to trying your method again. Thanks for the video. 🙂
This was my first attempt at hard-boiling eggs with my new(ish) instant pot. I used your method and thought they turned out great! I especially liked the tender whites. I can't remember ever having tasted tender whites before. Thank you. (I made these again a couple of times. Tonight, I shortened the resting time to 10 minutes and the yolks were super tender and soft! They were the bet yet!)
I always used the 6-6-6 method with LOW pressure, but my new pot (the new air fryer combo with Ultimate lid) only has high pressure. I will definitely try your method.
I tried the 2-15 method last night and they turned out perfect! We made deviled eggs with ours and the whites were tender and the tiles were so creamy good. I’ll use this method every time!😍
Where do they call yolks "tiles"
very curious
Just tried this method. I think I could go shorter on the NRP timing but I LOVE the way the whites are tender, fully cooked, and NOT rubbery at all. Thanks!
I do appreciate that you not only tell us what to do but why as well =) THANK YOU!
Just got my Instant pot and followed your method and they turned out absolutely perfect!
Thank you!
I just got an instant pot and this was the very first thing I made. They were PERFECT! Thank you for your helpful tips!
Just found your video today. Worked perfectly! 12 eggs in a basket in my 3 qt Instant Pot and a cup of water. Hi pressure 2 min., 15 min NR, ice bath. Eggs peeled easily. Thank you!!
This is brilliant! Worked beautifully and it also greatly reduces the number of cracked eggs as well. Will definitely use this method from now on.
I've 18 eggs waiting to become HBE, and ai'm excited to try this 2/13-15min out. Your explanation fits with Amy & Jacky's pork loin recipe: 8 mins high with a 40-45 min slow release. Perfect every time. Thanks!!
Their pork loin roast cooks beautifully!
Omg just got my first instant pot and tried this method for eggs - turned out perfect!!! Peeled sooo easy. Looking forward to trying more of your recipes.
I make hard boiled eggs (2 dozen at a time) once or twice a week using the 2-15 method. Once done, into a 1/2 gallon canning jar and into the fridge they go. Perfect quick breakfast all week long.
Works perfect... I've always struggled with hard boiled eggs in the past, but never again. Thank you!!
Actually, you were the one who taught me how to boil eggs in the instant pot. It was one of your older videos. Works like a charm!
Yay! thanks!
Wow! That was amazing. I’ve never been impressed with instant pot eggs because I was using the 5-5-5 method. Your method worked beautifully, however my eggs were a teeny bit less cooked in the very centers. I think my eggs were too cold. I’ll let them warm up on the counter for about 10 minutes or so next time. But this was fantastic. Thank you very much!
I didn't like the 5-5-5 nor the 6-6-6 eggs, so I experimented myself. I was trying to do the 0 minute bring to pressure & then natural release but my Cosori doesn't give me the "0" option. I then did a 1 minute with a 10 minute Natural Release & found the perfect egg for me!!!
Huh, that 15 minutes seems like a LONG time! I tend to pressure cook mine for 2min, release pressure, and chill immediately. The yolk can be a little goopy, which I looooove, especially with a few drops of hot sauce.
And now I need to go cook another batch so I have some for lunch, I'm hungry 😅
If you use a small spoon under the shell it's easier to peel and can usually get it off in one piece.
A tip to make farm fresh eggs peel easily no matter what method you cook them with: GENTLY TAP the BIG end of the egg with the back of a teaspoon, hear the LITTLE “ CLICK”. ? This breaks the membrane inside the egg but not the shell so the shell and membrane peel away very easily after the ice bath.
I've never used my Instant Pot for hard boiled eggs before. I knew I could, and always meant to try, but just hadn't. I honestly figured I'd probably wind up overcooking them even more than normal. Yes, I'm one of those people who always seems to over cook their hard boiled eggs. When I saw your other Instant Pot hard boiled egg video (I saw the other one on FB, and didn't see this one until looking for the other one) it gave me the courage to try. I admit, I was nervous heading into this, for two reasons. One, I ALWAYS over cook hard boiled eggs. And two, I have an 8QT Instant Pot, and the manual says a minimum of two cups of liquid, but your video said to only use one cup. But I forged ahead with only one cup of water, and 22 eggs.
I set my timer for two minutes and said a prayer over my eggs. Minutes later, I was SURE I'd just screwed my eggs up. LOL I'm still a newbie with the Instant Pot, so when the keep warm came on, and I didn't see the "L" on my screen, I thought I'd done something wrong. So what do you do when you think you did something wrong with technology? That's right, I just turned it off. LOL I set a timer for 15 minutes and prayed even harder. Now, also thanks to you, I know that I actually hadn't done anything wrong, except maybe turning the pot off. LOL
Once my timer went off I dumped my basket of eggs into an ice bath. I had full intentions of leaving them for the full 10-15 minutes you said, but my anxiety over having completely ruined my eggs got the better of me after only five minutes. I took an egg out of the ice bath, grabbed my knife, and said one final prayer over my eggs. I cut my egg, and held my breath as I opened it. We've all had that "aha moment" when we cook something and for the first time it comes out perfect, and this was MY moment. The inside of my egg was THE PERFECT shade of yellow that'd I'd only ever seen when watching videos on how to make the perfect hard boiled eggs. NEVER had I seen a perfectly hard boiled egg in MY kitchen. Until now. I stared at that perfect pastel egg yolk as if it were my dream man come to life in front of me. I couldn't believe it. I had just made a perfect hard boiled egg. I'm 51 years old, and I FINALLY made a perfect hard boiled egg.
I managed to leave the rest of my eggs alone for a few more minutes before taking them out of the ice bath. I must have cut ten open before believing that they'd all come out perfect. As I made my egg salad I continued to marvel at the beautiful creamy yellow color hard boiled eggs create when not over cooked. My egg salad is really simple. I like to have larger chunks of the whites of the egg, as well as extra, so I always make a few extra eggs, so that I can discard the yolks. That's why 22 eggs. Half a dozen whole eggs, and four minus the yolks. Then it's Hellmann's, and season with just salt and pepper. That's it. And when I was done making it this time I was amazed at the difference that perfectly hard boiled eggs could make. I'd just made the best tasting egg salad in all of my 51 years. I already know I'll be making another batch when this one is gone.
Each time I taste my egg salad I am once again surprised at how good it tastes in comparison with the egg salad I'd been making before finding your video. I will NEVER make hard boiled eggs any other way than your Tried, Tested, and True way. Thanks you SO MUCH for finally teaching me how to make that perfect hard boiled egg! Now if I could only master fried chicken. LOL
I think she said if you have an 8 qt to use 1.5 cup water, but it's all good. I made boiled eggs for the first time in my 6 qt IP a week ago, and I've got the very first generation instant pot when they first came on the scene:) That means I've had an IP since 2014 and just recently boiled eggs in it. I did the 5-5-5 method. They did seem very "done". Today I'll make some with this 2-15 method and I know they will be perfect.
LOL 😂
Oops!
Operator Error.
Tech-challenged...
LOL 😅
LOL 😅
Ok I just did the water test on my duo crisp 6 quart instant pot and now I've decided to try your recipe for hard boiled eggs as my first dish!😁
YAY!!! Eggs taste awesome and are super easy to peel! Timing is perfect. Your method is the BEST! Thank you for sharing!
I never tried hard boiled eggs in the Instant Pot before, and I tried your ideas, 2 minutes high pressure, 15 minutes natural release, then ice bath. My eggs were way overcooked. Someone else said 2 minutes high pressure, 9 minutes natural release, about 4 minutes ice bath. That didn't seem to overcook. So thinking abut this I've speculated that the area one happens to be in when making hard boiled eggs must make a big difference. Altitude I know makes a difference. Latitude? Outdoors or indoors temperature? I think it would be a good idea to try one egg at an 8 or 9 natural release time.
I just did this with a dozen eggs and the cheapy rack that comes with the pot with 1 1/4 cups water (5 Liter IP) and it was perfect. I let it sit for 15 min and it released on it's own so I was a little worried. The eggs also pealed perfectly which was another one of my concerns. I'll be doing this from now on for sure.
I was never happy with the 5.5.5 method. I hard boil eggs regularly and your 2.15 made sense. I did high pressure for 2 min and NPR for only 10. The eggs were perfect. Why would I want to do this in an IP? Because I don’t have to keep an eye on it as it cooks! But sometimes I have only a couple eggs to boil so it makes more sense to just do stovetop. Thank you for the detailed testing! You’re do a great job!
Just tried this. These are the most perfect eggs I've ever made! Thank you so much!
I watched your egg video with the “easy peel hack”, which teaches this same method. Today (end of Jan 2023), I tried it with 5 eggs in the steamer basket (which I bought because of a recommendation from you), and followed this method exactly, in a 6 qt pot. Then I put them in the ice water bath and peeled them like you showed. They turned out really well, except one egg exploded out of its shell (which can happen with any method). Easy peeling, and perfectly cooked.
I had watched a video of the 5-5-5 method and almost used it but then I decided to see if you had a how-to. Because I know you test things out, and you explain things without extra chit-chat. I’m so glad I did!
Perfect eggs every time!! The roll peel method changed my life!!!😂😂❤❤!!! THANK YOU!!!!
I just used this recipe, with new store bought farm eggs from a local farmer. It worked stupendously! Thanks so much!!!!
I have chickens and my home grown eggs were difficult to peel. I am SHOCKED and amazed at how effective your technique is- thank you so much!
First time ever making eggs. Went 2 minutes and release for 12. They were perfect but I’ll keep going down cuz I like em a tiny bit runny. Thank you so much for this.
Eggs came out perfect. This is spot on, thanks.
Thank you so much for introducing the 2 minute/15 natural pressure release - came out perfect.
These were the easiest eggs to peel that I’ve ever made! Thanks for the tips.
Just started watching your video. Love them. I ordered your book on Amazon last week and didn’t even know about you. That was a great surprise. Wish I had ordered it through your website and could have saved $10. But oh well, I will enjoy it anyway.
Aww thanks so much! Enjoy!
Been cooking my hard boiled eggs this way for years. Works great!
Low or high pressure???
First time doing hard boiled eggs in my new Instant pot. This worked great! Thank you!
I'm catching up on your channel and love what I'm seeing! If I make a batch in advance, how long will they keep in the fridge? At least a day or two? Thanks!
Trying the 2-15-10 method.. Thanks for posting these videos, I really benefit from your experiences.
I didn't realize that the eggs continue to cook if you don't use the ice water to cool them at the end. The 2 minute pressure cook and a 13-15 minute natural pressure release method is perfect and even works with slightly older eggs..which sometimes can be problematic. Thanks for these expert tips I love your channel and find your explainations to be easy to follow along and clear. Have you done one on asparagus?
Ok so I have been studying Air Fryers for about a year and finally got one, now can't live with out it. Been studying Instant Pots for a few years longer and not sure I would use it as my family doesn't like a lot of soups stuff, HOWEVER I do hard boiled eggs all the time. I even got one of the little egg poacher and 7 cooker (love it) but pealing the eggs turned out like garbage. So on a whim I got the 6 qt Instant Pot and the stacking egg trivet. I followed your 2 min cook 16 min depressurize and ice bath and OMG for the first time in MY LIFE all the eggs look restaurant quality pelled perfectly!!!!!!!!!!!!!!!!! SO THANK YOU LOVE IT, on to cooking something else new.
Hi, I just got an Instant Pot and tried to follow your instructions for the hard boiled eggs. What do you do when your Instant Pot is still pressurized after 15 minutes and you can’t get the eggs out? I had a very difficult time trying to depressurize mine as it doesn’t have a pressure release valve.
Thanks for the foil tip. A friend just gave me her older but still very nice Cook's Essentials pressure cooker but it didnt come with anything but the inner pot (doesnt even mention anything about any accessories in the booklet). So wish me luck, im going to try to cook a bunch of eggs using your foil tip as the first thing i cook. Im so nervous about pressure cookers for some reason. Its not something i was ever shown in the kitchen.
After watching your video on eggs I was happy. We have fresh eggs and this is the only way I can get them to peel so easy. That’s how I found you 😃
Hooray!
Just a tip to make farm fresh eggs peel easily: gently tap the big end of the egg with the back of a teaspoon, you will hear a little click, this breaks the membrane inside but not the shell. You may see small hairline cracks, but the egg won’t leak out. Wa la easy peeling after ice bath.
Oh my goodness! I will never boil eggs again after trying this method! The eggs were so easy to peel they practically peeled thmeselves...and they were perfectly cooked. I made deviled eggs and none of my eggs came out looking massacred after I peeled them. Thanks for the video and this amazing method!
Yup I just tried your method works better. Eggs were softer and peeled better as well. Excuse me why I try me warm egg salad! Great video!
Lisa, this method worked BEAUTIFULLY from start to finish. I can't ask for better! Thank you SO much for all the hard work you put into this. I absolutely LOVE the egg peeling technique!!! It was beautifully demonstrated in the video including the crackling sound of the shell as you roll it gently on the counter after 3 quick taps on the top and the bottom of the egg. It was such a joy to see the peel glide off those eggs and my egg salad turned out deliciously. A HUGE thank you!!!
My husband loves hard boiled eggs when he is on the go on the farm or getting parts or grocery shopping. Now he has them and doesn't have to buy them. I just made 14 with those little stack racks.
I taste tested the one that cracked. Tender and delicious even without salt.
Hubby also wears dentures and even with being implant/snap in he still can get sore spots. So, the insta pot beef short ribs at 45 minutes should be tender enough, too for tonight.
I've been coming back to this video every time I make hard boiled eggs for like the past year. So thanks. It really is the best method.
5-5-5 always yielded overcooked, green yolks. I do a 3 minute cook, instant release, and get those eggs into ice water bath the second I can open the lid. I like more of a medium cooked egg with the yolk mostly cooked, but slightly mushy/soft in the middle, but not necessarily liquid.
Which method would you recommend for deviled eggs?
If you think about it, you're in the "Green Zone"--the window of perfect egg opportunity-- for a longer period of time cooking at Low Pressure. At high pressure you zoom through that Green Zone much faster. Also your Instant Pot comes to pressure faster since you're using Low Pressure instead of High Pressure.
Try this and see what you think:
Pour the water into the inner pot of your 3 qt Instant Pot.
Place the rack that came with your pressure cooker in the bottom of the pot and arrange your eggs on top of it.
Close and lock the lid. Make sure the steam release handle is pointed toward the Sealing position.
Select the Pressure Cook or Manual button and adjust the settings to cook on **LOW PRESSURE** for 5 minutes
When the cooking time is up, **wait 2 minutes** then manually release the pressure using a Quick Release.
Once the float valve has dropped down, carefully open the lid turning it away from you as you lift it up.
Remove the eggs and place in a bowl of ice cold water for at least 5 minutes.
Peel and enjoy right away or store in your fridge for up to one week.
I have done 3LP,QR, 5 ice bath. I stored in the fridge right away. Loved it, but I was trying to shoot for a bit more custard (maybe if I ate right after cooking, it would). I will try 2LP, QR, 5IB next time and compare warm vs chilled.
I have used the 5-5-5 for awhile and then recently my yolks have been not as cooked. I am going to try this one next
I tried your version the other day and they came out with the most perfect yolks ever! Thanks
Great to hear! Thanks!
You have not mentioned the keep warm function ...
Always good to check at your altitude also - for me in Colorado (5800 ft.) best is 2 minutes full pressure and only 5 minute natural cool down - removed immediately and placed in ice water for 10 minutes. Love your info on instant pot!
That makes no sense, there should be no different variance by altitude if the eggs are being pressure cooked. Maybe you like your HBE a little softer?
LOVE your videos! Where is your book?! I only find the cooking for one version on Amazon. 😔 Hopefully, its just a little temporary pause in printing...Meanwhile, I'll keep watching. Just opened my first InstantPot Pro 8qt and am going to make your 2 minute eggs. I assume since this pot won't do more that a 10 min. preset for natural pressure release, I will just need to set a separate timer...? Thank you! 😍
I just tried your system 2 /15 very interesting the yoke came out almost done the white was more a consistency of sour cream?? best as I can describe them put them back under pressure for 3 more min and 5 min pressure down and they came out cracked but at least the whites were closer to a solid state to make deviled eggs from. next time I will go back to 5-5-5 it worked better for us
I love my eggs over done the yoke has a more meaty texture vs a crumble watered pasty texture! over boil all the way but, I don't have an IP been wanting one for years but never seem to get around to getting one, pressure cooked hard boiled eggs seems that I might get better results then just boiling for hours!! plus the steaming pressure should yield way better results!!!
Bless the 2-15 method for tender eggs! Eggs-cellent presentation!
I have been using your method for boiling eggs for 2 years now. I did have to adjust the time down to 11 minutes for my IP.
I'm in Tucson, and a one minute cook time with an eleven minute NPR works best for us. We place the cooked eggs in a bowl of ice water immediately and place it in the refrigerator for an hour. We have perfect eggs everytime.
I'm not sure why you mentioned Tucson, but FYI when using a pressure cooker your location doesn't matter, no need to adjust recipes for it
Very nice job on the testing and demonstrations. I am trying your method right now. I do like the more natural softer appearance your method had. We can see it in the video. I am the guy that believes "texture" is a flavor too. That is another target of mine when I cook. Appearance and texture are just as important as flavor. Thank you so much for this video. Very nicely done.Update:
You're method is still the very best. Great job on the testing, the content and so thank you so much for sharing.
Thank you so much for posting this video. Game changer!!!!!! - The eggs were absolutely delicious!
New to your channel...i just used your method for hard boiling eggs. Easiest way to do hard boil eggs, best tasting, & easy to peal. You're awesome. You earned a follow from me. Thank you!
I do 2 min / 10 min nat release / ice bath. and they come out perfect every time. (I'm at 5300 ft and have an instant pot MAX).
That's what I do at 3,500 ft.
@@peggyflowers6755 the reason I mention the MAX is that it has an altitude adjustment that others don't. I love it for that!! and..... don't you love that they come out perfect every time?? ;)
@@toniawilcox6959 I moved from sea level to mile-high and still can't figure out how to cook things in the Instapot so they don't burn or come out undercooked. I'm glad I saw this comment...I'll be replacing my Instapot with a Max post-haste.
Your method is simple and really works. I used jumbo eggs that have 2 yolks.
Do you start with room temperature eggs?
I tried your 2-15 but the eggs wern't cooked through In the end I think it has something to do with the size of the eggs and whether they are coming right out of the refridge or not. Any ideas for extra large and jumbo chilled eggs?
did these eggs start cold out of the fridge or almost at room temperature? i tried a (with a cold egg) 2 min egg with instant release but found it exploded...yolk was semi runny but white part was perfect.
I have only used your method since I bought my instant pot..eggs come out perfect every time!
hi! my pressure cooker will only allow me high pressure but I have to select less normal or more after hitting the high pressure. I see yours gives that option too, but you have none selected something I can not do. what would you suggest? ty!
I just made my 3rd batch of eggs and will try this method next time. Have had the Instant Pot for a while but have not used it much yet. I’m changing to a carnivore/keto type diet and think this will be a great tool for me. I can’t wait to try so many things. Will use Sauté to cook bacon as soon as I go take a walk.
A for Effort on how detailed this test is. Love it. Keep it up!
So after the 2 minutes the cooker goes on “natural release” once the timer shows 15 minutes of lapse time I will need to do a quick release to get all the residual pressure out so I can open the lid, correct?
yes, that is what I do.
Exactly
Yes, but, honestly, after 15 minutes there will likely be nothing left to release. Even after 10 minutes, probably nothing
@@vegangelist you state that now because you have experience with the high pressure system. I now have experience, there for I'll wont ask that question again
@@gabegarza6780 yes, now you know. Some things take longer to release the pressure but with eggs I often find the pressure is released in about 7 minutes.
But every instant pot is a little bit different so yours might take ten minutes, for example.
Actually, I just did the water test today, and hard boiled eggs were the 1st thing I tried my pot with! Except I didn't know about A triple 5 or triple 6 method because I learned from someone else doing hard bald eggs in her video.
Moreover, I prefer medium boiled or (even better yet!) soft boiled eggs, so I figured I would work my way down to soft boiled eggs by taking away a minute (at a time) and doing 4 minutes instead of the 5 minutes the other lady in the video had done, Decreasing by another minute until I have figured out how to do soft boiled eggs there. I guess I could try the same thing with your method, except just gradually decrease the natural _depressionizing time_ until I have the eggs the way I like them. And I can just go the full 2:15 anytime I actually _need_ them to be hard boiled, like if I'm doing deviled eggs or something! 😊
You did not show how to set the 13-15 minute natural pressure release.... I have no clue??? Do i just manually release the pressure on top after the 2 minutes and wait 13-15 minutes? Please help - love this idea and thank you.
I subscribed to your channel after I got my instant pot! I love it!
I have a question regarding the natural release time.
I just bought my 6 qt IP last November.
My sister told me the Warm time was the same as the cook temperature.
Is that true?
I also thought that natural release time was to simply turn off the IP and let it come down on its own?
Is that accurate?
Thanks so much for your videos!
I just tried this too. Worked like a charm! Thank you.
I’ll have to try this. I usually make 6 or 7 eggs with the 4-4-4 method and liked them. But I do love a tender egg.