This egg hack is fantastic! And kinda weird😳

I have no idea who discovered it first. Like many of the other instant pot tips and hacks, there’s quite a few posts on this topic out there. But when I saw it, I knew I just had to try it!

Eggs cooked this way are perfect for chopping up to use in a potato salad or egg salad sandwiches.

The method is super easy, and there’s no need to peel or cool the eggs in ice water once cooked…two extra steps gone! Love it!

Give it a go and let me know how it worked for you.

HARD BOILED EGG LOAF

Ingredients:

1 1/2 cups water
Butter or margarine
4 eggs

Directions:

Place the trivet inside the instant pot, add 1 1/2 cups water.

Use the butter to lightly grease an oven proof dish that fits inside your pot (I used a small corningware dish).

Crack eggs into the dish, then set it on top of the trivet inside the pot.

Lock on the lid, and turn the pressure valve on the lid to sealing.

Press the “pressure cook” function and set timer to 5 minutes.

When done, let the timer count up for 5 minutes of natural release.

Carefully turn pressure valve to venting, to release any remaining pressure (When pressure pin drops it is safe to open the lid).

Pull out the dish using trivet handles and set down on a cooling rack.

Let cool for 10 minutes, run a knife around edge of dish, then invert egg loaf into a bowl or cutting board.

Chop up the loaf with a pastry cutter or two knives and use as desired, in egg or potato salad.

Notes of interest:

*when I opened the lid the surface of the eggs looked wet, shiny and under cooked, but when I touched it I realized it was indeed ready

*the texture of the eggs is a bit different than hard boiled eggs cooked with their shells on, however for the purpose of chopping them finely to use in a salad they worked very well

*I only needed 4 eggs, and have not tried this method with more or in a larger dish, but I suspect you will require an extra couple minutes of pressure cooking for the larger quantity…if you try it let me know the results

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