Hard boiled eggs! Hard boiled eggs!  You have to get an Instant Pot just to make hard boiled eggs!  Those are the words I heard over and over again from Instant Pot users as I began my deep dive into testing North America’s trendiest kitchen gadget.


Barf.  O.K. fine, in the name of research I’ll make hard boiled eggs in the Instant Pot so I can see how easy they are to peel.

As you may know, fresh eggs are much harder to peel because there’s no air between the shell and the egg.  So you end up chipping away tiny bits of shell until 3 hours later you’ve voluntarily admitted yourself to a mental institution where as luck would have it, they’re serving egg salad sandwiches for lunch.

For my test I used both fresh (laid within the previous 3 days) and old (laid 2 months ago) eggs.

I cooked half of them in a pot on the stove and the other half I cooked in the BBQ.  Just kidding.  I cooked the other half in my Instant Pot (which I bought a month ago to see if this thing is all hype or hoax).

Here’s how it went.

In case you couldn’t understand that, basically all the eggs peeled the same.

The Instant Pot cooked eggs were slightly easier to peel but it was nothing anyone could legally brag about in a midnight infomercial.

These are the 2 cooking methods I used:


How to Make Hard Boiled Eggs in water
  1.  Place eggs in pot of cold water and bring to the boil.
  2. As soon as pot boils, turn off the heat and let them sit until the water cools (around 15 minutes)

This is the method Signe Langford’s uses in her book Happy Hens & Fresh Eggs which features me and my chickens.


How to Make Hard Boiled Eggs in an Instant Pot
  1. Add 1 cup of water to the bottom of the Instant Pot.
  2. Put a steam basket or trivet in the Instant Pot and add your eggs.
  3. Close the lid and set the manual timer to 8 minutes.
  4. When done, quick release the steam and handle the eggs when they’re cool enough to touch.
  5. It will take longer than 8 minutes to cook the eggs because the Instant Pot has to come up to pressure before it cooks them.




With the water method all the eggs came out cooked perfectly and were moderately difficult to peel.



With the Instant Pot my first batch of eggs came out perfectly cooked but the second batch was very slightly undercooked (possibly because I peeled them while they were still very hot thinking this would make peeling them easier).  It did not.   The Instant Pot eggs didn’t seem much easier to peel.


A couple of the Instant Pot eggs were slightly easier to peel than the water boiled eggs.  But if I hadn’t had it knocked into my head over and over again about how much easier these eggs would be to peel than regular cooked hard boiled eggs I never, ever would have noticed a difference.

For me it was a fail on both batches that I tried.

I know there are those of you who will dispute this, and I don’t disagree.  I’ve seen the videos! It’s entirely possible that your hard boiled Instant Pot eggs burst right out of their shells and danced directly into the potato salad, but for me that’s not what happened.

My eggs didn’t dance.  Angels didn’t sing and rainbows didn’t fart kittens.

Just when I thought I was leaning towards a recommendation for the Instant Pot this happens.  Next week I will present you with my cheesecake results.  It’s pretty difficult to make a cheesecake that doesn’t fart rainbows AND kittens so …


  1. Marti says:

    You’ve just made me gloriously happy that I don’t like boiled eggs enough to give a crap. But… it is always a pleasure to take a moment out of my day, pop over here and see you still trying to figure out if Insta-pot is hype or too hip for words. Thanks Karen!

  2. Nancy Blue Moon says:

    Karen..your eggs are too pretty to peel…lol…

  3. Linn says:

    I see we all have our favorite ways of peeling eggs, so let me just add to the list!
    I have chickens, and have used eggs right “out of the shute”! Out of hundreds of eggs, I have had maybe 2 that were difficult to peel using this metheod.
    Use your vegetable steamer! Put an inch or so of water in a lidded pan with steamer and how ever many eggs you want. Put it on your stove ( I use a fairly high flame), set your timer for 17 minutes (may vary with taste), when timer goes off, immediately plunge the eggs in to iced water (yes, I use ice cubes). WORKS!

  4. Beth says:

    I recently starting using this trick of my husband’s after 30-odd years of doubting him: cut the boiled egg in half and gently pry out the egg with a spoon. Watch out for small pieces of shell, though. It’s not a pretty result but it’s fine for egg salad.

  5. Maggie Van Sickle says:

    like u I do not like hard boiled eggs. I do poached every time. Egg salad sandwiches are not my favourite but I do like mushed up eggs in my potato salad but a saucepan works. Just sayin. Enjoy yours though Karen.

  6. Sandra Blackwell says:

    I steam my fresh eggs. put them in a pot of water, turn the burner on, set the timer for 20 minutes. then put them in ice water. They peel as good as any eggs. and I dn’t have to figure out where to store an instant pot. Which was gifted to me a couple years ago, and I left behind when I moved out. cause I thought it was stooopid.

  7. Renee Ryz says:

    Man do I want some eggs right now…..

  8. Heather Sykora says:

    My son went through an ” I love hard boiled eggs phase” so I did some experimentation…. after reading an article on serious eats. I compared bringing the water to a boil before adding the eggs vs. after adding the eggs ( with the same pot and same number of store bought eggs). Adding the eggs after the water was boiling made a significant difference in the ease/ success of peeling the eggs. I did give both batches a cold water bath before peeling. That’s how I do hard boiled eggs now. I am intrigued by the steaming suggestion…..

    If, however I want to eat a soft boiled egg straight out of the shell I prefer adding the eggs to cold water and bringing to boil in a cast iron pot with lid on. then I turn off the heat and let them finish cooking in hot water for 9 minutes. This gives them a delightfully soft texture with runny interior, of course I’m not peeling them in this situation.

  9. lemniskate says:

    i’ve tried the aldi brand version of the instant pot for hard boiled eggs and they come out tough, so I’m back to using my cuisinart egg cooker (I’m not bragging, I got it for $4 at goodwill). It steams up to 7 eggs at a time, and when they’re done, I dump three or four at a time into my 4 cup pyrex measuring bowl (you know, the kind with red lettering and a handle?) and then this is what works for me. I shake them in the measuring bowl, and I mean, I shake the heck out of them, knock them hard against each other and the sides of the bowl, and then I run them under warm water and just gently slide the shells off. Works like a charm.

  10. Grammy says:

    Karen, thank you! I was willing to buy the Instant Pot if the stories of peeling eggs were true. Now I’ll wait until you bless us with the rest of your research on the IP to decide.

    But first, your photograph of eggs in the copper vase is stunning. How can you NOT like hard-boiled eggs when you look at your own picture of them? It’s a work of art, sure, but also makes me hungry for an egg.

    Second, and perhaps more important: I know that the ice water shock treatment is probably the more important issue in eggs that peel better, but I’m not going to screw around with a bowl of ice. Putting ice in a bowl requires work, and for me that’s a deal killer. I have always heard that older eggs peel better, so I’ve diligently followed that advice and then run very cold tap water over the eggs as soon as they’re done, and still end up with half (or more) of my eggs coming out with a lot of the white stuck to the shell. So, can you tell me why in your experiment the fresher eggs peeled better (not faster, but nicer) than the older ones? What’s that about?

    Frankly, it just pisses me off that no one has come up with a breed of chickens that produce eggs that are perfect for boiling and will always slip right out of the shell, because now that I’m old I know it isn’t going to happen in time for me to enjoy that miracle.

  11. Jody says:

    Will the follow up video be”Will They eat it?” Instant Pot or water bath eggs?

  12. Sarah says:

    I know everyone has their own “perfect” method for making hard boiled eggs, but thought I’d share mine anyway. This works perfectly with both farm fresh eggs and store bought refrigerated eggs.
    1) If you have time, let the eggs sit on the counter for a while to warm up, but this isn’t necessary.
    2) Boil a pot of water
    3) Use a slotted spoon to place eggs into boiling water (if you have a basket to lower them all in at once, even better). You don’t want to drop them in because they’re more likely to pop. The room temp eggs are also less likely to pop than cold eggs directly out of the fridge.
    4) Boil for 8 minutes
    5) Remove from heat and let stand an extra minute, then remove eggs from hot water and put on a plate to allow to cool
    7) Start peeling them when they are still pretty hot to the touch, but not so hot that they burn you. If you let them cool all the way, you’ll be fighting with the shells.

  13. Mary W says:

    Thanks for researching the hard boiled egg mystery even when you don’t like to eat them. You are a “true” trooper! I love deviled eggs and make them all the time. I buy my eggs from the store, let them sit in refrigerator for over a week. Put them in pot with water, bring to boil, then remove from heat, cover, and let sit for 15 minutes. I usually do a dozen at a time. THEN, I let them cool in cool water by placing them in a large tub of cold water. Finally, I crack them all over and roll slightly to loosen the shell. While holding them under water, I start with fat butt end, press my thumb slightly down on egg just under the edge you want to lift so water gets under, then just slip off their shell jackets. (There is always one asshat that screws with me.) During family get-togethers I cook 4 dozen to make deviled eggs so I’ve gotten pretty fast and people say they love my eggs. I pretty sure no one wants to make them for their family due to the shell issue so they all just compliment me to keep me bringing them. The real trick is old eggs, cold water cooling, crack all over, begin at butt end, press egg white to let water under edge you are lifting. I also have wine while peeling. I can’t wait to see how to make yogurt and other stuff you have made with your new cooker. But, especially after what you tested on eggs, I’ll stick to my old way and not listen to the advertisements.

    • Grammy says:

      “I also have wine while peeling.”

      You should have just put that at the beginning of your instructions. Then it doesn’t matter what method you use, everything will turn out perfectly. Thanks for this tip — it’s the one I’m going to try first.

      • Mary W says:

        Grammy, you are absolutely right. Wine before cleaning the bathroom, bird cage, dirty dishes, and reading the latest news. The whole world looks better. LOL

  14. Michael Deleon says:

    I switched to the pioneer lady method – bring water to a boil – gently roll the eggs in and boil for 14 minutes. Cool eggs in ice bath. You’ll have to get Opal nugget ice maker to have plenty of ice. I boil eggs once a week and they are always perfect – peeled beautifully.


  15. Linda in Illinois says:

    Rainbows did not fart kittens !!! ROFL
    I think if the Instant Pot takes too much brain power to run/figure/or get what they claim/etc. then it isn’t making my life any easier.. I won’t waste my money on the thing.

  16. ktr says:

    I prefer to cook my eggs in the instant pot on low pressure for 4-5 minutes depending on how large the eggs are. I like that I don’t have to watch it and I can cook 2 dozen eggs at one time.

  17. billy sharpstick says:

    Steaming in a steam basket works best for me. America’s Test Kitchen posted this with a very scientific explanation about temperature, protein breakdown and other voodoo science, but steaming makes boiled eggs easier to peel for my about 9 out of 10 times.

  18. Tammy says:

    Ooops! That is “1/4 CUP” water! Sorry!

  19. Tammy says:

    Hello everyone! Try peeling eggs by putting 1/4 water in a small jar, put the egg in and lid on the jar, then shake it until you can see egg white through the cracks in the shell. The peel will fall off so much easier! Try it!

  20. Jennifer Hellie says:

    Karen – I’m a relatively new IP owner and I LOVE it! I think I know why your second batch didn’t work as well as the first. I learned the hard way this Easter that the insert pot has to be cold or room temperature when you start your batch of eggs in the IP. If you attempt a second batch right away with a hot pot it will only soft boil the eggs not hard boil. We found this out after we had colored our Easter eggs….oops. I could not convince the kids that soft boiled eggs are ok to eat too. nope!

  21. Elaine says:

    Good morning, Karen … I just wanted to say a big thanks for all this in-depth research you are doing for us regarding the Instant Pot. While we are on the subject of eggs, can you answer a question, please? If I buy some grocery store eggs and find I have some left that are past the “sell-by date”, are they safe to use IF they PASS the freshness test that you taught us readers?? (The freshness test being: if an egg sinks, it’s still fresh.). I’m assuming you must toss any eggs that float, right? Thanks again!

  22. Ev Wilcox says:

    Ah, eggs. Hard boiled. Easy. Peeling-not so easy, especially if they are fresh eggs! Method: Put eggs in pan, cover w water. Bring to a boil. Boil for 4 min. Remove pan from heat; let sit covered 10 min. Drain in pan, run tap water over and drain a couple of times. Cover eggs with tap water; put lid on pan; shake to crack eggs all over. Drain & peel eggs-some easily, some not (freshness = hard to peel)! Supposedly the water leaches out the green making stuff from the well-cracked eggs. Seriously, the bottom line seems to be: If the eggs are fresh they WILL be hard to peel!

  23. Ruth Hirsch says:

    yes yes yes
    you are validating what Cooks Ill said re: IP.

    They also did recommend the steam hard/soft cooked eggs things, and that at least makes sense.
    And works. I copied the soft cooked directions below; I find it easier to do good hard cooked than soft. You might could want to take a peek at CI.

    Definitely, ‘shocking’ the poor things in ice water: makes sense plus works. Also starting at the fatter end helps: as I understand it, if there’s an air bubble it is at that end. In any case, thanks, many, for validating: no need for IP.

    SOFT-COOKED EGGS:1. Bring ½ inch water to boil in medium saucepan over medium-high heat. Using tongs, gently place eggs in boiling water (eggs will not be submerged). Cover saucepan and cook eggs for 6½ minutes. For hard, 13 mins.
    1. 2. Remove cover, transfer saucepan to sink, and place under cold running water/in ice water for 30 seconds. Remove eggs from pan, peel and serve.

  24. Deb says:

    Hey Karen

    I found a really super easy way to peel fresh, I mean fresh, right out of the coop fresh, hard boiled eggs. This is without a new expensive device. STEAM them. I use a dollar store steamer basket, cook them for 20 to 22 minutes, then ran cold water over them to cool so you could handle without scorching my hands off. They peeled as if I was using year old eggs (just kidding). I did have one egg that blew out its innards, but maybe it just wanted to get out of there or there was a hairline crack that these old eyes didn’t see. Thought you might like to give it a

  25. sharon says:

    You need to try golden eggs – maybe would make you like hard boiled eggs a bit more – take the raw egg and place in a sock (a clean sock is best :-) or something similar. Take each end of the sock and spin it – this distributes the yolk throughout the egg and when you hard boil it the peeled egg is yellow throughout – a great look for salads

  26. Ann says:

    The easiest to peel eggs are ones done in a electric rice steamer. You know the kind that will set you back less than 20 bucks at any big box household store or even the grocery. I have honestly taken eggs laid by my girls and an hour later I steam them and about 90% of the time the eggs almost fall out of the shell. The other times, I may have to chip off some of the peel, but nothing like if I had boiled them. If you wait til eggs are a couple days old they always peel effortlessly and pristine. I use that old steamer constantly, best 20 bucks ever

  27. Cary says:

    I was so excited with my first eggsperiment with the instant pot. i peeled the 1 day old egg in 4 seconds.! with one hand. while holding my phone in my other hand. gotta use the crack and roll method :-) i’ve been experimenting with the IP ever since I got it. My favorite things are risottos, rice (brown rice cooks in 22 minutes!) and rice pudding, bone broth, ribs, and any tough meat braise. but back to the eggs…first off, the ice bath is crucial. I have a 6 quart so I use 1 cup of water. If you have an 8 quart you use 1 1/2 cups. I have been making hard-boiled eggs and soft boiled eggs with the IP almost daily. It is a miracle worker! hard boiled eggs… 1 cup water. Trivet. Eggs. HP 6 minutes. quick release. Ice bath immediately. Soft boiled eggs… HP 3 minutes, quick release, ice bath immediately. salad with goat cheese, avocado, etc. and two soft boiled eggs with olive oil and balsamic. Oh my!

  28. Julia says:

    I read a Cooks Illustrated article once about cooking eggs. And they recommended steaming them. Bring a little water to a boil and add the eggs to the steamer basket for maybe 13 minutes? Something about the quick change in temperature is supposed to break down the membrane that makes eggs hard to peel. I think it works- but I also like it because it takes less time to get hard boiled eggs than to boil them in a pot of water.

    • Meredith says:

      Yes! I made deviled eggs for two events recently and used my fresh eggs, cooked by steaming them. They were a breeze to peel. I”m sad that I am 47 years old and have just learned this. Oh well. Here is the method I used.


      I didn’t use the steamer basket, just used like 1/2 inch of water. 16 minutes for a dozen worked well for me. No pricey kitchen gadget and no wasting gallons of water peeling them under the spigot. Win!

    • carswell says:

      I haven’t found steaming eggs makes them easier to peel.

      I have a vintage egg steamer that does 4 eggs at a time. No pots, no boiling water. You just put 2 1/2 tablespoons of water in the thing, set the eggs in the rack and put the lid on. Plug it in, the water makes the electrical connection and steams, cooking the eggs. When the water is totally evaporated it shuts off. Easy peasy. If you want soft eggs you just use less water.

      This is my unit exactly – they come in other colours. I used to have yellow one but the ceramic base cracked. Luckily I tracked another one down at the Aberfoyle Flea Market.

      I then pop the eggs in a bowl of cold water to stop the cooking and peel them when they are cool.

  29. Lush says:

    I am a chef & the best thing I ever learnt with boiled eggs is to use a good pinch of salt in the water.
    Shells may not pop right off but come off much easier.
    Way way cheaper than an instant pot.

    Cheers Lush

  30. Lynne says:

    I can’t figure out how to comment specifically on the shaved cat belly story on my phone. The cats may be coming home with shaved bellies because they were trapped in a TNR
    (Trap, neuter, return). Females get their bellies shaved then get ultrasound to see if they have been spayed. If they have they are released. I live in a college town with free-roaming cats. TNR is an important operation to stem pet overpopulation. I work at an animal shelter and have seen first-hand how many kittens one free-roaming mother can produce. It’s a real problem.

    • Karen says:

      Hi Lynne. If that were the case I’m sure the town would know about the program. ~ karen!

    • Renee Rydzewskiz says:

      Also, the usual protocol is to ear tip the left ear once spayed. Maybe they are actually spaying them….

  31. Cathy says:

    I’d wager that most of us use white or perhaps some shade of brown eggs.
    Do you think that makes a difference? My neighbor gave me an electric egg cooker for Christmas, and after I quit laughing, I fell in love with it. (similar to this one)

  32. Karen too says:

    Hi guys, I love all of this egg talk. Boiled eggs are my favorite breakfast to go.
    I am wondering however …. am I really the only person using this method to peel eggs? https://youtu.be/FkWISKfgqZ0
    And there’s an advanced method for two eggs https://youtu.be/4vWf7pa-OsU

  33. Nancy W says:

    Like a lot of you said, it’s the cold shock. Makes the eggs cringe inside…after the cold water bath, or ice bath if you’re particularly hungry, roll the egg on the sink or the counter to crack the shell, and it should come right off. Under water is helpful too, to get a clean egg.
    That instant pot is one of those gadgets to help one with a task that doesn’t need any helping…!

  34. Bob Larson says:

    I use an electric pressure cooker it makes wonderful hard cooked egg’s
    1 cup water with the steamer tray place in eggs cook for 6 minutes let the pressure release do its thing then remove eggs with tongs (i make a lot at one time) i use a roaster pan cover them with ice shake the pan hard right to left or circle around so the eggs bang together about 1 or 2 minutes. when you take the lid off the eggs will slip out of the shells!

  35. whitequeen96 says:

    I just put about 2 tsps. of salt in the water with the eggs on the stove. Then I bring it to a boil, turn off the water, and let them sit for about 8 minutes. I then run very cold water over them and peel them in the cold water. They just slip out of the shells.

  36. Thandi says:

    Woooooah. I had no idea there were so many opinions about the best way to make and peel boiled eggs. For me they’re just things I have on toast. There may be Tabasco involved. Maybe a sprinkling of cheese. And always, ALWAYS, made by my husband. Roast a chicken beautifully? Sure! Bake an excellent cake? Certainly! Make a really great risotto that would bring a tear to your nonna’s eye? You bet! Boil an egg? Nope nope nope. Fail.

  37. TucsonPatty says:

    I have nothing new to add to the egg cooking methods – I boil them and cold shock them and crack them all around under the water and peel them under water. What I am amazed about is Karen peeling all the eggs without cracking all the shell and peeling them without any moisture and the fresh ones peeled pretty perfectly, seems to me! The darned white coming off in chunks – death to a beautiful deviled egg! Karen – spell folk… f.o.l.k. Right? What do you call the white of an egg? Heeheehee. My one egg joke. Can’t believe I’ve never told it to you before now. 😂

    • Mary W says:

      Say white – now tell me what a cow drinks. LOL
      Spell SPOT – now tell me what you do when you come to a green light. LOL
      I love brain tricks. Thanks for a new one I can use to irritate my daughter and to make my grandkids crazy. I also tell them the same thing several times just to see their reaction. Growing old has some positive points.

  38. Amanda says:

    I’m also waiting on all of your experiment results before I take the plunge on an Instant Pot. I’m leaning less and less towards acquiring one, because like this egg experiment…I’m wondering why anyone would bother making hard boiled eggs this way? I mean, it’s so easy to make a hard boiled egg on the stove and takes about the same amount of time, right? And, I suppose peeling eggs can be a bit of a challenge at times, but it’s nothing I lose sleep over… like I said, I’m dying of curiously over your final verdict! I do like the idea of cooking beans quickly and just cooking dinner quickly in general, but I wonder if it’s just hype? Very curious indeed. Thank you for conducting this experiment for all of us!

  39. Diana Pearson says:

    I recently discovered this tip for peeling hard bolied eggs and it seems to actually work. When ready to peel, crack each end of the egg on the counter. Blow hard into one end, then peel the egg. Be sure to check in the mirror for eggshell moustache.

  40. Madeline says:

    I use the Julia Child recipe: Put eggs in pot with water to cover. Bring to a boil and boil for 9 minutes, using a timer (at sea level). Rinse under cold tap water and immediately plunge into ice water bath. Leave until the ice has melted and the water is tepid. Peel eggs easily, and no unsightly sulfur ring. This gives perfect hb Trader Joe’s jumbo brown eggs the way we like them, which is ever so slightly soft in the middle.

  41. Valerie says:

    I do not have an Instant Pot and probably won’t acquire one.
    For easy to peel hard boiled eggs I do what my grandmother and mother did:

    put eggs in cold water into a pot and bring to a boil, you can turn down the heat a bit but continue to boil for 10 minutes.
    Remove from heat and take to the sink and run cold water over the eggs for about 2 minutes and let the eggs sit in the cold water for about 10 minutes.
    Hit the shell all around and the egg shell will peel off easily. The cold water immersion is the trick to having the egg shells peel off easily.

  42. Paula says:

    Soooo…have you figured out how to peel fresh hardboiled eggs, because if you have, I would love to know!

  43. Patricia says:

    The only way that I have found to get hard boiled eggs thst are consistently easy to peel is to use following method (I think it was ftom Kenji Alt-Lopez from Serious Eats; live that guy btw):
    bring a pot of water to a boil and once boiling, gently lower your eggs, one at a time, into the water. I use a small ladle for this. Let boil gently for 12 minutes (that’s how long it takes here in Calgary, but the timing mighy be different at lower altitude.) Run the eggs under cold water for a few minutes and then peel…works like a dream :)

    • Grace says:

      That’s exactly how I make them and I’ve never had a problem peeling them. I didn’t know you could have a problem peeling eggs…

    • Ann says:

      except it really really does not work with fresh eggs. Store bought eggs are always old before you even get them home. The shell is air permeable and the inside dehydrates slowly over time. Those eggs have more room between the membrane and the shell and it makes it so much easier to peel.

    • Ella says:

      Exactly what I do as well except I gently pierce the big end first with a little gizmo call an “egg piercer”. You can get them on amazon. No leaky eggs, no dreaded green ring. Fresh eggs, old (shudder) eggs. Same result and rarely tough to peel. Pressure cooker with dummy buttons indeed. LOL I’d rather spend my $$ on good cookware or more Rough Linen. Got my prooving cloth today!!

      • Gayle M says:

        Two for one gadget–I use a cake tester to peirce the egg ends before steaming them for 16 minutes and plunging them in ice water. Works great.

  44. dana says:

    I made your best grilled cheese ever, Karen. Well, sort of. It was with Wonder Bread and Fuji Apples and ham and sharp cheddar, so really not your recipe. It was so good that we had it tonight with ham and Granny Smith Apple, sharp cheddar, on sourdough bc I had ham and didn’t want to fry bacon. SO GOOD! The addition of the maple syrup is awesome.

  45. Brenna says:

    It’s just a freaking pressure cooker with dummy buttons people.

    • Nancy Sanderson says:

      Ha ha, best comment on this gadget yet!

    • Karen says:

      Not exactly. It’s a pressure cooker and a slow cooker and you can sauté in it. Plus I must say the yogourt feature is pretty outstanding. ~ karen!

      • Brenna says:

        Ok then, if it can replace other kitchen gadgets, and do their job just as well, I might give it a chance. (But, why do I find it so annoying? Is it the name?) Thanks for the education Karen!

        • Susan Claire says:

          I find it annoying too-maybe it’s the name, I expect to see an infomercial at three in the morning about this thing, starring a smarmy host with a dentist-drill voice.

  46. Laura says:

    I thought adding vinegar to the water made eggs easier to peel.

  47. I could not believe that I watched an entire video of someone peeling an egg … and then … watched additional eggs being peeled … it was like watching grass grow … in a good, but very strange way.

    Music was fun.

    What a strange, but quirky, happy group we are.

    Nancy is correct. The 5-5-5 method works every time.

  48. Robert East says:

    What works for me is to boil the egg, crack the shell at each end and then soak them in water this allows water to seep into the shell, lubercating the space between the shell and egg. It’s best if the membrane between the egg and shell is compromised as well.

    • Elaine says:

      I do that too but, sometimes, still have to painstakingly remove each teensy bit of shell and waste a lot of the white part. I really appreciate Karen’s research into this product!

  49. Audrey says:

    I see you used the spoon method on one of the eggs. I just heard about that one a few weeks ago. It really does work if you have an unusually difficult egg to peel. Also, peeling under water does wonders, IMO.
    I don’t have an Instant Pot. I was tempted, but will wait for further reviews. Thanks Karen!

    • Suzanne Herbruck says:

      Always, always peel eggs under warm water, even old ones, and yes vinegar helps. From an old fart who HATES peeling eggs, but likes egg salad.

  50. Nancy says:

    Try the Instant Pot famous 5-5-5 method for eggs: Five minutes on “Manual”, then let sit in pot for 5 more minutes, then release the steam and put them in ice water for 5 minutes. Perfect every time; I made some this morning

    • Monica says:

      Yeah… I think having to get up and change settings every 5 minutes to make a 15-minute egg isn’t worth it to me. It’s one thing if I am saving time or taking some onerous action out of the sequence, but for me I’m just not inclined to get an instant pot based on what I’ve seen.

      • Heidi says:

        That’s not change settings. It’s set the timer for 5 minutes. Let them stay in there for 5 more minutes after done pressure cooking. Release the pressure and put them in water or ice water for 5 minutes. Or just 1 minute, or 20 minutes. Whatever floats your boat.

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