Emilie Meyer
Cooking eggs in a multi-pot is a convenient and efficient way to prepare this breakfast staple. With a multi-pot, you can easily cook multiple eggs at once, making it ideal for meal prep or feeding a crowd. The process is simple: add water to the pot, place the eggs on the rack or steamer basket, seal the lid, and let the multi-pot work its magic. The 5-5-5 method is a popular technique, where you cook the eggs for five minutes, let the pressure release naturally for five minutes, and then cool the eggs in an ice bath for five minutes. This results in perfectly cooked, easy-to-peel hard-boiled eggs every time.
| Characteristics | Values |
|---|---|
| Number of eggs | 1 to 12 |
| Type of egg | Large, extra-large, jumbo |
| Egg temperature | Cold |
| Water temperature | Cold, warm, hot |
| Amount of water | 1/2 to 2 cups |
| Pot type | Aluminium, stainless steel, cast iron |
| Cook time | 3-8 minutes |
| Cooling method | Cold water, ice bath |
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What You'll Learn
Hard-boiled eggs in a multi-pot
To make hard-boiled eggs in a multi-pot, start by placing the rack in the bottom of the multi-pot or instant pot. Then, pour in 1 to 1.5 cups of warm water. Place the desired number of eggs on the rack, ensuring they are in a single layer and not stacked on top of each other. Close the lid of the multi-pot and set the valve to the sealed position.
Select the "pressure cook" or "manual" setting on the cooker. For hard-boiled eggs, set the timer for 5 minutes. After the cooking time is complete, allow the cooker to sit for 5 minutes with the lid on and the steam vent sealed to release steam naturally. Then, carefully quick-release any remaining pressure by flipping the steam valve to the "venting" position.
Use tongs to remove the eggs from the pot and place them in a bowl of cold water, adding ice if you want faster cooling. Let the eggs cool enough to touch before peeling. You can store the eggs in the fridge, either peeled or unpeeled, for a few days.
Note: Some sources suggest using a steamer basket inside the multi-pot to prevent cracked eggs.
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Soft-boiled eggs in a multi-pot
Soft-boiled eggs are a delicious snack or topping for toast, salads, and more. Here is a detailed guide on how to make soft-boiled eggs in a multi-pot:
Firstly, ensure that you are using room-temperature eggs, as these are less likely to crack during cooking. If you have very fresh eggs, try leaving them on the counter for a few days to make them more peelable.
Next, pour water into the bottom of your multi-pot. The amount of water required will depend on the size of your pot. For a 6-quart Instant Pot, use 1 cup of water, and for an 8-quart pot, use 1.5 cups. If your pot is a different size, refer to the manufacturer's instructions for guidance on the minimum amount of liquid required.
Then, place the trivet or rack that came with your multi-pot inside, ensuring that it is positioned so that the rack where the eggs will be sitting is not touching the bottom of the pot. If your multi-pot did not come with a trivet, you can use a standard metal or silicone steamer basket, or cook the eggs without a basket or trivet.
Now, carefully lower the eggs into the multi-pot. It is recommended to cook between 1 and 12 eggs in a 6-quart pot, and you can cook as many eggs as can fit in your pot. Avoid stacking the eggs on top of each other, as this can lead to cracked eggs.
Close the lid of the multi-pot and ensure the valve is set to sealing. Set the pot on low pressure for 1 minute. When it beeps that it's done, leave it for precisely 1 minute of natural release. Alternatively, you can use the high-pressure setting for 1 minute, followed by 30 seconds of natural release.
After the cooking time is complete, manually release the pressure and use tongs to remove the eggs from the pot. Place the eggs in a bowl of cold water or an ice bath to halt the cooking process. Allow them to cool enough to touch before peeling.
You can adjust the natural release time, not the cook time, to achieve your desired level of firmness or softness. Experiment with different timings to find the sweet spot that is just right for you.
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Peeling hard-boiled eggs
One popular method for peeling hard-boiled eggs is to do it under running water. The water pressure aids in separating the eggshells from the membrane, making the process smoother. It also helps wash away any lingering shell fragments. If you don't have access to running water, you can try peeling the eggs in a bowl of water, which can also help create space between the shell and the egg.
Another technique is to roll the eggs lightly on a hard surface before peeling. This creates micro-cracks that help the shell slide off more easily. You can also try adding a small amount of vinegar to the pot of water before boiling, as the acid in vinegar dissolves some of the calcium carbonate in the eggshell, making it softer and easier to peel.
Additionally, some people recommend using older eggs, as the membrane shrinks during storage, making them easier to peel. However, others suggest poking a tiny hole in the egg before boiling to prevent cracking.
Lastly, it's important to be patient and take your time when peeling hard-boiled eggs. With a combination of these techniques, you should be able to peel hard-boiled eggs with ease.
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How to avoid cracked eggs
To avoid cracked eggs when cooking in a multi-pot, there are several methods you can use. Firstly, it is important to ensure that your eggs are at room temperature before boiling. This can help prevent cracking as the eggs heat up.
Another way to prevent cracking is to use a cheesecloth or clean kitchen towel. Place this at the bottom of your pot and arrange your eggs in a single layer on top. This creates a soft cushion that helps protect the eggs from cracking as they cook. It is also important not to crowd the pot. Make sure your eggs have enough room and are not stacking or touching. If you need to cook more eggs than can fit comfortably in a single layer, cook them in multiple batches.
You can also try pricking the egg with a pin before boiling. This creates an escape route for the air inside the egg, which can help prevent cracking as the air expands during cooking. However, some people believe that poking a hole in the shell weakens it, making cracks more likely.
Additionally, the temperature of the water you use can impact the likelihood of cracking. Starting with cold water and slowly bringing it to a gentle boil can help prevent cracking. Rapid changes in temperature, such as adding eggs to already boiling water, can increase the chances of cracking.
Finally, after cooking, it is important to quickly cool the eggs to stop the cooking process. This can be done by transferring the eggs to a bowl of ice water or running them under cold tap water. This not only stops the cooking but can also make the eggs easier to peel.
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How to store boiled eggs
To store boiled eggs, it is important to let them cool down before storing them. Placing hot items in the refrigerator can increase the temperature of surrounding items, creating an environment where bacteria multiply. Once the eggs are cool, you can choose to store them peeled or unpeeled. Peeled eggs should be stored in an airtight container or bag to protect them from exposure to air, odours, and microorganisms. You can place a damp paper towel inside the container to prevent the eggs from drying out. Unpeeled eggs can be placed directly in the refrigerator, either in their shell or in an airtight container or bag.
If you are storing peeled eggs, ensure they stay chilled and are consumed within a week. You can also store them in individual containers and label each container with the date the eggs were cooked to help track freshness. Unpeeled eggs will also last for about a week in the refrigerator. To prevent confusion, you can store them in their original egg carton, ensuring it is labelled as hard-boiled.
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Frequently asked questions
The 5-5-5 method is a popular way to make hard-boiled eggs in a multi-pot. First, pour 1 to 2 cups of water into the inner pot and place the eggs on the included steam rack. Set the steam release to the sealing position, select the pressure cook or manual setting, and adjust to 5 minutes of cooking time at high pressure. After cooking, let the pot sit for 5 minutes for natural release, then quick release. Finally, let the eggs soak in an ice water bath for 5 minutes for fast cooling and easy peeling.
Soft-boiled eggs can be made in a similar way to hard-boiled eggs, but with a shorter cooking time. After reducing the water to a low heat, gently place the eggs in the water and immediately turn the heat back up to a boil. Set a timer and cook the eggs for 3 minutes for a soft-boiled egg or 6 minutes for a liquid yolk and soft white.
Once the eggs are cool enough to handle, tap them several times on the counter. Carefully peel back the shell and the membrane underneath. If needed, tap a few more times. You can also peel the egg under cold running water or shake it in a mason jar with water.
