Whats your fav way to make hard boiled eggs?

[mattkime]

space-time wrote: So you never said why you can't just boil the eggs at home (in the evening, or morning) and eat at work.

I could do that as well. There are multiple ways of completing the task.

[jdc]

One cooking method not mentioned yet (wait, why are we talking about cooking?) is baking. Was my preferred method before the egg cooker.

Seriously, the little cooker is amazing, and you could easily do it at work. There is ZERO cleanup.

Poke a hole, put egg in tray, add 1/8 cup water, put on cover, push button, walk away. Timer sounds when done. Rinse off tray and lid. Peel, eat. No pan, no boiling water, no "rolling boil", no varying times, no stove, and PERFECT every time.

Only thing is other peoples noses. My wife cant stand the smell of hard boiled eggs cooking. So we are not allowed unless shes not home and gone for awhile.

[freeradical]

It seems to me that using a pressure cooker would yield oval rocks instead of hard boiled eggs.

Unless you time your cooking time down to the microsecond.

[mattkime]

I used the instant pot - I did 5 min high pressure, 5 min until i took the top off. The eggs are super easy to peel but just a touch over cooked. Next time I'll open the top a bit quicker.

Long run, maybe I'll get an egg cooker so I can buy and cook them at work instead of transporting.

[mrbigstuff]

The smell could be a factor at work. The refrigerated eggs will not have that problem.

[A-Polly]

The Instant Pot for me, definitely! Just one cup of water and however many eggs I want to stack on the little rack, and I normally set for five minutes.

As Ombligo said, one egg cooks just like a dozen, so it's easy to experiment to find the perfect timing for your eggs in your kitchen. Maybe four minutes will be better for you! Or you may need to release the pressure right away instead of letting the pot sit for the extra time. There is also a low pressure setting that some folks swear by (see the chart https://www.hippressurecooking.com/press...times/#egg); but the default high pressure seems to work fine for me.

Happy cooking!

[RAMd®d]

I've got one of those 7-egg, domed cookers. Maybe 20 different 'brands' make by the same kids in Guangzhou, very similar to the Krups in principle. Paid $13.

I use it to poach eggs, but it's a dicey proposition to get them just right— over medium with whites dry and yoke runny.

One the yoke is over done (read: hard boiled) the texture and taste don't appeal to me at all, except for deviled egg.

[freeradical]

Now we just need a machine that auto-magically makes Hollandaise sauce.

[NewtonMP2100]

....oh, Hollandaise sauce.....and Bearnaise sauce.....

[mrbigstuff]

I boil my water first, and use the 8, 10, 12 rule for doneness, which is pretty accurate. The variable is how cold the eggs are, and how many are added tothe water.