Hard Boiled Eggs in Multi-Cookers
Have you given up on cooking the perfect hard boiled eggs in a traditional stove top pot? Maybe they are overcooked or not quite done enough or perhaps have that odd, greenish ring around the yolk. If you have a multi-cooker, there is a new technique that is super simple and does not require standing over your pot to check for boiling or time remaining.
Check out our Cooking with CatieJo video on Multi-Cooker Hard Boiled Eggs which includes two different cooking methods. If you search for recipes online, you’ll often see a 5-5-5 Method. We tested this and other version, termed 5-8-0- Method, for comparison. Here are the steps for the 5-8-0 Method:
- Add 1 cup cold water into your multi-cooker
- Gently add your eggs inside, trying to leave space between as much as possible
- Close and lock lid
- Turn valve to SEALING
- Turn on PRESSURE COOK and adjust to 8 minutes cooking time
- Allow it to come to pressure (about 5 minutes) & cook (8 minutes)
- Immediately manual release (0 minutes) the pressure value, using tongs or dish towel to prevent hot steam from burning you, & wait for indicator to drop
- Unlock lid and gently place cooked eggs in ice water for 5 minutes to stop the cooking process (do not force lid open; wait a few moments before trying again if it does not easily open)
- Ready to peel and eat!
For the 5-5-5 Method:
- Follow steps 1-4 the same
- Turn on PRESSURE COOK and adjust to 5 minutes cooking time
- Allow it to come to pressure (about 5 minutes) & cook (5 minutes)
- Allow it to naturally release for 5 minutes (it will start a new cooking time after the initial cook is over)
- Manually release pressure valve and wait for indicator to drop
- Unlock lid and gently place cooked eggs in ice water for 5 minutes
- Ready to peel and eat!
You’ll notice the comparison between the two methods at the end of the video. The 5-5-5 results in a slight greenish ring, while the 5-8-0 were all perfectly yellow throughout. If that doesn’t bother you, go with either! If you have a tendency to forget to release after the 5 minutes of natural release (and end up cooking it too long), the 5-8-0 may be a better option for you.
When you are preparing your eggs, remember that raw, shell eggs still need to be kept cool until use: keep them under 45 degrees F. Once cooked, they need to be eaten immediately or cooled back to under 41 degrees F within 6 hours. It’s not exactly simple to get a temperature reading when it is still shelled, but the ice water bath helps cool it down quickly, and then can be placed back in the fridge, if not consuming immediately. Hard boiled eggs that are still in their shell can be kept in the refrigerator for up to 7 days.
5-8-0 Method on left; 5-5-5 Method on right