Hard-boiled eggs in a slow cooker
Votes: 12
Time: 20 min.
Complexity: easily
Quantity: 12 eggs
Complexity: easily
Quantity: 12 eggs
Despite their simplicity, hard-boiled eggs can sometimes be disappointing, with cracks in the water, difficult-to-peel shells, and overcooked yolks. Follow this recipe's instructions in a slow cooker, and you'll get perfect hard-boiled eggs—whole, smooth after peeling, and with a velvety yolk.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 12 large eggs
- Special equipment: Instant Pot® 6-8 quart multicooker.
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Cooking the dish according to the recipe:
- Place the trivet in the bottom of a 6-quart multicooker. Carefully place the eggs on the trivet. Pour in 1 cup of water. Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to low pressure and cook for 4 minutes. After the pressure cooker cycle is complete, follow the manufacturer's instructions for a quick release and wait until the quick release cycle is complete. Open and remove the lid, being careful not to burn yourself with any remaining steam. Using a slotted spoon, transfer the eggs to the ice bath and let them cool for 5 minutes.
- Remove the eggs from the ice bath and peel them or refrigerate them until ready to use.
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