Thursday, April 6, 2017

Two Methods for Hard Boiling Eggs

It's almost Easter and that means it's time to boil a LOT of eggs for coloring. Even when it's not Easter, we eat a lot of hard boiled eggs in our house so I make a batch almost every week.

I wanted to share two non-traditional ways to hard boil eggs - in the Instant Pot and in the oven. Here's how I do it:


Eggs (however many you like - I typically do 8)
1 cup water

1. Plug in the Instant Pot.
2. Place the stainless steel rack that comes with the IP into the bottom of the bowl.
3. Pour one cup of water in the bottom and place desired number of eggs on the rack.
4. Lock the Instant Pot lid in place. Turn the IP on by pressing the MANUAL button. Use the [+] or [-] to set the cooking time to 8 minutes.
5. Let the Instant Pot come up to pressure. It will automatically count down from 8 minutes and beep when it's finished.
6. Meanwhile, prepare an ice bath for the eggs (large bowl of ice water).
7. Quick release the pressure from the IP when the timer sounds.
8. Use a slotted spoon to transfer the eggs to the ice bath and cool before peeling / coloring / eating.

Or ...


Hard boil eggs in the oven. This is the method I repeatedly used until I had an Instant Pot. It's simple, fool-proof, and the only equipment you need is a muffin tin (and the oven, of course).

1. Pre-heat oven to 325 degrees.
2. Place eggs in the "holes" of a muffin pan (you could use a regular 12 "hole" muffin pan or a mini muffin man with 24 holes).
3. Bake for 30 minutes.
4. Immediately place eggs in an ice bath until they are cool to the touch.

It seems like everyone makes their hard boiled eggs just a bit differently than the next person. How do you make yours? Comment below.  


  1. I do the IP method, except 6 minutes. I accidentally forgot about them last time and they sat there for 18 minutes longer and amazingly were still super simple to peel, just the yolk was that discolored green/blue.

    1. The Instant Pot is amazing and so fool-proof, isn't it? Do you do an ice bath afterwards? I have a friend who doesn't and she swears they're still easy to peel.

  2. Cover the eggs in water, bring the eggs to a boil on the stove. Pull off heat, cover them and let sit on stove for 15 minutes. Then the ice bath. easy and quick!

  3. We do the IP method now too, but only 4 minutes, quick release, and then an ice bath. We had to experiment with different times to find the done-ness we wanted (obviously prefer them to be not quite done) but even among my 4-5 friends with IPs, ours all seem to vary slightly to produce the same results.

    Pre-IP, we did a similar method to Kristina but I think only left them on the stove 10-12 minutes.

  4. IP- manual 3 min and then go about doing stuff....about 15 later, release pressure and throw straight into the fridge. The shells basically slide right off!

    1. I'm going to try this as I'd love to skip the ice bath step! It's just one more thing ...

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