It’s a rainy Sunday on the Homestead and I am catching up on indoor activities and getting ready for the coming week. Meal planning and prep is a big part of staying within our budget and not allowing food to go to waste. Especially now. The apocalypse we planned for but hoped would never happen, is here. It comes in the form of a global pandemic that has its hands around our throats. With so many out of work (myself included) and resources running low, we are all watching our pennies.
Part of our weekly rituals is making a dozen “boiled eggs.” Eggs are high in protein and have enough fat to help keep hunger at bay. They are a quick snack and paired with some fruit can sit in for a full meal in a pinch. This past week eggs were 38 cents a dozen. That’s 3 cents each! WOW! That’s a bargain.
I have cooked eggs about every way you can think of to make sure they are easy to peel and finally settled on the Instant Pot after someone told me how easy it is. Even farm fresh eggs peel perfectly every time. And, you can take eggs straight from the fridge and not worry about them cracking. How cool is that?! You can cook as many eggs as will fit in the Instant Pot. I have cooked as many as 3 dozen at a time.
So, I thought I would take a quick break from cleaning and meal prep to share just how easy it is.
It is as easy as 5-5-7-5
Place 1 cup of cold water in the Instant Pot and place the rack inside. Place a dozen eggs onto the rack, and close unit. Set the Instant Pot to high pressure manual for 5 minutes.
It will take about 5 minutes to come up to pressure.
The eggs cook under pressure for 5 minutes.
Allow the pressure to naturally release for 7 minutes.
Release the rest of the pressure. Remove the eggs one by one, placing them in an ice/water bath.
Let cool in the ice/water bath for 5 minutes.
22 minutes to perfectly cooked eggs!