Despite the simplicity of cooking, boiled eggs sometimes disappoint by the fact that they crack in the water, the shell leaves poorly from protein, the yolk is digested. Boil them according to the instructions in this recipe in a slow cooker and you get perfect eggs hard boiled, whole, smooth after cleaning and with velvety желтком. Time: 20 мин. Difficulty: Easy Quantity: 12 eggs. Recipes use volumetric containers of volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (Art.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml
Ingredients for the recipe:
- 12 large eggs
- Special equipment: Instant Pot® multicooker volume of 6-8 liters.
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Recipe preparation:
- Install the stand at the bottom of the multicooker with a volume of 6 liters. Neatly lay eggs on a stand. Pour 1 tbsp. water. Following instructions manufacturer, close the lid and prepare the crock-pot for work. Set the pressure cooker mode and cook at low pressure 4 minutes. After completing the pressure cooker cycle, follow the instructions. manufacturer to quickly release steam, and wait for completion quick release cycle. Be careful not to burn yourself with the remaining steam, open and remove the lid. Place the eggs in a slotted spoon. ice bath and let them cool for 5 minutes.
- Remove the eggs from the ice bath and clean them or place in refrigerator until ready to use.