Œufs parfaits à la coque, mollets ou durs à l’Instant Pot

Ingrédients

• Extra-large eggs - straight from the fridge
• 1 cup cold water

Préparation

1. 1

   Place Eggs in Pressure Cooker: Place a steamer rack in the pressure cooker. Add exactly 1 cup (250ml) of cold water in the pot. Place the eggs at the center of the rack.Close lid, then turn Venting Knob to Sealing position.

2. 2

   Pressure Cook Eggs: Pressure cook at Low Pressure for your desired consistency (Soft Boiled Egg: 5 minutes to Hard Boiled Eggs: 14 minutes) + immediately Quick Release (Instant Pot: press the cancel button right away as well). Open the lid.*Pro Tip: For large eggs, reduce the pressure cooking time by 1 minute.

3. 3

   Serve: Immediately place the eggs in a bowl of cold water for 30 seconds. Rinse the eggs under cold running water for 5 seconds. Then, pour out the water in the bowl and refill it with cold water and place the eggs back into the bowl for another 3 minutes. Peel the egg in running tap water. Serve & enjoy~