EGGS, "hard boiled" STEAMED!

#21

Yeah, same thing here! Why do I keep reading these threads when I’m fasting?? :confused:

:laughing:

(Jennifer) #22

I do this too - just had some beef and venison shanks. I didn’t roast my veggies with it - will do that next time. When I was done cooking the broth the bones were porous from leaching into the liquid. Awesome stuff.

(Ashley Haddock) #23

I’ve seen so many yummy recipes today and I’m beginning to wonder if I’m a masochist. :joy:

(eat more) #24

me three :joy:

(Stephanie Hanson) #25

Wow. This is great info. Thx.

(Ashley Haddock) #26

@BillJay @mikki

At least I’m in good company. :blush:

(eat more) #27

who knew i’d be very much looking forward to deviled eggs lol

#28

Great idea! I hadn’t even thought about making deviled eggs with these. :smiling_imp: :egg: :smiling_imp:

(Tina) #29

I’ve done it both ways. Slow cooker and pressure cooker. It looks and taste the same. I used ox tail bones this last round and they remaining bones looked even cleaner in the pressure cooker. It also appears to have an extra inch of fat congealed at the top of my mason jars. This could just be that this round of bones were slightly different that last. I do love the fact that I can start and finish in under 3 hours. Cooking, straining, jarring, and cleanup. Where it use to be a weekend project.

(Tina) #30

Oh yeah deviled eggs are the best. I find if I just eat hard boiled eggs with Himalayan pink salt, they tend to be dry. But last time I made deviled eggs I at like 10 of them without even thinking about it.

(jketoscribe) #31

Pressure cooked broth tastes DEELICIOUS, and the nutrients don’t evaporate into the air. If you can smell your broth cooking, that’s the nutrients floating out and away from your broth. The broth is clear without skimming, too. And gels perfectly provided you have a good ratio of collagenous parts to water.

And eggs made in the pressure cooker stay easy to peel, in my experience. I make half a dozen or so every week 2 minutes at high pressure, natural release for 8 to 10 minutes, then an ice bath. Perfect!

(I am a Dog (Dog's eat until they burst!)) #32

Deviled eggs are on my meal plan for Easter (end of fast) as well!

(Jaidann) #33

Game changer! I tried this method last night while I was food prepping for the week. OMG … who knew?!? I almost ate 12 eggs all by myself in one sitting! They are so moist! Thanks Brenda!

(8 year Ketogenic Veteran) #34

IKR? They are SO TENDER.
You’re welcome. They don’t even compare to boiled. Take them off at 7 minutes and you get the BEST SOFT “BOILED” EGG EVAR!!!

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(chris) #35

I am sitting here thinking that I need to try this as soon as I get a steamer basket… then I remember I have a steamer pot to fit over another pot. gee I wonder what I will be doing in the near future.

(Siobhan) #36

I do turkey legs in pressure cooker for 45 minutes and get good results too.
EDIT: Turkey legs + water + 2 medium carrots + half an onion + a large stick of celery etc

(Patty W) #37

Totally agree…once you go steam, you can’t go back!

This was especially true for me when I moved from the flat Midwest to Albuquerque (also a mile high city if you didn’t know that ;-). First time I tried to make HB eggs the regular way, surprised to find they were still half raw (forgot the altitude/pressure/boiling temperature difference thing from my high school science class). Steaming totally took care of that, faster, easier, less water used (good thing in a desert).

Just recently starting using Instant Pot, but may go back to stove top steaming because my eggs don’t turn light brown on the stove top (perhaps I need to shorten my IP time??)

Steam on my friends!

(eat more) #38

the whites are turning brown or the yolks? how long are you IP-ing them for?
(i’m fascinated with the light brown thing LOL)

(Patty W) #39

Good question, I should have clarified…:smiley:
The yolks are fine, the egg tastes ok, but the whites are a less appetizing tan color instead white.
IP high pressure, 8 minutes. Perhaps I should back down 1-2 minutes, or try low pressure for longer time??

(eat more) #40

i use the power pressure cooker xl on rice/risotto setting…(6 min at 7.2psi which i believe is “low pressure” on the instant pot) with approx a 5 min natural release.
quick release immediately after countdown left a small un-opaque center (like pencil eraser size)

i use 1.5c water and a rack or steamer basket

my altitude is significantly less than yours but i’d probably try lower pressure for longer…like 8-10 min with a 5 minute natural release

the tan color is from overcooking (i had to google…i told you i was fascinated lol)