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With this whole pandemic and kidney craziness, I’ve been cooking SO much more than I can ever remember doing in all my years of motherhood. 3 meals a day plus snacks for 6 people- 2 of them being extra hungry big dudes takes a lot of time and food! Then add on my youngest’s dietary restrictions, and just whoa. I have to make a bunch of things from scratch in order to keep the sodium levels down.
You guys, I’m getting pretty tired of my kitchen.
In order to stay sane, I’ve been keeping the fridge stocked with boiled eggs.
They are quick to make, inexpensive, and good protein. I know that the internet is full of tips for boiled eggs, but I wanted to share here anyway. Even if just for my kids to remember how to make them when I’m not home… please go away COVID because mama needs to travel.
Pressure Cooker/Instant Pot for the Win!
Boiled eggs are super simple and easy to peel when they are cooked in a pressure cooker aka Instant Pot. It’s literally just water, eggs, and a few minutes of your day. Couldn’t be easier.
4-6 minutes is around the perfect cooking time in my opinion. My football player prefers his eggs a little softer inside, so I cook them for 4 minutes. You may like them a bit firmer. In that case, add a minute or two to the cooking time. Many of my friends love the 5 5 5 method. 5-minute cook + 5-minute natural release + 5-minute ice bath. It works great, we just prefer softer eggs.
You might want to make eggs a few times, trying out the times until you get the egg you like best.
These eggs are SO easy to peel and turn out great every time! And no, I don’t use my fresh backyard chicken eggs for this recipe. I save those for the rest of my cooking and buy store eggs to boil. Farm eggs are fresh, making them notoriously hard to peel. Store bought eggs are old, so they peel a lot easier. I have used fresh eggs for this, but prefer to save those million dollar babies for better dishes.
But I’m weird like that.
You do you.