by Texas Homesteader ~
Need to make boiled eggs for egg salad or potato salad? See how to cook them in an Instant Pot WITHOUT the shells!
Boiled eggs are enjoyed often here on the Homestead. But since we’re using super-fresh eggs from our own hens, peeling boiled eggs that fresh can be tricky.
You see, when eggs are very fresh the membrane clings tightly to the egg. That means when you’re peeling, the membrane doesn’t want to separate. What I end up doing is picking and picking at the shell but ending up taking way too long to peel and ending up with an ugly hacked-up boiled egg. How frustrating!
But I recently read about a way to cook your eggs in an Instant Pot similar to boiled eggs. But the eggs are cracked and poured into a pan before being cooked. I’ve seen it called an ‘Egg Loaf’. Well color me intrigued!
How much more efficient would this be? No boiling eggs, followed by an ice bath. And no more struggling to peel eggs and grumbling as you try to get all the shell off without taking off all the egg white.
Cooking Time Variations To Consider
I’ve read you can cook up to 10 eggs at a time for your egg loaf. But I typically cook 6 at a time. Cooking more eggs may require a slightly longer cook time.
And I’ve heard that the vessel you use inside your Instant Pot liner could affect the cooking time as well. I use stainless steel, it’s very efficient with heat. But a thicker glass heat-proof bowl might perhaps need a little longer cooking too.
And a smaller diameter vessel might take a few seconds longer to cook vs a larger diameter vessel due to the same volume of egg being thicker in a smaller pan.
But here’s what I did while cooking half a dozen eggs in a 7″ heat-proof vessel:
Preparing To Cook Eggs
You’re supposed to coat the inside of the bowl with non-stick spray, but I don’t have any.
So I used my pastry brush and about a teaspoon of olive oil and spread it around the bottom and sides of the bowl instead. You can use cooking spray or maybe a non-stick cake pan if you like.
Then I carefully cracked half a dozen eggs into the bowl.
I covered my bowl with a flat pan lid the same as I do when I make Instant Pot Cheesecake. This is an optional step. It just keeps condensation off the top of my eggs as they cook.
Of course you can blot the condensation away with a paper towel instead when you bring the bowl out of the Instant Pot. But I haven’t bought paper towels in over 10 years. So this pan lid always serves double duty for me.
Cooking Eggs In The Instant Pot
Then I added a cup of water into the bottom of my instant pot’s inner liner and placed my covered stainless bowl onto my handled trivet.
I carefully lowered the trivet into my Instant Pot and latched the lid. Make sure the lever is on ‘Sealing”
Now I press the PRESSURE COOK (high) and + to get to 6 minutes time. I cooked the eggs on high pressure for 6 minutes. When the timer went off I allowed 10 minutes natural release before using the lever to release the remaining pressure.
Instant Pot Egg Cook Times – My Trial & Error
I first tried cooking the eggs for 5 minutes with 5 minutes natural release as I’ve seen many others do. But the egg white wasn’t firm enough for our liking, and the yolks showed under-cooked sections.
So I changed the cook time to 6 minutes with 6 minutes natural release. The whites were done to our satisfaction using this time. But the yolks still had just a few places where we felt they were underdone.
I finally settled on a 6-minute pressure-cook time and 10 minute natural release before releasing the rest of the pressure. This seemed to give us a nice firm white and a uniformly-cooked, creamy yellow yolk. Perfect!
Removing The Egg Loaf From The Pressure Cooker
When my eggs were cooked I opened up the Instant Pot & carefully pulled the trivet and bowl out, setting it aside to cool for a few minutes.
If you didn’t cover the pan or bowl you used to cook the eggs, blot moisture with a paper towel now.
Then I inverted the bowl over a cutting board to remove the cooked eggs from the bowl.
My eggs didn’t slide out of the bowl as easily as I’d hoped. I still needed to run a spatula around the exterior of my egg loaf to finish loosening it from the bowl it was cooked in.
How To Use Instant-Pot Cooked Eggs
But here’s the greatest thing – I found if I was careful cracking the eggs into the bowl, the cooked eggs were easily separated into individual eggs. Now THAT’S convenient!
You know I like to keep peeled boiled eggs in a covered bowl in the fridge for RancherMan’s snacking pleasure, right? I’ve slacked off lately because it’s time consuming (and a little frustrating) to peel a bowl full of boiled eggs.
Well BOOM! No need to peel them – each egg of my egg loaf was separated into individual eggs. So I trimmed them into a prettier circle shape. (you know, just for looks) The trimmings were chopped and added to my jar of chopped boiled egg for our salads. Nothing wasted!
So RancherMan can grab & snack on a boiled egg whenever he likes. The only difference is the egg is a flatter circle rather than being egg-shaped. But he said that actually makes them a little easier to hold & eat anyway.
Guys, this is game changing. Our hen’s eggs are REALLY fresh. There are tricks to help make peeling extremely fresh eggs a little easier, but none quite as easy as this!!
Protein-Packed Salad Topping
RancherMan & I enjoy a crisp salad filled with veggies almost every night. I’ve been making a Creamy Salad Dressing (filled with probiotics) for myself, and his favorite Thousand Island Salad Dressing for RancherMan.
After the lettuce is torn and added to the bowl, we pile on the extras. Chopped carrots, diced onion, sliced cucumbers, crumbled sharp cheese, etc. We also often peel a boiled egg and chop it up, sprinkling it into our salad as well for the extra protein.
Oftentimes this salad is so hearty it’s all we want for supper. And cool meals are a bonus in the heat & humidity of NE Texas summers!
And assembling our salads is much faster too. I don’t have to peel a couple of eggs for our salads, hoping I didn’t miss a tiny piece of shell.
And no more adding a whole boiled egg to our salad when we really didn’t want that much. Or perhaps flexibility when RancherMan wanted a little more than a single egg for the added protein.
To have chopped eggs at the ready for our salads I chop 2-3 of the cooked eggs and place them in a covered glass jar in the fridge. S
ince the eggs are already ‘peeled’ and chopped, each of us simply sprinkles the amount of boiled egg we want added to our own salads. So easy!
You could also use these chopped boiled eggs for egg salad or in potato salad – anywhere you’re using chopped boiled eggs really. So simple.
And no more boiling eggs, dealing with an ice bath and then frustrated mumbling while you’re peeling those boiled eggs to use in your recipe!
Just bring out your cooked egg loaf and chop it into the sizes you want to use. This is so much faster than trying to peel, rinse, then slice & chop all those eggs.
I’d assume these cooked eggs will store covered in the fridge just fine for about a week or so.
Instant Pot 'Boiled' Eggs - Without The Shells!
No need to peel those boiled eggs for salads or sandwich spreads. I use my Instant Pot to make the eggs without the shells. This really couldn't be easier and is espcially wonderful when peeling many boiled eggs such as when making egg salad! #TexasHomesteader
- 6 Fresh eggs
- 1 Tablespoon Oil (or use non-stick cooking spray)
Oil or spray the inside of a 7" diameter heat-proof baking dish.
Crack each of the 6 eggs into the oiled bowl, careful not to stir. Place lid or piece of foil over the bowl to keep condensation drips out of the eggs as they cook.
Add 1 cup of water to the inner liner of the Instant Pot.
Place covered bowl on long-handled trivet and lower into inner liner of the Instant Pot. Close the lid, locking into place. (Make sure lever is set to 'sealing')
Cook on high pressure for 6 minutes, then allow 10 minute natural release. After that time carefully remove remaining pressure by moving the lever to 'venting' and bring trivet holding the eggs out.
Carefully invert the bowl of cooked eggs onto a plate to release. Then separate into individual eggs if desired, or chop cooked eggs to use in recipes, sandwich spreads or add to salads.
Other Instant Pot Recipes:
- Instant Pot Bone Broth Is Push-Button Easy!
- IP Pot Roast And Gravy – Comfort Food FAST
- Pepperoncini Pot Roast – Only 3 Ingredients
- Homemade Yogurt: Instant Pot Method
- Cheesecake Can Be Made In An Instant Pot
- Homemade Tamales – Faster In An Instant Pot
- Instant Pot Boiled Eggs WITHOUT The Shell!
- Cooking Dry Pinto Beans in An Instant Pot
- Black-eyed Peas w/Spicy Rotel in And Instant Pot
- Instant Pot Goulash – Comfort Food FAST!
- One-Pot Meal – Spaghetti & Meat Sauce
- Foolproof Instant Pot White Rice
- Homemade Mayonnaise
- Baconnaise – Bacon-Flavored Mayonnaise
- Fast Food: Basic Mix-n-Pour BBQ Sauce
- Honey-Sweetened, Smoky BBQ Sauce
- BBQ Rub & Beer-Based Mop Sauce Recipe
- Thousand Island Salad Dressing
- 1-Minute Creamy Salad Dressing Filled With Probiotics
- Sweet/Savory Pear Relish
- Fresh Pico de Gallo
- Fresh Herb & Olive Oil HERB BOMBS
- Quick Garlic/Herb Sauce Using Fresh Herbs
- Oats Can Substitute Easily For Bread Crumbs
- MYO Pinto Bean Seasoning Mix
- Creamy Hatch Chile Sauce
- MYO Healthier Sour Cream Substitute
- How to Make Self-Rising Flour Using All-Purpose
…and MUCH more
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