Soft-boiled Eggs

By: The Rootitoot Cookbook by Ruth McCusker

Soft-boiled Eggs
cuisine icon Cuisine
Modern
cuisine icon Course
Breakfast, Picnic, Side Dish
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Dairy Free, Keto
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
1-10 eggs, 15-30 min, breakfast, cold eggs right out of the fridge, cold tap water, contributed, dairy free, easy, keto, modern, picnic, pressure cook, side dish

serving icon Servings
1-10 eggs
Ingredients
  • 1 1/2 cups cold tap water
  • cold eggs right out of the fridge
Instructions
  • Pour the COLD tap water into the pot and put the egg(s) on the trivet or in a basket. Close the lid and make sure the valve is set to Sealing. Set on Low Pressure for 1 minute. Yes. ONE minute. When it beeps that it's done, leave it for precisely 1 minute natural release. Then immediately flip the valve to Venting and as soon as the pin drops, put the eggs under cold running water for 30 seconds to halt the cooking process. The. End.
  • They will be perfectly cooked whites and runny yolks. Ideal for “dippers.” If for some reason, they are a little underdone for your taste, increase the natural release time from 1 to 1 1/2 minutes . You can’t program the machine for half minutes, but you can use some other device to time it.
  • Try it with one egg. If you like them a little firmer or softer, adjust the natural release time, NOT the cook time.
  • Same as above, but use High Pressure for 1 minute. When it beeps that it’s done, leave it for 30 seconds natural release, then flip the valve to Venting. When the pin drops, immediately put the eggs under cold running water for a few seconds to halt the cooking process. Again, try one egg. You can leave them for a few more seconds of natural release if you like them a little firmer.
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