1-10 eggs15-30 minAmerican

Soft-boiled Eggs

By Ruth McCusker

1-10 eggs

15-30 min

Easy

Recipe Details

Course: Breakfast, Picnic, Side Dish

Difficulty: Easy

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Cuisine: American

Diet: Dairy Free, Keto

Yield: 1-10 eggs

Ingredients

1 ½ cups cold tap water
cold eggs right out of the fridge

Soft-boiled Eggs I experimented with soft boiled eggs for weeks with many disappointments. They were always overdone. I kept paring the time down; the cook time, then the natural release time. Finally.... I cracked the code! WOO HOO!! I must say though, my results were slightly different in my 6-quart than they were in my 3-quart. They were softer in the 6-quart. So experiment a bit using one egg at a time until you get to the sweet spot just right for you. There are two methods for this. One is for low pressure (my favourite). The other is for high pressure - great for owners of the Lux model.

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. 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.
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 ½ 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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About the chef

Ruth McCusker

Ruth "Rootitoot" McCusker was a beloved figure in the cooking community, known for adapting her cherished family recipes for the Instant Pot® and sharing them through her popular Rootitoot Cookbook series. Her passion for cooking and helping others shone through her active engagement in social media, where she built a close-knit community she affectionately called her “Secret Garden.” Ruth’s humility, generosity, and commitment to helping others succeed in the kitchen earned her a devoted following. Despite her private nature, Ruth touched thousands of lives with her exceptional recipes and warm spirit. She never sought attention but was driven by a desire to bring joy to families through great meals. Her untimely passing in February 2020 was a profound loss to her community, her two children, Brian and Linda, and her grandchildren, Wyatt, Helena, and Rosalee. Ruth's legacy lives on through her son, Brian Wilkowski, who worked closely with her on the Rootitoot cookbooks and is dedicated to continuing her vision. Together with her loyal team of admins, Brian ensures Ruth’s culinary magic and community spirit will endure through her website, Facebook group, and future cookbooks.

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