Through the years I have tried many methods of making HB eggs, but most either overcooked them, or, if they worked once, they were undependable - probably when started in cold water, the timing varies, as it comes to a boil at different times. The most dependable has been when I'd put them either directly into boiling water for 10 min. (though many would break, unless I punched a hole in them), or I'd put them in a steamer, and set it over a wok, with the water boiling already for 12 min., cooling quickly in iced water. Still, peeling could be a problem, and I never came up with a reliable method that resulted in easy peeling every time.
However, about a year ago, I discovered a method that I was VERY leary about, but which turned out to make the best HB eggs ever - PRESSURE COOKING!!! Like me, you are probably thinking that this would result in solid green yolks, since it seems like it would have to overcook them, but they would come out perfect almost every time, with yolks cooked through, but almost never any green. And here's the really good part - they peel very easily, probably because the white becomes firmer at the higher temps. I still can't figure out why the higher temps doesn't darken the yolks.
The method was posted on a thread on another forum discussing Instant Pots. Here's the method:
Place a steamer rack in the instant pot and place the eggs on it, separating them slightly (I put 8 in usually, but 10 large eggs will fit in my 6 qt IP). Put a cup of water in the pot, put the lid on and seal it, and set it on manual high pressure for 5 min., and start. When the 5 minutes is up, let the pressure release for 5 minutes, then release the rest of the pressure. Place the eggs in a bowl of iced water, as always, and you'll have perfect HB eggs!
I still can't figure out how this works, since the 5 min setting on the IP doesn't start counting down until it reaches the pressure, thus some steaming is taking place, as it is heating up, then another 5 minutes of cooking occurs while the pressure releases some. Yet, simmering for 12 minutes, overcooks them, in my experience. Go figure.
I even add a few ice cubes!
