The PERFECT Hard Boiled Egg isn't 5-5-5!
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- เผยแพร่เมื่อ 24 ก.ค. 2024
- When it comes to pressure cooking eggs to make hard boiled eggs, the 5-5-5 method is talked about all the time. It's "the timing" that most people recommend, but I found it overcooks the eggs and results in green rings around the yolk. So, after months of experimenting with various timings, I found a method that works perfectly and it doesn't matter if your eggs are cold, room temp, store-bought, or freshly laid! 👇👇👇 CLICK FOR RECIPE & DETAILS 👇👇👇
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You can find the written recipe and tips on The Salted Pepper Website: thesaltedpepper.com/ninja-foo...
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Great video, thanks so much! Have you ever tried cracking them as you put them in the ice bath? That is what I usually do and the peel almost always comes off in practically one piece! I think the water getting into the egg while cooling makes them really easy to peel. Again, thanks so much for great videos and all of the testing you do for us! 😘
So happy you made this video - I like my eggs just the way you do! I lowered the 5-5-5 to 4-4-4 over a year ago because I was seeing too many green rings. Thank you so much for what you do for all of us - love the comparisons of the different kinds of chicken eggs.
Oh, Louise! I just finished making the eggs in my 8 quart Foodi and they came out PERFECT!!! I never knew the whites could be anything other than rubbery, and the yolks so moist! And they pealed like a dream! My husband and I just ate four of them - LOL! You are THE BEST!
Louise thank you for doing this video. I occasionally had the brown shells. Great timing for getting ready for dyed Easter eggs.
Love this...I remember hearing one time that you did the 4-4-4 method but I had forgotten what the timing was and didnt have a video on it to revert back to, so Im glad you posted this.
Gosh, I love your videos! Thank you Louise. I will be making some of these this afternoon.
Update! I made them, i used cold eggs from a farm and they are perfect! I haven’t made boiled eggs in ages, and now I’ll be making them often. Thank you Louise 💕
This is EXACTLY the information I was looking for! Thank you!
Just in time! I wanted to make deviled eggs for Easter but was dreading the peeling and figured I'd try to pressure cook them for a change. Then your video shows up! Thank you!
Thank you for all of the research and effort on this. I am really enjoying your content and learning a lot. I have used my Ninja Foodi for a many things and your videos are quickly expanding the variety of foods I can cook with it.
You are my go-to gal for cooking! Seriously, your explanations, lovely voice and great recipes are amazing. So, thank you!
Brilliant Louise. Followed the method exactly in my 6qt Instant Pot. All came out perfect. Great for making the best pickled eggs too 👍
These eggs are perfect 🥰. Thank you for testing and sharing your recipes. I make them frequently.
My husband does the cooking in our home now, and he swears by this method. He has the eggs peeled in a couple of minutes. They come out wonderfully. Thank you!
That's awesome!
Omg ... I could listen to your customer service voice all day long . its so soothing
Thanks. I'm going to try this.
Yes! My eggs often have the green ring and I didn’t realize it’s from overcooking. Now I have ‘permission’ from an expert like you to make some changes. I make hard boiled eggs every week and just eat the whites. Thank you for another helpful video!
I just made these and they came out so perfect! The whites were done but not rubbery just like you said and the yolks were done without making you feel like you were going to choke because they were too dry. Thank you so much for this recipe Louise! 😃❤️
I'm so glad to hear that!
Can’t wait to try this. Thanks Louise!
You're so welcome! I hope they work perfectly for you!
😂😂😂 you know I had to try it immediately. Works perfect. Thanks so much... you are the best. 😊😊😊
I did the same experiment. I have never seen the browning mentioned in the video and in some of the comments, maybe because I always use the tall rack and not the basket, but I have definitely seem the green ring and the fact that they are over done and somewhat rubbery. I came to 4:30, 4 and whatever for the ice bath. I get a fluffy yellow yolk and perfect texture whites. I added the 30 secs to the pressure cycle because I use extra large and sometimes jumbo eggs. You need to tune the timing to what you are using because larger eggs are slightly under cooked and small eggs can be over cooked if you always use the same timing for all sizes.
Fantastic! Thank you!
This method worked PERFECTLY in my Instant Pot. Thank you! 😘
That's great!
Thank you for this process! I am making Deviled Eggs for a Christmas dinner. I will use your method for sure!
thanks I'm going to give this a try always looking for a better way to do hard boiled eggs
I will give this a try!
I changed to 4-5-5 because of the tinge of brown that a few eggs would get. Its worked out really well for me. Also try to crack both ends then gently roll the egg back and forth and the shell will easily peel away in almost one go. Breaking that membrane as I call it too lol is key. Thanks for all the videos and tips!
Great! Thank you for improving my recipe! Great!
Thank you 😊 I used my pressure cooker for the first time to do these eggs. Oh my goodness this is a game changer 👏
Isn't it great!
I have done eggs in the Instant Pot more times than I can count and my method is 5-0-5. They are perfect every time.
Great video. I will absolutely try this 4,4,4. I love eggs but not when the are dry.
Pressure-cooked eggs are the best! Once in a while, I have green rings with 5-5-5. I'll try 4-4-4. After all, it is deviled egg and easter egg season! Thanks!
Hi Louise 👋🏿
Just wanted to say a quick thanks for the egg tutorial! I had tried hard boiled eggs in the Ninja before and had little rubber balls. Tried your method and finally had success! Have a great day!
I'm so glad to hear that!
I think you nailed it!! 4-4-4 worked beautifully for boiled eggs to add to salads etc. I played with this some more to achieve my perfect boiled eggs for breakfast or avocado toast. I like them cooked almost all the way with a slight softness so I used your method then reduced the NR and the ice bath so 4-3-3 is my sweet spot.
Fantastic!
This is SO timely, I got some leftover roasted chicken and thought about making chicken deviled eggs! And now I can easily cook them in my Foodi! Thank you!
What is chicken devilled eggs? Never heard of them. I’m intrigued now.
I just tried the 4-4-4 method in my Instant Pot Duo Crisp and they really were perfect. The white was more tender and the yolk more creamy. Thanks for the tip, Louise, and tomorrow or Saturday I will try your method of making burgers with the air fryer option. I have had the IP for a while but have just lately been trying more of the possibilities.
I'm so glad to hear that!
I started 4-4-4 because I had same issues with some turning a little brown. I have an egg holder that lets me load 18 large eggs. I love how easy it is in the pressure cooker. We eat a lot of boiled eggs at my house.
an egg holder for the ninja foodie?
. Ninja sells a silicon cradle, but my Ninja Foodi 8 qt came with a perforated pot that has a detachable stand thingy.
@@gailpippin9761 yea thats good for you, my 6.5 didnt come with a basket, it came with a tray, gonna have to order it separately
Great video, ty. 🙂
I tried 5 5 5 for the first time yesterday and yes, the yolks had a green ring. I did mine in an Instant Pot.
💗💗I don't even use the ice bath & they come out perfectly! My ex hubby was using the 4 min method as well and he raved about his eggs, so I tried it and it is amazing! I think sending your kid to college with a Ninja Foodi is better than any other device, besides their laptop & cell phone. 😂😊
That's great!
I totally agree I do the same thing
I have the 8qt and found that 10oz water, 18 eggs, 2 minutes on hi and quick release works perfectly. No green ring and fully cooked yolk. I have used many different eggs and this always works. My main eggs are the costco pasture raised large.
Wow I have never got boiled eggs right ever and then always waste the trying to get the shell off. This worked perfect!
I’m watching tv on a Friday night upstairs in the tv room and next time I’m downstairs in my kitchen, I will cook my eggs and try the 4-4-4. I had forgotten about that, so I’m been cooking them for 4-4 and QReleasing. They’re pretty dead on, except the odd yolk wasn’t quite hard cooked but 99% okay. I will try this now and see how I make out. TY
Great research...i have all ways used 4 4 4 and no stacking..thx
Fabulous i do mine in the ninja 15 in 1 300ml water in pot add eggs pressure cook 1 minute quick release straight in to ice and water perfect eggs love my ninja if you want dippy egg pressure cook on 0 quick release great video
Have you tried cooking the eggs for 2 minutes instead of four? I used to do the 555 method, but the 2 minute cook time is enough, and the eggs just seem to be a little bit better. Great video and extremely well presented. Thanks
Hi Louise,
It’s so good to see your videos, went back to help Traveling RN’s and missed a lot of your videos. You are still the Teacher Foodi Queen’ excellent demonstrations and so sweet. No one will go wrong learning your instructions. Thank you for such a lovely presentation. Happy Easter, love the chocolate nut butter eggs too! ❤️
Very good info Louise! It's interesting to see. I'm from Canada and I also found the 5-5-5 method didn't quite work. Now for me, I found doing a 6-4-5 worked best for my eggs. I'm not sure if maybe there is a difference between eggs in the States VS Canada. I am definitely going to give your method another try because I can't remember if I tested those times before. Much love to you and Jeff!! 🥰
Keep me posted!
Thanks
So I followed your directions, and I pressure cooked for four minutes. What I messed up on is I forgot about them and about 30 minutes later I go back into the kitchen and all the pressure had released. I put them in a cold bath, and they still came out perfect no green indicating overcooked. I don’t know how, but it worked out. Thank you though.
You are my absolute favorite TH-cam cook. 😃
Wow, thank you!
I always do a quick release with eggs. Straight into a cold bath. Perfect!
me 6 mins then bam cold water
Ya, that’s what I was doing 4 minutes, then QR and in cold water for however long I want. Pretty much dead on, but I will try 444 next time.
I do 2 min pressure with quick release for soft boiled and 4 min pressure with quick release for hard boiled - both with quick transfer to ice bath
Omg!!! Thank you I just started doing eggs and they were coming out brown or over cooked and not good. This is going to be 👍 great. And save me eggs and stress
I also do 4/4/4 method. 5 was too long. Thanks for testing and showing!
In my 8.5 Foodi I have found 4 minutes on LOW, instant release and ice bath. Works perfectly for me.
I love that scooper makes life so much easier.
Which is the scooper?
@@suebean3873 it’s the large black scooper that she picked her eggs up with. I think it is from pampered chef.
I've always thought the 5-5-5 method wasn't working well for me. Will try this tomorrow in my new Ninja Steam Crisp that arrived yesterday. Your eggs look perfect. Thanks for all your experiments 😼
I hope it worked great for you!
@@TheSaltedPepper I use this method all the time now and think of you.
has never worked for me doing 555, and i dont care for the color of the egg white or the rubbery texture so i use the steam function for the instant pot I'm so glad you did this because I seem to be the only person unhappy with the 555 method,
Try this method and please let me know if it works for you! Steaming is a good option as well.
For several years I've been telling people in the Instant Pot Facebook group that 5-5-5 is only a starting point. Altitude and egg size can affect the outcome, so experiment first with one or two eggs. Then alter the timing as needed. It sounds as though 4-4-4 might be a better starting point. 5-5-5 didn't work for me years ago, so I also experimented and settled on 6 minutes LOW pressure, 3 NPR, then ice bath. I can't remember if I ever tried 4-4-4, but I will next time I make boiled eggs. I just cooked some today, so next week.
I have the 8 qt OL 701 and the eggs were getting the burn shell and green ring and seemed a bit overdone. You are correct the 4 4 4 works better for me. The 5 5 5 method worked for me in Illinois but now in Nebraska the 4 4 4 is better, go figure.
Thanks. I will try your method. My eggs got brown on the shell with other method. Hopefully this will help.
Hope it works well for you!
Hi Louise. Love your videos. Will you plan to make more videos using the ninja foodi max using the steam crisp mode
Etc. hello from Ireland 🇮🇪
Yes, I will do more with the newer models.
When I used my 6.5 ninja foodi I would do 3-4-5 because I prefer my eggs just slightly jammy! Then I switched to the 8 qt instant pot and tried the 3-4-5 and they were still liquid so I switched to the 5-5-5 and they are perfect every time and still a little jammy!
great video . will give this a try 👍
have you done a "soft" boiled egg?
I hope you enjoy them!
Yes, the eggs in this recipe are soft boiled before they are air fried: thesaltedpepper.com/air-fryer-scotch-eggs/
I'm on Keto so I've been eating a ton of eggs and with my own experimenting I also decided 4-4-5 is the best! I always just place my eggs right into the pot without any holder. I haven't ever had an issue with breaking but I wonder how that affects the cooking being closer to the heating element. Also I find my eggs peel best in the winter because I go outside and throw a bunch of snow in my water until it turns to slush and then use that. The extra cold water seems to help.
They are probably cooking a little faster because they are in the boiling water and when you put them in the basket, they are cooking via the steam produced.
@@TheSaltedPepper thankyou I was really messing that up :)
5-5-5 always overcooked them for me. My husband does not like them that hard. I put my IP on the EGG setting and set for 2 minutes, do an immediate pressure release and just put them directly into an ice water bath until I can handle them. I have hens so my eggs are fresh and at room temp but I use ones that are 7+ days past laying date. Perfectly cooked for him (I don’t eat eggs) and easy to peel. Slide right out of their shells.
your previous 4 minutes and 10 minutes natural release i think worked good for me.
I got a Bella pressure cooker, I believe they were sold at Lowe's Home Improvement store I got it as a gift. It works great although I have had to make adjustments because it's not an instant pot or ninja foodi or anything it's just a regular electric pressure cooker and for mine it appears that I need to do the 4 minutes pressure cooking 5 minutes of natural release and then ice bath. Wheel out of hard boil eggs and it seems to work out good and we're not having any of the greening of the egg yolk or browning of the eggshell that I used to get with the 666 method. I use my straight from the fridge I do not have them at room temperature and they are just regular large grocery store eggs method I don't know too many people that have this pressure cooker
I am now reducing my times. 4/4 for hard and 2/4 for soft. I now am off to make some pickled/deviled eggs. Slice and remove yokes, pickle the whites and mix the yokes.
Wow, that’s different, never heard of this. Will have to look up a recipe on this. TY
Can't wait to cook eggs this way!! I agree about the green ring with 5 5 5, and I did change to 4 5 5. I will certainly make my next batch a 4 4 5. PS, I take the bowl of ice water bath and eggs and place in the sink. I strike an egg several times on the side of the bowl (inside the ice water) and the peel just slips off. The shelled egg is placed in new container. Repeat until all done. Drain the water and ice using your hand to retain the shells. Then just grab them all and into the garbage they go!! Any small pieces, I just put down the disposal and grind. Thanks!!
worked for me, just ate the few fractured ones, maybe just because i stacked 4 or so
Louise can you use really cold water to stop the cooking process I don't normally have ice around
I’m not Louise, but I don’t see why not. As long as you stop the eggs from continuing to cook further.
hi! the recipe works! do you happen to have the timing for SOFT BOIL EGGS?
The eggs used in this recipe are soft boiled: thesaltedpepper.com/air-fryer-scotch-eggs/
@@TheSaltedPepper thk u!!!!
The way I crack mine is: When I take them out of PC, I place them in a stainless-steel bowl and shake them gently around so they bump in one another. I then either run them under cold water, pour that water off, and put more cold water in. Allow to sit a few minutes....then shells just pop off. Both ways work great. :)
I use instant pot. I have always done 4-4- and take a dip till I can touch. Always work best for me. That is for recipes or egg salad. For boiled eggs to eat I do 3-4- dip and eat.
Sounds great!
What would you recommend for a soft boiled egg?
🙂 love your recipes and videos!!! your walk through, tip and tricks are very helpful. OK, I feel a bit incompetent.. I purchased the fall e-book from my phone, but want to download it from my tablet or to my laptop. Is there an email I should have received with the link to download, again as needed?
Thank you so much! Yes, you should have an email and you can download it to any device. Check your spam folder, but if you don't see it then email me at louise@thesaltedpepper.com and I'll resend it!
I think it also depends on altitude , I’m not a fan either of the rubbery eggs, so for me living in the mountains, farm fresh eggs 2-1, cold water bath I don’t time
Great point! Yes, altitudes do matter! I can’t believe I forgot to mention that! 🥰
How do you set the immediate release to 4 minutes? I finally just shut it down - the eggs were fully cooked and easy to peel but I didn’t know how to set the release at 4 minutes.
Louise,it seems that I’m drawing a blank as to the releases after the eggs are cooked. If one follows the 4-4-4 method, what does the 2nd “4” mean, that you let it natural release for 4 minutes, then you quick release it? I used to cook mine for 4, then QR and then put in cold water and they’re pretty much perfect. Now I’m wondering what the proper way to do the 2nd step. Drawing blanks here! Lol. Quick release for 4 or Natural Release for 4??
You can tell how fresh the eggs are by looking for a three digit number from one to 365 (or 366) on the carton, which is the day of the year that the eggs were packed. It is called the julian date. You can find a chart online.
I just do a straight 6 min Pressure cook then straight to ice. Works perfectly
Devilled eggs for lunch, thanks love!
I have been doing my egg's at 3 and 3 and 3 they come out perfect. I think it depends on where you live. I do not live near an ocean, closer to praise land .
I also found 5x5x5 to be overdone. I do 5 minutes in the instant pot, release the pressure right away and just put the pan under cold running tapwater, not bothering with ice. I also peel under running water - love it when all the shell comes off in two pieces. I coined a term for the way I like my yolks... I call it "squidgy." Not overdone, not runny... squidgy. :)
My wife likes them like that as well, with the instant pot I do 2-3 then quick release and peel. I will have to try 5 and quick release, same time frame but no secondary timer BS ... thanks
I just bought the 0L601, 8 qt. The direction says to add 1 cup water, cook 4 minutes on high and quick release. I put in 1 1/2 cups of room temp water by mistake. I didn't think it would make a difference. I don't think leaving them in for a longer release would be beneficial since 2 of the eggs blew up. I thought this would be the easiest test, lol.
9 minutes then QR and ice bath. Works for me!
I do 4 minutes, QR and ice water and they are just about perfect. I can’t imagine 9 minutes. Mine would be dry for sure.
I do 0-5-5. Works for me.
Lol you prefer your eggs raw? :P
I do 4/4 as well! They end up just sitting in the water bath for however long.
Yep! Once in the ice bath, they can sit as long as you want.
Thank you for this. The part where you say unpeeled for 7 days but then say something to the effect of unpeeled tends to allow them to dry out listen to video couple times and have determined just misspoke and meant to say peeled tends to dry them out correct me if I'm wrong here.
Yes, peeled eggs dry out faster. Sorry about that!
finally got around to do this my grandson dyed them this morning so when he eats them I'll tell yall how it came out (I was like 90 seconds late on the nr)
but I'm sure that'll be ok
I'm sure it was just fine!
I pressure cook 3min and immediate release 😊
sucks how my 6.5 quart fd302 model that i got from amazon 2 weeks ago didnt come with a basket, only a plate, eh, looks like im gonna have to order it separately
Some people really like the plate, so give it a try. Personally, I prefer the basket.
Have been looking for verification that I can stack eggs in a ninja/pressure-cooker and it should be fine, is that correct you seem to say so, I'm just double checking since every other video I found where only carefully putting in 1 layer of eggs that don't even touch each other. (I used to boil 18 at a time, but not that I have the ninja where there seems to be room for so much more it feels like a waste to not do 36 or whatever.)
I'm just afraid there is a reason I'm not seeing which will for example explode all the eggs or something. (having never used a pressure cooker before and I'm pretty new to the Ninja.)
I just did 18 eggs yesterday and a few were on top of each other, they cooked just fine in the basket. There isn't any danger in stacking them. You can absolutely try to do 36 at once, the only thing that might happen is some might not be fully cooked if the steam can't circulate around them.
I do 2-10-5. The whites are tender and the yolk is not over cooked.
I prefer a slightly runny yolk. Do you have any recommendations on that? I think I was doing 4 minutes, then a quick release and into ice bath. But I haven't made them since probably last easter.
Yes that’s how you get a slightly runny yolk. 4 minutes, quick release then ice bath. I found that during my own testing. I was trying to get them how I like mine which is cooked almost all the way but with a little stickiness in the middle. After testing, 4-3-3 is perfect for me.
My friend Catfish, told me his mom used the “fo fo fo” method 😄😂😄
Greetings from the Mile Hi City! 5-5-5 is DEFINITELY not the formula here. I tried 3-3-3, but the pressure function on my Foodi is a bit wonky-sometimes it takes forever to come to pressure, so those eggs were also overdone. Also since I’m cooking for 1 most of the time I’m doing 3-6 eggs at most and I think that could make a difference?
Regardless, the fact that the pot doesn’t always come up to pressure in any kind of reasonable time (or at all) makes me a little anxious about using that function-I don’t trust it not to ruin the food.
Could you add a small silicone mat under the eggs?
I do 2-1-when I can get to it lol