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By :The Instant Pot Bible by Bruce Weinstein |
Course | Breakfast |
Cuisine | Modern |
Difficulty | Easy |
Browse Category | Breakfast, Kid-Friendly, Side Dishes |
Duration | 1-2 hours |
Cooking Technique | Max Pressure Cook, Sous Vide |
Main Ingredient | Eggs |
Servings |
1-6 eggs
|
Ingredients
|
Beyond
• For the best egg salad, mix
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Incomplete recipe
This cannot take 0 minutes, put in a cooking time please
Recipe states cook for 1 hour once water reaches proper temperature.
I agree, incomplete directions for crying out loud. Also my Instant Pot DUO 60 SV does not have a timer.
Nice, thank you very much! I use the silicone trivet with heat-resistant handles and it’s so much better than the metal trivet that came with the instant pot. Got it on Amazon: https://amzn.to/35LvU9n
Not a fan of this method for eggs. The yolks were perfect. The whites were watery. Not runny, as in “undercooked”, but a curdled texture. I’ve been trying different foods cooked sous vide. So far, this was my least favorite. I cooked six eggs and test three – the first after one hour, then 1.5 hours and two hours. The result was similar for all.
Thank you very much for sharing this great recipe! For anyone who asked for Instant Pot accessories, check out this Amazon store – https://amzn.to/3rzTm7K
Don’t do it! The whites come out with a weird half cooked consistency, even when left in for the extra hour. I reboiled the eggs and they’re fine, yolks aren’t even over cooked.