Name: Soft-boiled Eggs
Total time: 5 min
Yield: 1-10 eggs
Cuisine: Modern
Ingredients: 1 1/2 cups cold tap water (it MUST be cold. Be sure to use fresh cold water each time you do this. The eggs need the time it takes to heat the water to get the right cooking result.); cold eggs right out of the fridge (medium or large)

Soft-boiled Eggs

By :The Rootitoot Cookbook by Ruth McCusker

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.

Course

Breakfast, Picnic, Side Dish

Cuisine

Modern

Difficulty

Easy

Browse Category

Breakfast

Duration

15-30 min

Diet	Dairy Free, Keto

Cooking Technique

Pressure Cook

Main Ingredient

Eggs

Cook Time

5 minutes

Servings

1-10 eggs

Ingredients

1 1/2 cups cold tap water it MUST be cold. Be sure to use fresh cold water each time you do this. The eggs need the time it takes to heat the water to get the right cooking result.
cold eggs right out of the fridge medium or large

Course

Breakfast, Picnic, Side Dish

Cuisine

Modern

Difficulty

Easy

Browse Category

Breakfast

Duration

15-30 min

Diet	Dairy Free, Keto

Cooking Technique

Pressure Cook

Main Ingredient

Eggs

Cook Time

5 minutes

Servings

1-10 eggs

Ingredients

1 1/2 cups cold tap water it MUST be cold. Be sure to use fresh cold water each time you do this. The eggs need the time it takes to heat the water to get the right cooking result.
cold eggs right out of the fridge medium or large

Instructions

LOW-PRESSURE METHOD:

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.

HIGH-PRESSURE METHOD:

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.

https://rootitoot.com/

The Rootitoot Cookbook by Ruth McCusker

Cook like a grandma with your Instant Pot!

* Enjoy a grandmother’s tried and true comfort food recipes.
* Feel more confident and adventurous with your Instant Pot.
* Watch your family smile at your dependable, consistent results.

Here’s what Rootitoot’s followers are saying:

“The Instant Pot and Rootitoot turned me into a good cook.”
– Tammy Rosser
“The more of your recipes I make, the more confident I feel!.”
– Ruth MacDonald
“My husband told me to throw all my other cheesecake recipes away!”
– Pat Kelly Bain
“Seriously, your recipes are so solid EVERY TIME I try a new one.”
– Margaret Garbarino
“You make cooking in the Instant Pot a pure joy.”
– Margie McDaniel Miller

Ruth “Rootitoot” McCusker has converted her treasured family recipes into Instant Pot masterpieces. This book is like having a loving grandmother at your side in the kitchen. Her step-by-step instructions, gentle humour and mouth-watering recipes will have you cooking with confidence in no time.

All recipes by : The Rootitoot Cookbook by Ruth McCusker

Maple Bread Pudding

Rootitoot Lemon Curd

Grandma’s Pasta Salad

Potato Salad

Turkey Breast and Mashed Potatoes

Rack Of Lamb

Lazy Day Beef Stew (Fresh or Frozen Beef)

Corn Chowder (or Corn and Crab)

Broccoli Cheddar Soup

Soft Boiled Egg Bites

Soft-Boiled Eggs

7 replies

Sunbird1453 says:
June 26, 2019 at 6:33 pm

Thank you so much for putting the time in to get the perfect combo!

I love the “yolk gravy” with chopped egg whites.

I live at 900′, I used bottled water from fridge (our tap has very high minerals content). Cooked at low pressure (since you said this was your favorite), 1 min, then 1 min NR before removing eggs.

THANK YOU!!!!
wjacquies says:
July 5, 2019 at 10:24 pm

First attempt, following timing exactly, rwsulted in very runny eggs.
Second attempt was much better adding 1.5 minutes to the “rest” time.
Deniece says:
July 17, 2019 at 1:49 pm

Perfection!
aaronfranko says:
July 20, 2019 at 3:23 pm

I had to use 2 minutes on high pressure and 2 minutes natural release to get the whites to firm up but maintain thr soft runny yolk. Thanks for posting this recipe as a starting point!
Wendy Peck says:
August 25, 2019 at 4:57 am

Perfect first try with my Ultra. Thanks for putting in the time and sharing.
jd says:
October 10, 2019 at 4:42 pm

Thanks for the recipe! I use this foldable steamer basket, space-saving design, plus it’s much easier to clean. I got it on Amazon: https://amzn.to/2M5Cy3u
Ed says:
October 10, 2019 at 4:49 pm

Thank you! I use this space-saving foldable steamer basket, highly recommended. I got it on Amazon: https://amzn.to/2M5Cy3u