Soft-boiled Eggs
By :The Rootitoot Cookbook by Ruth McCusker
Print Recipe
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.
Votes: 7
Rating: 4.71
Rate this recipe!
Cuisine Modern
Difficulty Easy
Browse Category Breakfast
Duration 15-30 min
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
Cuisine Modern
Difficulty Easy
Browse Category Breakfast
Duration 15-30 min
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
Votes: 7
Rating: 4.71
Rate this recipe!
Instructions
LOW-PRESSURE METHOD:
  1. 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.
  2. 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.
  3. 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:
  1. 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.
7 replies
  1. Sunbird1453
    Sunbird1453 says:

    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!!!!

  2. wjacquies
    wjacquies says:

    First attempt, following timing exactly, rwsulted in very runny eggs.
    Second attempt was much better adding 1.5 minutes to the “rest” time.

  3. aaronfranko
    aaronfranko says:

    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!

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *