Instant Pot Hard Boiled Eggs & Momofuku Soy Sauce Eggs
After seeing friends post pictures of their Instant Pot creations on social media, I jumped on the bandwagon and bought an 8 quart, which is a bit larger than I had anticipated. Had I waited a few weeks, I could have been one of the 215k that bought the 6 quart for $70 on Prime Day. So far, I’ve steamed chicken (5 minutes per pound under pressure + 1 cup water), made a beef/eggplant stew, bo kho (just cook under pressure for half the time you’d simmer), chicken tinga and tons of hard boiled eggs.
Yeah, hard boiled eggs aren’t hard to do on the stove top, but have you ever had eggshells that peel off as easily as plastic Easter eggs?
- Put rack in Instant Pot and add 1 cup water
- Place eggs on top of rack (I usually do 6 at a time)
- Cook for 7 minutes under pressure
- When time is up, manually release the pressure and drop in ice water bath until cool enough to peel
What do I do with all these hard boiled eggs? I soak them in a marinade for a few hours so that I always have a stash of Momofuku soy sauce eggs in the fridge to eat with rice, ramen or plain with a sprinkle of sea salt. Nico LOVES them and so do I! The recipe says
Momofuku Soy Sauce Eggs
- 6 Tbs warm water
- 1 Tbs sugar
- 2 Tbs sherry vinegar
- 3/4 cup soy sauce
- 6 hard boiled eggs, peeled
- Mix water and sugar together until sugar is dissolved. Add sherry vinegar and soy sauce.
- Submerge eggs in the soy sauce mixture and marinate in the fridge for 2-6 hours (depending upon your preference and whether you use low-sodium or regular soy sauce)
- Remove the eggs from the sweet and salty solution. I save the soy sauce mixture in a separate container in the fridge for subsequent batches of soy sauce eggs.