The Easiest, Most-convenient, and Healthiest Way to Boil an Egg in 0 MINUTES in the INSTANT POT! — done by my 8 year old.

Once you boil eggs in the Instant Pot, you’ll never go back! – too easy!

 

 

Eggs are a cheap but incredibly nutritious food. They’re packed with proteins, vitamins, minerals, healthy fats and various trace nutrients.

Eggs are a great source of complete protein and B vitamins. The yolks, alone, are the top source of B-vitamins, especially B2 and B12. Vitamin B2 (riboflavin) for energy, and B12 necessary for brain nerves, the production of DNA & red blood cells, as well as maintaining normal brain function.

In fact, countless micronutrients are found in the yolks. Also, the yolks have higher levels of vitamin B12 (that is easier to absorb) than the whites. The yolks also contain choline (for the brain), and are in the top 20 dietary sources of selenium (for metabolism), and vitamin D (which is a steroid hormone, mood and immunity).

Therefore, it’s recommended to eat whole eggs instead of just the whites.

Just 3 eggs (150 grams) supply about 70% of the recommended Daily Value (DV) for vitamin B12 and 59% of the DV for vitamin B2.

But depending on how you cook your eggs, the levels of these nutrients can significantly decrease.

HEATING IS DESTRUCTIVE

The chemistry of heating foods looks a lot like unwinding molecules, for better or for worse.

In vegetables, heat can break down cell walls to sometimes help make nutrients more accessible to your gut. Also for egg whites, heating and cooking is a good thing as the proteins become slightly more bio-available and a potentially problematic protein called avidin, found in the whites, is also destroyed (a good thing). Thus, heating egg is benefical for the whites, but not for the yolks. Heat can damage the fats and vital nutrients inside the yolk.

OXIDATION OF FAT

It is not just your egg yolks, it is ALL fats. They all have a destructive point when a certain heat temperature is reached combined with oxygen and sunlight. That is why most virgin oil should be kept in a cool dark place or in the fridge.  Most virgin olive oil oxidizes and becomes rancid at around  374 degrees F. (hint: don’t cook with virgin olive oil. Only use extra light olive oil [which has a higher smoke point than the virgin]).

The same is true for egg yolks. Yolks are best if left uncooked. The presence of oxygen (air) accelerates this destructive process while heating.

Thus, by  boiling an egg, we avoid this destructive oxidation.  You limit the egg’s exposure to the air, therefore reducing oxidation to the yolk and maximizing the amount of nutrients in the egg.

The fats and nutrients in the yolk essentially have three protective layers from oxidation – the water, eggshell, and egg white. 

So turns out, not only is boiling the one of the simplest ways to prepare an egg, it is one of the healthiest.

Also, boiling eggs make them easy and convenient to travel with and have on hand for quick snacks (for kids, too!)

However, for me, I always hated having to boil a huge pot of water and steam up the whole house, and then put all the eggs in the pot, then watch it for 5-15 min.

WELL NO LONGER WITH AN INSTANT POT! 

WAY TOO EASY!!!

NOW MY 8-YEAR-OLD MAKES HIS OWN BOILED EGGS WITHIN MINUTES!!!

RECIPE INSTRUCTIONS:

SUPPLIES NEEDED:

• Eggs (as many as you want or that can fit in the Instant Pot)
• 1 cup water
• Instant Pot

INSTRUCTIONS:

1. Pour 1 cup of water in the Instant Pot.
2. Fill  Instant Pot with as many raw eggs as you’d like (we have done 12, 30, 45+) you can literally fill it to the brim!
3. Put the lid on > Press MANUAL > Press PRESSURE [just hit it twice – until it moves to low pressure].
4. Be sure the time is set to ZERO [0]   – yes, no time!!
5. Set the steam vent to “sealing” – then let it be….the Instant Pot will automatically beep 3 times letting you know it is starting.
6. Let the pressure build up (it will take a few minutes depending on your Instant Pot size), but the second it beeps “done” release the steam valve, turning it to “venting”
7. Once the steam is released and the valve drops, open your Instant  Pot, use a pot holder or towel,  to remove the eggs and run under cold water (or ice bath) to stop the cooking.
8. ENJOY! The shells FALL right off!
9. Store in fridge.

RECIPE NOTES

General guidelines: You will need to do a little experimentation on the right time for you and your taste. These are general guidelines, but may vary slightly depending on your machine, your preferences, and how many eggs you are cooking at once.

Same instructions below, with step-by-step pics from my son

SUPPLIES NEEDED:

 

 

 

 

 

 

 

 

*Of course if you like your yolks less creamy, you can cook for 1-3 minutes. We like ours super creamy though! Delicious!