Great video, thanks so much! Have you ever tried cracking them as you put them in the ice bath? That is what I usually do and the peel almost always comes off in practically one piece! I think the water getting into the egg while cooling makes them really easy to peel. Again, thanks so much for great videos and all of the testing you do for us! 😘
Oh, Louise! I just finished making the eggs in my 8 quart Foodi and they came out PERFECT!!! I never knew the whites could be anything other than rubbery, and the yolks so moist! And they pealed like a dream! My husband and I just ate four of them - LOL! You are THE BEST!
My husband does the cooking in our home now, and he swears by this method. He has the eggs peeled in a couple of minutes. They come out wonderfully. Thank you!
I started 4-4-4 because I had same issues with some turning a little brown. I have an egg holder that lets me load 18 large eggs. I love how easy it is in the pressure cooker. We eat a lot of boiled eggs at my house.
So happy you made this video - I like my eggs just the way you do! I lowered the 5-5-5 to 4-4-4 over a year ago because I was seeing too many green rings. Thank you so much for what you do for all of us - love the comparisons of the different kinds of chicken eggs.
I just made these and they came out so perfect! The whites were done but not rubbery just like you said and the yolks were done without making you feel like you were going to choke because they were too dry. Thank you so much for this recipe Louise! 😃❤️
💗💗I don't even use the ice bath & they come out perfectly! My ex hubby was using the 4 min method as well and he raved about his eggs, so I tried it and it is amazing! I think sending your kid to college with a Ninja Foodi is better than any other device, besides their laptop & cell phone. 😂😊
Gosh, I love your videos! Thank you Louise. I will be making some of these this afternoon. Update! I made them, i used cold eggs from a farm and they are perfect! I haven’t made boiled eggs in ages, and now I’ll be making them often. Thank you Louise 💕
I'm on Keto so I've been eating a ton of eggs and with my own experimenting I also decided 4-4-5 is the best! I always just place my eggs right into the pot without any holder. I haven't ever had an issue with breaking but I wonder how that affects the cooking being closer to the heating element. Also I find my eggs peel best in the winter because I go outside and throw a bunch of snow in my water until it turns to slush and then use that. The extra cold water seems to help.
They are probably cooking a little faster because they are in the boiling water and when you put them in the basket, they are cooking via the steam produced.
Just in time! I wanted to make deviled eggs for Easter but was dreading the peeling and figured I'd try to pressure cook them for a change. Then your video shows up! Thank you!
I did the same experiment. I have never seen the browning mentioned in the video and in some of the comments, maybe because I always use the tall rack and not the basket, but I have definitely seem the green ring and the fact that they are over done and somewhat rubbery. I came to 4:30, 4 and whatever for the ice bath. I get a fluffy yellow yolk and perfect texture whites. I added the 30 secs to the pressure cycle because I use extra large and sometimes jumbo eggs. You need to tune the timing to what you are using because larger eggs are slightly under cooked and small eggs can be over cooked if you always use the same timing for all sizes.
I think you nailed it!! 4-4-4 worked beautifully for boiled eggs to add to salads etc. I played with this some more to achieve my perfect boiled eggs for breakfast or avocado toast. I like them cooked almost all the way with a slight softness so I used your method then reduced the NR and the ice bath so 4-3-3 is my sweet spot.
I think it also depends on altitude , I’m not a fan either of the rubbery eggs, so for me living in the mountains, farm fresh eggs 2-1, cold water bath I don’t time
For several years I've been telling people in the Instant Pot Facebook group that 5-5-5 is only a starting point. Altitude and egg size can affect the outcome, so experiment first with one or two eggs. Then alter the timing as needed. It sounds as though 4-4-4 might be a better starting point. 5-5-5 didn't work for me years ago, so I also experimented and settled on 6 minutes LOW pressure, 3 NPR, then ice bath. I can't remember if I ever tried 4-4-4, but I will next time I make boiled eggs. I just cooked some today, so next week.
I have the 8qt and found that 10oz water, 18 eggs, 2 minutes on hi and quick release works perfectly. No green ring and fully cooked yolk. I have used many different eggs and this always works. My main eggs are the costco pasture raised large.
Love this...I remember hearing one time that you did the 4-4-4 method but I had forgotten what the timing was and didnt have a video on it to revert back to, so Im glad you posted this.
has never worked for me doing 555, and i dont care for the color of the egg white or the rubbery texture so i use the steam function for the instant pot I'm so glad you did this because I seem to be the only person unhappy with the 555 method,
Have you tried cooking the eggs for 2 minutes instead of four? I used to do the 555 method, but the 2 minute cook time is enough, and the eggs just seem to be a little bit better. Great video and extremely well presented. Thanks
Yes! My eggs often have the green ring and I didn’t realize it’s from overcooking. Now I have ‘permission’ from an expert like you to make some changes. I make hard boiled eggs every week and just eat the whites. Thank you for another helpful video!
I use instant pot. I have always done 4-4- and take a dip till I can touch. Always work best for me. That is for recipes or egg salad. For boiled eggs to eat I do 3-4- dip and eat.
I just tried the 4-4-4 method in my Instant Pot Duo Crisp and they really were perfect. The white was more tender and the yolk more creamy. Thanks for the tip, Louise, and tomorrow or Saturday I will try your method of making burgers with the air fryer option. I have had the IP for a while but have just lately been trying more of the possibilities.
Pressure-cooked eggs are the best! Once in a while, I have green rings with 5-5-5. I'll try 4-4-4. After all, it is deviled egg and easter egg season! Thanks!
Hi Louise 👋🏿 Just wanted to say a quick thanks for the egg tutorial! I had tried hard boiled eggs in the Ninja before and had little rubber balls. Tried your method and finally had success! Have a great day!
Omg!!! Thank you I just started doing eggs and they were coming out brown or over cooked and not good. This is going to be 👍 great. And save me eggs and stress
I changed to 4-5-5 because of the tinge of brown that a few eggs would get. Its worked out really well for me. Also try to crack both ends then gently roll the egg back and forth and the shell will easily peel away in almost one go. Breaking that membrane as I call it too lol is key. Thanks for all the videos and tips!
I’m watching tv on a Friday night upstairs in the tv room and next time I’m downstairs in my kitchen, I will cook my eggs and try the 4-4-4. I had forgotten about that, so I’m been cooking them for 4-4 and QReleasing. They’re pretty dead on, except the odd yolk wasn’t quite hard cooked but 99% okay. I will try this now and see how I make out. TY
So I followed your directions, and I pressure cooked for four minutes. What I messed up on is I forgot about them and about 30 minutes later I go back into the kitchen and all the pressure had released. I put them in a cold bath, and they still came out perfect no green indicating overcooked. I don’t know how, but it worked out. Thank you though.
Fabulous i do mine in the ninja 15 in 1 300ml water in pot add eggs pressure cook 1 minute quick release straight in to ice and water perfect eggs love my ninja if you want dippy egg pressure cook on 0 quick release great video
I just bought the 0L601, 8 qt. The direction says to add 1 cup water, cook 4 minutes on high and quick release. I put in 1 1/2 cups of room temp water by mistake. I didn't think it would make a difference. I don't think leaving them in for a longer release would be beneficial since 2 of the eggs blew up. I thought this would be the easiest test, lol.
I got a Bella pressure cooker, I believe they were sold at Lowe's Home Improvement store I got it as a gift. It works great although I have had to make adjustments because it's not an instant pot or ninja foodi or anything it's just a regular electric pressure cooker and for mine it appears that I need to do the 4 minutes pressure cooking 5 minutes of natural release and then ice bath. Wheel out of hard boil eggs and it seems to work out good and we're not having any of the greening of the egg yolk or browning of the eggshell that I used to get with the 666 method. I use my straight from the fridge I do not have them at room temperature and they are just regular large grocery store eggs method I don't know too many people that have this pressure cooker
I've always thought the 5-5-5 method wasn't working well for me. Will try this tomorrow in my new Ninja Steam Crisp that arrived yesterday. Your eggs look perfect. Thanks for all your experiments 😼
Very good info Louise! It's interesting to see. I'm from Canada and I also found the 5-5-5 method didn't quite work. Now for me, I found doing a 6-4-5 worked best for my eggs. I'm not sure if maybe there is a difference between eggs in the States VS Canada. I am definitely going to give your method another try because I can't remember if I tested those times before. Much love to you and Jeff!! 🥰
This is SO timely, I got some leftover roasted chicken and thought about making chicken deviled eggs! And now I can easily cook them in my Foodi! Thank you!
5-5-5 always overcooked them for me. My husband does not like them that hard. I put my IP on the EGG setting and set for 2 minutes, do an immediate pressure release and just put them directly into an ice water bath until I can handle them. I have hens so my eggs are fresh and at room temp but I use ones that are 7+ days past laying date. Perfectly cooked for him (I don’t eat eggs) and easy to peel. Slide right out of their shells.
I am now reducing my times. 4/4 for hard and 2/4 for soft. I now am off to make some pickled/deviled eggs. Slice and remove yokes, pickle the whites and mix the yokes.
Thank you for all of the research and effort on this. I am really enjoying your content and learning a lot. I have used my Ninja Foodi for a many things and your videos are quickly expanding the variety of foods I can cook with it.
sucks how my 6.5 quart fd302 model that i got from amazon 2 weeks ago didnt come with a basket, only a plate, eh, looks like im gonna have to order it separately
When I used my 6.5 ninja foodi I would do 3-4-5 because I prefer my eggs just slightly jammy! Then I switched to the 8 qt instant pot and tried the 3-4-5 and they were still liquid so I switched to the 5-5-5 and they are perfect every time and still a little jammy!
I have the 8 qt OL 701 and the eggs were getting the burn shell and green ring and seemed a bit overdone. You are correct the 4 4 4 works better for me. The 5 5 5 method worked for me in Illinois but now in Nebraska the 4 4 4 is better, go figure.
You can tell how fresh the eggs are by looking for a three digit number from one to 365 (or 366) on the carton, which is the day of the year that the eggs were packed. It is called the julian date. You can find a chart online.
The way I crack mine is: When I take them out of PC, I place them in a stainless-steel bowl and shake them gently around so they bump in one another. I then either run them under cold water, pour that water off, and put more cold water in. Allow to sit a few minutes....then shells just pop off. Both ways work great. :)
finally got around to do this my grandson dyed them this morning so when he eats them I'll tell yall how it came out (I was like 90 seconds late on the nr) but I'm sure that'll be ok
Thank you for this. The part where you say unpeeled for 7 days but then say something to the effect of unpeeled tends to allow them to dry out listen to video couple times and have determined just misspoke and meant to say peeled tends to dry them out correct me if I'm wrong here.
How do you set the immediate release to 4 minutes? I finally just shut it down - the eggs were fully cooked and easy to peel but I didn’t know how to set the release at 4 minutes.
I also found 5x5x5 to be overdone. I do 5 minutes in the instant pot, release the pressure right away and just put the pan under cold running tapwater, not bothering with ice. I also peel under running water - love it when all the shell comes off in two pieces. I coined a term for the way I like my yolks... I call it "squidgy." Not overdone, not runny... squidgy. :)
My wife likes them like that as well, with the instant pot I do 2-3 then quick release and peel. I will have to try 5 and quick release, same time frame but no secondary timer BS ... thanks
It is often said that if you want a perfect fried egg you should shake the egg first in order to centralize the yolk. I'm wondering if the same method might work for hard-boiled eggs. I might experiment.
I have been doing my egg's at 3 and 3 and 3 they come out perfect. I think it depends on where you live. I do not live near an ocean, closer to praise land .
You did make perfect hardcooked eggs but I think I'll stick with steaming for 14 minutes and then 2 minutes in cold water before slipping the shells off.
Louise,it seems that I’m drawing a blank as to the releases after the eggs are cooked. If one follows the 4-4-4 method, what does the 2nd “4” mean, that you let it natural release for 4 minutes, then you quick release it? I used to cook mine for 4, then QR and then put in cold water and they’re pretty much perfect. Now I’m wondering what the proper way to do the 2nd step. Drawing blanks here! Lol. Quick release for 4 or Natural Release for 4??
If you could only afford ONE of the Ninja Foodi appliances, which one would you pick? I just bought a Cosori air fryer and I have an Instant Pot 6 AND 8 qt. Also, after you tap both ends if you gently roll them with your palm, the shell comes off so well!
That is a hard question because they do different things and they cook differently. I would have to say the Ninja Foodi Pressure Cooker and Air Crisper because it does everything and it does a good job at everything.
Can't wait to cook eggs this way!! I agree about the green ring with 5 5 5, and I did change to 4 5 5. I will certainly make my next batch a 4 4 5. PS, I take the bowl of ice water bath and eggs and place in the sink. I strike an egg several times on the side of the bowl (inside the ice water) and the peel just slips off. The shelled egg is placed in new container. Repeat until all done. Drain the water and ice using your hand to retain the shells. Then just grab them all and into the garbage they go!! Any small pieces, I just put down the disposal and grind. Thanks!!