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    Soft Cooked Eggs (IP)

    Source of Recipe


    Recipe Introduction

    NOTE: I made these again 8/30/2020 and they were a disaster. So MUCH snot. Ick. They were also impossible to peel. I ended up cracking them open into a pan and scraping out with a spoon and cooking them in some butter. Very, very disappointing. Really hard to peel, too (not the fault of the method). I'll try this again at 5, I guess. I love soft cooked eggs, but am very intolerant of them being undercooked, which is what I tend to do. So, I don’t make them very often. I’ve had such good luck with my hard-cooked eggs in the IP, that I decided to try soft cooks. I found a good set of directions online – they even had a series of pictures so that you could pick the “doneness” you preferred. I have settled on the 4 minute eggs. Five was good, too, but slightly more done that I wanted.

    Recipe Link:

    List of Ingredients

    Large eggs, cold from the fridge
    1 C. cool water
    Cold water bath large enough to hold the eggs


    Pour 1 cup of cool water into the bottom of the IP. Place a rack in the insert and place the eggs on the rack. Seal the IP and set for 4 minutes at LOW PRESSURE (or 5 if you want them slightly more done).

    When it finishes do a quick release. As soon as the pressure is gone, open the IP and place the eggs in the water bath for 30 seconds. Remove from the water bath and put under cool running water for 5 seconds, then back in the cool water bath for 3 minutes. [I am not sure if this whole dance is necessary, but why argue with success?] Peel and eat.




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