Ingredients

amount	ingredient
½ cup	water
up to 24	eggs
large bowl	ice water

process

1. pour water in pressure cooker, drop in trivet, add eggs

pressure: high
time: 3 minutes
release: quick

soft steamed

2. take eggs out immediately and immerse in ice water bath
3. crack, roll, and peel; if you have extremely fresh eggs that are a little stubborn, you can return to the ice bath after peeling some of the bottom so that the water enters between the shell and the egg, making it easier to separate them

Soft steamed eggs have a fully set, but tender white and runny yolk. Be gentle when peeling as the yolk is runny so there isn’t much structure to the egg. Don’t roll aggressively.

Enjoy these eggs all on their own as a decadent snack or in place of poached eggs on top of fancy toasts. They’re much less fiddly than poached eggs, and also use the entire egg without discarding any of the whites. You can also add them to hearty grain bowls or roasted vegetable salads.

Jammy

1. leave eggs inside the pot with the lid on for 5-6 minutes
2. remove from pot, dunk into ice bath, crack, peel

Jammy eggs have a fully set white and set yolks, which are still creamy and soft, with a brighter orange color in the centers where they’re not quite as set. These have more structure than soft steamed and don’t have to be handled as carefully.

Enjoy these on their own or in salads and sandwiches.

Fully Cooked

1. leave eggs inside pot with the lid on for 10 minutes, then dunk into the ice bath and peel

Fully cooked eggs have a fully set white and yolks, with no green ring around the yolk! The green ring is indicative of overcooking and also creates a sulfurous taste/smell. The yolk will be an even yellow color throughout, with no orange.

These are the standard, fully cooked eggs used in various recipes like egg salad, cobb salad, or deviled eggs. Use them in those, eat them alone with some salt and pepper, or drop them into a soupy salan like this simple aloo salan, chana shorba, or koftay. The yolk breaks down and melts into the soup, creating a creamy gravy.

Notes

• If you don’t have ice, just use the coldest water that comes out of your tap; you may need to change out the water several times, or just keep your bowl under cold running water to help delay the residual cooking process.
• The easiest way to peel them is to crack the bottom, flat part where the little air pocket sits, then gently roll to crack the entire shell.

I’ve set up this recipe so that everyone in my family who likes their eggs at different done-ness can still enjoy it just how they like without any extra fuss. So I’ll have my runny yolks by taking them out first, then leave the rest chilling in the pot for the listed times according to what my other family members prefer.