Instant Pot Eggs in the UK recipe

2-5-5 is surely the way to go, I thought. Nope. After searching the internet in bafflement, I finally saw a post by a helpful Redditor: 

“If you're in the UK then max 2 minute steam and quick release is all you need... 5-5-5 would absolutely destroy boiled eggs over here. They'd be like rubber balls.”

They’re not wrong and I had 12 rubber ball eggs to prove it. 

Someone else chimed in with: 

“In the Netherlands, eggs from the fridge, 5 minutes of low pressure + quick release works best for me. I found that high pressure causes the egg whites to become rubbery.”

The settings I now use in my Pro Plus are:

• 2 minute low pressure cook for medium eggs (3 minutes for large)
• Quick release
• 5 minute ice bath

The whites yield to my fork and the yolks are jammy. My friend asked why I don’t just boil eggs on a hob. I’m struggling to quantify why I prefer the Instant Pot method, but it just feels effortless. The clean up is a breeze and the Instant Pot status notifications on my phone are handy too.

Lots of people claim that pressure cooked eggs are easier to peel; I think it depends on the eggs. 

I eat mine with kecap manis; a sweet soy sauce. My mum would frown at the sugar content but a quarter of a teaspoon is plenty.

What are the differences between UK and US eggs?

Starting temperature of eggs

US eggs are stored in the fridge because they’re washed, which removes their protective coating (called the cuticle or bloom). This makes the shell more permeable, so they need to be refrigerated to prevent bacterial contamination. 

I store my (UK) eggs in the fridge and, regardless of whether they come up to room temperature or not, 5-5-5 is still too much.

Starting temperature of water

On one particularly cold day, when the water from the tap was chilly, my Instant Pot took ages to pressurise. The eggs don't wait for pressure cooking to begin. They start to cook as the pot warms up, so cold water (or more of it) can result in firmer eggs.

Shell thickness

There are different welfare standards in the UK and US, as well as different diets for the hens. Thicker shells can impact cooking times.  

Egg sizes differ too

UK eggs are bigger. UK L is more like XL in the US. This goes against my logic, though, as in theory UK eggs should take longer to cook. 

There doesn’t seem to be one specific reason; rather a bunch

I’d wager that the main factor is the washing and sanitising of US eggs. Personal preference comes into it too. Some people prefer the firmer eggs that 5-5-5 delivers. Freshness might play a part, as well as altitude. And the variety of egg (free-range, barn, organic, cage-reared). Surprisingly, the amount of eggs isn’t a factor (see notes if you fancy cooking 78 in one go).