SandwichShortOfAPicnic
Legendary Member
Yes I’ve ‘boiled’ them in the IP but these are poached and really do turn out looking poached which seems impossible when they’re cooked in their shells, but look -
The Instant Pot (pressure/multicooker) thread.
- Thread starter SandwichShortOfAPicnic
- Start date
Barriehie
Senior Member
Those look pretty poached! 😱
These are 'poached' using a sous vide immersion stick in the America Test Kitchen vid. Has anyone here actually tried the IP to do this? I read the instructions but would like to see a video of the IP method.
As it is, I am happy to poach eggs on the hob in the usual way but I would be interested to see anyone's IP results. I do have an IP but rarely use it... I bought it to replace a defunct slow cooker but if also has the pressure cook function needed for this method.
SandwichShortOfAPicnic
Legendary Member
It uses the sous vide setting on the Instant Pot (not all models have it) and the temp and timings are identical to Test Kitchens.
One of the interesting things about the recipe (the IP recipe links above👆) is you set it for 30 mins and put the ingredients for the hollandaise sauce in a bag in there and add the eggs for the last 12 mins.
Apparently the sauce gets to the right temp and then a blends to a good consistency 🤷♀️
I will be trying it out because I find getting 8 poached eggs on the table at the same time a pita. The max I can poach in one hit is six, tbh that’s a bit stressful and I still have to go again anyway because I need 7-8
Pic from the IP website -
Barriehie
Senior Member
Okay I got curious... I set my IP, doesn't have sous vide option, to keep warm normal and the temperature stabilized around 144°F +/- a degree. I then bumped it up to keep warm more and it stabilized around 165°F +/- a degree. Have to go to work now but I'm going try poaching eggs later.
SandwichShortOfAPicnic
Legendary Member
Interesting 🧐
I wonder if way it maintains the heat on a keep warm is different to sous vide? I’d think not 🤷♀️
Maybe don’t crack them all at once 😂
Barriehie
Senior Member
Unless they've changed the design, mine is really old, the inner pot sits on the heating "pad" and there's a spring loaded button/sensor against the bottom of the inner pot. The sous vide function is just another sensor setting... All those options are just buttons for a fancy rotary dial... 😉
SandwichShortOfAPicnic
Legendary Member
I’m aware but the speed it heats is controlled according to the setting.
Like a ceramic hob how fast and how long it turns on and off for is the difference in the settings of how quickly and how hot it heats.
Thats why I was saying I would imagine it’s the same for keep warm 😉
I await the results with interest!
Barriehie
Senior Member
Ahh, response time. Can't affect that any farther than keeping the thermal mass of the water high and the mass of the food to be cooked low. If I go with 2 oz / egg and 3 lbs of water I should get about a 15°F temp drop in the water using 3 eggs. So, I'll stagger the length of times they cook. WIP! (Work in progress)
Edit: I'm ballparking the specific heat of the eggs and probably too low but I can better assess that after I add eggs to the water and measure the ΔT of the water. 👍
Last edited:
Barriehie
Senior Member
Bookmarked so I don't forget!
SandwichShortOfAPicnic
Legendary Member
Eggsellent! Sorry, has to be done 😂
That is my concern, because the instant pot has so much less water in it than the sous vide bucket they use on Test Kitchen and I want to do 8 eggs in one hit which is going to effect the cooking time, possibly dramatically 🤷♀️
I love this. How did you get the little delta sign on your keyboard? I can’t even find a little degrees dot?! 😂
I’ll be interested to know how it performs temperature wise. I love a bit of experimental kitchen!
It’s going to be effected by how cold your eggs are straight from the fridge and my fridge home here Spain is super cold. My one at home in the UK not so much.
Are you going to be using the lid?
Barriehie
Senior Member
[/QUOTE]
Homepage - symbolsDB.com
I'm going to let the eggs come to room temp. Less impact on the water temp and less likely to break. Good idea on the lid! Yes, that will help minimize heat loss.
8 eggs might be a stretch! 🤷♂️
SandwichShortOfAPicnic
Legendary Member
Homepage - symbolsDB.com
I'm going to let the eggs come to room temp. Less impact on the water temp and less likely to break. Good idea on the lid! Yes, that will help minimize heat loss.
8 eggs might be a stretch! 🤷♂️
[/QUOTE]
I think it may well be. I do have two instant pots but the other has no sous vide setting.
So your ‘keep warm’ experiments will be useful. I just want to be able to get eight poached eggs on the table while the hollandaise sauce is just right.
I don’t like the cook and reheat them later thing, seems like hassle.
They did say in the vid they come straight from the fridge because they come out of their shells easier that way 🤷♀️
Thanks for the symbols 👍
I'm going to let the eggs come to room temp. Less impact on the water temp and less likely to break. Good idea on the lid! Yes, that will help minimize heat loss.
8 eggs might be a stretch! 🤷♂️
[/QUOTE]
I think it may well be. I do have two instant pots but the other has no sous vide setting.
So your ‘keep warm’ experiments will be useful. I just want to be able to get eight poached eggs on the table while the hollandaise sauce is just right.
I don’t like the cook and reheat them later thing, seems like hassle.
They did say in the vid they come straight from the fridge because they come out of their shells easier that way 🤷♀️
Thanks for the symbols 👍
Barriehie
Senior Member
You're welcome!SandwichShortOfAPicnic said:
Feel you on the hollandaise sauce and yep, reheating is more work.
Using the eggs out of the frig. So I found an article here with some info on the water capacity of sous vide machines and their capacity is anywhere from 3 to 10 gallons! My IP is 3 qt. capacity and I'll be using half that so that means I've got 1/8th (0.125) of the thermal water mass as one of those. 🤞