The Instant Pot (pressure/multicooker) thread.

[Barriehie]

Doing this with the keep warm more setting.

The IP has a stabilized temperature of 169°F/76°C with the lid on.

2 minutes after insertion the IP temp had dropped to 165°F/74°C and it clicked on to heat. In 5 more minutes it was up to 168°F/75°C and stayed there for the remaining duration.

It looks like for a large egg that weighs 2 oz and at a room temperature of 70°F/21°C it will lower the temp. of 1 1/2 qt. water 2°F.

Egg 1 is 10 minutes and egg 2 is 12 minutes.

After the eggs timed out I put them in an ice bath for 15 minutes.

Egg internal temp after peeling was 60°F/16°C. Didn't really have to peel them. I broke out the rounded end and then the egg just poured out of shell.

10 minute egg on the left and 12 minute egg on the right.

 

[TastyReuben]

Barriehie - I think maybe you have too much time on your hands.

 

[Barriehie]

Barriehie - I think maybe you have too much time on your hands.

I've had -none- for the last 40 years...

 

[karadekoolaid]

I'll stick to the plastic wrap method.

 

[Barriehie]

It was a thing to try and inform others. I'll do them like I usually do in a pan with steam. They were good; hadn't had poached eggs in a minute!

 

[karadekoolaid]

It was a thing to try and inform others.

Kudos for trying that!!

 

[Morning Glory]

It was a thing to try and inform others. I'll do them like I usually do in a pan with steam. They were good; hadn't had poached eggs in a minute!

They look good to me.

 

[Barriehie]

They look good to me.

Thank you. The 10 minute was perfectly runny and the 12 minute was probably a step closer to soft boiled; still runny but more gooey.

 

[Morning Glory]

Thank you. The 10 minute was perfectly runny and the 12 minute was probably a step closer to soft boiled; still runny but more gooey.

They do look good. I checked my IP and It doesn't have a sous vide setting.

 

[Barriehie]

They do look good. I checked my IP and It doesn't have a sous vide setting.

Mine doesn't either! I used the keep warm more setting. Started with water 190°F/88°C from my kettle to speed up getting 1 1/2 qts water up to temp.

Edited the post to reflect that. Thank you.

 

[Barriehie]

Kudos for trying that!!

Anytime!

 

[Morning Glory]

Mine doesn't either! I used the keep warm more setting. Started with water 190°F/88°C from my kettle to speed up getting 1 1/2 qts water up to temp.

Edited the post to reflect that. Thank you.

Ah! OK. I may try this. I don't have a temperature probe though...

 

[karadekoolaid]

I don't have a temperature probe though...

Time to ask Santa

 

[Morning Glory]

Time to ask Santa

I honestly don't need one so far as I know. I can hardly justify it for an experiment poaching eggs in an IP. Especially as I am usually only cooking one egg at at a time and I'm confident doing it on the hob. Now... what else do I need a temperature probe for?

 

[Morning Glory]

...have just remembered I have a jam thermometer. I wonder if that would work.