Might well work, since it's only for the water/liquid - not a probe.
The Instant Pot (pressure/multicooker) thread.
- Thread starter SandwichShortOfAPicnic
- Start date
Barriehie
Well-Known Member
Might not be precise enough... But, I was using the thermometer to watch/record how the IP performed with this non-advertised application. At this point should I ever, probably not, have to do this again I won't need the probe. I know the method works. 
...definitely a response from an engineer
Barriehie
Well-Known Member
SandwichShortOfAPicnic
Legendary Member
Barriehie
Well-Known Member
Alright!!! The 12 minute egg is just a bit less cooked than the 2 minute egg here. Hmm, that could be another experiment to pressure cook in lieu of sous vide... Definitely faster.Great stuff Barriehie
Very useful for me.
Prefer the look of the 12 minute egg.
I think for getting eight poached eggs on the table at the same time it may well be a winner for me
Glad this could help you. You didn't say what capacity IP you have but I would scale the eggs for the volume so you don't exceed the numbers I've found; or you'll have to increase cooking times, on the fly!
SandwichShortOfAPicnic
Legendary Member
If I use two instant pots I can stick with four in each so that should be okAlright!!! The 12 minute egg is just a bit less cooked than the 2 minute egg here. Hmm, that could be another experiment to pressure cook in lieu of sous vide... Definitely faster.
Glad this could help you. You didn't say what capacity IP you have but I would scale the eggs for the volume so you don't exceed the numbers I've found; or you'll have to increase cooking times, on the fly!
They’re 5.7 litres (roughly 6 quarts).
Barriehie
Well-Known Member
I love easy math!!!If I use two instant pots I can stick with four in each so that should be ok
They’re 5.7 litres (roughly 6 quarts).
You've got double the water and double the eggs BUT your thermal water mass is a much larger percentage than my endeavor to eggs so:IP at keep warm more (167°F)
Eggs at room temperature to start.
Timer for 12 minutes, occasional stir.
Once in the ice bath they'll cool about 7°F/minute so keep that in mind. I'd say to serve right now ice bath for 6 minutes...
Edit: I hate waiting so I put water in the IP that was already 190°F and let it cool down to target temp. The IP has to heat up so that worked. After it was all in the pots I let them sit for 15 minutes to settle into the target temp. (Yep, I used to write procedure protocols...
)
SandwichShortOfAPicnic
Legendary Member
THANKS!!!I love easy math!!!
IP at keep warm more (167°F)
Eggs at room temperature to start.
Timer for 12 minutes, occasional stir.
Once in the ice bath they'll cool about 7°F/minute so keep that in mind. I'd say to serve right now ice bath for 6 minutes...
Edit: I hate waiting so I put water in the IP that was already 190°F and let it cool down to target temp. The IP has to heat up so that worked. After it was all in the pots I let them sit for 15 minutes to settle into the target temp. (Yep, I used to write procedure protocols...
Are those calculations for four eggs in one pot?
I don’t find any maths easy, due to a couple of incidences in my formative years I shy away from everything mathematical I can!
The stuff I have to do (mostly unit calculations and finance) I’m fairly capable with but I really don’t enjoy it so if you could stick around for the next 30-40 years that would be great
SandwichShortOfAPicnic
Legendary Member
Ordered an instant pot for Spain because I miss it a lot.
Looking forward to it because it will mean I will have everything I need (when the hob plate turns up) to cook outside and I can keep the heat out of the kitchen when the temps start to rise
But I ordered it from Argos in the UK because the one I fancied (with the all in one pressure and airfryer lid) was on offer reduced to £99.
The same model in Spain would have been €269 because surprisingly they’re not really a thing here
Seeing how baggage handlers treat checked luggage and that it’s too big for a standard suitcase I contacted Ryan Air to find out if they had any objections to me booking an ‘Extra Item Seat’ for it.
They said that’s absolutely fine. A seat cost half what checked luggage does so I’m happy about that!
Even though I will look a little ludicrous taking a flight with my companion- a cooking pot
Looking forward to it because it will mean I will have everything I need (when the hob plate turns up) to cook outside and I can keep the heat out of the kitchen when the temps start to rise
But I ordered it from Argos in the UK because the one I fancied (with the all in one pressure and airfryer lid) was on offer reduced to £99.
The same model in Spain would have been €269 because surprisingly they’re not really a thing here
Seeing how baggage handlers treat checked luggage and that it’s too big for a standard suitcase I contacted Ryan Air to find out if they had any objections to me booking an ‘Extra Item Seat’ for it.
They said that’s absolutely fine. A seat cost half what checked luggage does so I’m happy about that!
Even though I will look a little ludicrous taking a flight with my companion- a cooking pot
SandwichShortOfAPicnic
Legendary Member
Alright!!! The 12 minute egg is just a bit less cooked than the 2 minute egg here. Hmm, that could be another experiment to pressure cook in lieu of sous vide... Definitely faster.
Glad this could help you. You didn't say what capacity IP you have but I would scale the eggs for the volume so you don't exceed the numbers I've found; or you'll have to increase cooking times, on the fly!
I have tried the pressure cooking eggs thing for hard boiled and the eggs peel so easily it’s IMO definitely worth it.
See post 431 this page -
What’s the next kitchen item you plan to buy?
Barriehie
Well-Known Member
My math was done with 2 eggs in 1 pot. You've got 4 times the water and twice the eggs so you could go with, just given the water, 8 eggs in a pot and it should work. I doubt the process is scalable in a linear fashion so go with your original plan and you should be fine.THANKS!!!
Are those calculations for four eggs in one pot?
I don’t find any maths easy, due to a couple of incidences in my formative years I shy away from everything mathematical I can!
The stuff I have to do (mostly unit calculations and finance) I’m fairly capable with but I really don’t enjoy it so if you could stick around for the next 30-40 years that would be great
4 eggs in 1 pot.
SandwichShortOfAPicnic
Legendary Member
Yes I think 4 eggs in one pot would be better, especially as they’ll be a bag of hollandaise sauce in there as well!My math was done with 2 eggs in 1 pot. You've got 4 times the water and twice the eggs so you could go with, just given the water, 8 eggs in a pot and it should work. I doubt the process is scalable in a linear fashion so go with your original plan and you should be fine.
4 eggs in 1 pot.
Barriehie
Well-Known Member
Didn't figure on the hollandaise sauce!
medtran49
Forum GOD!
I've made eggs using the sous vide. I'm going to try hollandaise in it too at some point.
Recipe - Bibimbap
Egg in link above cooked at 145 F for 1.5 hours. That's a long time, but considering I prepped and cooked the bibimbap in that time, and didn't have to worry about getting the eggs done at the end, it worked quite well.
Recipe - Bibimbap
Egg in link above cooked at 145 F for 1.5 hours. That's a long time, but considering I prepped and cooked the bibimbap in that time, and didn't have to worry about getting the eggs done at the end, it worked quite well.