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Perfectly Cooked Eggs

  • 1 cup water
  • 1 to 6 large or jumbo eggs

Pour the water into the Instant Pot. Place a steamer basket or trivet in the pot. Carefully arrange eggs in the steamer basket. Secure the lid on the pot. Close the pressure-release valve.

For soft-cooked eggs, select Manual and cook on low pressure for 3 minutes. When cooking time is complete, use a natural release to depressurize. (another recipe I found said to quick release the pressure instead) For medium-cooked eggs, cook for 4 minutes, for hard-boiled eggs, cook for 5 minutes.)

Remove the lid and gently place eggs in a bowl of cool water.

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Egg Noodles

Combine:

  • 1 beaten egg
  • 2 Tablespoons milk or water
  • 1/2 teaspoon salt

Add enough flour to make a stiff dough, about 1 cup.

Work just enough to work all flour in and make smooth.

Roll very thin on floured surface; let stand for 20 minutes. Roll up loosely; slice 1/4 inch wide; unroll, spread out and let dry 2 hours. If desired, store in container until needed.

Drop into boiling water or broth, and cook uncovered about 10 minutes or until desired tenderness. Makes about 3 cups noodles.

Or you can use immediately before drying by boiling right away.

Works great with Kitchen Aid noodle attachment also.