We’ve forgotten to set the timer for the 5minutes where you wait to release 
pressure and left them in 10 or more a couple of times.  That results in what 
you want with green starting probably after 7 or so minutes.  I’d say 6-7 
minutes before release would give you what you want.  Gonna try what Lewis 
suggested though.  Might be that 7-8 minute cooking time and then instant 
release gives your desired result.

From: AF <af-boun...@af.afmug.com> On Behalf Of ch...@wbmfg.com
Sent: Wednesday, August 12, 2020 11:30 AM
To: 'AnimalFarm Microwave Users Group' <af@af.afmug.com>
Subject: Re: [AFMUG] Ot: illinois boiled eggs 14 minutes

But are they truly hard boiled?  I want mine totally non-gel in they yolk.  
Yellow, crumbly.

From: James Howard
Sent: Wednesday, August 12, 2020 10:12 AM
To: 'AnimalFarm Microwave Users Group'
Subject: Re: [AFMUG] Ot: illinois boiled eggs 14 minutes

We do instant pot but 5 min, then 5 min before release and then 5 min in ice 
water.  We’ve done as many as 6 doz in the 8quart instant pot all at once.  
Never had eggs that pealed so easy.  We mostly do fresh eggs but sometimes if 
the chickens aren’t keeping up there could be some from the store (mostly for 
Easter eggs since most of our chickens lay brown eggs so we buy white for the 
kids to color).  If you like the eggs softer, you do 4 min on the cook then 5 
and 5.   I’ll have to try Lewis’ 6 min then quick release to see how it 
compares.

From: AF <af-boun...@af.afmug.com<mailto:af-boun...@af.afmug.com>> On Behalf Of 
Lewis Bergman
Sent: Wednesday, August 12, 2020 4:20 AM
To: AnimalFarm Microwave Users Group <af@af.afmug.com<mailto:af@af.afmug.com>>
Subject: Re: [AFMUG] Ot: illinois boiled eggs 14 minutes

Just to screw with you, I cook mine in the instapot for 6 minutes, rapid steam 
release. All other details are the same. Good job Steve. You can now die happy 
knowing your life has been well lived.

On Tue, Aug 11, 2020 at 9:07 PM Steve Jones 
<thatoneguyst...@gmail.com<mailto:thatoneguyst...@gmail.com>> wrote:
So for 3 years now, all times of year, multiple brands, farm fresh and store 
bought, its officially settled.
Boil water to rolling boil
Using a ladle drop eggs in gently to not crack them
Boil 14 minutes, 11 for semi soft boiled
The colder the quench water the better the peel
If the quench isnt ice cold, drop back into boil for 30 seconds to steam 
separate the shell.

The science is settled once and for all, this is hard city water in an aluminum 
pot. Anywhere between a half gallon and gallon and a half, anywhere between 6 
and 36 eggs.

Perfect yellow yolk, zero green. 14 minutes after the first egg is ladled in.

The quench is key for peelability.

I havent left themninnthe quench for more than a couple minutes, too long and I 
bet the inner shell is saturated, may peel better, but will probably spoil 
faster.

I dont know my mean ASL here. I was concerned because our water plant added a 
"flavoring" system, but there was no change in results.

My lifes work is complete, I'm not certain where to go from here, but I have a 
garden full of trinidad scorpions that may be involved in my future path. That 
and getting jaime to try peppered rice vinegar.
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