Thanks for sharing your experiences Sigrid!

However today I wanted to make soft boiled eggs – where the white was completely cooked but the yellow was fairly runny. I used 5 minutes pressure cooking time, 5 minutes QPR (no NPR time) and 5 minutes in water with ice. Result were eggs barely less cooked than hard boiled eggs were. Clearly I need to go back to the drawing board and I understand that. As Barbara notes, “… you get consistent results every time—once you figure out the timing that works for you.” Eggs are inexpensive. Maybe I’ll buy a dozen or even two dozen eggs and experiment. We love deviled eggs so there will be a use for the results of our experiment.

Thanks for sharing Brigid – they really do peel so much easier!

That time works for most. You’ll need to find out what works for you. Factors that can change the cook time – altitude, cooking the eggs in a silicone basket, if you used your pressure cooker immediately before cooking the eggs so the pressure cooker is still warm, size of the eggs, whether they were room temperature or refrigerated, etc.

Starting the water to boil before putting in the eggs allows me to standardize whether to use my induction cooktop or gas. (Otherwise, the induction cooktop heats faster and alters my timing.)

Never a green ring.

We just tested an egg loaf in our mini tonight. We used a 6-inch aluminium cake pan that fits, it’s a little tight but there’s still space around it. We used 6 eggs and cooked it for 8 minutes with a 8 minute natural release. The eggs were cooked through, but the yolks started to gray just a little bit on the outer edge. If I were to test it again, I’d probably try using a 4 minute natural release. If there was still graying, I’d try a 7 minute cook time.

I hope this helps! Let me know if you try it and what works for you! We love our mini too! 🙂