Stovetop Method

1. Bring a pot (large enough to hold the eggs in a single layer) of water to a boil.  Fill it 3/4 full of water to ensure that there is enough water to fully cover the eggs.  Reduce heat to a gentle boil.
2. Using a slotted spoon (or tablespoon), gently lower eggs into the water one at a time.  Dip them in and out of the water a few times before carefully lowering in.
3. Immediately set a timer for 10-12 minutes and maintain a gentle boil as the eggs cook (may need to adjust heat).
   • 10 minutes: Just hard boiled with still a touch of softness in the yolk
   • 12 minutes: Fully hard boiled with a fully cooked yolk and firm white
4. Use a slotted spoon (or tablespoon) to remove eggs and immediately place in an ice water bath for 5 minutes to stop the cooking process.
5. Crack eggs all over to peel.  Enjoy!

Instant Pot Method

1. Place 1 cup of water and the metal trivet (that comes with the Instant Pot) into the inner pot.  Gently place the eggs on top of the trivet.
2. Secure the lid and set the steam release valve to the “Sealing” position.  Press the Manual or Pressure Cook button (depending on model) and set to cook for 5 minutes (high pressure).
3. Once the timer goes off, let the pressure release naturally for 5 minutes.  Then release any remaining pressure by setting the steam release valve to the “Venting” position.
4. Once the pin drops, open the lid and carefully transfer the eggs to an ice water bath (bowl filled with water and lots of ice) for 5 minutes.
5. Crack eggs all over to peel.  Enjoy!