Recipe 1. The Instant Pot Cycle * Setup: Add 1 cup of water to the Instant Pot liner and place the steam trivet inside. * Loading: Place your cold eggs carefully on the trivet in a single layer. * Pressure: Close the lid and set the valve to "Sealing." Cook on Manual/High Pressure for 2 minutes. * Venting: Perform an Immediate Quick Release (QR) the second the timer hits zero. Do not let them sit for even 30 seconds of natural release.
2. The Thermal Shock * Transfer: Use a slotted spoon to move eggs immediately into a large bowl filled with ice and water. * Cooling: Let them rest for 10 minutes. This stops the internal cooking process that would otherwise solidify the yolk. * Peeling: Gently crack the shells and peel the eggs while they are submerged in the water; the pressure of the water helps separate the membrane from the white.
3. Marinade Assembly * Base Liquids: In a sealable glass container, whisk together 1/2 cup soy sauce, 1/2 cup water, 1/4 cup honey, and 1–2 tablespoons of rice vinegar until the honey is fully dissolved. * Aromatics: Stir in 3 finely sliced green onions and 2 cloves of minced garlic. * Spicy Variant: To make the spicy version, add 3–4 sliced Thai bird's eye chilies and 1 tablespoon of Gochugaru (Korean red pepper flakes) to the mixture.
4. Infusion and Serving * Submersion: Place the peeled eggs into the marinade. If they float, place a folded paper towel on top of the liquid to ensure the tops of the eggs stay hydrated and colored. * Refrigeration: Secure the lid and refrigerate for 6 to 24 hours. * Plate: Serve halved over warm white rice, topped with a spoonful of the marinade and a drizzle of toasted sesame oil.
#art
Every so often, a new tool changes the way you cook. For me, that moment came recently when I decided to use my American Express semi-annual gift card toward something I’d been eyeing for a while: a Shun 8-inch Chef’s Knife.
Shun, a Japanese knife maker, is known for crafting blades that are razor-thin, incredibly light, and exceptionally sharp. This knife, retailing at around $200, lived up to the reputation right out of the box. The first thing I cut was a mango, and it sliced through effortlessly. Next came two onions, and I could actually feel the blade gripping the surface as it went through. It’s the kind of sharpness that makes you slow down and pay attention, but in the best way possible.
To pair with the knife, I picked up a maple wood cutting board on Amazon for $80. The combination feels solid and professional—like something you’d find in a real kitchen rather than just at home.
If you’re looking to elevate your cooking, I can’t recommend this Shun Chef’s Knife enough. It’s a great investment for your own kitchen, and it would also make a thoughtful gift for the amateur chef in your life. Sometimes the right tool doesn’t just make cooking easier—it makes it more enjoyable.
