This seems like it should be obvious but for some reason (my chemistry is very rusty) I'm having a hard time articulating why the hardboiled egg recipe in an instant pot should yield the same results regardless of altitude.
- Would I get the same results at altitude using the pressure cooker?
- Why? or why not?
Example recipe using pressure (via damndelicious.net)
INGREDIENTS: 1 cup water 6-12 large eggs DIRECTIONS: 1. Add water to a 6-qt Instant Pot®. Place metal trivet into the pot. Gently add eggs on top of the trivet. 2. Select manual setting; adjust *pressure to high*, and set time for 3-7 minutes.* When finished cooking, quick-release pressure according to manufacturer’s directions. 3. Cool eggs in a bowl of ice water for 1 minute. Drain well and peel. NOTES: 3 minutes: Soft, just set whites and runny yolks 4-5 minutes: Medium, firmer whites and jammy yolks 6 -7 minutes: Hard, firm whites and fully set yolks