Did you know you can hardcook eggs in your PRESSURE COOKER?

It's probably too late for those of you fixing hard-cooked eggs for Easter Egg Hunts, but maybe you can file this away for your next batch of egg salad, tuna salad, deviled eggs, etc.

I just found out you can quickly cook eggs in the shell in your Pressure Cooker! I tried it myself this afternoon and they were perfectly done in 4 minutes after the cooker came up to full pressure.

I've got FIVE Pressure Cookers of different types and sizes, but the one I use most of the time is a stove-top Revere one that only has two settings (8# and 12#). That's the one I grabbed a little while ago to try this new technique.

I don't care for soft-cooked eggs myself, but I found a suggestion to cook the eggs for only 60 SECONDS if you want soft-cooked eggs instead of the 4 minutes for hard-cooked eggs -- after the cooker comes up to full pressure.

Give this a try! I did it today and the large eggs I fixed came out beautifully. They also peeled like a charm even though they were "new" eggs I just bought last night. (I've always heard you need to boil eggs that were at least a week old to get easy-to-peel hard-cooked eggs.)

This idea came from a pressure cooker email group I belong to.


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EASY-PEEL HARD-COOKED EGGS

These eggs are so easy to peel that sometimes the whole peel comes off in one sheet after you roll the egg with a little pressure on the counter. I'm at 1,000 feet and I have gradually reduced the 4-minute timing to 2 3/4 minutes for my stove-top Kuhn-Rikon 4-quart cooker. The eggs are a beautiful yellow throughout --- no sign of any darkness around the outside of the yolks.

You might have to play with the timing by gradually decreasing 15 seconds each time you cook eggs to see what works best in your cooker, until you get eggs with no darkness around the yolk. I started out with 4 minutes and gradually arrived at 2 3/4 minutes...works every time.

Rita

1. Place eggs in the steamer basket or on the trivet of your pressure cooker and cover completely with cold water.

2. Bring the cooker up to full pressure and cook for 4 minutes (2 3/4 minutes works best for me; see note above).

3. Quick-release the pressure under cold running water.

4. Cool eggs in ice water for 15 minutes or so, then peel.

NOTES:These eggs are "large" eggs, right out of the refrigerator. I suggest that the first time you cook them, you might want to try cooking just one egg and cook for 4 minutes. They will probably be done, perhaps even have a thin dark ring around the yolk. I didn't have a problem with a little underdone yolk if that should happen. You might have to adjust by 15 to 30 seconds or so, depending on your cooker and how fast it comes to pressure.

I have not tried cooking eggs in a digital pressure cooker. Since the quick-release feature of a digital pressure cooker takes quite a bit longer than that of a stovetop model under cold running water, you might try cooking the eggs for 3 minutes (maybe even 2 minutes) at high pressure and then use the quick-release button to release all of the pressure.

Interesting!

This is a feat everyone has traditionally be scared to try!

Good Work)

Is this method used just for speed ? Or does it do something for the egg that traditional method of correct water temperature and cooking time don't.

For me, it just cooked them much, much faster. 4 minutes under high pressure versus 20 to 25 minutes simmering in a pot of hot water. The other advantage is how easily they peeled.

If you try PC cooking your eggs, let me know if it works for you.

Lois

Honestly i would never break out the pressure cooker to hard boil eggs.... But i am wondering what the texture is like ?

Eggs like to be cooked gently and little as possible wile 4 min is quick under 15 psi i think it would be a bit aggressive. When i hard cook eggs, i place at least five eggs in a medium size sauce pan and cover with water. the very second that it comes to a full boil shut off the heat cover and let set for 11 minuets exactly. cool and peel and eat.

But if your pc works for you by all means do it.

Somewhat off topic....we raise our own chickens and have found that really fresh eggs are a pain to peel once hard boiled. One of our solutions has been to leave a couple dozen in the back of the fridge to age a bit,as a bigger air pocket develops in the egg, the shell comes off easier. The better way we found is to add a ton of salt to the boiling water. I dont know the physics behind this, but it works like a charm even on eggs that just came out of the nest that day. And no, it does not leave the eggs tasting salty.

The better way we found is to add a ton of salt to the boiling water. I dont know the physics behind this, but it works like a charm even on eggs that just came out of the nest that day. And no, it does not leave the eggs tasting salty.

Salt water has a higher boiling point than fresh water. I think it's around 225 degrees F for heavily-salted water. The higher temperature, similar to that of the pressure cooker, seems to make it easier to peel the cooked eggs.

To raise the boiling point of one liter (34 ounces) of water by 1°C (1.8°F) requires about 58 grams (2 ounces) of salt. This is much more that the amount of salt typically added to boiling vegetables, which is done primarily for taste..... (Physics is fun)

I feel that this is a waste of salt, and has no effect on how well a cook egg separates from the shell. On the inside of a egg shell there is a membrane that gets though the older the egg gets..... The trick to a easily peeled egg, buy fresh eggs.

On the inside of a egg shell there is a membrane that gets though the older the egg gets..... The trick to a easily peeled egg, buy fresh eggs.

Actually I think you will find the opposite to be true. Fresh eggs are almost impossible to peel.When I say fresh I mean layed the same day you cook them. No air space inside the egg. Do a quick google search on this.For some reason the salt makes a huge difference in the ease of peeling fresh eggs.To make this work you need alot more salt than what you would use to season vegetable cooking water. It really takes alot of salt to make it work.

Oldham Co does not allow me to own a pressure cooker.

John, very true fresh laid eggs (five days or so) will not peel well. when i say fresh eggs i am talking eggs that are not months old. as far as salt anything i found on the web did not seem too reliable i looking in all the reference material i have, show no reason why heavily salted water makes eggs peel better ... But hey if it works do it

[Robin Garr]

Oldham Co does not allow me to own a pressure cooker.

And how exactly do they enforce that?

Ohhh... mostly by the smells.