0 Hard "Cooked" Eggs That Peel Like A Dream!

See this egg?  Doesn't it look smooth and perfect?

One of the biggest complaints I hear from people who love hard boiled eggs is that they are HARD to PEEL...take a look at the above picture again.  See how many pieces of the shell is left ... the smooth surface of the cooked egg, plus the large pieces of shell are evidence of how easy it is to peel these eggs!

How is it possible?  I've experimented with several ways of hard "cooking/boiling/coddling" eggs and by far, using my electric pressure cooker is my favorite! It is almost a "set it and forget it" method ... no watching to make sure the water level is right, that it has come to a boil, that it is simmering....blah, blah, blah. The only method I haven't tried is BAKING them...

I now have a short video that you can watch how I use my Instant Pot pressure cooker to make hard boiled eggs.

Here's how you do it:

Cuisinart CPC-600 1000-Watt 6-Quart Electric Pressure Cooker, Brushed Stainless and Matte Black

Put a steamer basket or trivet in your pressure cooker.  Then put your eggs on the trivet.  I was able to put 10 eggs on my trivet comfortably.

Many bloggers have put their eggs in canning rings, used aluminum foil, silicone cupcake liners, etc. to keep the eggs from bumping into each other and cracking.  This sometimes happens when you traditionally hard boil eggs ... the water gets boiling too hard, the eggs move around and bump into each other, causing them to crack and sometimes leak.

Pour 1 cup of water into the pressure cooker and set your PC to LOW pressure for 6 minutes.  Let the PC release steam naturally for 4 minutes, then do a quick release.

*If you don't have a LOW pressure setting on your pressure cooker, no worries. Use your high pressure setting and reduce the cook time by 1 minute. Low pressure results in a very tender egg white, and a creamy yellow yolk.

Let's see how they look!

Ooopsie! Looks like two eggs cracked and one leaked.  Oh well, they will be fabulous in an egg salad sandwich, don't you think?

After reading several comments on other blogs, one smart reader suggested this:

Cool, huh?  Make sure you are using the pressed cardboard carton, NOT the Styrofoam carton. Not a single egg leaked, and only one had a small crack in it.

You can even double stack up to 24 eggs and keep the same cooking time. So cool!

The COOL thing about using a cardboard egg carton is that you can stack them, up to 24 eggs! The carton will get wet, but not soggy. Air it dry, and reuse it again.

Make sure you quickly put your cooked eggs into an ice water bath to stop the cooking and cool down the eggs. This will prevent the dreaded green ring and keep your yolks bright yellow. 15 minutes will completely cool your eggs.

I'm impressed with how they peel ~ just roll the cooked egg gently on the counter and peel under a small stream of running water from the kitchen faucet.

Let's cut one open and see how it looks inside:

PERFECT! Creamy yolks with no green ring!  This is my preferred method of cooking hard "boiled" eggs!  Give it a try!

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2-24 eggs
1 cup water
trivet and steamer basket
electric pressure cooker

Ice cubes + water + bowl for cooling eggs

*Use aluminum foil, canning rings, or cardboard egg carton to separate eggs and prevent them from cracking.


Put trivet/steamer inside Pressure Cooker. Pour in 1 cup of water. Place eggs on trivet, making sure eggs can’t bump into each other.

Cover PC, set to LOW* pressure for 6 minutes. When it beeps, allow a natural release for 4 minutes, then do a quick pressure release. *I like to use LOW pressure, as I feel the whites are more tender. You can use HIGH pressure, just start with 5 min, then 5 min natural release and see how you like it. 

Immediately submerge cooked eggs into an ice bath for 15 minutes. 

***There are a LOT of variables to cooking your eggs under pressure: 

Size of eggs, how old they are, your altitude, the texture you like and even the temperature of your water. My recommendation is to start with 2 or 3 eggs on the trivet with 1 cup of water and use HIGH or LOW pressure for 5 minutes. After the 5 minutes are up, WAIT (natural release) for 5 minutes, then put them into an ice water bath to stop the cooking. Then adjust the cooking time by adding or subtracting a minute till you get the PERFECT texture that you love. ENJOY!

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