4/4/14

0 Hard Boiled Eggs That Peel Like A Dream! Pressure Cooker




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...

UPDATE: Check out how I cook AND dye my eggs in my pressure cooker - just in time for Easter!

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!




print recipe

Pressure Cook Hard Boiled Eggs
Discover how easy it is to cook these hard boiled eggs and how easy they are to peel! Perfect
Ingredients
  • 2-24 eggs
  • 1 cup water
  • Trivet, steamer basket
  • cardboard egg carton, optional
  • ice cubes, bowl, cold water
Instructions
1. Place trivet or wire rack inside the pressure cooker. If no trivet is available, use steamer basket, canning rings, or crumpled aluminum foil inside pot.2. Pour in 1 cup of water. 3. Place eggs on wire trivet or steamer basket. If using cardboard egg carton, place carton on top of trivet.4. Cover pressure cooker, lock lid, and close the pressure valve.5. Select LOW pressure for 6 minutes. If only HIGH pressure is available on your cooker, try a 5 minute cook time.6. After cook time ends, wait 4 minutes for a natural release by setting a timer.7. After the 4 minutes have passed, open the pressure valve to release any remaining pressure.8. Open the pressure cooker and use tongs to remove eggs and put them into a bowl of ice & water for 15 minutes to completely cool the eggs.9. Store eggs in the fridge, unpeeled, for up to one week. NOTES:There are a lot of variables to cooking your eggs under pressure. Size of eggs, age, your altitude, temp of water, and how you like the texture of your eggs. Start with 2-3 eggs and 5 minutes. Use a 5 min natural release. Cool eggs completely. Open egg and note the texture. If you want a more cooked egg, add one minute to the cook time; if you want a less cooked egg, subtract one minute from the cook time on your next batch.
Details
Prep time: Cook time: Total time: Yield:







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