“I love eggs, from my head down to my legs…”
Today, I’m going to share all about how I cook hard-boiled eggs in a pressure cooker. And y’all, these hard-boiled eggs peel perfectly, every time! I haven’t made hard-boiled eggs any other way since learning this method.
If you cook hard-boiled eggs in a pressure cooker, even “fresh from the chicken” eggs peel perfectly. Normally those eggs don’t peel well; all the white comes off and it looks like a train wreck! But you won’t have that problem when cooking eggs using your pressure cooker!
I don’t have one of those hip Instant Pots, but I’ve got a normal stove top pressure cooker that I’ve had for a few years. I do have a more expensive one too, but I honestly prefer my cheap stainless steel Presto Pressure Cooker. It helps get my usual kitchen tasks done so.much.faster! I probably use my pressure cooker once a day, sometimes more. Dinner can be ready in 30 minutes (from start to finish), since it cooks in 1/3 of the time! Be sure to check out Pinterest (pressure cooker and instant pot recipes are both good searches); there are oodles of recipes you can try.
I like to cook hard-boiled eggs – never soft-boiled. I just don’t like runny eggs. They make me runny away! But if you prefer your eggs more on the soft-boiled side, you can go ahead and cook for a minute or two less. And did I mention that these eggs peel perfectly? I give each egg a quick smack on the counter and the eggs practically fall out of the shells. Sometimes the shell even comes off in one piece!
Go forth and boil you some eggs!
Perfect Hard-Boiled Eggs (Pressure Cooker)
- 7-10 eggs
- 1 cup water (for boiling)
- 1 cup cool water (after boiled)
- Place the eggs on a trivet in the bottom of your pressure cooker. (I prefer to do a single layer, but I have stacked before and they turned out okay.)
- Pour a cup of water into the pressure cooker and secure the lid.
- Turn the pressure cooker on to high pressure over medium-high heat. This takes about 5 minutes. Then, set a timer for 7 minutes for hard-boiled eggs.
- When the time goes off, turn off the heat and bring it down from pressure immediately. If you don’t want to wait, bring the cooker to the sink and run cold water on top until the pressure releases.
- Pour out the hot water, and cover the eggs with cool tap water.
- When they are cool enough to handle, peel carefully.
- Store in the refrigerator.
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