Boiled eggs are probably one of the first things people learn when they learn to cook. One of the easiest and yet still sometimes troublesome. Cracked shells, eggs that don’t peel cleanly thus looking “ugly”, off-center yolks, too much grey (sulpher) on the yolk, smelly eggs, the list goes on and on. As you grow older and your cooking repertoire grows, you dissect the process learning different tricks and ways to cook them trying to get “perfect” every time. Or at least I did.
Tricks like adding salt or baking soda to the cooking water. Specific cooking times followed by ice baths for varying specific times. Oh yes, and then there is the trick of piercing the shell but not the inner lining to create a pocket of air and water between the egg and the shell. Like many, I found some success but never consistent success with any of these methods.
After I first posted pictres of my first attempt using my pressure cooker to “boil” eggs, people asked why? It wasn’t any quicker to the methods we grew up with. I had to explain, though, that what I found is that I had to monitor my eggs less and also use less water. Oh yeah, and those consistent results I’d been looking for. Not on that first try though. This picture shows you that first try. The bottom squished egg? It was peeled as soon as I pulled it from the pot. (Another plus – being able to handle the egg without tongs sooner) It was definitely cooked, but the whites were definitely rubbery in consistency. I put the other 5 eggs in that small batch in an ice bath as soon as I could. 5 minutes later, I got that perfect looking one at the top. Both eggs peeled super easy without problems while also having that perfect look we all want for dishes such as deviled eggs. The next batch then showed me that the ice bath wasn’t even necessary, just time to cool a bit more.
Recipe: 5 Min High Pressure, Steam Setting. Pressure Valve Sealed and released 5 min after Steam Setting finishes. (5-5-5)
Prep Time: Not applicable
Time to Pressure: Approx. 5 Min
Cook Time: 5 minutes
Time from start to finish: <15 min from the time I sealed the pot.
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