Pressure Cooker Hard Boiled Eggs Recipe

Large eggs: These are the main ingredient and should be fresh for the best results.

Water: This is used to create the steam necessary for cooking the eggs in the pressure cooker.

For perfectly cooked eggs every time, make sure to use large eggs as specified in the recipe. Different sizes can alter the cooking time and result in inconsistent textures. Additionally, placing the eggs in an ice bath immediately after cooking helps to stop the cooking process and makes them easier to peel.

• 6 large eggs - Substitute with duck eggs: Duck eggs are larger and have a richer flavor, making them a suitable alternative for hard boiling.

• 1 cup water - Substitute with vegetable broth: Using vegetable broth can add a subtle flavor to the eggs, enhancing their taste.

• Allow the hard boiled eggs to cool completely before storing. This helps prevent condensation, which can lead to spoilage.
• Place the cooled eggs in an airtight container. This keeps them fresh and prevents them from absorbing any unwanted odors from other foods in the refrigerator.
• Store the eggs in the refrigerator for up to one week. They make a convenient and nutritious snack or addition to salads and sandwiches.
• If you prefer to peel the eggs before storing, keep them in a bowl of water inside the refrigerator. Change the water daily to maintain freshness.
• For freezing, peel the eggs first. The egg whites may become slightly rubbery, but they are still great for egg salads or deviled eggs.
• Place the peeled eggs in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
• Transfer the frozen eggs to a freezer-safe bag or container. Label with the date and use within three months for the best quality.
• Thaw frozen eggs in the refrigerator overnight before using. They are perfect for quick breakfasts or as a protein-packed snack.

• Stovetop Method: Place the eggs in a saucepan and cover them with water. Heat over medium-high until the water begins to simmer. Let the eggs sit in the hot water for about 3-5 minutes. Remove and serve immediately.

• Microwave Method: Fill a microwave-safe bowl with water and place the eggs in it. Make sure the eggs are fully submerged. Microwave on medium power for about 1 minute. Check the eggs and if they need more heating, continue in 15-second intervals. Be cautious as eggs can explode if overheated.

• Oven Method: Preheat your oven to 350°F (175°C). Place the eggs in an oven-safe dish and cover with aluminum foil. Heat for about 10 minutes. This method is great if you are reheating a large batch of eggs.

• Steaming Method: Place the eggs in a steamer basket over boiling water. Cover and steam for about 3-5 minutes. This method helps maintain the eggs's texture and moisture.

• Sous Vide Method: Set your sous vide machine to 140°F (60°C). Place the eggs in a zip-lock bag and submerge them in the water bath for about 10 minutes. This method ensures even reheating without overcooking.

• Pressure cooker: A kitchen appliance used to cook food quickly under high pressure. Essential for this recipe to cook the eggs.

• Trivet: A metal stand placed inside the pressure cooker to hold the eggs above the water.

• Measuring cup: Used to measure the 1 cup of water needed for the recipe.

• Tongs: Handy for safely placing and removing the eggs from the pressure cooker.

• Ice bath: A bowl filled with ice and water to cool the eggs quickly after cooking.

• Timer: Used to keep track of the cooking and cooling times.

• Bowl: Used to create the ice bath for cooling the eggs.

• Peeler: Optional, but can be used to help peel the eggs more easily.

Prepare the trivet: Have the trivet and water ready in the pressure cooker before you start.

Use cold eggs: Start with cold eggs from the fridge to ensure even cooking.

Quick release: After the natural release, use the quick release method to save time.

Ice bath ready: Prepare the ice bath while the eggs are cooking to cool them quickly.

Peel under water: Peel the eggs under running water to make the process faster and easier.