*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I have an electric Instant Pot, not a stove top pressure cooker. I cooked the eggs on Manual for 6 minutes, did a natural release for 5 minutes, and let the eggs sit in the ice bath for only 6 minutes, not 30. They peeled easily and were perfectly cooked!
I will always use this method. Few spot-on changes: 1. Add enough water to just come to the bottom of the basket in your pressure cooker. 2. I placed 10 eggs (what my basket will hold). 3. I brought the pressure cooker to steam, reduced steam to low for three minutes. 4. Pressure cook eggs at steam time for only three minutes. 5. Removed pressure cooker from heat, released steam for 5 minutes total. 6. Open pressure cooker, remove basket of eggs, plunge into ice cold water until ice cubes melt. 7. Makes PERFECT "boiled" eggs. **Separate Note** Peeling the cooked eggs is easier under running cold water if you break the "flatter end of the egg, get the running water and fingers under the membrane of the egg, the rest of the peel should slide off easier.
Love cooking eggs this way. I didn't follow the directions completely. Having read reviews across the web, I decided to cook on manual rather than steam. I place 5 eggs on the trivet and added 2 cups of water for 3 minutes, then let it naturally release for 5 minutes - they came out medium - almost hard with a nice small dark area in the middle. Peeled perfectly - very happy with my first time experience with pressure cooking eggs!
I never thought I'd be enthusiastic about a recipe for boiled eggs. How much difference could it possibly make? As it turns out, a lot. This recipe produces eggs with supple (not rubbery) whites, and creamy (not grainy) yolks. And to top it off, peeling them is a cinch. No more pulling half the white off with the shell. My hubs said this recipe alone justified the purchase of a pressure cooker.
Seemed a bit much, for hard boiled eggs. I put the eggs in the bottom,(you can use a rack) cover with water, add 1/4 cup vinegar, set for high pressure and five(5) minutes. When the buzzer buzzes, reduce pressure and remove with tongs. Works every time. When cool enough, peel, slice length wise, a pat of soften butter, a little sea salt, twist of pepper and a shot of hot sauce. Enjoy the game.
Perfect cooking times. With the Insta-Pot we use the steam setting with low pressure. Remove eggs from the ice bath in about three minutes and peel. Have also tried high pressure for 3 minutes let stand for 2 minutes and iced bathed for one minute. Worked well for small-medium chicken eggs.
Perfection! I have been looking for a way to make pickled eggs. I have a good pickling recipe but getting the hard boiled eggs properly cooked and out of the shells was a hassle. Now it is easy as can be.