Because making hard boiled eggs isn’t already easy enough, I decided to see if “boiling” eggs in the pressure cooker works. If I had ever really thought about it, I would have guessed that eggs blow up in the pressure cooker…you know, from all that pressure. They don’t. And they turn out perfect. And it truly is easier than boiling them on the stove. And they taste way better then my attempt at cooking them in the oven that you can read about here.
So, I started out by researching how to do this on Pinterest. All the important, need-to-know info is on Pinterest. I read five or so different blogs and got five or so different methods. There were varying opinions on amount of time, natural or quick pressure release, immediate ice bath or not. Since fast and easy is the way I roll I chose natural pressure release with no ice bath.
I was running low on eggs so I only used six. I put a cup of water (use the minimum amount of liquid that your cooker requires) in the pot. These eggs were cold…straight out of the fridge. I set the cooker for 6 minutes. It took 5 minutes to come up to pressure. At that point I got side-tracked and walked away. I got back to my egg experiment about 45 minutes later. The pressure had all released so I opened ‘er up. The smell was HORRENDOUS! Through my watering eyes and hacking I vowed that there was no way I was doing this again. The eggs were still super hot so I used a tongs to put them in a bowl. I popped them in the fridge. I did immediately wash to pot to get rid of the smell.
I waited precisely 65 minutes…oh wait, that doesn’t sound like me…actually, several hours later when the girl said “oh! are those boiled eggs? yay!” is when I remembered that I was in the middle of an egg experiment.
So, you know when you try to peel an egg and it comes off in tiny shards and you get irritated and frustrated and it makes you want to smash the egg? This wasn’t like that. The egg peeled like a dream. A good dream.
The eggs were almost perfect. So perfect that I forgive them the awful odor when I opened the cooker. I’ll know to hold my breath next time. The only fault in their taste is that they were just a tad over-done. I think 6 minutes was a bit too much since I chose to let pressure release naturally. If I wanted to mess around with an ice bath after a quick pressure release, then I think 6 minutes would be perfect. Since I’m lazy and prefer to cook using the push-a-button-and-walk-away-for-an-indeterminate-amount-of-time method, I think I’ll try 4 or 5 minutes with a natural pressure release next time.
You’ll need some eggs and a cup of water. Place eggs on steamer trivet. Set pressure cooker for 5 minutes. Press start. Go do something fun. Later, hold your breath when opening pressure cooker. Place eggs in fridge. Peel and eat when cool.
This is now my go-to hard-boiled egg making method. Yes, boiling eggs on the stove is very easy. This is easier.