Pressure Cooker Hard Boiled Eggs Recipe

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

Water: Used to create the steam necessary for cooking the eggs in the pressure cooker.

When using a pressure cooker for hard boiled eggs, ensure the eggs are placed in a single layer on the trivet to allow even cooking. If you need to cook more than six eggs, consider doing them in batches to maintain consistent results.

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

• 6 large eggs - Substitute with quail eggs: Quail eggs are smaller but can be hard boiled similarly; you may need more of them to match the quantity.

• 1 cup water - Substitute with vegetable broth: Vegetable broth can add a subtle flavor to the eggs during the cooking process.

• 1 cup water - Substitute with chicken broth: Chicken broth can infuse the eggs with a mild savory taste, enhancing their flavor.

• To keep your hard boiled eggs fresh, store them in the refrigerator. Place the eggs in an airtight container to prevent them from absorbing any odors from other foods.
• If you plan to consume the eggs within a week, you can leave the shells on. This helps maintain their moisture and prevents them from drying out.
• For longer storage, peel the eggs and place them in a bowl of water. Change the water daily to keep the eggs fresh.
• You can also store peeled eggs in a resealable plastic bag or an airtight container, ensuring they are kept moist by adding a damp paper towel.
• To freeze hard boiled eggs, it's best to separate the yolks from the whites. The whites can become rubbery and unappetizing when frozen.
• Place the yolks in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a resealable plastic bag or an airtight container.
• Label the container with the date to keep track of their freshness. Frozen yolks can be stored for up to three months.
• When ready to use, thaw the yolks in the refrigerator overnight. They can be used in salads, sandwiches, or as a topping for soups and stews.
• Avoid freezing whole hard boiled eggs as the texture of the whites will be compromised, resulting in an unpleasant eating experience.

• Stovetop Method: Place the eggs in a saucepan and cover them with water. Heat over medium heat until the water is hot but not boiling. Let the eggs sit in the hot water for about 3-5 minutes. Remove and peel.

• Microwave Method: Fill a microwave-safe bowl with water and place the eggs in it. Microwave on medium power for 1-2 minutes. Be cautious as eggs can sometimes explode in the microwave. Let them cool slightly before peeling.

• Oven Method: Preheat your oven to 250°F (120°C). Place the eggs on a baking sheet and heat for about 10 minutes. This method is great for reheating multiple eggs at once.

• Steam 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' 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.

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

• Measuring cup: Used to measure 1 cup of water accurately.

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

• Bowl: Used to hold the ice water for cooling the eggs.

• Ice: Added to the bowl of water to create an ice bath for cooling the eggs quickly.

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

Prepare ingredients in advance: Gather and measure all ingredients before starting. This ensures a smooth process.

Use a timer: Set a timer for each step to avoid overcooking or undercooking.

Quick release method: Use the quick release method to save time on pressure release.

Ice bath ready: Prepare the ice water bath while the eggs are cooking to save time.

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