Pressure Cooker Hard Boiled Eggs Recipe

Eggs: The main ingredient, providing protein and essential nutrients.

Water: Necessary for creating steam in the pressure cooker to cook the eggs.

To ensure perfectly cooked eggs, use room temperature eggs instead of cold ones straight from the fridge. This helps in achieving a more consistent cooking result. Additionally, when placing the eggs on the trivet, make sure they are not touching each other to allow even steam circulation.

• 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, so you may need more of them, but they have a similar taste and texture when hard boiled.

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

• 1 cup water - Substitute with chicken broth: Chicken broth can also add a mild, savory flavor to the eggs, making them more flavorful.

• Allow the hard boiled eggs to cool completely before storing. This helps prevent condensation, which can cause spoilage.

• Store the eggs in an airtight container to maintain freshness. You can use a plastic container with a tight-fitting lid or a resealable plastic bag.

• Label the container with the date of cooking to keep track of their freshness. Hard boiled eggs typically last up to one week in the refrigerator.

• If you prefer to peel the eggs before storing, place a damp paper towel in the container to keep them from drying out.

• For freezing, peel the eggs first. The egg whites may become slightly rubbery, but they are still safe to eat.

• 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 resealable plastic bag or airtight container. Label with the date and use within 3 months for best quality.

• When ready to use, thaw the eggs in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• Use thawed eggs in salads, sandwiches, or deviled eggs for best results. They may not be suitable for recipes where texture is crucial, like egg salad.

• For a quick snack, keep a few hard boiled eggs in their shells in the fridge. They make a convenient and protein-packed option.

• If you notice any off smells or slimy textures, discard the eggs immediately. Freshness is key to enjoying the best flavor and safety.

• Place the eggs in a bowl of hot water for about 5-10 minutes. This gentle method helps maintain their texture without overcooking.
• Use a microwave-safe bowl, fill it with water, and submerge the eggs. Microwave on medium power for 1-2 minutes. Be cautious and monitor closely to avoid any explosions.
• Steam the eggs by placing them in a steamer basket over boiling water for about 3-5 minutes. This method ensures even heating without drying them out.
• For a quick fix, wrap the eggs in a damp paper towel and microwave on low power for 30-second intervals until warmed through. This helps retain moisture and prevents rubbery texture.
• If you have a sous vide machine, set it to 140°F (60°C) and let the eggs sit in the water bath for about 10 minutes. This method is precise and keeps the eggs perfectly tender.

• Pressure cooker: A kitchen appliance used to cook food quickly under high pressure.

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

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

• Lid: The cover for the pressure cooker that seals it to maintain high pressure.

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

• Tongs: Used to safely transfer the hot eggs from the pressure cooker to the ice bath.

Use a steamer basket: If you don't have a trivet, a steamer basket works just as well to hold the eggs above the water.

Batch cooking: Cook more eggs at once to save time for future meals or recipes.

Peel under water: Peeling the eggs under running water can help remove the shell more easily.

Pre-chill the ice bath: Prepare the ice bath while the eggs are cooking to save time.

Label and store: Label the cooked eggs with the date and store them in the fridge for quick access.