Week Four: Perfect Hard Cooked Eggs

It seems like such a simple thing: make hard cooked eggs. I have heard many different recipes for success, and have tried most of them too. I have tried using eggs at room temperature, started them in cold water, started them in hot water, made sure to use "old" eggs rather than fresh, cooked them at a simmer without a lid, cooked them in boiling water for a few minutes and then covered and removed from the heat source for an additional period of time. I have immediately dunked them in icy cold water, peeled them under running water and probably tried everything I've ever heard or read.

 But nothing compares to the Pressure Cooker. 

This is the easiest way to hard cook eggs, and makes for the easiest-to-peel eggs also. 

Set up your pressure cooker with a rack and arrange your eggs on the rack. 

I put my eggs on metal bottle caps that I have saved because I can fit more eggs in at one time.  Once you have the eggs in place, pour in one cup of water. 

Put the lid on and lock it in place. Set your cooker for low pressure and cook for 6 minutes. 

When the time is up allow the pressure to drop on its own ( natural release). This takes about 5 minutes. 

Once the pressure has dropped you can open your cooker and remove the eggs to cool under cold water. 

Each egg can be peeled, often times with the shell practically falling off. 

Not every egg is that easy but none are hard to peel using this method. I have never had to struggle with removing tiny fragments of egg shells since I have switched to cooking eggs this way. 

The yolks cook up beautifully:  solid and bright yellow, never green.  

Next time you want to make some deviled eggs, wouldn't you want them to have the beautiful yolks and be easy to peel?

I want to give a shout out to "hippressurecooking.com" for originally posting this fabulous recipe. This is another life changing pressure cooking recipe and I thank you for sharing.