Pressure Cooker Hard Boiled Eggs Recipe

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

Water: Used to create steam in the pressure cooker, which cooks the eggs.

Trivet: A rack that holds the eggs above the water level in the pressure cooker.

To ensure perfectly cooked eggs every time, make sure to use large eggs as specified in the recipe. Different sizes may require adjustments in cooking time. Additionally, when placing the eggs on the trivet, make sure they are evenly spaced to allow for even cooking. If you find peeling the eggs difficult, try adding a teaspoon of baking soda to the water in the pressure cooker; this can help make the shells easier to remove.

• eggs - Substitute with quail eggs: Quail eggs are smaller but can be cooked similarly in a pressure cooker. Adjust the cooking time accordingly.

• eggs - Substitute with duck eggs: Duck eggs are larger and richer in flavor. They can be cooked in a pressure cooker, but you may need to increase the cooking time slightly.

• water - Substitute with vegetable broth: Using vegetable broth can add a subtle flavor to the eggs, making them more savory.

• water - Substitute with chicken broth: Chicken broth can also add a richer flavor to the eggs, enhancing their taste.

• Once your hard boiled eggs have cooled in the ice water bath, gently pat them dry with a clean towel.
• Store the eggs in their shells in an airtight container to maintain freshness. This helps prevent them from absorbing any unwanted odors from other foods in the refrigerator.
• If you prefer to peel the eggs before storing, place the peeled eggs in a bowl of water and cover them. Change the water daily to keep them fresh.
• For a quick grab-and-go option, store peeled eggs in a resealable plastic bag or airtight container with a damp paper towel to keep them moist.
• Hard boiled eggs can be stored in the refrigerator for up to one week. Make sure to label the container with the date to keep track of their freshness.
• 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 airtight container.
• Label the container with the date and use within three months for the best quality.
• When you're ready to use the frozen yolks, thaw them in the refrigerator overnight. They can be used in salads, sandwiches, or as a garnish for soups and stews.
• Avoid freezing whole hard boiled eggs or egg whites, as the texture will not be pleasant upon thawing.

• Place the hard boiled eggs in a bowl of hot water for about 5-10 minutes. This gentle method ensures the eggs warm up without overcooking.
• Use a microwave-safe bowl filled with water. Submerge the eggs and microwave on medium power for 1-2 minutes. Be cautious to avoid any explosions by ensuring the eggs are fully submerged.
• Steam the eggs in a steamer basket over boiling water for 3-5 minutes. This method helps maintain the texture and flavor of the eggs.
• If you have an air fryer, preheat it to 270°F (130°C) and place the eggs inside for about 3 minutes. This method is quick and efficient, giving you perfectly warmed eggs.
• For a stovetop method, place the eggs in a saucepan, cover with water, and heat on medium until the water is just about to boil. Remove from heat and let sit for 5 minutes.

• 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.

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

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

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

• Timer: Essential for keeping track of the cooking and cooling times.

• Peeler: Optional, but can be used to help peel the eggs more easily.

Prepare ingredients in advance: Gather and measure all ingredients before starting to save time during the cooking process.

Use an egg rack: An egg rack can help you place more eggs in the pressure cooker, allowing you to cook a larger batch at once.

Quick release method: If you're in a hurry, skip the natural release and use the quick release method immediately after cooking.

Ice water bath: Prepare the ice water bath while the eggs are cooking to save time when transferring them.

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