3 ms·

Hard or soft boiled eggs -- bonus is that when you pressure cook them, it makes the shell stupid easy to get off (crack a ring around the middle, then pull the

• emcq 10y ago
  I've never tried pressure cooking my eggs, but in minimizing prep my favorite way is to steam them. Put a little water in a pot (maybe half an inch), cover, bring to a boil, then reduce to low for 7 minutes and you have a perfect hardboiled egg. You should still have a bit of water in the pot when done, but not too much to delay boiling. End to end in about 8 minutes you have a cooked egg! The boiling is almost instant in a small aluminum pot, unlike bringing my pressure cooker up to temp, and you dont have to depressurize. Seems cooks illustrated also found these nicer for peeling: https://www.cooksillustrated.com/articles/168-easy-peel-hard-cooked-eggs https://www.cooksillustrated.com/articles/168-easy-peel-hard...
  • fencepost 10y ago
    Unless you're using much smaller eggs than I do, 7 minutes must leave you with almost wet yolks. With standard US "Extra Large" eggs, 13 minutes is a fully-opaque yolk, down to around 9-10 minutes where the center of the yolk is much darker. It's been a while, but I think US "Large" eggs maybe only subtract about a minute from those times.