Pressure Cooker Hard Boiled Eggs Recipe

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

Water: Used to create steam in the pressure cooker.

Trivet: A rack that keeps the eggs elevated above the water.

To ensure perfectly cooked eggs every time, make sure the trivet is securely placed in the pressure cooker to keep the eggs elevated above the water. This prevents them from cracking during the cooking process. Additionally, using an ice bath immediately after cooking helps to stop the cooking process and makes the eggs easier to peel.

• eggs - Substitute with quail eggs: Quail eggs are smaller but can be cooked similarly and offer a unique flavor.

• eggs - Substitute with duck eggs: Duck eggs are larger and richer in flavor, providing a different texture and taste.

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

• water - Substitute with chicken broth: Chicken broth can infuse the eggs with a mild savory taste.

• Allow the hard boiled eggs to cool completely before storing. This helps prevent condensation, which can lead to spoilage.
• Place the cooled eggs in an airtight container. This keeps them fresh and prevents them from absorbing any unwanted odors from the fridge.
• Store the eggs in the refrigerator. They can be kept for up to one week, making them a convenient and healthy snack option.
• For freezing, peel the eggs first. The shells can become rubbery and difficult to remove after freezing.
• Place the peeled eggs in a single layer on a baking sheet. Freeze them for about an hour until they are solid.
• Transfer the frozen eggs to a freezer-safe bag or container. Label with the date to keep track of their freshness.
• When ready to use, thaw the eggs in the refrigerator overnight. They can be used in salads, sandwiches, or as a quick protein boost.
• Avoid refreezing thawed eggs. This can affect their texture and flavor, making them less enjoyable to eat.

• Place the hard boiled eggs in a bowl of hot water for about 5 minutes. This gentle method ensures the eggs warm up without overcooking.
• Use a microwave-safe bowl, fill it with water, and submerge the eggs. Microwave on medium power for 1 minute. Check the temperature and repeat if necessary.
• Steam the eggs by placing them in a steamer basket over boiling water for 3-5 minutes. This method keeps the eggs moist and evenly heated.
• For a quick fix, wrap each egg in a damp paper towel and microwave on medium power for 30 seconds. This prevents the eggs from drying out.
• If you have an air fryer, set it to 270°F (130°C) and heat the eggs for 3-4 minutes. This method gives a slightly crispy exterior while keeping the inside warm.

• Pressure cooker: A sealed pot with a valve that controls the steam pressure inside, used to cook food quickly.

• Trivet: A stand or rack placed inside the pressure cooker to keep the eggs elevated above the water.

• Measuring cup: A kitchen utensil used to measure the volume of liquid ingredients, in this case, 1 cup of water.

• Tongs: A tool used to handle and transfer the hot eggs safely from the pressure cooker to the ice bath.

• Bowl: A container used to hold the ice bath for cooling the eggs.

• Ice: Frozen water used to create an ice bath to stop the cooking process and make peeling easier.

• Timer: A device used to measure the cooking and cooling times accurately.

• Peeler: Although not strictly necessary, a peeler can be helpful for removing the eggshells smoothly.

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 hold multiple eggs securely, allowing you to cook more eggs at once.

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

Ice bath efficiency: Prepare the ice bath while the eggs are cooking to ensure they cool quickly and are easier to peel.