Hard boiled eggs in the electric pressure cooker
You do not have to worry about the eggs being too fresh. I hear that they can be processed right out of the chicken.
These eggs peel very easy!
So I made a few batches and this is working so well. I even like the texture of the eggs better. The yolk is more flakier and they are more tender (?) if you can say that of an egg.
Put a trivet, metal rack or like me, a metal steaming basket, that can fold up, into the bottom of the cooker.
Add 2 cups of water.
The first couple of times, I used canning rings to keep the eggs separated, but abandoned this step.
I did not have any problems with the eggs breaking.
I decided that 10 med/large eggs was just right for my household so this is the amount I used. I used cold eggs right out of the refrigerator.
Lay the eggs on top of your trivet.
Push the start button, and select 7 minutes.
The pressure cooker will start the countdown after it has reached the required pressure.
The first time I had 6 minutes and then restarted the pressure cooker for one more minute because they were just barely done.
If your eggs are room temperature, I would shorten the time by a minute.
If you want to use 6 to 8 eggs, set the timer for 6 minutes.