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.
How to Make Hard boiled eggs in the electric pressure cooker
- Get your electric pressure cooker set up according to your directions of your unit.
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.
Remember you are steaming the eggs. Do not let the eggs touch the water.
- I suppose each electric pressure cooker will be a little different, so the first time you make your eggs, I would open one up and see that it is done enough.
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.
- Update: 3-5-21 If you find a few of your eggs are cracked or have brown spots you need to adjust your pressure time lower.
5-5-5 pressure cook 5 min, unplug and leave for 5 min and then release pressure let sit for 5 on counter or ice water .
I did try the 4-6-10 and the eggs where just fine in the Ninga foodie.
- I did find that after the hard boiled eggs, still in the shell, sit in the refrigerater for a while, they may start to be hard to peel. I put a damp paper napkin in the bottom of the bowl and cover with plastic wrap. This keeps them from drying out.