When I saw Heather’s post on cooking hard boiled eggs in the pressure cooker, I wanted to share it with my readers. Luckily, she agreed to do a guest post on Pressure Cooking Today and share her technique. You’re definitely going to want to try this in your pressure cooker. Thanks Heather!
Hi I’m Heather, a wife and mother of two energetic boys. I love to create healthy, delicious meals for my family and share them on my blog Healthy Family Cookin. One of my favorite kitchen tools is the pressure cooker so I was excited when Barbara approached me about doing this guest post on her new blog. I love the pressure cooker because of its versatility, its ease of use, and most of all because in it you can cook delicious, healthy food in mere minutes!
My boys love to eat hard boiled eggs and I don’t mind because they are a delicious, healthy snack. I never used to like cooking them, however, because you have to watch closely while they are cooking on the stove so that the water doesn’t boil too hard to crack the eggs or spill all over the stove. Another difficulty is that the eggs often stick to the shells, making them difficult to peel.
When I read Laura’s post at Hip Pressure Cooking about cooking hard boiled eggs in the pressure cooker, I was intrigued. I thought the idea sounded great, but cooking one egg at a time as she demonstrated would be inadequate for my needs. I decided to expand upon her idea of cooking one egg in the pressure cooker to cooking several using canning lids to separate them and keep them from bumping into each other. I discovered that my 6 quart Cuisnart electric pressure cooker can cook up to ten hard boiled eggs at a time using this method.
The method is simple. First place the trivet in the bottom of the pressure cooker. Next add about a cup of water. Place the canning lids on the bottom and arrange the eggs in and around the lids. Heat up the pressure cooker until it reaches low pressure and then cook for 6 minutes. Allow the pressure to go down naturally and then immediately remove the eggs and cool them in ice water to stop the cooking process. When they are cool, the eggs will crack with ease, look beautiful, and taste perfect every time! (I use a slightly different method now. See update and recipe below.)
Heather has a great video showing the steps and how easy it is to cook eggs perfectly in the pressure cooker. You need to go watch it, you’ll be amazed how easily they peel.
Update: We make pressure cooker hard boiled eggs almost weekly, and I find it’s not really necessary to separate the eggs. Rarely, one may crack but I think it has more to do with the egg having a hairline crack before your pressure cook it. So feel free to load up your basket with a dozen or more eggs. Also, using high pressure seems to work for most as well. It’s really just about finding your sweet spot and using that time and setting every time.
- 1 cup water
- Put the steamer basket* in the pressure cooker pot. Add the water and the eggs. Lock lid in place, cook on High Pressure for 6 minutes.
- When timer beeps, let the pressure release naturally for 6 minutes. Then turn off pressure cooker and do a quick pressure release. When the pressure is released, carefully remove the lid. Remove the steamer basket from the pressure cooking pot. Put eggs into ice cold water to cool.
You can cook a single egg or as many as will fit in your steamer basket and the cook time will be the same.
More pressure cooking recipes from Healthy Family Cookin: