A lot of my friends and I have found ourselves in possession of electric pressure cooker “multi pots” in the past year or so; and collectively, we have been learning exactly what to do with them.
I’ve made risotto, cooked a whole chicken, and made tasty stock out of leftover bones.
Yes, and they really are a bit easier to peel, too, so, bonus!
•10 or 12 eggs
•1 cup water
Place an opened steamer basket in the bottom of your pressure cooker and pour in the water.
Arrange the eggs on the steamer basket and close and seal your pressure cooker.
Set your pot for nine minutes on LOW pressure. Remember that the pressure cooker will take about 15 minutes to come up to pressure, so factor that into your cooking time.
Note: cookers are gonna be different, so the correct cooking time for your pot may be different from mine by a minute or so. I actually had a bit of trouble with my pot sealing at first, but nine minutes seemed to work a treat for me.
Once the cooker has completed its cycle, release the pressure, open the pot, and transfer the eggs to a bowl filled with ice water.
Let the eggs rest in the cold water for ten minutes or so, then transfer to the fridge until needed.
When you’re ready to deal with them, I think you will find the peeling to go easier than with boiled eggs.
Some folk say that the pressure does some micro-fracturing to the shell which makes it come off easier.
Is that true? I found, in my experience with ten large brown eggs, that the peels came off cleaner, and left the eggs more whole (no divots where shell pulled some of the white off along with it).
And, the eggs made for a pretty terrific deviled egg dip in bacon cups.
Those details… tomorrow!