How to make 'Hardboiled eggs' in electric pressure cooker?

Biggest advantage of making hardboiled eggs in pressure cooker, they are easily peeled even if they are farm fresh.

You will need a pressure cooker capable of cooking at low pressure (from 5 psi to 8 psi), eggs (fresh or old) at room temperature or directly from the refrigerator, stainless steel steamer trivet, tongs, and a bowl of cold water.

1. Pour 1 cup of water in the Pressure Cooker Pot.

2. Place the steamer trivet over water in the Cooker Pot. Place eggs on the trivet. Most of the trivets are about 8" in diameter. You can place 11 to 12 large eggs in a single layer on the trivet. Do not stack eggs on top of each other.

3. Close and Lock-in the lid. Turn the Pressure Release Knob to 'SEAL/CLOSE' position. Set the pressure to LOW ( 5 to 8 psi). Set the COOKING TIME to 6 minutes. Start the pressure cooker.

4. After the cooking time has elapsed, PC will go to WARM mode and start dissipating pressure. After the pressure has dissipated for 10 minutes, turn the Pressure Release Knob to 'VENT/OPEN' position to release the remaining pressure. Un-lock and open the lid.

5. Use tongs to remove the eggs and place them in cold water bowl. Eggs are ready to be peeled in about three minutes.

What is the advantage of making Hardboiled eggs in Pressure Cooker?

It does not save you any cooking time. It just makes it easier to peel the hardboiled eggs. The eggs have a small air-pocket on the flatter side. The air pocket is very small in fresh eggs, and it starts to get big as the eggs get older. Traditionally, 10 to 14 days old eggs are used to cook in boiling water. The air-pocket expands making it easier to peel the eggs. In the pressure cooker, the air-pocket basically inflates like a balloon separating the egg white from the shell due to pressure-difference and high-temperature. This makes the peeling very easy even for fresh eggs.

What happens if the operating pressure is 15 psi?

At 15 psi, boiling point is 257°F, the Maillard Reactions becomes more vigorous above 250°F, turning the egg-whites to brown. The egg yolk will be overcooked with a gray ring. If you pressure cook for 50 minutes at 15 psi, you will wind up with brown eggs similar to Hamine eggs.

If you must cook at HIGH psi, reduce the cooking time to 3 minutes, rapidly dissipate pressure after 5 minutes.

At Low Pressure, the boiling point is between 227°F (5 psi) and 233°F (7psi), and prevent eggs from overcooking with a gray ring around the yolk.

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