{"id":8747,"date":"2021-03-30T20:40:12","date_gmt":"2021-03-31T03:40:12","guid":{"rendered":"https:\/\/www.lee.org\/blog\/?p=8747"},"modified":"2021-03-30T20:40:12","modified_gmt":"2021-03-31T03:40:12","slug":"hard-boiled-eggs-in-a-pressure-cooker-win-2","status":"publish","type":"post","link":"https:\/\/www.lee.org\/blog\/2021\/03\/30\/hard-boiled-eggs-in-a-pressure-cooker-win-2\/","title":{"rendered":"Hard Boiled Eggs in a Pressure Cooker &#8211; WIN!"},"content":{"rendered":"<p>Using my new pressure cooker method, hard-boiled eggs reliably come out of their shells without damage! Before I discovered this method, about 1 in 5 eggs had unsightly tears and 1 in 20 eggs got so chipped and torn, they were essentially unusable. Unacceptable!<\/p>\n<p>&nbsp;<\/p>\n<div style=\"width: 672px;\" class=\"wp-video\"><video class=\"wp-video-shortcode\" id=\"video-8747-1\" width=\"672\" height=\"378\" preload=\"metadata\" controls=\"controls\"><source type=\"video\/mp4\" src=\"https:\/\/www.lee.org\/blog\/wp-content\/uploads\/2021\/03\/perfect-hard-boiled-egg.mp4?_=1\" \/><a href=\"https:\/\/www.lee.org\/blog\/wp-content\/uploads\/2021\/03\/perfect-hard-boiled-egg.mp4\">https:\/\/www.lee.org\/blog\/wp-content\/uploads\/2021\/03\/perfect-hard-boiled-egg.mp4<\/a><\/video><\/div>\n<p>&nbsp;<\/p>\n<p><strong>Directions:<\/strong><\/p>\n<p>&#8211; Add about 1 cup of water and up to a dozen large to extra large eggs to the pressure cooker.<br \/>\n&#8211; Cook eggs for 1 minute at high pressure (it takes a few minutes to get up to pressure), then let them cool in the pressure cooker naturally at least 7 minutes and up to&#8230; I dunno, I&#8217;ve left it for 15 minutes and the yolks were only slightly green.<br \/>\n&#8211; Put straight into an egg carton and into the fridge to cool for use later.<\/p>\n<p><strong>This method reliably avoids:<\/strong><a href=\"https:\/\/www.lee.org\/blog\/wp-content\/uploads\/2021\/03\/perfect-hard-boiled-egg-scaled.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-8761\" src=\"https:\/\/www.lee.org\/blog\/wp-content\/uploads\/2021\/03\/perfect-hard-boiled-egg-600x450.jpg\" alt=\"\" width=\"273\" height=\"205\" srcset=\"https:\/\/www.lee.org\/blog\/wp-content\/uploads\/2021\/03\/perfect-hard-boiled-egg-600x450.jpg 600w, https:\/\/www.lee.org\/blog\/wp-content\/uploads\/2021\/03\/perfect-hard-boiled-egg-300x225.jpg 300w, https:\/\/www.lee.org\/blog\/wp-content\/uploads\/2021\/03\/perfect-hard-boiled-egg-120x90.jpg 120w, https:\/\/www.lee.org\/blog\/wp-content\/uploads\/2021\/03\/perfect-hard-boiled-egg-768x576.jpg 768w, https:\/\/www.lee.org\/blog\/wp-content\/uploads\/2021\/03\/perfect-hard-boiled-egg-1536x1152.jpg 1536w, https:\/\/www.lee.org\/blog\/wp-content\/uploads\/2021\/03\/perfect-hard-boiled-egg-2048x1536.jpg 2048w, https:\/\/www.lee.org\/blog\/wp-content\/uploads\/2021\/03\/perfect-hard-boiled-egg-50x38.jpg 50w\" sizes=\"auto, (max-width: 273px) 100vw, 273px\" \/><\/a><br \/>\n&#8211; undercooking (the yolk being soft or gooey)<br \/>\n&#8211; overcooking (the white being hard, the outside of the yolk turning green)<br \/>\nand most importantly&#8230;<br \/>\n&#8211; sticky shell (the shell sticking to the white so hard that the white tears when shell is peeled off)<\/p>\n<p>It is a joy to peel them every time! It is still helpful to peel under running water to wash off tiny shell fragments, but not required.<\/p>\n<p>My pressure cooker is a Fagor Lux Multicooker. <a href=\"https:\/\/www.lee.org\/blog\/2017\/06\/13\/fagor-lux-multicooker\/\">The manual<\/a> says it runs at 9psi. Your pressure cooker may be different. For example, the Instant Pot reportedly runs at 15psi, but then I&#8217;ve also heard Instant Pots cook slightly slower than the Fagor Lux. Whatever! Experiment a little!<\/p>\n<p>I&#8217;ve tried a lot of saucepan timing and temperature methods that kinda-sorta-sometimes work. I tried ice baths before and after cooking. I tried using vinegar in the pot which sometimes helped but wasn&#8217;t reliable and boiling vinegar makes the house smell funny. Different pressure cooker timings work but my 1 minute pressure \/ 7 minute cooldown version is the easiest, most reliable so far!<\/p>\n<p>Thank you Gail for giving us the Fagor Lux pressure cooker!<\/p>\n<p>It&#8217;s weird, I don&#8217;t remember having this problem when I was younger. Maybe it&#8217;s a localized Bay Area chicken problem? I wouldn&#8217;t think so because in recent years I&#8217;ve had the problem with several different brands of eggs, fresh eggs, older eggs, even fancy organic pasture raised not-debeaked hormone-free etc&#8230; etc&#8230; eggs. But when we hard boil them in a saucepan, we reliably have 2 out of 12 eggs be a horrible, messy failure! But no more! I am in pressure cooked hard boiled egg heaven!<\/p>\n<p>(This is something of a <a href=\"https:\/\/www.lee.org\/blog\/2018\/09\/06\/hard-boiled-eggs-in-a-pressure-cooker-win\/\">repost<\/a>, but my updated method is so much better that I had to share!)<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Using my new pressure cooker method, hard-boiled eggs reliably come out of their shells without damage! Before I discovered this method, about 1 in 5 eggs had unsightly tears and 1 in 20 eggs got so chipped and torn, they were essentially unusable. Unacceptable! &nbsp; &nbsp; Directions: &#8211; Add about 1 cup of water and [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,10,37],"tags":[],"class_list":["post-8747","post","type-post","status-publish","format-standard","hentry","category-general","category-notable","category-unabashed-foodie"],"_links":{"self":[{"href":"https:\/\/www.lee.org\/blog\/wp-json\/wp\/v2\/posts\/8747","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.lee.org\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.lee.org\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.lee.org\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.lee.org\/blog\/wp-json\/wp\/v2\/comments?post=8747"}],"version-history":[{"count":0,"href":"https:\/\/www.lee.org\/blog\/wp-json\/wp\/v2\/posts\/8747\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.lee.org\/blog\/wp-json\/wp\/v2\/media?parent=8747"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.lee.org\/blog\/wp-json\/wp\/v2\/categories?post=8747"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.lee.org\/blog\/wp-json\/wp\/v2\/tags?post=8747"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}