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Pressure cooker hard-boiled eggs aren’t any quicker to make (the pressure cooker’s usual claim to fame), but here’s why it’s great: it actually makes fresh eggs easy to peel! If you happen to raise chickens or have access to really fresh eggs, a pressure cooker is the best way to make hard-cooked eggs.
Ingredients
- 2 cups water, or as needed
- 8 fresh eggs
- 4 cups cold water
- 4 cups ice cubes
Directions
Step 1
Fill a pressure cooker with the minimum amount of water specified by the manufacturer. Place eggs in the steamer basket above the water. Seal the lid and bring the pressure cooker up to low pressure.
Step 2
Cook, maintaining low pressure, for 6 minutes. Remove the pressure cooker from heat and allow the pressure to drop for 5 minutes.
Step 3
Combine cold water and ice in a large bowl.
Step 4
Use the quick-release method to open the pressure cooker. Transfer hot eggs to ice water using an oven mitt or spoon. Cool completely, about 30 minutes.
Tips
Letting the pressure cooker reach high pressure will cause eggs to crack.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 63 | |
| % Daily Value * | |
| Total Fat4g | 6% |
| Saturated Fat1g | 7% |
| Cholesterol164mg | 55% |
| Sodium70mg | 3% |
| Total Carbohydrate0g | 0% |
| Protein6g | |
| Calcium32mg | 2% |
| Iron1mg | 4% |
| Potassium62mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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