Pressure Cooked Eggs

Amythyst34

A largely hands-off way to make soft or hard boiled eggs. Plus, if you happen to have egg trivets, your yolks will be more centered, making them ideal for deviled eggs.

Print Recipe

Cook Time 14

Total Time 14

Course: Ingredient, Snack

Cuisine: American

Calories:

Ingredients Equipment Method Notes

Ingredients

12 egg large or extra large
water
ice

Equipment

1 pressure cooker

Method

Set your trivet or steamer basket on the bottom of your pressure cooker. Gently place the eggs into it.

Start with cold eggs, direct from the refrigerator, for best results.

Pour 1 cup of water into the bottom of the pressure cooker.
Lock the lid of the pressure cooker into place and make sure the sealing valve is set to "Closed."
Set the pressure cooker to "Low" pressure and turn off any "Keep Warm" settings.

There's no need to worry about the Temperature (usually "Low," "Normal," and "More") setting if your pressure cooker has one. This setting only applies to other cooking methods, like the Sauté setting. It has no effect for pressure cooking.

Use the time adjustment buttons to set the cook time according to your desired type of eggs. These times are for extra large eggs:
Soft boiled eggs - 5 minutes
Medium boiled eggs - 8 minutes
Hard boiled eggs - 14 minutes

Reduce these times by 1 minute if you are using large eggs instead of extra large eggs.

When the timer goes off, immediately turn the pressure valve to “Open” to perform a quick release of pressure. While you are waiting for the pressure to finish releasing, fill a bowl with ice and cold water to create an ice water bath for your eggs.

You will know that the pressure has finished releasing, as most pressure cookers have a float valve that will drop when there is no longer any pressure holding it in place.

After the pressure is released, open the lid. Use tongs or a slotted spoon to carefully move the eggs from the pressure cooker into the prepared ice water bath.
Let eggs cool in an ice water bath for approximately 3 to 5 minutes, replacing ice if necessary, until they are cool enough to handle.

Notes

Try to make sure that none of the eggs are touching the sides of the pressure cooker, or they will end up with brown “burn” spots where they were touching the walls of the pot. The spots are safe to eat, but are not visually appealing if you are trying to make something like devilled eggs for a potluck. They may also affect the flavor of your eggs, imparting a burnt taste.