These easy to peel hard boiled eggs are ready in 15 minutes and perfect every time.
That’s a promise.
Like Fox Mulder,we want to believe.
Simply Recipes / Emma Christensen
Just like that, the dream was alive again.
The shells slipped easily off each time, leaving a smooth and pristine hard boiled egg.
There are a few theories for why this is.
Emma Christensen
Alton Brown’s theory is that it’s more about therapid temperature changeinside the sealed pot.
Whatever the reason, it works!
I also decided that I like the texture of 4-minute eggs better than 5-minute eggs.
Emma Christensen
Give it a try both ways and see which you prefer.
Stovetop pressure cookers can reach a higher pressure than electric cookers and tend to cook food more quickly.
My own tests at low pressure gave inconsistent results.
Emma Christensen
But every pressure cooker is a little different, and you might have better luck with yours.
The jury is still out on unicorns and affordable airfare.
At least they are real.
Emma Christensen
Don’t Have a Pressure Cooker?
Try our method forsteaming hard boiled eggs on the stovetop.
At that setting, the internal pressure is 10.2 to 11.6 psi.
Emma Christensen
Using high pressure on the manual setting will steam your eggs perfectly, don’t worry.
Try leaving them on the counter for a few days, which will help make them more peelable.
Once the eggs are cool enough to handle, tap them several times on the counter.
Emma Christensen
Carefully work away some of the shell, peeling back the membrane underneath the shell as well.
If needed, tap a few more times.
How to Store
It’s best to store hard boiled eggs in their shell.
Emma Christensen
Store in an airtight container for up to 5 days, peeling just before eating.
If no instructions are given, add 1 inch of water.
Avoid stacking eggs on top of each other since this can also lead to more cracked eggs.
Emma Christensen
If you better cook more eggs than will fit in a single layer, we suggest cooking multiple batches.
The water level should be just below the steamer basket.
Use cold eggs, straight from the fridge.
Emma Christensen
The pressure cooker will take 5 to 10 minutes to come to full pressure and then begin cooking.
Cooking time begins once the cooker has come to pressure.
(If you’re using a stovetop pressure cooker, remove it from heat.)
Emma Christensen
Change out the water as it warms until the eggs are cool, then refrigerate the eggs until needed.
Did you love the recipe?
Let us know with a rating and review!
Emma Christensen
