You might think it’s a bit overkill to use a pressure cooker for this. Starting with boiling water will actually speed up the cooking process and make it a breeze to peel those eggs.
| Calories (each) | Protein | Fat | Carbs |
|---|---|---|---|
| 68 kcal | 6g | 5g | 1g |
Ingredients
- fresh eggs
Method
- To prepare the pressure cooker for cooking eggs, start by adding the recommended minimum amount of water. Place a steam basket in the cooker to hold the eggs above the water. Set the pressure cooker to the lowest pressure setting and adjust the timer to quick release after 3 minutes, or manually open the valve once the time is up.
- Once the pressure has fully released, carefully remove the eggs and transfer them to a bowl filled with iced water. Allow the eggs to sit in the cold water for about 10 minutes to cool completely. This will make it easier to peel the shells off the eggs.
- If you do not plan to use the eggs right away, you can store them in the refrigerator, unpeeled, for a few days.
💡 Feel free to experiment with the timing to achieve the desired yolk consistency.
You might be interested in the science behind cooking techniques, especially when it comes to methods like pressure cooking. Speaking of pressure cooking, you might want to explore how it differs from traditional boiling by checking out this Wikipedia article. Additionally, if you’re curious about the nutritional benefits of eggs, you can find more information in this Egg as Food article. For those who enjoy experimenting in the kitchen, exploring the Culinary Techniques used around the world can inspire your next cooking adventure!
