When you wake up early in the morning, the last thing you want to do is waste time. You simply want to prepare a quick meal, eat or pack it and step out to catch up with your daily schedule. Boiled eggs are a go-to meal because they are full of energy needed to complete a successful day. Preparing them however, can be quite a hassle especially if you are using traditional hard-boiling methods which often require you to wait for too long. Let’s share some techniques with you on how to make awesome hard boiled eggs using a good pressure cooker.
Eggs are delicate and you need to make sure absolute care is taken in order to keep them intact to the very end. That said, it is important to keep your pressure cooker at low pressure range of between 6 and 8 PSI. Leave them to cook for 5 minutes maximum before activating a natural release. Any pressure above this (or leaving the eggs to boil for too long) may cause your eggs to rupture or overcook.
It is best to give your eggs sometimes to age so that the exterior shell can be properly separate from the interior. Of course, the best way to go about this is by keeping your eggs in a fridge to eliminate any chances of the eggs getting spoiled – which happens more often than not. Once the maturation process is over (usually within 7 days), take your eggs straight out of the fridge into the pressure cooker (your cooker should be outfitted with a steamer). It is important to make sure the eggs do not come into direct contact with water.
Each mature egg comes with a pressure pocket that surrounds the entire egg from beneath the shell. The moment you follow the entire process i.e. leaving your eggs to mature, steaming and boiling for 5 minutes, this air pocket is activated. How? The cooker creates a pressure difference between exterior of the egg and the air pocket causing it to inflate. Effectively, your egg separates from the egg white for easy peeling.
Once your pressure cooker runs for the recommended time, you will activate the natural release method. Once the system cools down, open it, remove the eggs (with a spoon) and cool them down under cold running water. This should be done for about 60 seconds. Then cut the egg open and enjoy.
This method is quicker and uses less water than traditional hard-boiling. It is ideal even for your weekday breakfast preparation.