Tuesday, February 14, 2012

Cook-In-Training: Pressure Cooked Eggs

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Pressure cooked egg, peeled in 30 seconds
Another Cook-In-Training post.  See how these got started here.

This project covers two issues for my household - easy peel boiled eggs (a phrase that seems to be a contradiction in terms) and a breakfast sandwich that is quick, flavorful, and will keep me from those oh-so-bad-for-me drive through breakfast sandwiches that I confess I love.  What got me started on all of this?  This amazing post by Laura over at her blog Hip Pressure Cooking.  Tomorrow I will post on how to use this method to make your very own McMusing Breakfast Sandwich.

Finding a truly easy peel hard boiled egg has been a quest of Peter's and mine for a while now.  We are always bringing along hard boiled eggs to all of our camping and hiking road trips.  The only thing we hate about them is trying to peel them.  You know it's bad when suddenly you refuse to get out of your warm sleeping bag, even though your bladder is about to burst.  Why?  Because you know if you get up first, you will have to peel the eggs.  NOOOOOooooo.  Well now I can be the first one up every time without fear!  This method works flawlessly, making easy to peel fully cooked in the shell eggs, in a very short amount of time.

Cookbook Cooking Blog:  Hip Pressure Cooking
Recipe:  Pressure Cooker Recipe & Technique: Soft, Medium, and Hard "Boiled" Eggs
Adults Rating
Kids Rating





My tips and tricks:
  • I found that I needed about 1 minute longer than the times Laura posted.  I am sure this is a matter of when I start timing things based on my pressure cooker and how I use it.  Do one test egg first to get the level of done-ness you are looking for and the time it takes to make it happen.
  • Put all of your cooked eggs into an ice water bath all at once, no need to hold them one by one under a stream of water to cool them.
  • If you do more than one batch, be sure to dump out any remaining water from your previous batch and add a freshly measured cup of water when you start again.
Cooked eggs in ice water
Changes I will make next time:
  • None, this worked perfectly once I tested for the right time for my pressure cooker.  I was amazed and really really pleased.

Pressure Cooked Eggs


Laura from Hip Pressure Cooking

Ingredients


  • 6 fresh cold eggs
  • 1 cup water

Instructions


  1. Measure out the cup of water and add it to your pressure cooker. Put in a trivet or other steamer tray.
  2. Place all of your cold refrigerated eggs into a steamer basket. Set the basket into your pressure cooker pot right on top of the trivet.
  3. Close up your pressure cooker and move it to your stovetop. Set your flame to high.
  4. Once your cooker reaches the low pressure point, start timing. For soft boiled, 3 minutes; for medium boiled, 5 minutes; for hard boiled, 6 minutes.
  5. For soft and medium boiled eggs, follow your pressure cooker instructions on how to do the fast release method. For hard boiled eggs, move your cooker to a cold burner on the stove and let it naturally decrease in pressure. This should take no more than five minutes.
  6. Carefully open the pressure cooker lid and immediately move your eggs to a waiting ice water bath. Let the eggs sit in there anywhere from 1 - 3 minutes, depending on how cool you want things.
  7. Crack both ends of the egg on a hard surface, then turn it sideways and gently roll the egg once. Give the shell a tug and voila, your egg will be peeled that fast.
Yield: 6 eggs, 6 servings

Prep Time: 00:03
Cook time: 00:05

Nutrition


Calories: 71
Total carbs: 0