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0 pointsmmanfrin9y ago0 comments

Hard or soft boiled eggs -- bonus is that when you pressure cook them, it makes the shell stupid easy to get off (crack a ring around the middle, then pull the shell off).

5mins for hard, 4 mins for softer yolk, 1 min for runny (like for eggs benedict), quick release pressure + put in to an ice bath when done.

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emcq9y ago

I've never tried pressure cooking my eggs, but in minimizing prep my favorite way is to steam them.

Put a little water in a pot (maybe half an inch), cover, bring to a boil, then reduce to low for 7 minutes and you have a perfect hardboiled egg. You should still have a bit of water in the pot when done, but not too much to delay boiling. End to end in about 8 minutes you have a cooked egg!

The boiling is almost instant in a small aluminum pot, unlike bringing my pressure cooker up to temp, and you dont have to depressurize.

Seems cooks illustrated also found these nicer for peeling: https://www.cooksillustrated.com/articles/168-easy-peel-hard...

fencepost9y ago

Unless you're using much smaller eggs than I do, 7 minutes must leave you with almost wet yolks. With standard US "Extra Large" eggs, 13 minutes is a fully-opaque yolk, down to around 9-10 minutes where the center of the yolk is much darker. It's been a while, but I think US "Large" eggs maybe only subtract about a minute from those times.

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