A couple of years ago I shared a technique for steaming hard-cooked eggs that allowed the shells to slip off almost effortlessly (you can read about it here). If I were to rate that technique, I'd give it 9 out of 10 stars, but today I'm going to share an even better technique. This one earns 10+ stars. I've cooked about 6 dozen farm-fresh eggs using this new method and haven't had a single shell stick. Big shout out to Noreen from Noreen's Kitchen for sharing this awesome technique.
Whether you use the old steaming method, or this new and improved electric pressure cooker method, the only ingredients needed are eggs and water. I'm using farm-fresh eggs, but older eggs from the grocery store will work too.
Place about 1/2-inch of water in the cookwell of a pressure cooker and make sure there's a rack in there too.
The eggs should hover over the water so be sure the top surface of the rack sits above the water.
Place eggs on the rack. I've spaced these apart for a pretty photo, but I usually squeeze as many eggs into a single layer as I can. You don't want to stack eggs on top of each other, but the sides can touch.
Put the lid on the pressure cooker and lock it closed. Also check to be sure the steam vent is closed. I don't own a stove-top pressure cooker so I don't know if this technique would work in one. Sorry.
Okay, set the pressure cooker for 6 minutes on the rice cycle. The cooker will heat the water and come to pressure before the timer starts counting down so the total time in my cooker is actually about 10 minutes from start to finish.
When the timer alerts you that 6 minutes have passed, use a pair of tongs to quick release the steam. Stand back, there will be a little spitting and spurting as the pressure releases.
Alrighty, as soon as all the pressure is released, you can open the lid and remove the eggs.
To help prevent the yolks from developing the ugly green layer, immediately submerge the hot eggs in a large bowl of ice water and allow the eggs to cool completely.
As soon as the eggs are cool, you can start peeling.
Egg peeling perfection,. Perfection, perfection, perfections.... absolute perfection!
And just look at those yolks, would you? I'm so, so happy to have found this technique. Thanks a million, Noreen!!
EVEN MORE PERFECT EASY-PEEL EGGS
- eggs (fresh or from the grocery store)
- In the cookwell of an electric pressure cooker fitted with a rack, place 1/2-inch of water, being sure the top of the rack is not submerged under the water.
- Place a single layer of eggs on top of the rack.
- Seal the pressure cooker and set for 6 minutes on the rice cycle.
- Quck release the steam and open the cooker.
- Immediately remove the eggs and place in a large bowl of ice water to cool completely.
- When eggs are cool, the shells should come off the eggs with minimal effort.