Pressure Cooker Hard Boiled Eggs
Servings: 10 eggs
Calories: 63kcal
Ingredients
- 10 eggs (or however many you need)
- 250 ml water (or your pressure cooker minimum liquid requirement)
Instructions
- Add the water to the pressure cooker and place trivet in the bowl.
- Place as many eggs on the trivet as will fit (and as many as you need).
- Close the lid and set the pressure cooker off on high for 5 minutes. It will take about 10 minutes to come to pressure.
- At the end of the cooking time leave the pressure cooker to naturally release for 5 minutes before manually releasing.
- Use tongs to remove the eggs and place them in an ice bath, or a bowl of cold water and leave them to rest for 5 minutes. This will not only stop the cooking of the eggs, it will also make them easier to peel.
- Peel the eggs if you are using them now or store with the shell on for future use.
Video
Notes
Storage
Place the eggs in a covered container in the fridge. Peeled vs. Unpeeled: Unpeeled: Hard-boiled eggs with their shells intact last the longest (up to 7 days). Peeled: If you’ve already peeled them, store them in an airtight container with a damp paper towel to keep them moist. Peeled eggs should last about 5 days.Nutrition
Serving: 1 | Calories: 63kcal | Carbohydrates: 0.3g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 64mg | Potassium: 61mg | Sugar: 0.2g | Vitamin A: 238IU | Calcium: 25mg | Iron: 1mg
