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    You are in: Home / Community Forums / Kitchen Gadgets & Appliances / Easy-peeling boiled eggs: pressure cooker!
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    Easy-peeling boiled eggs: pressure cooker!

    Zeldaz
    Sun Feb 26, 2012 12:38 pm
    Food.com Groupie
    Okay, I know this is going to be popping up just before Easter, as it always does. I have just tried a method that is supposed to yield easily-peeled hard boiled eggs...and it DOES!
    Unfortunately, you do need a pressure cooker (I love mine).
    Cooking whole eggs by steam under low pressure in the presssure cooker for six minutes yields perfectly cooked hard boiled eggs that the shell just peels off from like an orange. This is how commercially made hard bvoiled eggs are cooked. Tender whites with no rubberiness, too. And you don't need to use old eggs, fresh work just fine. The "egg stands" are not necessary, I stood three up and let the fourth lie on its side in the steamer basket and it cooked just fine. I used 2 cups of water because that's the minimum required for my pressure skillet.I can totally vouch for this method! Laura's techniques and web site/blog are wonderful.

    http://www.hippressurecooking.com/2011/04/hip-modernist-soft-medium-and-hard.html
    katie in the UP
    Wed Feb 29, 2012 1:30 am
    Food.com Groupie
    wow! Thanks for sharing! I can honestly say...I have never heard about this technique! I think I would have been scared to try it icon_eek.gif
    I still use my little Cuisinart egg cooker. I always thought the reason they were easy to peel...because I poke a hole in each one with a pin ??
    But if you color eggs for Easter....it could bleed into the egg...anyhow
    DH and I have been talking about delving into the world of pressure cookers rotfl.gif
    DrGaellon
    Thu Oct 11, 2012 10:38 pm
    Food.com Groupie
    That link is dead. icon_sad.gif Can you provide the instructions?
    Bonnie G #2
    Fri Oct 12, 2012 8:10 am
    Food.com Groupie
    I'd love to hear the instructions too.
    luap
    Fri Oct 12, 2012 11:38 am
    Semi-Experienced "Sous Chef" Poster
    Try the above link again. I think the website is back up.
    Zeldaz
    Fri Oct 12, 2012 12:02 pm
    Food.com Groupie
    Link is working for me. You can do a Google search and access it that way. I will add this: I've found that five minutes instead of six works better for me (I have a pressure skillet, not a deep pressure cooker, might explain the difference).
    Zeldaz
    Fri Oct 12, 2012 1:09 pm
    Food.com Groupie
    I found out what happened. She lost her domain for a couple of days, but got that straightened out (cyber extortion) and now all is back to normal. Try it again.
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