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It worked great at four minutes.
I’ve always enjoyed hard boiled eggs – either on their own or in other dishes. However, I always dread peeling them. It just makes the whole process feel difficult. I remembered someone telling me I could make them in my pressure cooker, so I googled it and found your page here. I used y our 5-5-5 process. It worked out perfectly, and they pealed easily. They did not feel overcooked or under-cooked. Thanks for all the tips!
Wow, just wow! So easy. I’ve never had such shiny, pockmark-free eggs! Thanks!
4 minute eggs had the PERFECT texture. Highly recommend end not doing 5. Great advice here.
If you cook on low pressure, do you have to adjust the time?
Hi, Jan! Yes, you’d need to tinker a little bit with the cooking time. I’d start by extending the time to 6 minutes at low pressure and see how you like the eggs. Enjoy!
I’m not sure why some of the eggs cracked, but I certainly didn’t care. Absolutely perfect! Thank you!!
Use a sharp upholstery needle to make a hole in the large end of your eggs. Turn them large end up in the egg box to do this. Position your needle in the center of the egg and then tap the other end of the needle gently with the flat handle of a table knife, just enough for the point of your needle to penetrate the eggshell about 1/8 inch. Leave eggs resting in egg box. Fill large pot with water (1 to 1&1/2 quarts) Add 2 tablespoons table salt to the water. Bring water to a full rolling boil, then lower pierced eggs slowly and gently to the boiling water. You can use a steamer basket that fits down inside your kettle all the way so that you can add all the eggs at once. The water should come back to a boil fairly quickly. Boil eggs uncovered for 12 minutes. Remove eggs from pot and place immediately in another container of very cold water. Let rest about ten minutes. Your eggs will always peel perfectly, every time, no matter their size or age. Trust me, I’ve been doing this for years with 100% success. The salted water penetrates the small hole in the egg and the inner membrane, but not the egg itself. This makes the membrane cling tight to the eggshell, and the shells slip right off. The eggs will not be “salty”. This is great if you don’t want to use your pressure cooker or don’t have one. Enjoy!
Finally! It took me like 3 minutes to peel 14 eggs!
The unicorn exists!!! Just did this and peeled 10 eggs easily and perfectly. Thanks so much for sharing this! Big impact on our Sunday routine!
This was life changing for next! Never have I ever been able to peel an egg without massacring it. Never have I made deviled eggs because I cannot peel the egg! They came out perfectly!!
Perfect!!!!!!! Love it. Thank you.
To say this is “life saving” is probably a bit dramatic; however, after trying the 4 minute method last week I can assure you this will now be a regular addition to our diet as it worked perfectly! I just used this method again today and I can tell you it is very forgiving as I got involved in a deep conversation and left the pressure to release naturally–for 49 MINUTES–oops! I ate one egg warm and the texture was fine. Will see how they are after being chilled. Next time will set a reminder alarm.
My frustration with peeling eggs is gone. Takes no time to peel them and they turned out perfect!
Thank you for sharing! They turned out perfectly.
So easy and perfectly cooked eggs. I didn’t really believe the shells would be so much easier to remove, but they were! Amazing!
OMG…how did I not know about this before. I’ve been using an egg cooker for the past few years and I thought THAT was great but after trying the pressure cooker method down here, I am over the top about it! The eggs come out perfect! Thank you so much for sharing!!!
I’ve been doing my own instant pot research on this and can confirm the eggs should be cold going in. Otherwise they stick to the shells.
Tried this and it’s right on the money. Saves me lots of time. Thank you.
5-5-5 method was perfect. Easy peel and yoke was fully cooked.