1. Chinese Marbled Eggs
Using the bain marie method, hard-boiled eggs are cracked and pressure cooked again to press a pretty pattern on the egg. Switch to beet juice for pink eggs and spinach juice for green.
2. Veggie-poached Eggs
Fill a tomato, pepper, or even large zucchini cup with an egg and pressure cook it to perfection!
3. Eggs En Cocotte
In a ramekin with a little cured meat and herbs.
4. Pots de Creme
The easiest custard of all, no carmellizing sugar, no turning it out, and no worries about it setting! Just eggs, dairy, sugar and your favorite flavor.
Fill a tomato, pepper, or even large zucchini cup with an egg and pressure cook it to perfection!
3. Eggs En Cocotte
In a ramekin with a little cured meat and herbs.
4. Pots de CremeThe easiest custard of all, no carmellizing sugar, no turning it out, and no worries about it setting! Just eggs, dairy, sugar and your favorite flavor.
5. Hard-boiled
Make a perfect boiled egg straight from the chicken (or your refrigerator) with no green rings, no cracks and best of all… easy to peel.
How do you pressure cook, your eggs?
Make a perfect boiled egg straight from the chicken (or your refrigerator) with no green rings, no cracks and best of all… easy to peel.
How do you pressure cook, your eggs?
Try pressure cooking eggs in shell for 45 minutes at second ring. let water come to a boil before sealing. let pressure come down naturally. Eggs will turn brown due to low temp maillard reactions because of the alkalinity of egg white. Yolks will taste like chicken giblets.
Yes, this list should be LONGER! I’ll put Millard eggs on my list of things to try, along with your eggy bread!
Ciao,
L
Dave, that’s the nastiest thing I’ve ever heard of.
Gross!
Google “thousand-year eggs.” They are, in fact, a delicacy.
Pressure cookers can work miracles. They can tenderize tough meat cuts into melt in your mouth works of culinary art.
You can use a pressure cooker to infuse flavors into foods, like pasta for example.
The tougher cuts of meat have the most flavor. My mom took pressure cooking
to incredible places. One of her recipes that is my favorite ?
Beef short ribs with carrots, onions, and gravy.
I am totally bookmarking this. Wow.
I’m always amazed at the dishes you pressure-cook. I would have never thought to use a pressure cooker for eggs, but now I know better!
I found that instead of trying to scrounge up egg stands I could just stick the half-carton of eggs in the paperboard container that they came in, into the pressure cooker. It’s a highly efficient way to put a bunch of eggs in and works just fine. Would not do this if they came in a foam or plastic container, yuck.
@VeggieTummy: What about the water at the bottom? Doesn’t the cardboard get mushy? Do you use water? I use an electric PC, do you think it would work with that? I recently tried PC eggs and just used a steamer basket- worked well! I am very pleased.
Placing eggs in jar rings worked for me.
Why are the times for electric pressure cookers for eggs in the chart so much shorter? It’s opposite what I would expect.
Because even during normal release, the electric pressure cooker takes slightly more time to release pressure than a stovetop pressure cooker. During that time, the eggs are still cooking – so we need to subtract that time form the overall cooking time.
Ciao,
L
I tried my new IP Duo when I was at high altitude and didn’t quite adjust the time enough. The hard-cooked eggs were cooked, not quite done but definitely usable. Now I’m at about sea level, followed the instructions for hard-cooked eggs to the letter for eggs just purchased yesterday, and I’m delighted! I was able to have perfectly cooked and easily peeled eggs on my salad about a half hour after deciding I wanted them. I’m definitely a convert, and next time I’m at high altitude I’ll just add an extra couple of minutes. Thanks!