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Pressure Cooked Eggs
June 30, 2009
9:36 pm
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beeyourself
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wvhomecanner said:

Here are the sorta directions for the pressure cooked eggs. And the rave reviews this got were from women I have known online a long while and can trust their reports.

I have my pressure canner in use or in view all the time but not so much the pressure cooker. I need to try this as I have realized I have a love/hate relationship wth hard boiling eggs LOL!

Put about 1 1/2 cups water in the PC, put in the rack, add eggs,
Close. Bring to pressure and cook 4 1/2 minutes, quick release. Perfect
eggs, and SO easy to peel!

 

So there it is –

 

 

Dede

July 1, 2009
12:09 am
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Pete
WV
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I just can't imagine doing eggs in a pressure cooker!  It is so counter intuitive.  But, sounds like the experts have tried it and it works.

Anulos qui animum ostendunt omnes gestemus!

July 1, 2009
7:43 am
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CindyP
Hart, MI
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Yes, all I can picture is a massive amount of cooked egg when I take off the lid………Laugh

“Learn all you can from the mistakes of others. You won’t have time to make them all yourself.”  ― Alfred Sheinwold

July 1, 2009
8:16 am
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Pete
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Instant egg drop soup!  No waste, because the shells are in it!!    Smiley Rabbit

Anulos qui animum ostendunt omnes gestemus!

April 11, 2010
1:05 am
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knifethrower
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When I read this I was immediately intrigued and just had to give it a try! I almost ran to get my pressure cooker! I decided to sacrifice just one egg to the cause just in case it really did explode. My method was just a little bit different than the original poster.

I placed the rack in my 23 quart pressure cooker/canner and just enough cold water to reach the bottom of the rack. I pricked the wide end of the egg with a pin (what I normally do when I boil them) and placed the egg in the cooker, put on and locked the lid. Turned the heat on high, let the steam blow off for a few minutes. Place the weight on the regulator tube and when the pressure reached 15psi I turned off the heat and left the cooker on the hot burner for five minutes and then removed it to a cool spot on the stove and let the pressure drop naturally (This is how I cook whole, skin on baking potatoes and they turn out perfect every time.).

When I removed the lid I was pleasantly surprised to find the egg still intact!

After the egg had cooled in water I cracked it and found it to be the easiest hard-boiled I ever peeled! And I think this was a fresh egg too which are quite often a nightmare to peel. I did notice right away though that the inside of the shell as well as the surface of the egg white was a little off-white and the yolk had a slight greenish tinge which is usually a sign of overcooking. The next time I’ll try just taking the cooker right off the burner instead of waiting five minutes.

As for texture and taste… The yolk was fully cooked and the whites were very tender. I think I was expecting the whites to be rubbery after being pressure cooked. The egg was delicious and I noticed no off flavors.

This was faster and easier than the boiling method and I will definitely be trying it again the next time I make pickled eggs.

KnightAnyone for horse pickled eggs?Chicken

April 11, 2010
8:09 am
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Suzanne McMinn
Sassafras Farm in Roane County, WV
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Maybe I should try this–  I didn’t realize fresh eggs were harder to peel, though I’ve noticed that THEY ARE!  I just thought it was my method.

Clover made me do it.

April 11, 2010
8:21 am
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Dbl_r
Southeastern Ohio
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They always say not to hard boil fresh eggs. Use the older ones. That is why at easter I buy eggs a few weeks ahead of time. Fresh egg peeling is a nightmare and you lose 1/2 your egg.

April 11, 2010
8:42 am
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BuckeyeGirl
N.E. Ohio
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Oh yes, what my mom always considered the “PROPER” way of hard boiling eggs does NOT work with eggs fresh from the coop.

HEREs the way if you don’t have, or don’t want to use a pressure cooker.

Get the water boiling first – rapid boil.  Add a dash of salt.  Gently lower eggs in with slotted spoon and keep the water boiling.  14 minutes later drain and put in cold water so they are cool enough to handle.  Peel. 

The eggs practically roll out of the shell even if you just got them out of the nest that day.  VERY easy.  Some people say to shock them in icy water after, but I don’t do that, just run cold tap water over so they can be handled.

Located in N.E. Ohio

April 11, 2010
9:09 am
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Pete
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Another very similar method is to place the eggs in a pan filled with cold water, bring it to a boil, turn the heat OFF and let the eggs sit (on the burner) in the now hot water for 20 minutes.  Then do the cold water rinse just long enough to handle and peel immediately.

Using this method I almost never have a problem peeling even fresh eggs, unless I have enough eggs that it takes long enough to get the first eggs peeled that the remaining eggs have chilled through in the final cold water soak.  About 6 is all I can get peeled before this happens!  So, if I need more than 6, I do 2 batches of boiling the eggs.

Also, if you get into the habit of making very sure that the “big” end of the egg shell is well cracked (that’s where any air pocket usually is), they are easier to peel.  If one looks like it is going to be contrary, remove the big end, having cracked the shell all around very well, then run some tap water over the egg,  Sometimes just enough water will seep in under the shell to make peeling easier. 

Use whatever system works in your kitchen!  For me, it’s easier to get out a sauce pan than the pressure cooker, but hey – go for what makes sense to YOU!

Anulos qui animum ostendunt omnes gestemus!

April 11, 2010
9:12 am
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BuckeyeGirl
N.E. Ohio
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Yep, your way is what my mom considered the ‘right’ way to do it Pete.

Located in N.E. Ohio

April 11, 2010
9:50 am
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Pete
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That is probably what they taught us in 4-H many years ago!  And in those days, fresh eggs were all we had.  Many years later I had to rediscover that storing boiled eggs in the shell just did not work!

Anulos qui animum ostendunt omnes gestemus!

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