Pressure Cooker Hard-Boiled Eggs
I could hardly believe my ears. I worked in a Energy consulting firm for about 7 years and I worked with brilliant folks and one such person was an Engineer by trade. He had the philosophy to eat to live rather than live to eat. Regularly I would see that he would bring in several bowls of food that each consisted of a portioned amount of rice and one hard boiled egg. 5-7 bowls of food, each and every day he would bring these bowls in.
I finally got up the courage to ask him why he ate the way he did. As you might imagine the answer was as disciplined as his chosen field of study. Precise measurements of food would help him maintain his desired weight and he had is dialed in to exact amounts of food would yield the exact weight he would like to maintain based on the number of bowls he brought in. He was brilliant on several fronts and I was instantly intrigued how this Father and Engineer did all of that and still cooked for his family everyday. His secret was the pressure cooker. I know, I was all ears. He shared his recipe that in his true nature was precise and simple at the same time.
- 3 cups water, or as needed
- 12 fresh eggs
- 4 cups cold water
- 4 cups ice cubes
- Fill the pressure cooker with enough water to cover the eggs by an inch. Seal the lid and bring the pressure cooker up to high pressure.
- Cook, maintaining pressure for 6 minutes. Remove the pressure cooker from the heat and allow the pressure to drop for 5 minutes.
- In a large bowl, combine cold water and ice.
- Use the quick-release method to open the pressure cooker. Transfer the hot eggs to the ice using a slotted spoon. Cool completely, this can take about 30 minutes.