Chef Forum banner
1 - 8 of 8 Posts

·
Premium Member
Joined
·
9,972 Posts
Discussion Starter · #1 ·
Sometime back my sister commented in passing that she liked her instapot because the (boiled) eggs cooked in it were so easy to peel.

I tried it in my stove top pressure cooker today and they really do peel easily. You only use a little water so it comes to a boiling pressure very quickly and so the eggs are easy to time accurately. Seems the pressure and slight porosity of the shell combine for easy peeling.

Instructions at the link.
 

·
Registered
Joined
·
57 Posts
Older eggs are easier to peel IMHO. I don't boil my hard cooked eggs anymore. I now cook them sous vide, 90*C, 20 minutes then an ice bath. Perfect every time. In the past I had tried boiling them, steaming them and I could never get consistent results and that outer ring of green on the yolk was almost always there.
 

·
Registered
Joined
·
198 Posts
I first poke a hole in the fat end of the egg.

Then have hot boiling water ready to go.

I simmer them for exactly 12 minutes....then ice bath. (I use a wire basket skimmer for getting them in and out)
No green ring and easy enough to peel.
They are good for two days before the green ring shows up.
 

·
Registered
Joined
·
2,727 Posts
I put the eggs in water, bring to a boil, then switch off. 10-12 minutes later I run them under cold water and they are fine. No green ring, OK peeling
Note that our eggs are not washed and generally not kept in the fridge
 
1 - 8 of 8 Posts
Top