Hard-boiled Eggs

Pressure Cooked:

  • 10 eggs
  • 2 cups water

Put metal rack into the bottom of the cooker. Add 2 cups of water. Lay the eggs on top of rack. Pressure cook for 7 minutes. Quick release after the time is up to keep egg yolks yellow. Refrigerate and enjoy how easy these peel!

On stovetop:

  • 24 Eggs
  • 6 quarts water (water should cover the eggs by 1 inch)
  • Bowl w/ice cubes & water (large enough to completely cover eggs)

Lay the eggs in the pan and add the amount of cold water specified.  Set over high heat and bring just to the boil; remove from heat, cover the pan, and let sit exactly 17 minutes.
When the time is up, transfer the eggs to the bowl of ice cubes and water.  Chill for 2 minutes while bringing the cooking water to the boil again.  (This 2 minute chilling shrinks the body of the egg from the shell.) Transfer the eggs (6 at a time only) to the boiling water, bring to the boil again, and let boil for 10 seconds – this expands the shell from the egg.   Remove eggs, and place back into the ice water. If time allows, leave the eggs in the ice water for 15 to 20 minutes.

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