So this summer I joined the electric pressure cooker craze. I promised my husband I would ditch my crock pot if I bought the pressure cooker. I did give up my extra large crock pot without looking back, but I did keep my smaller ones and so far I haven’t needed them. I’ve used the pressure cooker for all kinds of things and have been absolutely loving it! It still boggles my mind that a pot of beans that used to take hours in the crockpot can be done, (and very tender) in less than an hour. It almost feels like I’m cheating! As if I didn’t need one more reason to love this thing, I started hearing about people steaming their eggs in them and getting perfect, easy to peel eggs every time. I had to give this one a go, and sure enough they were not only cooked perfectly, but the yolk was nice and creamy, and not at all dried out like sometimes happens when hard boiling them. With a quick rise under cold water, the egg shells slid off in large pieces like a dream.
My pressure cooker is not the popular Instapot. Mine is the Power Cooker so the settings will be slightly different. Also, I don’t have a bottom steam rack. Mine sits toward the top and it fits 18 eggs perfectly. I was a little worried that the lid wouldn’t close or would smash the eggs, but it is a perfect fit. I found that 4 minutes cooks the eggs perfectly so I use the vegetable setting (of 3 minutes) and then add a minute on. It takes longer to build up pressure than it does steaming the eggs but it is SO worth it. What I always have to remember though, is that once the cycle is done the pressure cooker automatically switches to the hold/warm setting and will not begin to release pressure until you hit cancel. This means they continue cooking in there and may overcook if you forget about them. I have forgotten for a few minutes and not had any problems but I would hate to leave it on more than that. Now that I have discovered this I have been on a deviled eggs kick and I’m thinking egg salad sounds pretty good too!