Pressure cooker boiled eggs

The same procedure and cooking times can be used for up to 6 soft and medium-boiled eggs or as many hard-boiled eggs as can comfortably sit in the steamer basket. Refer to the timing table above for cooking times for soft boiled and medium boiled eggs

INGREDIENTS

• 1-6 XL Fresh Egg, chilled (from the refrigerator)

INSTRUCTIONS

1. Fill the pressure cooker with one cup of cold water. Add the steamer basket, or trivet and steamer basket, egg stand (if using) and egg.
2. Close and lock the lid of the pressure cooker. 
3. Electric pressure cookers: Cook for 5 minutes at low pressure (if your pressure cooker does not have this setting, try do a test egg at the pressure cooker setitng it has. 
   Stovetop pressure cookers: Turn the heat up to high and when the cooker indicates it has reached low pressure, lower to the heat to maintain it and begin counting 6 minutes low pressure cooking time.
4. When time is up, open the pressure cooker with the Normal release - release pressure through the valve.
5. Open the pressure cooker and place the egg(s) in a container filled with cold water. Keep the water cool by bringing the container to the sink and running more cold water into the container for 1 more minute, to serve warm, or 3 minutes to cool down completely.
6. Tap the two ends and the middle of the egg and peel delicately.

EGGS	INSTANTPOT /ELECTRIC * PRESSURE  COOKER (10-12PSI)	STOVETOP  PRESSURE  COOKER (13-15PSI)	PRESSURE SELECTION	OPENING METHOD
Egg, Hardboiled	5	6	Low	Normal
Egg, Medium-boiled	4	5	Low	Normal
Egg, Soft-boiled	3	3	Low	Normal
Egg, Baked	see	instructions
Egg, Poached	see	instructions
egg, Marbled Chinese	see	instructions