Larry Greenly wrote:One more time: old or newly laid eggs peel easily if hard boiled in a pressure cooker. I've cooked thousands of them that way when I sold pickled eggs.
Place eggs in boiling water (I add a touch of vinegar) in a pressure cooker. The water should reach at least an inch over the eggs. Put on the lid. Bring up to 15lbs pressure. Turn off heat. Wait 5 minutes. Release pressure. Cool off eggs with some running water and you'll be able to peel them faster than you ever have before.
JoePerry wrote:(sort of)
I've always loved hard boiled eggs. Not the yolk (ick) but I could eat the whites everyday and be happy. One of my biggest problems with hard boiled eggs has been consistency. I've been doing the tedious three-step Julia Child method, and I've done a number of others, all in an attempt to cook an egg that releases from the shell easily, does not crack in the water (and thus get all sucked out and blah), and does not taste grainy or have the membrane attached to the flesh.
Tonight I have solved years of battles when I used my steamer to make hard "boiled" eggs. Every one of the eggs was cooked perfectly and came apart with ease. The flesh of the eggs was also fluffier than ever before. While I am sure most of you don't have the same love for HBE that I do, this is a great tool to use for those Deviled Eggs that you bring to the family 4th BBQ.
Howie Hart wrote:These eggs were the only food item at the NiagaraCOOL picnic in which there were no leftovers
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