Want an easy-peel egg? Pressure cook it!
Today on The Daily Meal
Roll it. Shock it. Age it. Poke a hole and blow it .
There is no shortage of advice to save a perfectly hard-boiled egg from being ruined when it's time to remove the shell. Careful as you might be, big chunks of the egg white usually remain attached to the shell resulting in an ugly hard-boiled egg. Pressure cooked eggs will be beautiful every time.
A pressure cooker is a normal pan, with a fancy top that seals shut. While the contents boil, the vapor has nowhere to go so it begins to increase pressure - raising the boiling temperature from 212 to 250F - which cooks things 70% faster than regular cooking. Usually. This egg technique, confesses Laura of hip pressure cooking, will not save you time.
Instead, the advantage of pressure cooking an egg lies in being able to use a fresh egg and its shell coming off so easily you need to be careful because the egg will slip right out!
Laura assures that you don't need to use and old musty egg, and you definitely don't need to put your mouth on the shell and blow in it before serving it to your family or guests. Instead, she recommends steaming the egg in the pressure cooker.
"Steaming a fresh egg at low pressure, creates a pressure difference between the exterior of the egg and the air pocket - inflating it and separating the white from the shell. Making a pressure steamed fresh egg, easy to peel," she writes and includes photos of her son pressure cooking eggs.
Apparently, even a 5-year old can do it.
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