Many people think it’s so simple to hard boil eggs on the stove top and wonder why in the world anyone would go to the trouble of pulling out their pressure cooker for this.Have you stood there and tried to pull microscopic bits of egg shell off a hard boiled egg, piece by tiny piece? Now picture the shell easily pealing off in just a few quick seconds. Your egg is also silky smooth. There is also the advantage of putting everything in the pot, setting it and walking away. No watching for it to start to boil and then timing from there.
Follow these instructions to give it a try yourself.
Place eggs on a trivet or in a steamer basket, place 1C of water in the pot. Lock the lid and close the vent. Set the timer for 12 minutes. When the time is up do a manual release of the pressure. Place the eggs in a cold water bath (or just tuck them in the fridge like I do).
For a soft boiled egg, set your timer for 5 minutes, let it natural release for 5 minutes and then put it in a cold water bath for 5 minutes (this is commonly referred to as the 5/5/5 method).