Instant Pot Easy-Peel Hard Cooked Eggs

A couple of years ago I shared a technique for steaming hard-cooked eggs that allowed the shells to slip off almost effortlessly (you can read about it here).   If I were to rate that technique, I'd give it 9 out of 10 stars, but today I'm going to share an even better technique.  This one earns 10+ stars.  I've cooked about 6 dozen farm-fresh eggs using this new method and haven't had a single shell stick. I hope you’ll give it a try.

Whether you use the old steaming method, or this new and improved electric pressure cooker method, the only ingredients needed are eggs and water.  I'm using farm-fresh eggs, but older eggs from the grocery store will work too.  

Place about 1/2-inch of water in the inner pot of an instant pot or any brand of electric pressure cooker; add a rack (stainless or this silicone one with handles that I love).

The eggs should hover over the water so be sure the top surface of the rack sits above the water.

Place eggs on the rack.  I've spaced these apart for a pretty photo, but I usually squeeze as many eggs into a single layer as I can.  I find they don’t always cook through if you stack them on top of each other, but they’ll turn out perfectly as long as you keep them in a single layer.

Put the lid on the pressure cooker and lock it closed.  Also check to be sure the steam vent is closed.

Okay, set the pressure cooker for 5 minutes on the rice cycle.  The cooker will heat the water and come to pressure before the timer starts counting down so the total time in my cooker is actually about 10 minutes from start to finish.

When the timer alerts you that 5 minutes have passed, allow the pressure to release naturally for an additional 5 minutes. Manually release any remaining pressure - careful, there may bee some spitting and spurting.

Almost done....

Alrighty, as soon as all the pressure is released, you can open the lid and remove the eggs.

To help prevent the yolks from developing the ugly green layer, immediately submerge the hot eggs in a large bowl of ice water and allow the eggs to cool for 5 minutes before peeling.

To recap, that’s 5 minutes of cooking under high pressure, 5 minutes of resting, and 5 minutes in an ice bath - 5/5/5. Easy! For extra large eggs, I increase each step to 6 minutes.

As soon as the eggs are done resting in the ice bath, you can start peeling. 

Egg peeling perfection.  Perfection, perfection, perfection.... no sticking shells, no ugly peeled eggs, just perfectly peeled eggs every single time. I LOVE THIS TECHNIQUE!!!

And just look at those yolks, would you?  I can’t wait for you to try.

Items used to make this recipe:

(affiliate links)

• instant pot https://amzn.to/30K6S9z

• silicone rack https://amzn.to/37gVcOi

• silicone tongs https://amzn.to/2TMta9A

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PERFECT EASY-PEEL EGGS

Printable Recipe

Ingredients

• large eggs (farm fresh or from the grocery store)

• water

Directions

1. In the cookwell of an electric pressure cooker fitted with a rack, place 1/2-inch of water, being sure the top of the rack is not submerged under the water.

2. Place a single layer of eggs on top of the rack.

3. Seal the pressure cooker and set for 5 minutes on the high pressure (or rice) cycle.

4. Allow pressure to naturally release for 5 minutes before manually releasing any remaining pressure.

5. Immediately remove the eggs and place in a large bowl of ice water to cool for 5 minutes

6. When eggs are cool, the shells should come off the eggs with minimal effort.

Toasted Ravioli

Toasted Ravioli is a St. Louis classic, but you don't have to go there to enjoy this delicious appetizer.  They take just a few minutes to make at home so pick up a package of fresh ravioli next time you're at the grocery store.  You'll be glad you did. 

The main components needed for this simple appetizer - a package of fresh ravioli, some Italian seasoned breadcrumbs, and a beaten egg. 

Dip ravioli in beaten egg.

Then coat with Italian seasoned bread crumbs.

Fry the coated ravioli in hot oil until golden brown on both sides.   Somehow I forgot to take photos of the ravioli frying and draining on paper towels, but here's the aftermath.  

IMPORTANT:  As soon as the ravioli are pulled out of the oil, sprinkle them with salt.  If you wait until they cool down, the salt won't stick so be sure to do it while they're piping hot. 

To serve, I like to pile them up on a platter with marinara sauce for dipping.  Oh, and I sprinkle the whole platter liberally with grated parmesan, chopped fresh parsley, and chopped fresh basil.  

Items used to make this recipe:

(affiliate links)

• Italian seasoned bread crumbs https://amzn.to/2Whv1E4

• spider strainer https://amzn.to/3duF2n2

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Toasted Ravioli

makes 3 servings

Printable Recipe

Ingredients

• 9 ounce package fresh ravioli

• 1 large egg, beaten

• 1/2 cup Italian seasoned bread crumbs

• 1/4 cup tomato sauce for dipping

• olive oil for frying

• sea salt

• grated parmesan

• chopped fresh basil

• chopped fresh parsley

Directions

1. Place beaten egg in one bowl; bread crumbs in another.

2. In a medium non-stick pan, heat about 1 inch of oil to about 35oF.

3. Dip ravioli in egg, then bread crumbs.

4. Fry 3-4 ravioli at a time until golden brown on each side; drain well on paper towels and sprinkle hot ravioli with sea salt.

5. Place ravioli on a platter and sprinkle with grated parmesan, freshly chopped parsley, and freshly chopped basil.

6. Serve with your favorite tomato sauce for dipping.