Sunday, April 20, 2014

An Egg-volution

We didn't dye easter eggs at my house this year.  Our eggs are already multi-colored and my kids don't seem to mind not doing it.  I did decide to make hard boiled eggs though, to snack on, and for making egg salad sandwiches (I love those).

Enter the only negative thing about having your own chickens, and "farm fresh" eggs.  Fresh eggs DO NOT peel.  At all.  It's a huge mess and leaves you with a piece of egg that looks like someone took a very small machete to the outside of it.  Eggs from the grocery store are not nearly as difficult to peel because they are older than the eggs you gathered from your chickens that day.  It can take several weeks for eggs to reach your local grocery store.

I've tried adding oil, adding baking soda, and adding salt to the water, all of which are supposed to make it easier to peel fresh eggs.  None of those things worked.

Enter the pressure cooker.  My parents bought it for me for Christmas last year and I've been enjoying trying all sorts of things in it.  I hadn't done eggs in it before, because it doesn't save much time, but then I read that something about the pressure makes even fresh eggs easier to peel.

I'm converted.

Place the trivet in the bottom of your pressure cooker and add one cup of water.  I used my silicone muffin cups to keep the eggs separate (and I did two layers).  I did have a couple crack but the cracks didn't seem to affect the finished product at all.

Seal the lid, and set the pressure cooker to cook on high pressure for 4 minutes.  When timer goes off, allow it to release pressure naturally for 4 minutes (I didn't pay close enough attention and didn't get to them until 5 minutes had passed- but they turned out perfectly).  Release any remaining pressure, remove the eggs and dip them in ice water to cool them down.  

The shells will come off easily.  

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