HOW TO USE A STOVETOP PRESSURE COOKER RECIPES

Name: Pressure-Cooker Hard-Boiled Eggs
Yield: 6 servings.
Ingredients: 6 large eggs; 1 cup cold water

PRESSURE-COOKER HARD-BOILED EGGS RECIPE: HOW TO MAKE IT

Pressure-Cooker Hard-Boiled Eggs Recipe: How to Make It image

Try these pressure-cooker hard-boiled eggs! This recipe is quick to fix and foolproof. —Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Total Time 0 minutes

Prep Time 0 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 2

Ingredients

6 large eggs
1 cup cold water

Steps:

Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Set eggs on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure.
Rinse eggs in cold water and place in ice water until completely cooled. Drain and refrigerate. Remove shells; if desired, cut eggs before serving.,

Nutrition Facts : Calories 72 calories, FatContent 5g fat (2g saturated fat), CholesterolContent 186mg cholesterol, SodiumContent 71mg sodium, CarbohydrateContent 0 carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 6g protein. Diabetic Exchanges 1 medium-fat meat.

PRESSURE-COOKER HARD-BOILED EGGS RECIPE: HOW TO MAKE IT

Pressure-Cooker Hard-Boiled Eggs Recipe: How to Make It image

Try these pressure-cooker hard-boiled eggs! This recipe is quick to fix and foolproof. —Rashanda Cobbins, Milwaukee, Wisconsin

Provided by Taste of Home

Total Time 0 minutes

Prep Time 0 minutes

Cook Time 0 minutes

Yield 6 servings.

Number Of Ingredients 2

Ingredients

6 large eggs
1 cup cold water

Steps:

Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Set eggs on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure.
Rinse eggs in cold water and place in ice water until completely cooled. Drain and refrigerate. Remove shells; if desired, cut eggs before serving.,

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