Easy Peel Hard Boiled Eggs

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Okay, so in this case "hard boiled" is a bit of a lie. These are "hard cooked" eggs. And why it's easy to peel them is because we're cooking them in a pressure cooker. If you think that's crazy . . . then you're crazy. 'Cuz this is a friggin' miracle for the hard cooked egg lover, the egg salad lover, the deviled egg lover, and that rare and mystic creature . . . the sauce gribiche lover.

Now don't start with that, "But pressure cookers scare me!" Stuff it! Pressure cookers are awesome. You can tell your fear to suck it.

Not only do pressure cookers save a tremendous amount of time (short ribs in 25 minutes?!?! AMAZING), but, if you're a hippie, they save a lot of energy by taking less cooking time and putting less heat out into your home/apartment/garret.

You might see this method out there on etherwebnet (such as Cracked! Soft, Medium, and Hard "Boiled" Eggs in the pressure cooker from whence this method seems to have become popularized) where they use a pressure cooker with a low pressure setting. Mine doesn't have that setting. It's not really necessary. 12 to 15 psi is the high pressure setting 6-8 psi is the low pressure in case you're interested.

Just adjust your cooking time for soft boiled, medium, and hard. Maybe half the time for soft and somewhere in the middle of that and hard boiled for medium.
www.instructables.com/id/Easy-Peel-Hard-Boiled-Eggs/