Most people think of using pressure cookers for making quick stews or stocks, but if you have one, consider this unconventional use: making beautifully cooked eggs that are amazingly easy to peel. Or make eggs in shot glasses in the cooker for a lovely brunch.
Photos by Laura Pazzaglia
Michael Ruhlman explains these two egg pressure cooking techniques introduced to him by Laura Pazzaglia. Basically you put the eggs in a steamer basket and make sure full pressure is reached before you hit the timer. You want three minutes for soft, five minutes for medium, and six minutes for a hard cooked egg.
The benefit of using a pressure cooker is you can use fresh eggs instead of the traditional advice of using older eggs when boiling (older eggs are easier to peel). The pressure cooker, Ruhlman writes,
creates a pressure difference between the inside and outside of the egg-inflating the little air pocket at the base of the egg and detaching white from the shell with pressure, instead of age and time allowing for a beautifully “boiled” egg that is a snap to peel.
Apparently the egg just falls out of the shell.
Check out the article for how to make this Eggs en Cocotte too: eggs made in heat-proof shot glasses or cups (and combined with meat, fish, or veggies plus cheese or cream if you want), for a quick and tasty brunch.
The Egg and the Pressure Cooker [Michael Ruhlman]
Leave a Reply
You must be logged in to post a comment.