Perfectly Steamed Eggs: The Pressure Cooker Method for Tender, Odor-Free Eggs
How to Steam Eggs in a Pressure Cooker, Steaming Eggs Without a Fishy Smell, Easy Pressure Cooker Egg Recipes
Hello everyone, Superpower here! Today, I’m sharing a fantastic method using a pressure cooker to steam eggs to perfection. While boiling eggs in a pot with salt and water is common, sometimes they can develop a subtle, unpleasant odor. That’s why I love using my pressure cooker for steaming eggs – it guarantees a clean, fresh taste every time! The combination of steam and pressure gently cooks the eggs, resulting in a wonderfully tender texture without any fishy smell. If you’re an egg lover, you absolutely must try this simple yet effective technique. Let’s get started with how to steam eggs in a pressure cooker!
Ingredients- Fresh eggs (as many as you like)
- Water (enough to cover the bottom of the pressure cooker)
Cooking Instructions
Step 1
First, prepare your pressure cooker. Place a steaming rack (trivet) inside the pot so the eggs don’t sit directly in water. Then, carefully arrange your desired amount of fresh eggs on the rack. If you don’t have a rack, you can add water to the bottom of the cooker and place the eggs directly in, ensuring they are not submerged. The key is to cook them using steam. Finally, pour an appropriate amount of water into the pressure cooker. The exact amount can vary depending on your cooker’s size and model, but generally, 1-2 cm of water at the bottom is sufficient.
Step 2
Now, securely close the lid of the pressure cooker. Make sure it’s properly sealed. Place the cooker on your stove and turn the heat to high (strong flame). Begin steaming, allowing the steam to build up and cook the eggs beautifully.
Step 3
The cooking time can vary depending on your desired level of doneness (soft-boiled vs. hard-boiled) and the performance of your pressure cooker. For my cooker, about 13 minutes yielded perfectly soft-boiled eggs. However, since pressure cookers differ, don’t stick strictly to 13 minutes. Instead, I recommend using the ‘whistle’ or steam release sound as your cue: let the cooker steam for about 2 minutes *after* it starts making the characteristic hissing or whistling sound. After these 2 minutes, resist the urge to force the steam out. Let all the pressure release naturally. This natural depressurization process is crucial for achieving incredibly tender and moist steamed eggs.
