"The 5-5-5 method promises easy-peel hard-boiled eggs with very little drama. Just five minutes at pressure, five minutes natural release, five minutes in an ice bath. In a pressure cooker, eggs sit above the water on a rack, which means they're cooked by pressurized steam rather than boiling water sloshing them around. Steam transfers heat efficiently and quickly penetrates the shell."
"The method is simple: In your pressure cooker, load cold eggs on a rack, add one cup of water, seal, cook five minutes at high pressure, wait five minutes before venting, then chill in an ice bath for five more minutes. Peel your eggs under a slow trickle of water, starting at the wider end where the air cell lives. If your eggs are very fresh, like from the farmers market, add a minute at pressure"
The 5-5-5 method yields easy-peel hard-boiled eggs by cooking cold eggs on a rack in a pressure cooker with one cup of water: five minutes at high pressure, five minutes natural release, and five minutes in an ice bath. Pressurized steam cooks eggs gently and evenly, and the rapid chill contracts the egg away from the shell for large peeling panels. Peel under a slow trickle of water starting at the wider end. Increase pressure time by one minute or lengthen natural release for very fresh eggs. Adjust pressure time slightly for less-cooked yolks.
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