PRESSURE COOKER HARD BOILED EGGS FOR THE SOUP KITCHEN ENJOY DAN:

PRESSURE COOKER HARD BOILED EGGS FOR THE SOUP KITCHEN

                                                                                        by CHEF DAN:

INGREDIENTS:

2 cups water

8 eggs

4 cups cold water

4 cups ice cubes

DIRECTIONS:

1.   Fill pressure cooker with the minimum amount specified by the manufacture.

2.   Place egg in the steamer basket above the water.

3.   Seal the lid and bring the pressure up to low pressure.

4.   Cook, maintaining low pressure, for about 6 minutes.

5.   Remove the pressure cooker from heat and allow the pressure to drop for 5 minutes.

6.   Combine cold water with ice in a bowl.

7.   Use quick-release method to open pressure cooker.

8.   Transfer the hot eggs to the ice water using a pot holder or spoon.

9.   Cool completely, about 30 minutes.

10.                Peel and enjoy.

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