2017-2-10 - Hard-boiled eggs (30 min. prep to eat) Done in 20 min., add two min. cool-down and peeling for another 10 min.

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3rd "make" - dropped cooking time to 5 min.

Ingredients:
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1-1/2 doz. eggs (18) X-large, room temperature
1 cup water (hot tap water) (can be cold water, hot simply reduces the time the pot needs to come up to pressure)

manual, low pressure, 5 min., quick release

Directions:
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Put room temp eggs on rack and stack the last few, add a cup hot tap water, put on lid and make sure valve is on seal setting.

manual, low pressure, 5 min., quick release

When finished, take out liner with eggs, pour off hot water and fill liner with cold tap water. Let sit for a couple of minutes and then begin peeling eggs. I find that I don't need to peel under running cold water if I let them sit a couple of minutes. I like changing the water (fresh cold) just before peeling. Peeled eggs can be stored in a suitable container lined with paper or dish towel and refrigerated.

Notes:
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Reduced cooking time to 5 min. This time around there was no discoloration on outside of yolk. Whites done and tender, yolks done and fluffy. I will continue to let them sit a couple of min. in cool water before peeling as that produces larger pieces of egg shell. For this, the third time, again one egg developed a crack but was perfectly useable.

For the curiosity's sake, the timing went like this:
9:00 a.m. - got pressure cooker ready (put in position, plugged in, put rack in) and added eggs
9:04 - added water, sealed lid, punched in settings
9:14 - the pot was pressurized and the 5 min. count-down began
9:19 - eggs done, turned off pot, pulled plug, etc., cold water on top of eggs
9:22 - started peeling
9:30 - done peeling

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2017-1-28 - Hard-boiled eggs (25-30 min. prep to eat)

2nd "make". The previous is listed below at the end of this current one. I dropped the cooking time from 7 to 6 minutes, used hot tap water, peeled eggs w/o running water a few minutes after dousing in cold tap water.

Ingredients:
===========
1-1/2 doz. eggs (18) X-large, room temperature
1 cup water (hot tap water)

manual, low pressure, 6 min., quick release

Directions:
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I put the rack in the pot, added the water, layed the eggs on the rack and stacked a few. Again, one egg out of the 18 cracked. I can live with that.

This time I didn't bother with cooling them in a bowl, I took the liner with the eggs in it, set it in the sink, filled it with cold tap water and shut the water off. I started peeling them after a couple of minutes, without running water, and again they peeled like eggs are supposed to peel. From there I transferred them to a food storage container lined with paper towels and refrigerated.

I dropped the cooking time to 6 min. Eggs were done. I suppose next time I'll try 5 min. Update: Yes, will try 5 min. I just checked an egg from the fridge and it had a slight dark cast around the yolk (as did the ones from the first batch).

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2017-1-21 - Hard-boiled eggs (approx. 30 min. prep to eat)
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Ingredients:
===========
1-1/2 doz. eggs (18) X-large, room temperature
1 cup water

Directions:
==========
I put the rack in the pot, added the water, layed the eggs on the rack - stack them if needed. When done they went in a bowl with cool water and I peeled under running, cold water. A plate with a dish towel or paper towels will soak up excess water on eggs. From there I transfer to a storage container lined with dish or paper towels and refrigerate.

manual, low pressure, 7 min., quick release

I didn't worry about an egg stand or a steamer basket, like the recipes I read got all excited over. I simply used the rack (visible in lower left corner of picture) that came with the cooker, piled the eggs on top of each other and they turned out fine. Only one had a crack and it left a small bubble (upper left). Couldn't find specific timing so I did a mash up of various amounts (numbers of eggs), took a chance and decided on 7 min. for the first experiment. The eggs were done, the whites tender and the yolks "fluffy".

I eat hard-boiled plain, with salt; in lettuce with cheese and ham (ersatz Chef's salad); mayo on toast (ersatz egg salad). Lot's of ways to use hard-boiled eggs. One of my latest concoctions that's recently been a favorite is something I came up with a couple of years ago. I like deviled eggs but never made them for myself. One day I decided to make the fixings that go into the mix but use it for a spread on the cut half or dip the whole egg into instead of scooping yolks, etc., dipping the whole egg being my favorite. Worked like a charm, I get the taste of deviled eggs without the extra step. I make about a cup of mix and it lasts and lasts.

The next egg-speriment will be to make soft-boiled eggs in bulk (to make the toast and eggs mix in a bowl that the children liked so much. Soft-boiled for eating plain doesn't seem too daunting, but soft-boiled for the toast bowl sounds like it's going to be a bit more hit and miss because the whites need to be done but the yolks must be runny.