With geese, turkeys, chickens, a few guinea fowl and now ducks on our farm, eggs are always on the menu! I love keeping hard boiled eggs in the fridge for quick snacks, egg salad, or deviled eggs.
Hard boiling used to be tricky, until I tried an Instant Pot (or other similar electric pressure cooker, because I actually have three different brands!) Now it’s all but foolproof!
Place clean eggs on a trivet (if you have one) in the pot, add 1 cup of water, and set to high pressure for 6 minutes using the manual settings. If your electric pressure cooker doesn’t have adjustable pressure, this will still work although you might have to do some trial-and-error testing to adjust cook times. When the timer beeps, turn it off, wait 6 minutes, then release the pressure. Move the eggs to an ice bath to cool.
You’ll get creamy yolks and perfectly firm whites every time, and if using older eggs, they will be super easy to peel! I use the same times for all eggs, from half a dozen to filled to capacity. The 6 minute time works well for chicken, guinea and turkey eggs. I usually use 7 minutes for goose eggs, and am still experimenting on times for duck eggs. At any rate, I suggest to experiment with just a few eggs your first time, to get a feel for your cooker’s temperature and pressure.
Some folks feel that pressure hard boiled eggs are a bit soft for slicing such as for deviled eggs, but I’ve found them to work fine after a day in the fridge.
