06Secure lid and select "Pressure Cook - High." Then set to 8-9 minutes for hard boiled eggs with firm whites and yolks (or 4-5 minutes for softer yolks).
07Once the timer goes off, use a towel or oven mitt to carefully press the quick release button to release pressure. Once pressure has been fully released, remove the lid and carefully remove your eggs.
08Rinse with cool water. Once cool to the touch, crack at one of the ends and try to get under the membrane beneath the shell. Be patient and work your way around, peeling under running cool water.
09METHOD #3: BOILING: Add eggs to a medium saucepan and cover by ~1 inch with cool or room temperature water. Then bring to a rapid boil over high heat. Once boiling, boil for 1 minute, then remove from heat, cover, and let rest for 10 minutes.
10Drain water from the eggs, then rinse the eggs with cool water. Once cool to the touch, crack at one of the ends and try to get under the membrane beneath the shell. Be patient and work your way around, peeling under running cool water.
11STORAGE: Store eggs in a sealed container in the refrigerator up to 1 week. They'll keep fresher if you don't peel them until you're ready to eat them.