Thanks, Margy, for the additional information, and for inspiring me to try to hard boil eggs in my Instant Pot. My DSD had mentioned it to me a few months ago, but didn't provide any details, so I must have shuffled it into the recycle bin of my brain, apparently. Your post brought it out of the brain recycle bin.
KarenAnn, I appreciate your detailed comments--thank you.
Here's a bit about why steam works better with hard/soft boiled eggs as far as removing the shells goes (from hippressurecooking.com):“Hard Boiling” Fresh Eggs
Why are fresh hardboiled eggs so difficult to peel? Eggs have an air cell at the wider end of the egg, between the shell and the white (albumin).
When the egg is freshly laid this air pocket is very small and only located at the bottom – the rest of the white remains in close contact with the shell. If a fresh egg is boiled using conventional cooking methods and peeled, much of the white will come away with the shell in uneven chunks leaving an unattractive hard-boiled egg. Culinary experts recommend aging an egg for at least week in the refrigerator prior to boiling to achieve an easy peel.
Aging the egg increases the air pocket to include the areas around the whites creating a distance from the shell that results in an easy peel. Unfortunately, as the egg ages, the size of the air cell at the bottom also increases resulting in a hard-boiled egg with a flat area in the whites, reducing the quality of the egg and negatively affecting the color of the yolk.
Pressure Steaming A Fresh Egg
Steaming a fresh egg at low pressure, creates a pressure difference between the exterior of the egg and the air pocket – inflating it and separating the white from the shell. Making a pressure steamed fresh egg, easy to peel.
When we are referring to low pressure we mean 6 to 8 PSI (40 to 55 kPa, or .4 to .55 Bar). Pressure steaming an egg at higher pressure, will result in the cracking of the shell prematurely, causing the whites to ooze out and be immediately cooked as they exit the shell – resulting in an unattractive, but still very usable and easy to peel egg.
This is hippressurecooking.com's chart for egg-cooking: (Bold for stovetop and faint for electric)Pressure Cooker Accessories Pr. Cook Time Pr. Level Open
4 L or larger steamer basket 3-6 min. Low(1) Normal or NaturalSee above table for exact cooking times for both stove top and electric pressure cookers. The same procedure and cooking times can be used for up to 6 soft and medium-boiled eggs or as many hard-boiled eggs as can comfortably sit in the steamer basket.
Wow, thanks to you all and to the hippressurecooking.com website, I'm ready to steam some eggs!
ETA: Margy, just after I finished posting this, I followed your link to the other hard boiled eggs topic on SG and guess what! You had already provided a link to hippressurecooking.com! Great minds, I imagine, oh Great One!
Thanks again. K.