MacKenzie Posted October 30, 2016 Report Share Posted October 30, 2016 Pressured cooked this egg for 2 mins. at high pressure followed by a quick release. Plated. Cut to show yolk. I like this much better than boiling a pot of water for the egg. It is sooo much faster. It cooks in the same length of time as the bacon. Tomorrow I may try covering the top of the dish with foil. Stay tuned.;) 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted October 30, 2016 Report Share Posted October 30, 2016 Can't wait to hear the results of the foil test. Might replace the SV method for doing poached eggs - much faster. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 30, 2016 Author Report Share Posted October 30, 2016 1 hour ago, tony b said: Can't wait to hear the results of the foil test. Might replace the SV method for doing poached eggs - much faster. Tony, that was my thinking after doing it a few times, so predictable and quick. Quote Link to comment Share on other sites More sharing options...
tinyfish Posted October 31, 2016 Report Share Posted October 31, 2016 Always experimenting...I love it. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted October 31, 2016 Report Share Posted October 31, 2016 That's a great looking poached eggOutback Kamado Bar and Grill Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 31, 2016 Author Report Share Posted October 31, 2016 Here you go, a 2 min. high pressure level cooked egg with quick release and top covered with foil. Here it is still in the custard dish- Plated. Breakfast is served. How long to pressure cook might vary with the cooker used a little. Tomorrow I'm going to do a covered 2.5 min egg. Once you get it worked out it will be repeatable. I don't think it will ever be creamy like a sous vide egg but these PC eggs are delicious and fast. 1 Quote Link to comment Share on other sites More sharing options...
Shuley Posted October 31, 2016 Report Share Posted October 31, 2016 Looks very good....especially with those mushrooms it is next to.Sent from my LG-D855 using Tapatalk Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 31, 2016 Author Report Share Posted October 31, 2016 Thanks, Shuley, yes, gotta love those mushrooms.:) Quote Link to comment Share on other sites More sharing options...
tony b Posted October 31, 2016 Report Share Posted October 31, 2016 Perfect runny yolk! Will have to fire up the pressure cooker to try this out. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted October 31, 2016 Author Report Share Posted October 31, 2016 One of these days I'm going to put the egg in the PC still in the shell.;) Quote Link to comment Share on other sites More sharing options...
tony b Posted November 1, 2016 Report Share Posted November 1, 2016 It should easily take the pressure without cracking, since the pressure is higher outside than inside the egg. I wouldn't use the fast release method though. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 1, 2016 Author Report Share Posted November 1, 2016 Maybe I'll try it tomorrow. I think the important part is to use low pressure, level and believe it or not a fast release, followed by a short very cold water dunk. otherwise that egg is going to keep right on cooking. I'll let you know when I do it.;) Unless you do it first.:) Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 2, 2016 Report Share Posted November 2, 2016 That second egg looks spot on to me. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 3, 2016 Author Report Share Posted November 3, 2016 That's funny, ck, when I cracked it open I did think at the time, I bet this is how ck would like his egg. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 8, 2016 Author Report Share Posted November 8, 2016 Adding to the pressure cooker egg theme- been doing semi soft/hard boiled eggs in the pressure cooker. 1C water cooker at level 1 for 5 mins. Release steam and run cold water over the egg to stop the cooking and making it possible to handle the egg. The shell almost always has a small crack but no escaping egg. This is what I get, it really is a beautiful egg. 3 Quote Link to comment Share on other sites More sharing options...
ckreef Posted November 8, 2016 Report Share Posted November 8, 2016 Yes that one looks good too. Quote Link to comment Share on other sites More sharing options...
Stile88 Posted November 8, 2016 Report Share Posted November 8, 2016 Looks delish Mac Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted November 8, 2016 Report Share Posted November 8, 2016 Mac you are the bomb Love the way you are always experimenting and coming up with New ideas. I love pressure cookers I have three electric, one stove top, and also a microwave pressure cooker. Guess I got carried away with pressure cookers lol 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted November 9, 2016 Author Report Share Posted November 9, 2016 Thanks guys. I sure are finding tasty uses for my PCs. Bruce you as well have a big PC collection. :) Mine are all stove top. Quote Link to comment Share on other sites More sharing options...
Jon B. Posted November 9, 2016 Report Share Posted November 9, 2016 On 11/8/2016 at 10:09 AM, Bruce Pearson said: Mac you are the bomb Love the way you are always experimenting and coming up with New ideas. I love pressure cookers I have three electric, one stove top, and also a microwave pressure cooker. Guess I got carried away with pressure cookers lol Ha! And I thought I had a problem with too many grills Quote Link to comment Share on other sites More sharing options...
