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February 25, 2012


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Laura @ hip pressure cooking

Fantastic, I'm looking forward to reading your other pressure cooking experiments. So glad that this egg can inspire so much pressure cooking excitement!



Moe Rubenzahl


I am honored to have you visit. I am madly in love with your blog (hippressurecooking.com)!

I bought a Fissler pressure cooker because it was on sale but only had a few ideas for how to use it (mainly as a way to braise faster). Then I found your blog (thanks to Michael Ruhlman, http://ruhlman.com/2012/02/the-egg-and-the-pressure-cooker/).

Yesterday, I roasted some garlic in the pressure cooker, having seen it at your site. Cool idea, works so well! That will be an article here soon.

Your pressure cooker marmalade is a future plan, too. I have a Vanilla Bean Meyer Lemon Marmalade from foodgal.com that I wrote up a couple of years ago and plan another batch.

Thanks again,



What size egg are you using?

Moe Rubenzahl

Sally, I used Jumbo eggs.

I am also experimenting with times. For soft, three minutes seems just about right; for hard, the 6 minute and slow cool-down overcooked the eggs just a little. They had green-surfaced yolks but tasted fine.

Carolyn Jung

Pressure cookers still scare me. LOL I know they're better and safer now. But I keep envisioning explosions of food in the kichen. Hah. But wow -- hard-boiled eggs cooked in them. Had no idea you could do that. Amazing!

Martin @ BestPressureCookers

Wow, that is something I have not heard of. I will definitely give that a go! I'm a big fan of pressure cookers, but have usually done only beans and meats. Hope the little ones enjoy this!

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