Pressure cooker recipe is the one that’s all about the cook time, so we’ll get down to the meat and the ingredients.
This recipe will only take a few minutes to make.
Pressure cooker instructions will be shared in the next post.
Make the egg salad first: First you need to make the egg and some cheese, but you can leave that for the day and cook it the night before.
In a pressure cooker, all you need is some water, water, and a few spices.
If you want to make your egg salad vegetarian, use half the recipe, but make sure you use the vegan half to cover up the veggie flavour.
Heat up the pressure cooker: To start with, we need to get a pressure that’s at least 35 atmospheres.
This means that the pressure is at least 30cm below the level of the top of the pot.
Once the pressure has reached 35, start heating it up to a pressure of at least 65 to 65-85 atmospheres, depending on the size of the cooker.
Once you reach this pressure, it will start to cook.
Let it cook for a bit: Once the egg has reached a pressure range of 65 to 85, it’s time to let the pressure rise.
You can keep the pressure at 65 to 70 to 65 to 75 atmospheres until the pressure reaches 80 to 85.
Add more cheese: You want to add more cheese, so you’ll add about two tablespoons of butter.
Once it reaches 80 atmospheres (85-90 for the pressure cook), it’s all over.
Make sure the eggs are cooked through: After the pressure cooked through, it’ll be ready to serve.
You’ll need to add the remaining ingredients and cook for about 15 to 20 minutes to ensure the eggs reach their perfect softness.
Bake it in the oven: If you’re using a pressure cook, you’ll want to wait until the eggs have reached their softness before you bake them.
To do this, open the pressure valve and then turn it down to a lower setting.
If the valve opens up, it means that there’s a big gap between the steam and the eggs.
To bake the eggs in the pressure oven, you can use a regular metal plate, or if you’re not using a regular plate, you should be able to just bend the lid and pop the eggs into the pot with your fingers.