A couple of weeks ago, I found a wonderful web site for pressure cooking http://www.hippressurecooking.com They really have some wonderful recipes and great directions to improve your pressure cooking techniques.
This morning I plunged in and tried doing the hard boiled eggs in the cooker. I know, I know, you are probably envisioning egg mess to clean up, but it was extremely easy. And the Bonus? You can use fresh eggs. The site says it much better than I do, but in a nut shell, conventionally hard boiled fresh eggs become hermetically sealed due to the very very small pocket of air between the membrane that holds in the “whites” and the shell. Older eggs have a much bigger air pocket which is why their shells are soooooo much easier to peel. The pressure cooker forces that small bit of air to expand creating an optimal environment to cook the egg. Bottom line, they take less time to cook and warm fresh pressure cooked eggs taste gooooodddddd.