Eggs are one of the most reliable proteins you can lean on when you're navigating a candida-conscious way of eating, and this pressure cooker method makes batch-cooking them almost effortless. The ingredient list couldn't be simpler — just eggs and water — so there's zero guesswork about hidden sugars, additives, or anything that might throw off your routine. The high-pressure steam cooks the eggs evenly all the way through, and the immediate ice bath is the real secret to shells that practically slide right off. Starting the peel at the wider end, where the natural air pocket sits, makes the whole process even smoother. Keep a batch in the fridge for up to a week and you've got a grab-and-go protein source ready for salads, snacks, or a quick satisfying meal any time hunger strikes.
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Pour 1 cup of water into the inner pot of the pressure cooker. Place a steamer basket or trivet inside. Arrange the eggs in a single layer on the basket.
Secure the lid and set the valve to Sealing. Cook on High Pressure for 5 minutes.
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