Capsaicin Free Pressure Cooker Hard-Boiled Eggs

Hard-boiled eggs sound simple enough, but getting them consistently cooked — no green ring, no rubbery whites — is something a lot of home cooks struggle with on the stovetop. The pressure cooker method solves that completely, delivering perfectly set yolks and tender whites every single time. With just eggs and water, this recipe is about as clean and straightforward as cooking gets, making it a natural fit for anyone avoiding spicy or irritating ingredients in their diet. The ice bath step is the real secret weapon here, stopping the cooking instantly and making the shells practically slide off. Starting the peel at the wider end, where the air pocket sits, is a small trick that makes a genuinely satisfying difference. Make a batch at the start of the week and you have a ready-to-go protein source for salads, snacks, or a quick breakfast all week long.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →