Citric Acid Free Pressure Cooker Hard-Boiled Eggs

Eggs are one of the most naturally pure foods out there, and this pressure cooker method keeps them that way — just eggs and water, nothing else. For anyone avoiding citric acid, that simplicity matters more than it might seem, since pre-packaged hard-boiled eggs often contain preservatives or acidic additives to extend shelf life. Making them at home with a pressure cooker means you know exactly what's in every bite. The high-pressure steam produces reliably set whites and creamy yolks, and the ice bath locks in that perfect texture while making the shells slide off with ease. Starting the peel at the wider end — where the air pocket sits — is a small trick that makes a real difference. Keep them unpeeled in the fridge for up to a week and you've got a ready-to-go protein source for snacks, salads, or breakfast any day of the week.

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