Pescatarian Pressure Cooker Hard-Boiled Eggs

Eggs are one of the most versatile proteins around, and getting them perfectly hard-boiled every single time can feel like a small miracle. The pressure cooker method takes all the guesswork out of the equation — no more greenish yolks or rubbery whites from overcooking on the stovetop. The quick ice bath after cooking is the real secret weapon here, stopping the cooking process instantly and making the shells practically slide off. Starting the peel at the wider end, where the natural air pocket sits, keeps things clean and frustration-free. These are ideal for meal prep, since unpeeled eggs keep well in the fridge for up to a week, ready to grab whenever you need a quick protein boost. Whether you're slicing them onto a salad, mashing them into egg salad, or eating them straight with a pinch of salt, this method delivers consistent, satisfying results with almost zero effort.

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 →