This is copied from the first part of this topic because I find linking very frustrating
The eggs are not particularly fresh but they are farm not supermarket eggs. I have no idea how they might have been sized so I weighed each egg. One weighed 61 g and the other 63 g. I found a couple of caps from liquor bottles which served as their perches in the rather substantial steamer basket I found at an Asian store on Monday.
I put a cup of water in the IP, added the steamer basket and the bottle caps and settled the eggs comfortably. I set the pressure to low, the time to five minutes and allowed the pressure to drop by itself before opening the pressure cooker. I lifted the eggs out with a clean towel and put them in an ice bath.
Edited to add this was for hard-boiled eggs
