Another interesting idea for well formed, easily peeled hard boiled eggs was floated by Dave Arnold in the 11/27/22 episode of Cooking Issues. Arnold had some pasteurized eggs left over from another application and he noticed that after boiling them they retained their shape and peeled very easily. He was also VERY clear that this was completely untested and just an interesting result from his recent experience so don’t @ him if you disagree.
This is a largely unsubstantiated opinion from personal experience but I’m also on team pressure cooker hard boiled eggs. I eat very few boiled eggs but it’s hard to believe that boiled eggs could be easier to peel than pressure cooked considering egg shells are slightly porous and a quick release would likely weaken the shells in a pressure cooker.
Still, I haven’t done any comparisons between cooking methods and they wouldn’t have been that rigorous in any case. In the other FTC post on Kenji Lopez-Alt’s first article for the NY Times regarding boiled eggs I thought it might be helpful if he was a little more precise about the results he was hoping to achieve. As I recall, he seems (understandably) concerned about the tenderness of the eggs and makes a reasonable claim that pressure cooked eggs result in tougher whites. Given his first requirement for boiled eggs from the paywalled NY Times article is tenderness “throughout” maybe a slightly tougher egg also results in a weakened shell. Then again, maybe a tougher egg just means it’s less likely to fragment when peeling.
I dunno, I don’t really have any skin in this game. I just think it’s kind of cool that such a basic ingredient and such a basic cooking technique can still elicit so many opinions and efforts.