Quickly boiled in a pressure cooker and seasoned with olive oil and sumac, these eggs are a practical favorite in Jordanian picnic baskets. Pressure-cooking shortens the boiling time and makes the shells easier to peel.
Arrange the eggs in the pressure cooker and cover with water.
Close the pressure cooker lid. Once it whistles, reduce the heat and cook for 6 minutes.
Wait for the pressure to drop naturally, then open the lid.
Put the eggs in cold water, then peel.
Mix the olive oil and salt and drizzle over the eggs. Sprinkle with sumac and serve.
Put the eggs in cold water before peeling, or the shells will be hard to remove. Wait for the pressure to drop naturally; opening the cooker too early may overcook the egg whites. Allergens: contains eggs.
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