The standard cooking time for boiling eggs in an electric pressure cooker is approximately 3 to 4 minutes at high pressure. This time frame is sufficient to achieve a soft-boiled egg, where the egg white is fully cooked but the yolk remains runny. For a hard-boiled egg, the cooking time can be extended to 6 to 8 minutes. The exact duration may vary depending on the specific model of the electric pressure cooker and the desired level of doneness.

The reason for the shorter cooking time in an electric pressure cooker compared to a traditional pot on the stove is due to the increased pressure and temperature inside the sealed cooker. Pressure cooking creates a high-pressure environment that raises the boiling point of water, which in turn cooks the eggs faster. According to the USDA Food Safety and Inspection Service, the boiling point of water at sea level is 212°F (100°C), but in a pressure cooker, the boiling point can reach up to 250°F (121°C) or higher. This higher temperature accelerates the cooking process, allowing eggs to be cooked in a fraction of the time it would take in a conventional pot.

Additionally, the rapid increase in temperature and pressure inside the electric pressure cooker ensures that the eggs are cooked evenly. The uniform pressure distribution helps to prevent the eggs from cracking or developing unevenly cooked spots. Furthermore, the precise control over temperature and pressure in an electric pressure cooker allows for consistent results every time, making it a convenient and efficient method for boiling eggs.