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Don't think it makes that much difference in cooking eggs, but it sure does when you're canning. Cakes don't seem to need the high altitude changes here (we're at 4000 feet plus a few) but it makes a world of difference in brownies..don't know why that is, but that's what we've found in our 20...

I'm still gonna give the OP's pressure cooker a try, though. One of these days. When I have to boil eggs. For deviled eggs. Or something.

Well, bye bye Blooie's Rockin' Deviled Eggs, I guess!

K.....but if it works I'm gonna miss my unique deviled eggs.

I think if they came out the chicken hard boiled and peeled, I'd still have trouble.

But there's no personal challenge in that, Joe!

Ooh, that's a good idea!

Oh, I dunno...it takes a lot of practice and skill to get that kind of presentation in plating!

I forgot to mention that, didn't I? Yep, pot's covered. Have to do that a lot because, as you have pointed out, water boils at a lower temperature here. Really messes up canning and making jams and jellies if you aren't careful. I might try the pressure cooker....hmmmmm

We're at almost 4,000 feet, JetCat. Edited to add: I've totally given up anyway.....they ain't purty but they taste good!

Thanks! Glad you enjoyed it! I've done it all.....water boiling first, water not boiling first, baking soda, vinegar, salt, letting them cool in the cooking water until it (and they) cool down, turning off the heat once they boil and letting them sit for 10 minutes, ice plunge, cold water...

Um, about making good looking deviled eggs...... https://www.backyardchickens.com/a/blooies-rockin-deviled-eggs Teeehee