Pressure Cooker Poached Eggs Recipes
PRESSURE COOKER HARD-BOILED EGGS
If you happen to raise your own chickens or have access to really fresh eggs, a pressure cooker is the best way to make hard-cooked eggs. It doesn't really save time (the pressure cooker's usual claim to fame), but here's why it's great: it actually makes fresh eggs easy to peel!
Provided by Gremolata
Categories Appetizers and Snacks
Time 46m
Yield 4
Number Of Ingredients 4
Steps:
- Fill pressure cooker with the minimum amount of water specified by the manufacturer. Place eggs in the steamer basket above the water. Seal the lid and bring the pressure cooker up to low pressure.
- Cook, maintaining low pressure, for 6 minutes. Remove the pressure cooker from heat and allow the pressure to drop for 5 minutes.
- Combine cold water and ice in a large bowl.
- Use the quick-release method to open the pressure cooker. Transfer the hot eggs to the ice water using an oven mitt or spoon. Cool completely, about 30 minutes.
Nutrition Facts : Calories 143 calories, Carbohydrate 0.8 g, Cholesterol 372 mg, Fat 9.9 g, Protein 12.6 g, SaturatedFat 3.1 g, Sodium 150.7 mg, Sugar 0.8 g
INSTANT POT POACHED EGG
Want to make the perfect poached eggs? Got an Instant Pot? With the Instant Pot, you'll get perfectly poached eggs every time!
Provided by Carmy
Categories Breakfast
Time 6m
Number Of Ingredients 2
Steps:
- Spray your mason jar with cooking spray and then crack your egg into the jar.
- Put your rack inside your Instant Pot (this makes it easier to remove your mason jars if you use more than 1 at a time) and then pour in 1 cup of tap water into the Instant Pot.
- Add your eggs to the pot then close the lid and set it to sealing and set the timer for manual pressure to either 3, 4, or 5 minutes.
- Once done, quick release and remove the poached egg by carefully flipping the jar upside down (the jar will be hot! use oven gloves).
Nutrition Facts : ServingSize 1 Egg, Calories 62 kcal, Protein 5 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 163 mg, Sodium 62 mg
INSTANT POT POACHED EGGS
Steps:
- Spray inside of silicone muffin cups with olive oil spray.
- Pour cup of water into inner pot and lower trivet down.
- Place muffin cups on trivet. Crack 1 egg into each one.
- Close lid and steam valve and set to high pressure for 3 minutes. (timing will vary depending on size of your eggs and how runny you like them, 4 has more firm whites)
- Do a quick release and peel cups off egg and on to toast or plate.
Nutrition Facts : ServingSize 2 oz, Calories 63 kcal, Carbohydrate 1 g, Protein 6 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 164 mg, Sodium 65 mg, Sugar 1 g
PRESSURE COOKER POACHED EGGS
These Instant Pot poached eggs are the best. Made in the Instant Pot and done in less than 10 minutes. Great to serve with toast, on top of avocado toast, on a sandwich, hash brown, or a burger.
Provided by Fast Food Bistro
Categories Instant Pot
Time 5m
Number Of Ingredients 2
Steps:
- Add 1 cup of water to the pressure cooker pot and put trivet inside
- Spray a silicone tray with nonstick cooking spray
- Crack the desired number of eggs into the holes of the silicone tray. Then place silicone tray in the Instant Pot on top of the trivet
- Close the lid and secure it. Turn the valve to the sealing position
- Cook at high pressure for 3 minutes
- When cooking is complete, use quick-release to reduce the pressure in the Instant Pot
- Check the eggs and see if the egg white is cooked and the yellow center slightly jiggly
- If the eggs are not done yet return the lid on the pot and let the eggs sit for a few minutes. If the egg white is really runny, pressure cook for 1 more minute
- Use a small spoon to gently scoop it from the tray
- Serve immediately
Nutrition Facts : Calories 72 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 186 milligrams cholesterol, Fat 5 grams fat, Fiber 0 grams fiber, Protein 6 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 73 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
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