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|By :This Old Gal|
|Browse Category||Breakfast, Kid-Friendly, Seven Ingredients or Less|
|Duration||less than 15 min|
|Cooking Technique||Pressure Cook|
|Prep Time||4 minutes|
|Cook Time||1 minute|
Hi, I’m Jill, a food lover, recipe creator, home chef and mom to Tonkinese cats. This Old Gal is our family food blog where you will find well-crafted recipes, using fresh, whole ingredients.
Where are directions?
Where do I get the egg poacher cups?
Clair, check https://thisoldgal.com/instant-pot-poached-eggs-pressure-cooker/ to see the full recipe with photos and links for the egg poacher cups.
This was a simple recipe and turned out delicious.
June, instructions can be found by tapping the knife and fork at the bottom of this app
I found the whites too runny with these times. Will try 3 minutes with immediate steam release next time, which is a little over 1/2 the time I use with egg cups in boiling water.
I did one egg and i prefer my poached eggs with slightly runny yokes. Will program less time for future poached eggs.
Good recipe. Would keave under pressure 2 minutes rather than 1.
One minute was NOT cooked. At all. Im experimenting now by puting it back in for 2 more minutes but who knows what that will do with the pressurizing
Needs 2 minutes in egg bite cups. I had to do it twice at 1 minute.
Very interesting and a great photo.
Take 2,4,6 custard cups. Add 1 tsp watwe and 1 tsp butter to each cup. Break an egg into each cup. Peirce each yolk with thin sharp skewer. Cover each cup with plastic wrap.
Depending your microwave’s wattage, cook 2 eggs for about 45 seconds, 4 cups for 60 seconds and 6 cups for 70 seconds.
If the eggs are too soft add a few seconds more.
If you have your warm buttered muffins ready e
With your bacon and sauce, you can prepare the jeggs in 5 min.
Simple with excellent results.
I think you should revise your recipe for the silicon egg cups for 2 minutes of pressure, Instead of one
1 minute is not long enough. Ill try two minutes next time.
I had to cook for 2 minutes, because 1 minute is not enough. With two minutes they were perfect.
I used the silicone egg tray and 1 minute was not nearly enough. I cooked 4 eggs and after the 1:1, I had to put it back on for another 1 minute high pressure and then quick released… they were only slightly soft, mostly hard. Next time I will do 2 mins HP, and 1 min NR.
How is this recipe still on here when 1 minute isnt nearly enough
The recipe has technically a cooking time of two minutes, 1 minute timed and 1 minute under pressure before releasing. The time it remains under pressure after cooking time is complete is really important as it is still cooking.
Did you wait 1 minute after the cooking time was complete before releasing pressure? With pressure cookers, food will still be cooking while the unit is pressurized.
Amazingly easy without the mess! Delish!
Can i use just water (no butter) in moulds with lid on?
No, the oil creates the non stick as it doesn’t mix. Water will be absorbed and mixed into the eggs and will stick.
I do love poached eggs. Now, can I do my Hollandaise in the IP?
Yes you can. You could do it after cooking using a bowl over the Instant Pot Pressure Cooker using the leftover steam. Another way is simply steam the poached eggs with the lid off and while steaming, make Hollandaise sauce.
So easy and delicious
I also cooked it high for 2 minutes, NR 2 minutes
1 minute is not enough time. Egg whites were still clear. This needed at least 2 minutes to poach
I just did 3 minutes on Egg setting with high pressure followed by a 90 second natural release then a manual release. (This is in an 8 Qt Instant Pot.) The whites were still far too runny. That’s what drove me here for help. I can’t IMAGINE one minute plus a minute natural release would cook the eggs at all .
What am I missing here?
I followed the instructions for 1 minute cooking time and then set the kitchen timer for 1 minute before releasing pressure (2 minutes cooking time). Note, I did these in ceramic custard bowls with cooking spray and I’m using the 8 qt Instant Pot. After quick release I looked in and could see the whites were not quite cooked through but knew they’d continue to cook after I removed the custard cups from the Instant Pot. Sure enough, by the time I got the eggs out of the Instant Pot (tricky), plates out of the oven and served up the sausage the eggs plopped out near perfect. I might go another 30 seconds before quick release next time but letting them set for a short time after removing is a safe way to assure you don’t end up with hockey pucks.
Hint, I used 2 cups of water since I have an 8 qt cooker. I think the trick is to fill the water so that it’s just below the level of the trivet such that the egg cups are fully surrounded by steam and not touching the boiling water. More water means more cooking time as it takes the Instant Pot longer to build up to pressure and start it’s programmed time.