Are you ready to go beyond pressure-cooked hard-boiled eggs? The next breakfast to try in your Instant Pot or multicooker is eggs en cocotte, French for "in pot" or ramekins more specifically. Traditionally, raw eggs are cracked into a buttered ramekin along with a splash of cream and, optionally, your choice of cheese, veggies, and herbs. The ramekins are then placed in a pot filled with a little bit of water. The lid goes on the pot, and the pot goes on the stovetop to boil the water and steam the contents of the ramekins until the egg whites set. It tastes like a cross between poached eggs and an omelette and is heavenly when scooped and spread onto fresh toast. A multicooker makes this process less than five minutes compared to the traditional method, which can take eight minutes to bring the water to boil and another six to seven minutes for the eggs to steam.
You will need an electric multicooker like Instant Pot or Crock-Pot Express, as pictured, as well as a trivet that will fit in the base of the multicooker's bowl and three small ceramic ramekins. We sautéed mushrooms and chives for our pressure-cooked eggs in cocotte, but you can also add in sautéed leek or shallot if you have them on hand. Just keep the overall veggie ingredients about the same so everything fits below the lipped rim of the ramekins.
If you have slightly larger ramekins, try cracking in an additional egg to fill it to just below the rim. A bigger vessel may affect your overall cook time, so be patient as you fiddle with what settings yield eggs the way you like them.
Consider this recipe a loose guideline to introduce the technique. The most important thing to remember is the multicooker will set those egg yolks FAST. So, if you love a runny yolk, start with setting it on a low pressure cook for one minute. Medium eggs, as pictured, will take two minutes.
Ingredients
- 1 tablespoon ghee, plus more for greasing
- 2 cups mushrooms, chopped (or other veggies of your choosing)
- salt
- 1 tablespoon chives, chopped
- 3 eggs
- 3 tablespoons heavy cream
Directions
Using the sauté setting of a multicooker, melt ghee, then sauté mushrooms together, until tender, caramelized, and reduced to 3/4 cup. Season with salt to taste.
Meanwhile, grease the ramekins. When mushrooms are cooked, divide into ramekins. Top each with a teaspoon of chives, a freshly cracked egg, and a tablespoon of cream.
The multicooker pots are nonstick, and so you shouldn’t need to wash them. Simply add 2 cups of water to the bottom of the Instant Pot.
Add the trivet, and place the egg-filled ramekins on top. Secure and lock the lid of the multicooker. Pressure cook on low for 1-2 minutes. Quick release and immediately remove the top when the pressure has normalized. Carefully remove the ramekins. They’ll be hot, so use heatproof oven mitts or mason jar lifters (if you have them).
Serve with freshly toasted bread, like walnut levain as pictured.
(Photos via Brittany Griffin / Brit + Co)
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Anna Monette Roberts
As Brit + Co's Food Editor, Anna Monette Roberts has an insatiable appetite for developing tasty dishes. When she's not dreaming about her next meal, she's . . . well, probably cooking up her creations. Her favorite foods include chewy chocolate chip cookies, Rosé Champagne, and gooey French cheeses — in no particular order.
FAQs
Cover each ramekin with foil. Place the trivet in the inner pot of your electric pressure cooker and pour in 1 1/2 cups water. Arrange three ramekins on top of the trivet and carefully stack the remaining three ramekins on top of the first three. (If you have an additional rack, use it for stacking the ramekins.)
What is the 5 5 5 egg rule? ›
It takes about 5 minutes for the cooker to come up to high pressure, 5 minutes to cook the eggs, and then 5 minutes of natural pressure release before removing the eggs from the cooker—hence the "5-5-5" method.
How do you keep eggs from cracking in a pressure cooker? ›
It's best to avoid the high pressure setting when cooking eggs. It creates too much of a volatile environment for the delicate eggs, leaving them prone to cracking or leaking during cooking. Follow this tip: For the best results, keep the pressure cooker set to low when cooking eggs.
What is the egg button on the pressure cooker? ›
Plug in the Instant Pot, lock the lid, and position the steam release valve to "sealed." Press the "Egg" button on the Instant Pot. It will pressure cook the pot for five minutes on normal. This will result in hard-boiled eggs. If you want soft-boiled eggs, use the "-" button to reduce the cook time to four minutes.
How much water do you put in an egg in an egg cooker? ›
How to Use Egg boiler
| No of Eggs | Hard (water Quantity) | Soft (Water Quantity) |
|---|
| 1 | 66ml | 33ml |
| 2 | 64ml | 30ml |
| 3 | 60ml | 27ml |
| 4 | 56ml | 24ml |
2 more rowsThe main cooking function on every Instant Pot is pressure cooking.
Can I use aluminum foil in a pressure cooker? ›
Yes, it is generally safe to use aluminium foil in a pressure cooker. Aluminium foil is often used in pressure cooking to create a barrier between different foods in the pot, to help retain moisture, and to prevent delicate foods from falling apart.
Is it OK to eat 5 eggs in one day? ›
"I will recommend three to five eggs, depending on their current caloric needs and activity levels. Some people may not need as many eggs if they're smaller or less active." He continued: "One rule of thumb that I've learned is to make sure your plate looks colorful.
How old are supermarket eggs? ›
Here's What Fresh Eggs Daily Tells Us:
By law, an egg can be sold for up to 30 days after the date it was put in the carton. And farmers have up to 30 days to go from when the egg is laid to the carton. That means those supermarket eggs can be two months old by the time you buy them.
How to know if eggs are bad? ›
Give it a smell
Crack it onto a plate or bowl, and give it a whiff. Fresh eggs should either smell fresh or like nothing at all, so if instead, your egg smells putrid, funky, sulfuric, or just plain off, the egg is rotten. Make sure to thoroughly clean and sanitize the plate or bowl to remove any dangerous bacteria.
Pressure cooker hard-boiled eggs aren't any quicker to make (the pressure cooker's usual claim to fame), but here's why it's great: it actually makes fresh eggs easy to peel! If you happen to raise chickens or have access to really fresh eggs, a pressure cooker is the best way to make hard-cooked eggs.
Why does vinegar stop eggs cracking? ›
Adding vinegar to the water helps the proteins in the egg white coagulate faster which further plugs any cracks in the egg.
How much pressure breaks an egg? ›
The average load to break the eggs when standing up was 53 Lbs. On their side, an average of 90 Lbs was required. This makes sense because eggs are flatter on their side, which allows more of the platen/foam to contact the shell, helping distribute the force across a larger area.
Is it safe to pressure can eggs? ›
There are no safe approved canning methods for eggs. Two approved methods for preserving eggs are: pickling, if kept at 40 degrees or lower and freezing raw. Pickled eggs are peeled, hard-cooked eggs in a solution consisting basically of vinegar, salt, spices, and perhaps other seasonings.
How much time does it take to boil an egg in cooker? ›
Place the desired amount of eggs into the inner pot then close the lid. press the cook switch down and set a timer for: 8 minutes for SOFT boiled, 11 minutes for MEDIUM boiled, 13 minutes for HARD boiled.
How much pressure can a raw egg withstand? ›
The diameter of a "large" chicken egg is about 1.75" and the typical shell thickness seems to be around 0.023". Thus, the cross-sectional area of the shell wall is approximately 1/8 sq in, or 8x10-5 m2 which, when combined with the ultimate strength, theoretically will support a 1.4x104 N load (3,000 lbs)!
