INSTANT POT® EGGS AND SOLDIERS
Soft-boiled eggs with toast strips is known as Eggs and Soldiers, a classic English breakfast. Cooking them in the Instant Pot® will give you perfectly cooked soft-boiled eggs, no guessing involved.
Provided by lutzflcat
Time 20m
Yield 4
Number Of Ingredients 4
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), and pour 1 cup of water into the pot. Add a trivet or egg rack, and place the eggs on it. Close and lock the lid. Set the pressure valve to Sealing. Select high pressure according to manufacturer's instructions; set timer for 3 minutes. Allow 5 to 10 minutes for pressure to build.
- Cover the valve loosely with a kitchen towel. Use a wooden spoon or tongs to move the valve from Sealing to Venting to release pressure immediately. Unlock and remove the lid. Remove the eggs to a bowl of ice water for 2 minutes to stop cooking.
- Toast bread and spread with butter. Cut into strips.
- Drain the eggs and tap the tops with a spoon to crack the upper shell. Remove the tops. Season with salt and pepper, and serve with the toast sticks for dipping.
Nutrition Facts : Calories 171.7 calories, Carbohydrate 13 g, Cholesterol 196.1 mg, Fat 9.6 g, Fiber 0.6 g, Protein 8.2 g, SaturatedFat 4.1 g, Sodium 279.5 mg, Sugar 1.5 g
EGGS AND SOLDIERS
Simple yet comforting soft-boiled eggs and buttered toast sticks. Use them to dip into the runny yolks to make this perfectly simple breakfast. Serve with a hot cup of tea.
Provided by Buckwheat Queen
Time 12m
Yield 1
Number Of Ingredients 4
Steps:
- Place the eggs in a saucepan and cover with 1 inch cold water. Bring to a boil over medium-high heat, uncovered. Remove from heat, cover, and let stand for 2 minutes.
- Spread butter over bread and cut into sticks. Slice tops off the eggs and season with salt and pepper. Serve with bread sticks for dipping.
Nutrition Facts : Calories 227.4 calories, Carbohydrate 13.4 g, Cholesterol 377.4 mg, Fat 12.8 g, Fiber 0.6 g, Protein 14.5 g, SaturatedFat 4.6 g, Sodium 479.7 mg, Sugar 1.8 g
INSTANT POT® EASTER EGGS
Sitting outside pondering on things one day and thought to myself, "Why not cook and color your eggs at the same time?" A quick search showed me I wasn't the first to think of it, but I did learn a couple of tips and my method was spot on.
Provided by Soup Loving Nicole
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 35m
Yield 8
Number Of Ingredients 4
Steps:
- Pour 1 cup water into a 6-quart multi-functional pressure cooker (such as Instant Pot®) and place a trivet inside.
- Set out 4 wide-mouth pint-sized canning jars and place 2 tablespoons vinegar into each one. Add 10 drops of food coloring of desired colors into each jar. Carefully place 2 eggs into each jar and fill with water. Set jars on the trivet.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 1 minute. Unlock and remove the lid.
- Use tongs to remove the canning jars and drain water carefully. Transfer eggs to an ice bath and let rest for 5 minutes.
Nutrition Facts : Calories 71.8 calories, Carbohydrate 0.4 g, Cholesterol 186 mg, Fat 5 g, Protein 6.3 g, SaturatedFat 1.5 g, Sodium 78 mg, Sugar 0.4 g
INSTANT POT® HARD-BOILED EGGS
Use your Instant Pot® to make perfect hard-boiled eggs every time! The amount of eggs you can cook depends on the size of your eggs--I can usually fit 16, but if your eggs are larger or smaller the amount will vary.
Provided by Eric Belk
Categories Appetizers and Snacks
Time 30m
Yield 16
Number Of Ingredients 2
Steps:
- Insert a wire rack in the bottom of a multi-functional pressure cooker (such as Instant Pot®). Pour in water. Carefully place raw eggs onto the rack, fitting them in tightly. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 4 minutes. Allow 10 to 15 minutes for pressure to build.
- As soon as the timer goes off, hit cancel and release the pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid, as leaving eggs in longer will result in overcooked eggs.
- Transfer eggs to a large bowl using a serving spoon and cover with cold water. Let cool for 5 minutes. Peel while still warm and rinse off any shell pieces. Use immediately or store in the fridge.
Nutrition Facts : Calories 62.9 calories, Carbohydrate 0.3 g, Cholesterol 163.7 mg, Fat 4.4 g, Protein 5.5 g, SaturatedFat 1.4 g, Sodium 62 mg, Sugar 0.3 g
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