I always make boiled eggs in the pressure cooker. It takes no time at all, they always turn out perfectly, and they peel easier than the traditional method. Here’s the basic method for pressure cooking eggs:*
- Fill your pressure cooker with a little over a cup of water. Add the trivet or, even better, a steamer basket.
- Add the eggs. You can add as many as you like, as long as they are stable (won’t fall over and break while cooking) and are not touching the sides of the pot.
- Secure the lid and cook at LOW pressure. 4 minutes for soft boiled, 8 minutes for hard boiled.
- Meanwhile, prepare an ice water bath.
- Once the cook time is up, manually release the pressure and place the eggs in the ice water.
- Once cool to the touch, store in the fridge or peel and eat.
*Cook times are for electric pressure cookers.
In case you missed it, I wrote a cookbook. It was released in April, and has been chugging along quite well. Things really picked up last week when Amazon Prime Day rolled around and they ran an impossible-to-resist deal on the Instant Pot. I guess lots of people buying their new cooker needed a cookbook to go with it, because my book rocketed to the #2 position in all of Amazon books! Pretty amazing and totally weird. Only the new Harry Potter book could best my ‘lil cookbook.
Anyway, if you’re a pressure cooker lover like me or are just getting into it/thinking about getting into it, then try out my book. It’s under $10 with over 100 recipes and it’s getting pretty good reviews. And just to further tempt you, below is a sample recipe from the book. Enjoy!
Eggs in Purgatory With Eggplant
from The Instant Pot© Electric Pressure Cooker Cookbook: Easy Recipes for Fast & Healthy Meals
Serves 2 to 4
1 small eggplant, mostly peeled, cut into 1/2″ pieces
1 tablespoon kosher salt, plus more for seasoning
2 tablespoons extra-virgin olive oil
3 large garlic cloves, minced
1 (28-ounce) can crushed tomatoes, with most of the liquid drained out
1 tablespoon harissa or 1 teaspoon smoked paprika
1/4 teaspoon red pepper flakes
freshly ground black pepper
4 to 6 fresh eggs
1 tablespoon chopped fresh parsley
4 to 6 thick slices good-quality rustic bread, for serving
hot sauce, for serving (optional)
- Toss the eggplant with the salt and spread out onto a paper towel-lined baking sheet. Let sit 15 to 30 minutes. Take more paper towels and press out any moisture, wiping away some of the salt as you go.
- Preheat the Instant Pot by selection Saute.
- Once hot, add the oil. Add the eggplant and cook, stirring and scraping the bottom of the pot, for 4 minutes. Add the garlic and cook for one more minute.
- Add the tomatoes, harissa or paprika, and red pepper flakes, and season with black pepper. Stir. Select Cancel and secure the lid.
- Select Manual and cook at high pressure for 10 minutes.
- Use a quick release. Remove the lid, stir, and select Saute. Crack the eggs, one at a time, into a small bowl, and lower each one onto the top of the bubbling sauce.
- Cook, loosely covered, until the egg whites are set but the yolks are still runny, 4 to 6 minutes.
- Top with parsley and serve with bread and hot sauce (if using).
While attempting to cobble together a weekday lunch, I peered into my refrigerator to find a few eggs and a mostly full bag of spinach. I snagged a sweet potato and clove of garlic off the counter and a meal was born—one that was good enough to share with you.
Sweet Potato and Spinach Hash with Fried Eggs
1 large sweet potato, cut into small, 1/2″ cubes
1/4 teaspoon paprika
1/4 teaspoon chili powder
salt and pepper
1 medium garlic clove, minced
1/2 cup frozen corn (optional)
1/2 to 1 (6 oz) bag baby spinach
1 oz crumbled feta cheese
4 fresh eggs
- Add 1 cup of water to a large skillet and heat over high heat. Once bubbling, add the sweet potato cubes and spread out into a single layer. Cook for about 5 minutes, tossing once, or until about halfway cooked through. Drain the potatoes and wipe out the pan.
- Return the pan to medium-high heat and add a glug of olive oil. Return the potatoes and toss to coat. Add the paprika, chili powder, and salt and pepper and toss. Cook, stirring occasionally, until the potatoes don’t put up much resistance when poked with a knife. It’ll take about 10 minutes.
- Meanwhile, heat a glug of oil in another skillet over medium-high heat. Add two eggs (or four, if your skillet is real big) and fry until over-easy. I cover the pan with a baking sheet to cook the whites through. Just make sure you check often and remove the eggs when the bottoms are crisp but the yolks still giggle. Repeat until all four eggs are fried.
- Add the garlic and toss, cooking for one minute. Add the corn, if using, and stir. Add the spinach and toss, stirring and cooking until the spinach is completely wilted. Test the potatoes to make sure they are tender enough.
- Split the hash between two plates and top with crumbled feta cheese. Top the hash with eggs and serve with hot sauce for anyone who likes that sort of thing.
My mother is a great cook. Growing up, we had homemade lunches and dinners almost daily. Her go-to thank you gift was a pecan pie, and there was always a sweet treat baking to take to school or work. She taught me loads about the basics of cooking and baking, but more importantly, she inspired me. Now, one of my great joys is being able to swap recipes with my mom and cook with her as (somewhat) equals.
One dish my mom is known for is her quiche. So much so that at Burdett’s Tea Shop in my hometown, the quiche on the menu is named “Vicki’s Quiche.” When I had a big potluck on my calendar and was struggling to come up with any big ideas, I realized that her quiche would be perfect. It’s good warm or at room temperature and most of the world loves eggs. Needless to say, it was all gone by potluck’s end.
1 pre-baked pie crust
4 eggs, beaten
1 cup sour cream
1/2 cup milk or half and half
1 T flour
1/2 tsp salt
1/2 tsp pepper
1 1/2-2 cups cheese (I used gruyere and cheddar)
3/4-1 cup filling (I used sauteed spinach, diced onion and garlic)
Preheat at 350 degrees. Mix up your filling well and pour into the pre-baked pie crust. Bake for 45-50 minutes.
My husband and I were on the Dining with Doug and Karen podcast with said quiche. We’re at the 17:40 mark.