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
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 happens if you put an egg in a pressure cooker? ›
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 do my eggs crack in the pressure cooker? ›
There are a few theories for why this is. Some say that, similar to steaming eggs, the pressure cooker forces steam inside the egg's shell during cooking, causing it to separate from the egg white. Alton Brown's theory is that it's more about the rapid temperature change inside the sealed pot.
What not to do with a pressure cooker? ›
Pressure Cooker Don'ts:
- Don't open the pressure cooker while cooking. ...
- Don't release the pressure before it's time. ...
- Don't overfill the pressure cooker. ...
- Don't add thickeners. ...
- Don't give up after one bad experience.
Place the metal trivet inside and arrange eggs on top. Close the lid and lock (making sure the valve is on sealing and not venting), select the Manual setting, high pressure, and set the timer for 5 minutes. While the eggs are cooking, prepare an ice bath by filling a large bowl with ice and cold water. Set aside.
Which lasts longer raw or hard-boiled eggs? ›
Raw, shelled eggs typically last three weeks after their sell-by date when properly refrigerated and four to five weeks after their packing date when properly refrigerated. Boiling or cracking eggs shortens their shelf life, with boiled eggs lasting about a week.
Can I put raw egg in a pressure cooker? ›
The answer is they'll turn out great! Pressure cookers cook foods with steam and pressure, and both are very good for hard-boiling eggs since the whites will come out tender and not rubbery, and the shells will come off more easily than cooking them in any other way.
Is it not good to cook in pressure cooker? ›
Because pressure cooking is an enclosed form of cooking, there is no contact with air. Therefore, some nutritionists argue that the ingredients may remain uncooked from within which can hamper your digestion on being consumed. Almost all cooking methods, including pressure cooking, have their own pros and cons.
Can you overcook hard-boiled eggs in pressure cooker? ›
Yes. By the time your hard boiled egg develops this greenish ring around the yolk, you've over boiled them. While still edible, over boiled eggs tend to have a slightly sulfuric taste to them, which some people find unappealing.
What does it mean if you crack an egg in a pan and it spreads all over rather than staying together? ›
Old eggs won't stay in a nice little package when you poach or fry them; the whites will look thin and watery — spreading a lot in the pan — and the yolk will be flat and more likely to break. This doesn't indicate that the egg is rotten, just that it isn't at its peak.
Description. When an egg broken onto a flat surface has a watery, spread-out white, this usually indicates that the egg is stale. The height of the white and the weight of the egg are used to calculate a value in Haugh units on a scale of 0 to 110; the lower the value, the staler the egg.
Why does vinegar stop eggs cracking? ›
Here's why: The vinegar's acid not only dissolves some of the calcium carbonate in the shell, it also helps the whites set faster. Running the hard-boiled eggs under cold running water as you're peeling, meanwhile, helps the shell separate from the membrane.
Can you put a ramekin in the crockpot? ›
You can fit four or five 3-inch (6-ounce) ramekins into a 6-quart oval slow cooker without having them touch each other. You use ramekins for baking muffins, cupcakes, and individual custards.
Can you put anything in a pressure cooker? ›
Just about any ingredient that can be steamed, or is cooked with liquids, can be cooked in a pressure cooker.
Can I use ramekins for steaming? ›
Cover with foil and place the ramekin into the boiling water. Cover and steam for 12 minutes. Uncover, carefully remove the ramekin, and take off the foil. Top with chives if you like.
Can you put a Pyrex bowl in a pressure cooker? ›
One is about using Pyrex® inside the electric pressure cooker. According to Corelle Brands, makers of Pyrex®, it is not recommended to put this glassware in these appliances. The glass is not made to be put under pressure and it could crack or explode.
