INFORMATION ABOUT EGGS RECIPES
PERFECTLY COOKED EGGS – INSTANT POT RECIPES
Steaming eggs in the shell gives you the very best results, whether you want soft-, medium-, or hard-cooked eggs. An extra benefit of steaming: Your hard-cooked eggs will never acquire a green ring around the yolk—a sign of overcooking.
Provided by Instant Pot Miracle
Prep Time 5 minutes
Cook Time 3 minutes
Yield 2-4 servings
Number Of Ingredients 2
Steps:
- Pour the water into the Instant Pot. Place a steamer basket or the trivet in the pot.
- Carefully arrange eggs in the steamer basket. Secure the lid on the pot. Close the pressure-release valve.
- For soft-cooked eggs, select manual and cook at low pressure for 3 minutes. When cooking time is complete, use a natural release to depressurize. (For medium-cooked eggs, cook for 4 minutes; for hardcooked eggs, cook for 5 minutes.)
- Remove the lid from the pot and gently place eggs in a bowl of cool water for 1 minute to serve warm.
CREAMED EGGS RECIPE | ALLRECIPES
All you need are the eggs and a cream sauce. This dish is great served over toast at breakfast for the day after Easter because it uses up some of your leftover eggs!
Provided by JOYCEJJ111
Categories Breakfast Eggs
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 3 servings
Number Of Ingredients 6
Steps:
- Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Melt butter in saucepan, add flour until it forms into a ball. Slowly add the milk and stir until the sauce comes to a boil.
- Stir the white pepper, salt, black pepper, and chopped eggs into the sauce; stir until the eggs are heated.
Nutrition Facts : Calories 311.5 calories, CarbohydrateContent 12.4 g, CholesterolContent 405.4 mg, FatContent 20.9 g, FiberContent 0.2 g, ProteinContent 18.6 g, SaturatedFatContent 10 g, SodiumContent 261.3 mg, SugarContent 8.4 g
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Cuisine French
Calories 168 per serving
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