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.
AIOLI | EGGS RECIPES | JAMIE OLIVER RECIPES
This flavoursome aioli recipe has a gorgeous garlic kick – perfect for dunking a good chip!
Total Time 10 minutes
Yield 10
Number Of Ingredients 8
Steps:
- Smash up the garlic with 1 teaspoon of salt in a pestle and mortar (or use the end of a rolling pin in a metal bowl). Place the egg yolk and mustard in a bowl and whisk together, then start to add your oils bit by bit. Once you’ve blended in a quarter of the oil, you can start to add the rest in larger amounts. When the mixture thickens, add lemon juice. When all the oil has gone in, add the garlic and any extra flavours (see above). To finish off, season to taste with salt, pepper and a bit more lemon juice, if needed.
- Try this: Lemon -or basil- flavoured aioli is good with salads, all types of fish, and in seafood soups. It's also great with roasted fish, chicken or pork, and is a classic with salmon.
Nutrition Facts : Calories 500 calories, FatContent 55.3 g fat, SaturatedFatContent 8 g saturated fat, ProteinContent 0.4 g protein, CarbohydrateContent 0.1 g carbohydrate, SugarContent 0.1 g sugar, SodiumContent 0.5 g salt, FiberContent 0 g fibre
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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.
From recipes.instantpot.com
Reviews 5
Cuisine Modern
From recipes.instantpot.com
Reviews 5
Cuisine Modern
- Remove the lid from the pot and gently place eggs in a bowl of cool water for 1 minute to serve warm.
See details
AIOLI | EGGS RECIPES | JAMIE OLIVER RECIPES
This flavoursome aioli recipe has a gorgeous garlic kick – perfect for dunking a good chip!
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet
Calories 500 calories per serving
From jamieoliver.com
Total Time 10 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/VegetarianDiet
Calories 500 calories per serving
- Smash up the garlic with 1 teaspoon of salt in a pestle and mortar (or use the end of a rolling pin in a metal bowl). Place the egg yolk and mustard in a bowl and whisk together, then start to add your oils bit by bit. Once you’ve blended in a quarter of the oil, you can start to add the rest in larger amounts. When the mixture thickens, add lemon juice. When all the oil has gone in, add the garlic and any extra flavours (see above). To finish off, season to taste with salt, pepper and a bit more lemon juice, if needed.
- Try this: Lemon -or basil- flavoured aioli is good with salads, all types of fish, and in seafood soups. It's also great with roasted fish, chicken or pork, and is a classic with salmon.
See details
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Love pickled eggs? It's easy to make them, and you can add spices like chilli flakes, turmeric, curry powder or mustard seeds to flavour and colour them
From bbcgoodfood.com
Total Time 20 minutes
Category Snack
Calories 102 calories per serving
From bbcgoodfood.com
Total Time 20 minutes
Category Snack
Calories 102 calories per serving
- Put the boiled eggs in a sterilised jar where they all fit, about 1 litre, and pour over the cooled pickling liquid to cover. Seal and leave in a cool, dark place for at least two weeks, or up to three months. Once opened, keep in the fridge and eat within two weeks.
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