15 January 2018

Instant Pot Egg Cups

We nearly always eat eggs on school mornings, but the boys don’t approve of adding vegetables.  We’ve done baked cups like this which are fine but I prefer the texture of these.  You can put whatever you want in each cup (vegetables, cheese, sujuk) then pour the eggs over the whatever.  Usually I do one egg per cup I’m making, but if I want lots of vegetables, then I do one egg for two cups. I use silicone muffin liners which have turned out to be a very useful investment. You can also use small canning jars which is a good idea since they puff up.  It’s best to brush a little oil in the cups before you add any ingredients.  I tend to forget this but it’s not the end of the world. 

Just beat as many eggs as you need, then add salt and milk or cream or any ingredients everyone wants.  Grease the cups and add any individualized ingredients. My favorite is jusay. Add water to the insert, put in the trivet, and put in the cups.  Pour the eggs in the cups and cook at high pressure for five minutes and do a quick release.  It’s a little hard to move the cups when they have egg in them, so even though it’s a not easy to pour in the egg when the cups are in the insert, it’s better than moving them later.

1 comment:

  1. I have silicone muffin liners in my Amazon cart. Thanks.