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 is the 5 5 5 rule for eggs? ›
Seal Instant Pot and cook on High Pressure for 5 minutes. Let Instant Pot release naturally for 5 minutes. (Release any remaining pressure after 5 minutes.) Cool eggs in ice bath for 5 minutes.
How long does it take to boil an egg in a pressure cooker? ›
Place eggs in a single layer on the trivet. Seal the lid and cook on High Pressure for your desired time: 3 minutes for soft yolks, 5 minutes for medium, or 7 minutes for fully set whites (see below for exact cooking times). Once the cooking time is up, manually release the pressure.
What happens if you put an egg in a pressure cooker? ›
The shells slipped easily off each time, leaving a smooth and pristine hard boiled egg. 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.
What Cannot be put in pressure cooker? ›
Here are six things you should always avoid cooking in a pressure cooker.
- Dairy products. Foods containing dairy, like milk, cream, or yogurt, should not be pressure-cooked. ...
- Fried foods. Cooking fried foods is a strict no no, when it comes to pressure cookers. ...
- Quick cooking vegetables. ...
- Cakes and bakes. ...
- Eggs in the shell.
Suitable heat-proof containers
As the name suggests, heat-proof containers should be heat or ovenproof- this includes high-temperature silicone, heat-proof glass (like pyrex), ceramic, stainless steel, aluminum and even copper! The forms should not be plastic or any glass that is not tempered.
Is it OK to eat 5 eggs in one day? ›
"I typically recommend eggs as a healthy fat and protein source as part of [clients'] meals," he said. "I will recommend three to five eggs, depending on their current caloric needs and activity levels. Some people may not need as many eggs if they're smaller or less active."
What is the 6 6 6 method for hard-boiled eggs? ›
Add your eggs to your pressure cooker. with a cup of water. and set it to manual high heat for 6 minutes. Let it do a natural release for 6 minutes, then put them in an ice bath for 6 minutes.
Why do eggs crack in pressure cooker? ›
The reason eggs crack when hard boiling in the instant pot is because they come in contact with the water. The best way to avoid this issue is to use an egg rack, the trivet that is included with the Instant Pot. A very convenient way is also to purchase a steamer basket for the instant pot.
Is it OK to boil eggs in 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.
You determine your doneness by the amount of water you add to the tray. The egg cooker comes with a small measuring cup with fill lines on it. On one side are lines for soft-boiled, medium-boiled, and hard-boiled eggs, and on the other side is a line for poached eggs and omelets — more on that later.
Do you have to pierce eggs for egg cooker? ›
A: It's important to poke the hole into the fat end of the egg. This is because each egg has an air pocket at this end. And set the egg into the tray with the hole up so that this sulphury air can properly escape. You're venting the nasty stuff that you don't want infusing into the egg.
How do you know if an egg is bad? ›
If the egg sinks to the bottom and lays on its side, it should be fresh and ready to eat. If it floats all the way to the top, the egg may be spoiled. Either avoid the risk and toss it in the garbage, or follow the following steps.
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 put a bowl in a pressure cooker? ›
Bowls suitable for pressure cooking should be made of metal, such as stainless steel, or oven-safe glass. The bowl should not extend above the 2/3 full mark on the cooker. See the recipe section for directions on cooking specific grains.
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.
