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
Ramekins Are Great in the Instant Pot!
Don't forget that you probably have some ramekins or mini baking dishes in your cabinet that you can use. Also tea cups work great too if they are oven-safe.
Can we cook eggs 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 eggs explode in pressure cooker? ›
Eggs can be added directly to a pot of water on the stovetop, but the same rules don't apply with the electric pressure cooker. Placing the eggs directly in the pressure-cooker insert, partially covered in water, leaves them prone to being jostled and cracked during cooking.
Can I use aluminum foil in a pressure cooker? ›
The short answer is good news. It is generally safe to use aluminum foil in an Instant Pot, but it is important to use it properly to avoid damaging the appliance or creating a potential safety hazard.
Is it OK to eat 5 eggs every morning? ›
While recent studies still don't offer a consistent answer, the average healthy person likely suffers no harm from eating up to seven eggs per week. In fact, eggs are a nutritious food. They are relatively low in calories and saturated fat, and rich in protein, vitamins, and minerals.
What is the 4 4 4 method? ›
Its common name, “box breathing,” refers to the fact that a box has four sides, a concept represented here by breathing while you slowly count to four for a total of four times — four counts of breathing in, four counts of holding your breath, four counts of exhaling and four more counts of holding after your exhale.
What is the egg rule? ›
FDA's Egg Safety Rule requires those transporting eggs to maintain an ambient temperature of 45 °F beginning 36 hours after laying of the eggs.
Do you have to pierce eggs for egg cooker? ›
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. On the bottom of the measuring cup is a small pin. You'll want to puncture the shell of each egg once to let steam escape during the cooking process.
Why did my egg just explode? ›
“The reason eggs, particularly poached eggs, explode in the microwave is due to the buildup of steam inside the egg,” says Trey Braswell, president of Eggland's Best franchisee Braswell Farms. “The water inside the egg heats up rapidly, turning into steam, but this steam doesn't have an easy way to escape.
Why is my egg foaming when I cook it? ›
This is because egg whites, unlike any other natural food ingredient, are able to create the largest possible food foam, six to eight times greater in volume than unwhipped, non-aerated liquid egg white. The egg white proteins that enable such impressive foaming are ovalbumin and ovomucin.
Fresh eggs are more likely to crack because the pH level of the whites is lower. Try to use eggs that are at least a few days old. Let eggs come to room temperature before boiling by taking them out of the refrigerator 15-20 minutes before cooking. This helps reduce the temperature shock that can cause cracking.
Can you put a ceramic dish in a pressure cooker? ›
If you have a ceramic pot for your pressure cooker, you can make a main dish and a side dish at the same time. It's perfect for one-pot meals.
What containers can go in a pressure cooker? ›
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.
Can you put dishes in pressure cooker? ›
I now prefer the 7-Cup Round Pyrex Dish. It easily fits inside a 6-Quart Instant Pot and (my favorite part) it comes with a lid. So easy for leftovers – just pop the lid on and put it in the fridge! You can also use a stainless steel bowl or any other dish / bowl that is approved for cooking under high pressure.
What cookware can be used in pressure cooker? ›
Oven-safe – Any container that is suited for baking in the oven can resist the temperatures of the pressure cooker. Food-grade – A glass flower vase, for example, is not food-safe or food-grade as the glass might contain lead. The container needs to be made of food-grade materials.
