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
Cover each ramekin with foil. 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 happens if you put an egg 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? ›
There are several reasons that eggs could explode in the Instant Pot, but they are all easily avoidable if you follow the instructions listed in the recipe card. Here are some possible reasons: Forget to add water to the Instant Pot. Not using a trivet and placing the eggs directly on the Instant Pot surface.
What Cannot be cooked in a 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.
Yup, you can use any small food safe receptacle.
How many whistles to boil eggs in pressure cooker? ›
It is quick, accurate and perfect recipe to boil eggs. Procedure: Put eggs in pressure cooker, pour water as such top of eggs (1/10 th ,like a iceberg) should be above water level, 1 whistle is sufficient on low/medium flame, wait for steam to release. Enjoy perfectly boiled eggs.
How long to boil eggs? ›
Put the pot over high heat and bring to a boil. Once the water is at a rolling boil, turn off the heat and cover the pot with the lid. Allow the eggs to sit in the hot water for the following times according to the desired doneness: 3 minutes for SOFT boiled; 6 minutes for MEDIUM boiled; 12 minutes for HARD boiled.
Can I put raw egg in a pressure cooker? ›
The answer is they'll turn out great! Pressure cookers cook foods with steam and pressure, and both are very good for hard-boiling eggs since the whites will come out tender and not rubbery, and the shells will come off more easily than cooking them in any other way.
How to cook egg in pressure cooker? ›
Pressure Cooker Hard-Boiled Eggs Tips
Pressure cook eggs on high for 5 minutes, wait 5 minutes before releasing pressure after the cooking time, and then plunge the eggs into an ice water bath for 5 minutes.
Can you eat a boiled egg that exploded? ›
If an egg cracks while being boiled, it is generally still safe to eat as long as it has been cooked to the appropriate temperature.
“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 do old eggs explode? ›
Bacteria from a dirty egg grows inside, turning the contents into a foul liquid, killing any embryo present. Gasses build up and generate pressure that may cause the egg to ooze or explode. I rescued this egg from one of my fairweather broody hens, who had abandoned her nest after two weeks of sitting.
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 ramekins be used for steaming? ›
A bain-marie or hot-water bath achieves the same steaming results for foods in ramekins. Bamboo steamer baskets allow for steaming multiple ingredients with one pot or wok, and they can be lined with parchment paper, cheesecloth and edible leaves.
What containers are pressure cooker safe? ›
Pressure cookers generate high temperatures and pressure, which can cause plastic to melt or release harmful chemicals. It is important to only use materials that are approved for pressure cooking, such as stainless steel, aluminum, or heat-resistant glass.
