This Pressure-Cooker Ramekin Eggs Recipe Is Ready in Less Than 5 Minutes (2024)

FAQs

Can you put ramekin in a pressure cooker? ›

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.)

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. For extra large or jumbo eggs, increase the cooking time to 7 or 8 minutes, respectively.

It's best to avoid the high pressure setting when cooking eggs. It creates too much of a volatile environment for the delicate eggs, leaving them prone to cracking or leaking during cooking. Follow this tip: For the best results, keep the pressure cooker set to low when cooking eggs.

A ramekin, also known as a soufflé dish, is a small bakeware vessel often used for preparing and serving individual portions. The classic ramekin is white and cylindrical with a diameter between 3" and 4". It has deep, vertical sides and a fluted exterior with a rounded lip.

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.

When the eggs are done, you'll hear a sound. Press the switch to OFF. Remove the lid. With oven mitts, lift the egg holder with the eggs by the handles.

"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."

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.

If it sinks to the bottom, turns on its side, and stays there, it is very fresh. If the egg sinks but floats at an angle or stands on end, the egg is a bit older (a week to two weeks old) but still okay to eat. If the egg floats, it's too old and should be discarded.

Can I put raw eggs in a pressure cooker? ›

Seal the pot and cook on the manual setting for 5 minutes. Quick release the pressure and allow the eggs to stand in the pot for 4 more minutes (you may need to add more resting time, experimenting with adding 1 minute at a time, at higher elevations).

Old eggs won't stay in a nice little package when you poach or fry them; the whites will look thin and watery — spreading a lot in the pan — and the yolk will be flat and more likely to break.

Adding vinegar to the water helps the proteins in the egg white coagulate faster which further plugs any cracks in the egg.

Container Material

silicone actually insulates the contents from heat; glass and ceramic are slow to heat-up but also slow to cool down so these containers continue cooking the contents even after they've been removed from the pressure cooker.

Place each ramekin on top of each foil ring. Pour boiling water in the slow cooker (carefully! Don't splash water on the custards) until the water reaches up about ⅓ of the way on the ramekins. Turn the slow cooker to LOW and cook for 2 to 2 ½ hours.

Refer to the lessons on Steaming for more information, if necessary. Gather four small ramekins and coat the inside of each with a thin layer of fat. Crack an egg into each ramekin and season with a pinch of salt. Cover each ramekin with foil and transfer to the steaming basket.