Why I Love This Recipe
Poached eggs are a breakfast favorite, and making them in the Instant Pot has completely changed the game! I love this recipe because it’s quick, easy, and consistently delivers perfectly poached eggs every time. The eggs come out with tender whites and runny yolks, and I can make several servings at once. The best part is that there’s no need to stand by the stove and watch the eggs closely—set the timer, relax, and enjoy! Perfect for busy mornings, brunch, or any time you want a simple but impressive meal.
Instant Pot Poached Eggs
Prep Time: 3 minutes
Cook Time: 3 minutes
Total Time: 6 minutes
Serves: 4
This Instant Pot Poached Eggs recipe is a game-changer for anyone who loves poached eggs. The eggs cook to perfection in the Instant Pot with minimal effort, leaving you with tender whites and deliciously runny yolks. Paired with toast, a sprinkle of salt, and a dab of butter, these eggs make a quick and satisfying breakfast.
Ingredients
- 4 Extra Large or Large Eggs, cold from the fridge
- Avocado Oil or Olive Oil
- 4 Silicone Egg Poachers (or similar poaching molds)
Method
Step 1: Prepare the Poaching Molds
- Lightly coat the inside of each silicone egg poacher with a thin layer of oil using your fingers or a brush. This will help the eggs slide out easily after cooking.
Step 2: Crack the Eggs
- Crack one egg into each silicone poacher. Make sure not to break the yolk while doing so!
Step 3: Set Up the Instant Pot
- Pour exactly 1 cup of water into the Instant Pot.
- Place the trivet (the metal rack) inside the pot, and carefully lower the poachers onto the trivet.
Step 4: Cook the Eggs
- For Extra Large Eggs: Select High Pressure/Manual and set the timer for 3 minutes. As soon as the timer goes off, immediately switch the knob to venting. Once the pin drops, open the lid and carefully lift out the trivet with the poachers.
- For Large Eggs: Select High Pressure/Manual and set the timer for 2 minutes. Once the timer goes off, wait 30 seconds before switching the knob to venting. When the pin drops, open the lid and carefully remove the trivet.
Step 5: Serve the Poached Eggs
- Use a large spoon to gently lift the eggs out of the molds. Place them on top of a piece of toast. Sprinkle with salt and pepper, and add a dab of butter on top for extra richness. Enjoy your perfectly poached eggs!
Tips and Tricks
- Poaching Time: Timing is crucial for poached eggs. If you’re using extra-large eggs, be sure to set the timer for 3 minutes and vent immediately when the timer finishes. For large eggs, 2 minutes will do, but the key is to wait 30 seconds before venting to prevent overcooking.
- Don’t Overcook: Even a 30-second delay in venting can lead to overcooked eggs. Set a timer on your phone to make sure you switch the vent at the right time.
- Different Poaching Molds: This recipe is designed specifically for silicone egg poachers. If you use ramekins or other materials, you may need to adjust the cooking times because different materials conduct heat differently.
- Altitude Adjustment: If you live at a high elevation, your cooking times may need to be adjusted. Generally, increasing the cook time by 1 minute at altitudes above 3,000 feet will work well.
Notes
- Type of Oil: You can use avocado oil for a milder flavor, or olive oil if you prefer a more pronounced taste. The oil prevents the eggs from sticking to the poachers.
- Multiple Eggs: You can easily adjust this recipe to cook more eggs—just make sure they are arranged in a single layer on the trivet, and don’t overcrowd the pot.
- Serving Suggestions: Poached eggs are delicious on toast, but they can also be served on avocado toast, English muffins, or even over a bowl of grits for a satisfying meal.
Storage and Reheating
- Storage: Poached eggs are best enjoyed fresh, but if you have leftovers, you can store them in the fridge for up to 1 day.
- Reheating: Gently reheat poached eggs by placing them in a bowl of warm water for about 1-2 minutes until heated through. Avoid using the microwave, as it may cause the eggs to become rubbery.
Frequently Asked Questions (FAQs)
1. Can I use a steamer basket instead of silicone poachers?
No, it’s best not to use a steamer basket to hold the poachers. It changes the cooking time, so sticking with silicone poachers or ramekins is the most reliable method.
2. Can I make these eggs in advance?
While it’s best to eat them right away, you can make these poached eggs ahead of time and store them in the fridge. Reheat gently in warm water.
3. Can I make more than 4 eggs at once?
Yes! The recipe can be scaled up. Just ensure that the poachers don’t overlap and that they’re spaced evenly on the trivet for proper cooking.
4. What if I don’t have silicone poachers?
Silicone poachers work best, but if you use ramekins or other heatproof cups, be prepared to experiment with cooking times since different materials will conduct heat differently.
Why This Recipe Works
This Instant Pot Poached Eggs recipe is a game-changer because it takes the guesswork out of poaching. No more worrying about swirling the water or timing things just right! With the Instant Pot, the eggs cook consistently and turn out perfect every time. Plus, the use of silicone egg poachers makes cleanup easy, and the eggs come out with tender whites and runny yolks. It’s an incredibly quick and effortless way to enjoy a delicious, classic breakfast, even on the busiest of mornings
