by Texas Homesteader~
RancherMan & I enjoy a crisp salad filled with veggies almost every night. I’ve been making a Creamy Salad Dressing (filled with probiotics) for myself, and his favorite Thousand Island Salad Dressing for RancherMan.
After the lettuce is torn and added to the bowl, we pile on the extras. Chopped carrots, diced onion, sliced cucumbers, crumbled sharp cheese, etc. We also often peel a boiled egg and chop it up, sprinkling it into our salad as well for the extra protein.
Oftentimes this salad is so hearty it’s all we want for supper. And cool meals are a bonus in the heat & humidity of NE Texas summers!
But I recently read about a way to cook your eggs in an Instant Pot similar to boiled eggs. But the eggs are cracked and poured into a pan before being cooked. I’ve seen it called an ‘Egg Loaf’. Well color me intrigued!
How much more efficient would this be? No boiling eggs, followed by an ice bath. And no more struggling to peel eggs and grumbling as you try to get all the shell off without taking off all the egg white. (Our hen’s fresh eggs can be a challenge sometimes because they’re SO fresh!)
And assembling our salads would be much faster too. I wouldn’t have to peel a couple of eggs for our salads, hoping I didn’t miss a tiny piece of shell.
And no more adding a whole boiled egg to our salad when we really didn’t want that much. Or perhaps flexibility when RancherMan wanted a little more than a single egg for the added protein.
Cooking Time Variations To Consider
I’ve read you can cook up to 10 eggs at a time for your egg loaf. But I typically cook 6 at a time. Cooking more eggs may require a slightly longer cook time.
And I’ve heard that the vessel you use inside your Instant Pot liner could affect the cooking time as well. I’ll use stainless steel, it’s very efficient with heat. But a thicker glass heat-proof bowl might perhaps need a little longer cooking too.
And a smaller diameter vessel might take a few seconds longer to cook vs a larger diameter vessel due to the same volume of egg being thicker in a smaller pan.
But here’s what I did while cooking half a dozen eggs:
Preparing To Cook Eggs
I used a 7″ diameter stainless steel bowl. You’re supposed to coat the inside of the bowl with non-stick spray, but I don’t have any.
So I used my pastry brush and about a teaspoon of olive oil and spread it around the bottom and sides of the bowl instead. Then I carefully cracked half a dozen eggs into the bowl.
I covered my bowl with a flat pan lid the same as I do when I make Instant Pot Cheesecake. This is an optional step. It just keeps condensation off the top of my eggs as they cook.
Of course you can blot the condensation away with a paper towel instead when you bring the bowl out of the Instant Pot. But I haven’t bought paper towels in over 10 years. So this pan lid always serves double duty for me.
Cooking Eggs In The Instant Pot
Then I added a cup of water into the bottom of my instant pot’s inner liner and placed my covered stainless bowl onto my handled trivet. I carefully lowered the trivet into my instant pot and latched the IP’s lid. Make sure the lever is on ‘Sealing”
Now I press the PRESSURE COOK (high) and + to get to 6 minutes time. I cooked the eggs on high pressure for 6 minutes. When the timer went off I allowed 10 minutes natural release before using the lever to release the remaining pressure.
Cook Times – My Trial & Error
I first tried cooking the eggs for 5 minutes with 5 minutes natural release. The egg white wasn’t firm enough for our liking, and the yolks showed under-cooked sections.
So I changed the cook time to 6 minutes with 6 minutes natural release. The whites were done to our satisfaction using this time. But the yolks still had just a few places where we felt they were underdone.
I finally settled on a 6-minute pressure-cook time and 10 minute natural release before releasing the rest of the pressure. This seemed to give us a nice firm white and a uniformly-cooked, creamy yellow yolk. Perfect!
Removing The Egg Loaf
Now I open up the Instant Pot & carefully pull the trivet and bowl out of the Instant Pot, setting it aside to cool for a few minutes.
If you didn’t cover the pan or bowl you used to cook the eggs, blot moisture with a paper towel now.
My eggs didn’t slide out of the bowl like I’d hoped. I still needed to run a spatula around the exterior of my egg loaf to finish loosening it from the bowl it was cooked in.
Then I inverted the bowl over a cutting board to remove the cooked eggs from the bowl. The individual egg in the very middle of the bowl stayed and I needed to use the rubber spatula to remove it.
Although I used what I had at the time, I wonder if using cooking spray would help them slide out better? Or maybe a non-stick cake pan? If y’all have those things you might give it a try.
Using These Cooked Eggs
But here’s the greatest thing – I found if I was careful cracking the eggs into the bowl, the eggs were easily separated into individual cooked eggs. Now THAT’S convenient!
You know I like to keep peeled boiled eggs in a covered bowl in the fridge for RancherMan’s snacking pleasure, right? I’ve slacked off lately because it’s time consuming to peel a bowl full of boiled eggs.
Well BOOM! No need to peel them – each egg of my egg loaf was separated into individual eggs. So I trimmed them into a prettier circle shape. (you know, just for looks) The trimmings were chopped and added to my jar of chopped boiled egg for our salads. Nothing wasted!
So RancherMan can grab & snack on a boiled egg whenever he likes. The only difference is the egg is a flatter circle rather than being egg-shaped. But he said that actually makes them a little easier to hold & eat anyway.
Guys, this is game changing. Our hen’s eggs are REALLY fresh. There are tricks to help make peeling extremely fresh eggs a little easier, but none quite as easy as this!!
To have chopped eggs at the ready for our salads I chop 2-3 of the cooked eggs and place them in a covered glass jar in the fridge. Since the eggs are already ‘peeled’ and chopped, each of us simply sprinkles the amount of boiled egg we want added to our own salads. So easy!
You could also use these chopped boiled eggs for egg salad or in potato salad – anywhere you’re using chopped boiled eggs really. So simple.
And no more boiling eggs, dealing with an ice bath and then frustrated mumbling while you’re peeling those boiled eggs to use in your recipe!
Just bring out your cooked egg loaf and chop it into the sizes you want to use. Then starting making your egg salad. This is so much faster than trying to peel, rinse, then slice & chop all those eggs.
I’d assume these cooked eggs will store covered in the fridge just fine for about a week or so.
Other Instant Pot Recipes:
- Instant Pot Bone Broth Is Push-Button Easy!
- IP Pot Roast And Gravy – Comfort Food FAST
- Homemade Yogurt: Instant Pot Method
- Cheesecake Can Be Made In An Instant Pot
- Homemade Tamales – Faster In An Instant Pot
- Homemade Mayonnaise
- Baconnaise – Bacon-Flavored Mayonnaise
- Fast Food: Basic Mix-n-Pour BBQ Sauce
- Honey-Sweetened, Smoky BBQ Sauce
- BBQ Rub & Beer-Based Mop Sauce Recipe
- Thousand Island Salad Dressing
- 1-Minute Creamy Salad Dressing Filled With Probiotics
- Sweet/Savory Pear Relish
- Fresh Pico de Gallo
- Fresh Herb & Olive Oil HERB BOMBS
- Quick Garlic/Herb Sauce Using Fresh Herbs
- Oats Can Substitute Easily For Bread Crumbs
- MYO Pinto Bean Seasoning Mix