Pressure Cooker (Instant Pot) Egg Bites Recipe (2024)

FAQs

Can you stack egg bite molds in Instant Pot? ›

Any of the similarly-shaped brands will work well. I prefer to use one mold at a time, since the egg bites tend to come out more evenly cooked and more nicely shaped that way. But you can also double the recipe and stack two molds on top of each other.

Why are my egg bites soggy? If your egg bites are wet, they are either undercooked, no cornstarch was added, or you may have included too many vegetables. Consider sauteeing veggie add-ins beforehand in order to release excess moisture.

Egg whites can incorporate air very easily which can cause some issues when baking. Slowly turn on the blender and let it blend a bit longer at lower speed. This will avoid incorporating to much air which could lead to the egg bite deflating. After you have the muffin tins filled halfway with the egg mixture.

I have a 6 QT IP and I can easily fit 12 eggs on the trivet. You can make as many as 1 or to however many you can fit in your IP. Secure the lid onto the pot and make sure to turn the vent at the top of the IP to the “Sealing” Position.

Double Decker Dinner is a personal favorite Instant Pot recipe theme, all about finding the right combination of foods that pair together as a balanced meal and that can be stacked and cooked at the same time in the same pressure cooker. It's one-pot wonderful! Using your Instant Pot to cook zucchini noodles is handy.

With our Silicone Egg Bites Mold, you can make everything from steamed dumplings to bite-sized brownies! Here are some delicious recipes you can make in minutes with the Silicone Egg Bites Mold and Deluxe Multi Cooker.

Cornstarch: It binds the proteins together and absorbs the excess moisture from the veggies. Cornstarch also helps keep the custard in the egg bites from curdling and ensures you end up with a silky smooth texture! Kosher salt: You'll want to play around with the amount of kosher salt depending on the mix-ins you add.

Actually the secret in fine restaurants is to do what the French do - add water. The water will steam during the cooking process and add air. I didn't believe it at first, but was shocked at the results when I tried it. Just a about a tablespoon per egg is enough.

The eggs don't have enough structure to hold the air bubbles so they deflate as they cool.

How does Starbucks make the eggs so fluffy? The exact details of their recipe are proprietary, but use fresh, high-quality eggs, blend thoroughly to incorporate air into the mixture, and adding dairy adds creaminess. Starbucks also ensures the eggs are cooked to just the right level of doneness.

How long are homemade egg bites good for? ›

Technique tip: Store the egg bites in the refrigerator for up three to five days, or in the freezer in an airtight container or freezer zip-top plastic bag for up to two months. Reheat in the microwave for 30 to 60 seconds.

Better safe than sorry. We recommend discarding eggs that were left out longer than 2 hours at normal room temperature or more than 1 hour at 85F or above.

Simply fill a bowl with cold tap water and place your eggs in it. If they sink to the bottom and lay flat on one side, they are fresh and good to eat. A bad egg will float because of the large air cell that forms at its base. Any floating eggs should be thrown out.

Regardless of your desired result, start by filling a large pot with enough water to cover the eggs completely. There's no limit to how many eggs you can boil at once, as long as each one is fully submerged in water while cooking.

Any yolk (or other fat, oil, or grease) that makes its way into the whites will keep the whites from whipping up as big and fluffy as possible. When separating more than a few eggs, consider using the three-bowl method: one bowl to crack the egg into, one to put the whites in, and one to put the yolks in.

Over-beating

It's possible to take it too far. After the stiff peak stage, egg whites will start to look grainy and dull. They will eventually collapse back on themselves. Whipped cream will also get grainy and will start to separate into fat and liquid.

Over-Beaten Egg Whites: If egg whites are beaten past the point of stiff peaks, the matrix of proteins will begin to break down and the foam will collapse. The egg whites will become grainy, watery, and flat. They can not be salvaged.

Stir to scramble - you'll want to stir often for fluffy creamy eggs, this allows the egg curds to break down further making them smaller and softer. We recommend you stir with a wooden spoon rather than a fork for maximum fluffiness. Season at the end - don't season your egg too early.