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How to Make Poached Eggs in the Pressure Cooker

How to Make Poached Eggs in the Pressure Cooker image

Have you ever tried to make more than one poached egg at a time, and wound up with a pot full of disgusting curdled eggs? NEVER AGAIN with this easy hack to make multiple poached eggs at one time!

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Poached eggs are a breakfast staple, but they are so damn hard to get right! I'm either putting too much vinegar in my water and winding up with pickled eggs, or I'm not swirling my water fast enough and I'm winding up with egg white wisps instead of a solid poached egg. I can't seem to get it right!

One of my favorite local restaurants uses an industrial egg poaching machine and it gave me an idea... could I poach eggs in my MultiPot using the same silicone mold that I already own? I couldn't think of a reason why it wouldn't work, so I set off on a mission to make it happen.

I knew that my favorite hardboiled egg recipe called for 5 minutes of high pressure with a 5 minute Natural Pressure Release, so I thought - maybe 5 minutes of high pressure with a QR is the sweet spot? Wrong, I wound up with hard boiled eggs. However, I will say, these were great! They were like perfect little hardboiled eggs, without having to peel off any shells! I would definitely use this method again if making egg salad, meal prepping HB eggs, or making some other recipe that requires a lot of hardboiled eggs.

So then I reduced to 3 minutes with a QR. Delicious, but very runny yolks. I know a lot of people like their poached eggs with a jammier center, so I had just one more test to run - 4 minutes.

4 minutes yielded a poached egg with a jammy center with a slight run to it. The pictures depict it. This was the sweet spot for me. The perfect poached egg. And I could make 7 of them at once. I truly cannot believe how easy this is! Perfect for meal prep, or for hosting a brunch and actually being able to serve poached eggs instead of just a big batch of scrambled eggs!

Pressure Cooker Poached Eggs

Ingredients:

  • Coconut oil
  • Salt
  • Eggs (as many as you want and will fit in your mold)

Directions:

  1. Coat the cup of the silicone molds that you're using in coconut oil.

2.Crack as many eggs as desired into the cups.

3.Season with salt.

4.Fill the inner pot of a pressure cooker with 1 1/2 cups water. Place the trivet over top, with the arms up.

5.Lower the silicone mold filled with eggs on top of the trivet.

6.Seal lid and ensure steam valve is set to "Sealing". Pressure Cook on High for 4 minutes for jammy eggs, or 3 minutes for runny eggs.

7.Quick Release the pressure and remove the silicone mold immediately. Use a spoon to release the eggs from the cups.

8.Enjoy immediately.