Journey to the Perfect Pressure Cooker Poached Egg




Okay, it's egg time. Well, it's always egg time around here since The Kid eats them almost every morning for breakfast, let's be honest. I love a good poached egg but what I don't love is a watery egg with wiggly whites sitting in a watery bowl. Blech.



I have had great success with sous vide using my Anova to make onsen tomago , or eggs poached in the shell and when I am making ramen or bibimbap, this is my go to method but it's a bit fussy for 7:30am on a Tuesday morning before I have had my coffee, so that is where my Instant Pot comes in.

The first time I tried them, they were perfect. I put them in a little steel mixing bowl, set it on the trivet with a cup of water and cooked them for 2 minutes at low pressure on steam and did a quick release. Lovely.

This week, I picked up some silicone egg baskets and thought that these would be my new egg poaching dishes, cracked a couple of eggs into baskets and followed the formula that has been working for me so far.

FAIL!

After 2 minutes on low pressure, they were barely cooked. I forced the lid back on, cooked them for another 2 minutes on low pressure and they still looked undercooked so I let them sit for 1 minute on warm. Nope. Jammed the lid back on and steamed them for one last minute. Now they were over cooked. The yolks were not runny but at least they were still creamy - not terrible but not how I like them.

Could it be cooking in steel, which also heats up in the pressure cooker VS silicone which does not?
Tried it again immediately using my handy, dandy steel bowl and Eureka! Perfect eggs again in 2 minutes at low pressure with a quick release.

The moral of the story is:

When cooking things PIP (pot in pot), steaming etc where the food will be in another vessel placed inside the pot, you will have to take the material of that vessel into consideration.

So, the final formulas are:

In silicone:
5 minutes on low pressure with quick release on steam

In stainless:
2 minutes on low pressure with quick release.




Comments

  1. Susan LittleFebruary 17, 2019 at 4:39 AM

    I enjoy each one of the posts, We appreciated, I would enjoy a lot more info with this particular, due to the fact it's very enjoyable., Be thankful meant for providing. best electric egg cooker

    ReplyDelete

Post a Comment

Popular posts from this blog

Vietnamese Chicken Meatballs

Image
I have had a serious craving for bun - if you eat Vietnamese food, you know what I'm talking about. A bowl with crisp, shredded romaine lettuce, cold rice noodles, lots of chopped dry roasted peanuts, fresh mint and cilantro, shredded carrots, cucumbers and some sort of sticky, sweet bbq meat that you pour nuoc chom over and then scarf it all down like a maniac because it's so refreshingly delicious that you can't stand it?? Okay, if you don't eat Vietnamese food and don't know what I'm talking about, go find some. Honestly. So my quest today was to make some but I didn't feel like tackling the bbq pork today but The Kid loves meatballs so I thought I would whip up some sort of Vietnamese meatballs out of ground chicken and do a kind of   Bun Ga Nuong . The only thing I was worried about was the sticky, caramelized glaze on the outside when I found this recipe on the Food and Wine web site.  It's from a cook book called Small Bites by Jennifer J...
Read more

Travel Diary : Toronto to Nova Scotia 2021- First Stop, Montreal

Image
 Hello my lovlelies! The family is on our first vacation in almost two years and it's a covid friendly affair. Not ready for international travel, airports and sharing air for 8 hours, we threw our Segway Ninebot Max scooters on the roof of the car and headed east. We stopped in Montreal for the first night, thinking we would just get up early and continue on our way. HAH who is going to bitch about burrata and rose outdoors? Like that was going to happen. I booked us into the brand, spanking new Hotel St Thomas on Sherbrooke, we dropped all of our crap into the ginormous room and hit the road on the scooters. It was a Monday night, which means just about any restaurant I would want to visit is closed so we did the only thing you can do in on a Monday.... we went to Old Montreal and grabbed an outdoor table at Bevo Bar and had a lovely bottle of Rose, some pizza and apps, perfect after a long day of driving. Once we woke up, we all knew we wanted to stay another night so I took ca...
Read more

Sous Vide Pork Souvlaki

Image
I love the idea of pork souvlaki. I love the flavours, I love the charcoal flavour that the grill imparts and I love any meat that gets dipped in lots of tzatziki. What I don't love is dry, leathery meat and, unfortunately, that is almost always the case when people try to cook small chunks of lean meat over the grill. That's where sous vide comes in. I just made my regular marinade and instead of cutting the pork into bite sized pieces, I cut my pork tenderloins into 1" slices and then after 24 hours of soaking in the fridge, I sous vide them before cutting some of the disks into chunks and skewering them (I left half of them as is and grilled the medallions, which worked even better) right before we threw them on the grill for a quick char. I finally have my perfect pork souvlaki - tender, moist (OH MY GOD THAT HORRIBLE WORD AGAIN) and with all the wonderful souvlaki flavours but without the dry, overcooked bits that are almost unavoidable when you grill them fro...
Read more