The Easiest Instant Pot Scrambled Eggs Recipe

Cooking for a crowd can be intimidating. Cooking breakfast for a big crowd, however, is basically the olympics of culinary endeavors. Serving up perfectly-cooked pancakes, fruit platters, pieces of avocado toast, and personalized oat milk coffee concoctions to an army of hungry, hungover guests before you’ve got caffeine in your system? Hard pass.

When making big batch dishes, finding the quickest and most effective shortcuts to get food on the table fast—without compromising flavor—is a lifeline, especially when it comes to a lazy morning-after-big-event breakfasts. Enter Instant Pot scrambled eggs. Though this might come as a surprise, an Instant Pot is the ideal appliance for outsourcing egg-cooking efforts. Thanks to the moist, steamy, and gently-warm environment inside, the multicooker won’t overcook or dry out your eggs. Instant Pot eggs also require zero effort to whip up (or clean up), and the resulting scramble comes out so soft and fluffy. No need to carefully monitor the eggs to avoid overcooking them either.

Here, we chatted with a professional chef to learn the best way to make perfectly-cooked, delicious scrambled eggs in an Instant Pot. Toss a few pieces of crusty bread in the toaster and you’ve got yourself a fuss-free breakfast that everyone’s going to love.

Tips to help your Instant Pot scrambled eggs taste as delicious as possible

1. Avoid salting your eggs before cooking.

According to Jess Light, the Chef De Partie at Otium in Los Angeles, you should avoid salting your eggs before cooking them. “When making eggs, I season them after cooking because salt can draw out moisture and change the texture if added too soon,” Chef Light explains. It’s a trick she swears by. Though it’s a contested subject, other chefs like Gordon Ramsay also agree that salting eggs before scrambling can lead to watery, broken-down eggs.

2. Add flavor-enhancing upgrades for tastier scrambled eggs.

You can transform a simple dish like scrambled eggs into a luxurious breakfast with the addition of just a few simple ingredients. For instance, try adding a few tablespoons of butter to your cracked eggs for a smoother luxurious texture. Or you can brighten the dish with finely-minced fresh chives, dill, or parsley to give them an herby aroma. Chef Light recommends adding a dash of truffle salt to take things up a notch just before serving. If you’re looking for a more well-balanced meal, throw in some sauteed veggies like bell peppers or mushrooms and smoked salmon. And of course, you can never go wrong with a handful of your favorite cheese (or dairy-free cheese) for added flavor and creaminess.

3. Consider other ways to cook eggs in the Instant Pot.

It seems like you can make just about anything in an Instant Pot, from freshly baked bread and creamy oats to vegan chili. Making eggs in a variety of ways is no exception. Aside from scrambled eggs, you can also use your Instant Pot to make hard-boiled eggs, egg bites, and more.

If scrambled eggs aren’t your thing, try the “5-5-5 method” for making perfect hard-boiled eggs in the Instant Pot. This technique gets its name from the five-minute cook time, five-minute natural pressure release, and five-minute ice bath used to make them. You can also use the batter from the recipe below and a heat-proof silicone egg bites mold to create a breakfast that—dare we say—is better than the sous vide egg bites from Starbucks. Simply use the Low Pressure Cooking setting and set the timer for eight minutes, and allow a five-minute natural pressure release before turning the valve to vent.

Watch the video below to learn about the health benefits of eggs and why a registered dietitian calls them “nature’s multivitamin”:



Instant pot scrambled eggs recipe

Serves 4

Ingredients
8 whole eggs
4 Tbsp unsalted butter, cubed into small pieces (optional)
1 tsp black pepper
1/2 cup sauteed vegetables (optional)
1/4 cup chives, finely-minced (optional)
1/4 cup sharp cheddar cheese, shredded (optional)
Nonstick cooking spray, as needed
2 cups water
1 1/2 tsp kosher salt

1. In a large bowl, whisk eggs. Add the cubed butter, black pepper, vegetables, chives, and cheese. Stir together to combine.

2. Coat the interior of a heat-proof safe bowl or disposable small foil loaf pan with a thin layer of cooking spray or oil. Add the egg mixture into the bowl or pan.

3. Insert the metal trivet into the Instant Pot. Add the water to the bottom of the pot. Carefully place the bowl or pan inside (it should fit comfortably in the Instant Pot).

4. Set the Instant Pot to the Steam setting for 20 minutes with the vent sealed. Once the Instant Pot has finished cooking, use the quick release valve to release any pressure.

5. Remove the pan from the Instant Pot and season with salt. Using a spatula, gently stir the eggs to break apart any large pieces. Serve immediately.

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