Easy and Delicious Big Batch Eggs

By: Urvashi Pitre

Easy and Delicious Big Batch Eggs
cuisine icon Course
Breakfast
cuisine icon Difficulty
Easy
cuisine icon Duration
20 Minutes
cuisine icon Diet
Dairy Free, Gluten Free, Grain- Free, Low Carb, Nut-Free, Vegetarian
cuisine icon Cooking Technique
Instant Pot, Pressure Cook
cuisine icon Keywords
20 minutes, 6 servings, breakfast, dairy free, easy, egg salads, eggs, freshly ground black pepper, gluten free, grain- free, instant pot, kosher salt (optional, large eggs, low carb, melted butter (optional, nut-free, pressure cook, vegetable oil, vegetarian, water

serving icon Servings
6 Servings
Ingredients
  • 2 tsp vegetable oil
  • 6 large eggs
  • 1 1/2 cups Water
  • Melted butter (optional
  • Kosher salt (optional
  • freshly ground black pepper
Instructions
  • Generously grease a 6x3-inch round baking pan with oil. Carefully crack the eggs into the pan, taking care to not break the yolks. Cover with foil.
  • Pour the water into the Instant Pot. Place a trivet in the pot. Place the baking pan on the trivet.
  • Secure the lid on the pot. Close the pressure-release valve. Select Pressure Cook/Manual and set the pot at High Pressure for 4 minutes. At the end of the cooking time, use a quick release to depressurize.
  • Run a knife around the edge of the baking pan to loosen the eggs and turn them out onto a plate. Dice the loaf and use for egg salad, or mix with melted butter and salt and pepper to taste. Eat warm.
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