Easy and Delicious Big Batch Eggs

I know this sounds like an insane method to make eggs, but it’s actually #ruthlessefficiency at work. I first made this egg loaf two years ago, and I turn to it often if I’m making eggs for egg salads. The egg cooks up evenly (no need to worry about dark yolks!), it chops easily, and it looks very pretty when done.

Course

Breakfast

Difficulty

Easy

Duration

20 Minutes

Diet

Dairy Free, Gluten Free, Grain- Free, Low Carb, Nut-Free, Vegetarian

Cooking Technique

Instant Pot, Pressure Cook

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

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.