15-30 min7 egg bitesAmerican

Soft Boiled Egg Bites

By Ruth McCusker

7 egg bites

15-30 min

Medium

Recipe Details

Course: Breakfast, Snacks

Difficulty: Medium

Prep Time: 2 min

Cook Time: 6 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Cuisine: American

Yield: 7 egg bites

Ingredients

9 eggs
1/3 cup sour cream or yogurt
2 tbsp grated Parmesan or sharp cheddar
2 tsp chopped fresh basil
Salt and pepper

This might take a little practice. It works perfectly with these cook times/ NR times for me but it’s a matter of seconds or minutes. You may have to experiment a bit. But they are kind of fun.

INSTRUCTIONS

Spray a 7-pocket egg bite mold with baking spray. Put it on the trivet with the long handles while it's on the counter. This makes it much easier to lower into the Instant Pot.Whisk together 2 of the eggs, the sour cream or yogurt, cheese, basil, salt and pepper. Pour about a tablespoon of this into each pocket. Break one whole egg into each pockets and top with the remaining egg/cream mixture. Fill them almost to the top. No need to cover them.
Pour 1 1/2 cups water into the Instant Pot. Lift the trivet and egg mold into the pot, close it and lock the lid. Make sure the valve is set to Sealing. Push Pressure Cook (or Manual) and adjust time using the + and - buttons to get to 2 minutes.
When it beeps that it's done, leave it for exactly 1 minute 45 seconds natural release. Immediately flip the valve to Venting for a quick release and when the pin drops, open the pot and lift out the trivet and egg mold. Let them sit for a minute and then put a plate over the mold and invert the soft-boiled egg bites onto a plate.

Notes

The Manual and Pressure Cook buttons are interchangeable.

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About the chef

Ruth McCusker

Ruth "Rootitoot" McCusker was a beloved figure in the cooking community, known for adapting her cherished family recipes for the Instant Pot® and sharing them through her popular Rootitoot Cookbook series. Her passion for cooking and helping others shone through her active engagement in social media, where she built a close-knit community she affectionately called her “Secret Garden.” Ruth’s humility, generosity, and commitment to helping others succeed in the kitchen earned her a devoted following. Despite her private nature, Ruth touched thousands of lives with her exceptional recipes and warm spirit. She never sought attention but was driven by a desire to bring joy to families through great meals. Her untimely passing in February 2020 was a profound loss to her community, her two children, Brian and Linda, and her grandchildren, Wyatt, Helena, and Rosalee. Ruth's legacy lives on through her son, Brian Wilkowski, who worked closely with her on the Rootitoot cookbooks and is dedicated to continuing her vision. Together with her loyal team of admins, Brian ensures Ruth’s culinary magic and community spirit will endure through her website, Facebook group, and future cookbooks.

View All Ruth's Recipes