Egg Loaf

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 use it often if I’m making eggs for egg salads. The egg cooks up evenly (no need to worry about dark yolks!), it chops up easily, and it looks very pretty when it’s done.

Active Time: 5 minutes

Function: Manual (High)

Release: Quick

Total Time: 20 minutes

Nut-Free, Dairy-Free, Gluten-Free, Low-Carb • 10 Ingredients or Less • SERVES 8

1. Generously grease a 6 × 3-inch round baking pan with oil. Carefully crack the eggs into the pan, taking care not to break the yolks. Cover the pan with foil.

2. Pour 1½ cups water into the Instant Pot. Place a trivet in the pot. Place the pan on the trivet.

3. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 4 minutes. At the end of the cooking time, use a quick release to depressurize.

4. Run a knife around the edge of the pan to loosen the egg loaf and turn it out onto a plate. Dice the loaf and use it for egg salad or mix with melted butter and salt and pepper to taste for the best snack you’ve never had.