SUPER FAST / SUPER EASY / FEWER THAN 10 INGREDIENTS / QUICK RELEASE / VEGETARIAN / GLUTEN-FREE
1 to 6 servings
This recipe is the closest we can come to poached eggs in the cooker without simply using the SAUTÉ function to boil water and poach the eggs (at which point, seriously, there’s no reason not to use a saucepan on the stove). The little bit of cream in each ramekin keeps the whites from turning tough.
Use only LOW pressure. The 2 minutes we suggest will result in soft-set eggs, the whites set but a little jiggly around the yolks. For a firmer set, give the eggs 3 minutes under LOW pressure, then continue on as directed.
1 cup water
Butter or vegetable, corn, canola, or olive oil for greasing the ramekins
1 to 6 large eggs
1 to 6 teaspoons heavy cream
Table salt and ground black pepper for garnishing
1. Place a heat- and pressure-safe trivet in a 6-quart cooker. Pour in the water. Butter or oil the inside of one to six heat- and pressure-safe 1-cup ramekins. Crack an egg into each, spoon 1 teaspoon cream on top, and season with salt and pepper to taste.
2. Place—or even stack—the ramekins on the trivet, making sure that no one ramekin completely covers another (that is, balancing a second layer as necessary on the rims of at least two ramekins in the row below). Lock the lid onto the pot.
3.
Set the machine for: PRESSURE COOK or MANUAL
Set the level for: LOW
The valve must be: Closed
Set the time for: 2 minutes with the KEEP WARM setting off
If necessary, press: START
4. Use the quick-release method to bring the pot’s pressure back to normal. Unlatch the lid and open the cooker. Transfer the hot ramekins to heat-safe serving plates and dig in.