Name: Soft Boiled Egg Bites
Prep time: 2 min
Cook time: 6 min
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

Soft Boiled Egg Bites

By :The Rootitoot Cookbook by Ruth McCusker

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.

Course

Breakfast, Snack

Cuisine

Modern

Difficulty

Medium

Browse Category

Breakfast

Duration

15-30 min

Cooking Technique

Pressure Cook

Main Ingredient

Eggs, Parmesan cheese, Sour Cream

Prep Time

2 minutes

Cook Time

6 minutes

Servings

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

Course

Breakfast, Snack

Cuisine

Modern

Difficulty

Medium

Browse Category

Breakfast

Duration

15-30 min

Cooking Technique

Pressure Cook

Main Ingredient

Eggs, Parmesan cheese, Sour Cream

Prep Time

2 minutes

Cook Time

6 minutes

Servings

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

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.

Recipe Notes

The Manual and Pressure Cook buttons are interchangeable.

https://rootitoot.com/

The Rootitoot Cookbook by Ruth McCusker

Cook like a grandma with your Instant Pot!

* Enjoy a grandmother’s tried and true comfort food recipes.
* Feel more confident and adventurous with your Instant Pot.
* Watch your family smile at your dependable, consistent results.

Here’s what Rootitoot’s followers are saying:

“The Instant Pot and Rootitoot turned me into a good cook.”
– Tammy Rosser
“The more of your recipes I make, the more confident I feel!.”
– Ruth MacDonald
“My husband told me to throw all my other cheesecake recipes away!”
– Pat Kelly Bain
“Seriously, your recipes are so solid EVERY TIME I try a new one.”
– Margaret Garbarino
“You make cooking in the Instant Pot a pure joy.”
– Margie McDaniel Miller

Ruth “Rootitoot” McCusker has converted her treasured family recipes into Instant Pot masterpieces. This book is like having a loving grandmother at your side in the kitchen. Her step-by-step instructions, gentle humour and mouth-watering recipes will have you cooking with confidence in no time.