Pressure Cooker (Instant Pot) Egg Bites Recipe (2024)

FAQs

Can you stack egg bite molds in Instant Pot? ›

These Instant Pot Egg Bites are seriously perfect to meal prep for a busy work week with early start times. This recipe is easy to double. You can stack the egg bite molds on top of each other and cook at once. They turn out GREAT!

Why are my egg bites rubbery? That happens when you overcook them. Baking them too long will dry out the eggs and lend them a rubbery texture.

If your egg bites turn out soggy, it's likely due to either undercooking or including too many vegetables. If you've added more vegetables than my recipe suggests, consider sautéing them to reduce excess moisture.

Plug in the Instant Pot, lock the lid, and position the steam release valve to "sealed." Press the "Egg" button on the Instant Pot. It will pressure cook the pot for five minutes on normal. This will result in hard-boiled eggs. If you want soft-boiled eggs, use the "-" button to reduce the cook time to four minutes.

I've found that 12 eggs fit perfectly on the metal rack at the bottom of your Instant Pot, but if you decide to cook more than 12 eggs at a time, I highly suggest getting this steamer basket. I have this exact one and it works great! The steamer basket also makes transferring the eggs to the ice bath super easy too!

Egg muffins will rise too much when you skip the water bath, causing them to deflate as they cool. Prevention is the key, so use the water bath as directed in this recipe. If you find the egg muffins still rise too much, use a lower oven temperature of 325ºF and increase the baking time by 5 to 10 minutes.

Head to the Starbucks app or website and you'll see the following description of egg bites: “Applewood-smoked bacon and aged Gruyère Monterey Jack cheeses folded into cage-free eggs and cooked using the French 'sous vide' technique to create a velvety texture that's full of flavor.”

Add cornstarch to the egg mixture in order to prevent coagulation of the protein and/or curdling, giving the egg bites a smooth, creamy-like texture.

Egg bites are an easy to prep, inexpensive meal and snack option. They're high in protein, 9-11 grams per bite, and low in calories, 90-100 calories per bite, to fit your macro needs. They are also very easy to grab and eat when you're in a hurry.

Adding liquid: To make the scrambled eggs extra creamy, restaurants often beat in a bit of water or milk. The general ratio is about 1 tablespoon of liquid per egg. This addition of liquid helps to create a lighter and fluffier texture [1].

What's in Starbucks egg bites? ›

Cottage Cheese [Cultured Nonfat Milk, Milk, Nonfat Milk, Contains 2% Or Less Of: Whey, Salt, Maltodextrin, Citric Acid, Carrageenan, Mono- And Diglycerides, Locust Bean Gum, Guar Gum, Natural Flavors, Vitamin A Palmitate, Carbon Dioxide (To Maintain Freshness), Microbial And Vegetal Enzymes], Eggs [Eggs, Citric Acid, ...

"By adding water to eggs, you're preventing the proteins from binding too quickly," she explained. "The water creates steam when heated, and the result is a fluffier texture." Eat This, Not That!

Can you eat 2 week old hard-boiled eggs? The FDA recommends consuming hard-boiled eggs within a week, and two weeks is well past that deadline. Since spoiled hard-boiled eggs can make you sick, it's best to be safe and toss out any leftover hard-boiled eggs that have been in the fridge for more than one week.

Pressure cook eggs on high for 5 minutes, wait 5 minutes before releasing pressure after the cooking time, and then plunge the eggs into an ice water bath for 5 minutes. For extra large or jumbo eggs, increase the cooking time to 7 or 8 minutes, respectively.

Only after the egg is in the pan do you turn up the heat to medium-low. As the pan heats up, the egg cooks slowly, keeping its shape while the yolk stays intact. It's that simple—no rubbery eggs in sight. The best nonstick skillet makes all eggs easy.

Overcooking your scrambled eggs

If dry and rubbery scrambled eggs aren't your favorite (join the club), add a splash of liquid to help make them fluffier and even more delicious.

High heat causes the protein in eggs to become tough and rubbery. When you use high heat to boil an egg, it causes a chemical reaction between the yolk and the white that leaves a green film around the yolk. That film is iron sulfide, caused by iron in the yolk reacting with hydrogen sulfide in the white.