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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

egg bites Sous Vide in Instant Pot Recipe

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This recipe for egg bites Sous Vide in Instant Pot is from The Di Vito Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 large Eggs
1/2 cup Gruyere cheese (shredded)
1/3 cup Heavy cream
2 tbsp Water (plus 1 cup more to fill the Instant Pot)
1/8 tsp Sea salt
1/8 tsp Black pepper
7 slices Bacon (cooked)
Directions:
Directions:
I
Grease a silicone egg bite mold with butter or olive oil.


Stack the bacon slices and cut them in half. Place 2 pieces of bacon side-by-side into the bottom of the mold, curving up the sides.

Blend the eggs, cheese, cream, 2 tablespoons (29 ml) water, sea salt, and black pepper in a blender at high speed, until smooth and a bit frothy. (Alternatively, you can use a hand mixer in a bowl.)

Pour the egg mixture evenly into the molds. Cover the mold tray tightly with foil.

Pour 1 cup (236 ml) of water into the Instant Pot and place the trivet with handles inside. Carefully place the egg bite mold onto the trivet. Close the lid, set the steam valve to Seal, press the Manual button, and set the time to 9 minutes at High pressure.

When time is up, wait for 5 minutes of natural steam release, then flip the valve to do a Quick Release for any remaining pressure.


Use oven mitts to lift the trivet out of the pressure cooker. Remove the foil and allow them to cool for 5 minutes (they will shrink), then flip the mold over a plate and pop out.

 

 

 

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