Give these Instant Pot French baked eggs for the weekend, rather than your usual fried or scrambled version. These eggs that are also known as eggs en cocotte are even easier to do in the Instant Pot.
I know the price of eggs are outrageous right now, so you may be limiting when you enjoy them, but this is more of an experience to eat these eggs. These Instant Pot French baked eggs can make it more special when you do want to actually spend that high price.
When making them in the instant pot, they each need their own little ramekin that has been greased with butter. Usually when you make them in the oven you use a muffin tin or ramekin. You can use those silicone egg molds for the Instant Pot, but they do take longer to cook in those. I have included that info with the recipe though.
Once you have your prepared ramekins, you add a little heavy cream to the bottom ramekin. Then swirl to coat the bottom of each ramekin with the cream. Next you crack and egg into each ramekin. Last you sprinkle a little parmesan cheese and black pepper on top of the eggs.
To cook them, you add 2 cups of water to the bottom of your Instant Pot and then add in the trivet. You place 3 of the ramekins on the trivet, then stack the other 3 in an alternating pattern on top of the ramekins creating a second level. Now it’s time to cook. The amount of time will al be based on how you like your yolk. 2 minutes for runny and 3 minutes for hard. For the silicone molds, it can take up to 10 minutes to cook. These are so easy and so tasty!
Instant Pot French Baked Eggs
Real Mom Kitchen
- 1 Tbsp butter softened
- 4 Tbsp heavy cream
- 6 large eggs
- 3 Tbsp grated or shredded Parmesan cheese
- cracked black pepper
- Grease 6 (4 oz) ramekins with the softened butter. Then add 2 tsp of heavy cream to each ramekin and swirl around to coat the bottom. Crack an egg into each ramekin.
- Sprinkle each with 1/2 tablespoon of Parmesan cheese along with some cracked black pepper.
- Add 2 cups of water to the Instant Pot and place the trivet inside.
- Place 3 ramekins on trivet, followed by second layer of 3 ramekins. Stack them in an alternating pattern, not directly on top of ramekins below.
- Cook on low pressure for 2 minutes for runny yolks, 3 minutes for hard yolks.
- Do a quick-release pressure. Remove lid and transfer ramekins to a rack to cool. Serve immediately.
This recipe is adapted from The Foodie Eats.