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Can I use a stove top pressure cooker? if not, can this be baked in the oven? Thank you
Hi Isobel, we’ve not tried this in a stove top pressure cooker. If you wanted to, be sure to use the low pressure setting, and you may need to mess with the cook time, because electric pressure cookers take longer to come to pressure. Or you can steam this using a conventional steamer (that is, not pressure cooking). I think either would be a better bet than baking. Hope that helps!
They were very good. We will be making them again. Nice to have instructions on reheating and freezing,
My remark regards cooking time, since the models vary with some having a higher wattage heating element, times will vary, as you prepared the recipe with a top of the line model you should let others preparing it know cooking times will be longer with older models.
Hi Robert, thank you for your comment. What model of cooker are you using? Do you know how old it is? It is really hard to keep up with this, since IP constantly releases new cookers.
Can you cook these with the silicone cover or is that just for storage? As a way of preventing the condensation from the IP cover.
Hi Jack, yes, you can (and should) use the silicone cover when you pressure cook these, for the very reason you said–preventing condensation on the egg bites.
Fantastic and easy. The basics are perfect and anyone can go from there to their taste. Thank you.
Followed exactly and they weren’t fully cooked. Put back in on High for another 3 minutes.
Easy and delicious!
Perfect! I have made them several times from other recipes on high pressure but low pressure and a little extra time made all the difference in lovely texture .
Glad you liked these! I use high pressure so much I sometimes forget low pressure exists, but you’re right–it makes a big difference with delicate foods like this.
Very good second time I made them
Came out perfect! I added crumbles sausage onion and spinach! Can I freeze and reheat?
Hi Stacy, here’s what Coco says; “If you want to freeze them, thaw them in the fridge for a few hours or overnight before gently reheating in the toaster oven or microwave.” Glad you liked these!
Best Egg bite I’ve made. Thank you!
Loved these, added ham and frozen red peppers, and chives to the blender too, came out great! No big chunks, but delicious just the same!
They were delicious! I used turkey sausage, bacon, Neufchâtel, goat cheese, 2% sharp cheddar, and green onion. I am going to add a bit of spinach next time. The possibilities are endless! Thank you for a great recipe!
Delicious I couldn’t believe how tasty they came out with a nice texture. I highly recommend trying this recipe and will be doing this over and over.
They were delish and super easy!!
I used the tiny Ball canning jar, this was just enough to fill 6 of them. Because they’re glass, I lowered the timing to 4 mins, with a 4 min NPR. This seems to be perfect, first try. I added broccoli, bacon and gruyer and they turned out great.
Tiny glass mason jars, what a great idea, Barb!
Cooked mine per recipe, added bell pepper and sausage.
Delicious and easy!
Thank you for excellent instructions and a delicious recipe! They had that same silky texture as the Starbucks variety. It was so quick and easy, too. I added about a T. of finely diced Black Forest ham, canned diced green chiles, and finely chopped red pepper. I used Chavrie goat cheese (only because I couldn’t remember what your recipe said when I was shopping). I used sharp cheddar for the shredded cheese. I felt like a pro creating these cute little egg bites.
The “lid” Susan refers to is the plastic lid that comes with the trays. That lid is for cold storage and isn’t to be heated in a microwave, oven, or pressure cooker. You really have to dig down into the descriptions past all the pictures on Amazon to find this comment from the manufacturer:“Tray and lid may be used in the freezer, tray may also be used in the microwave and the oven (up to 425 F) used for baking, for food storage or serving, or as a mold.”
Great recipe BTW! You can also use the steam function to cook them as well: 8 mins sealed, 10 mins natural release, then manual release of the rest.
Gene, thank you for sharing this information about the egg mold lid. That’s interesting it can be in a 425 F oven but not in a pressure cooker, which only goes to 250 F…but it’s wet heat, so maybe there’s something about the different method.
If the lid is soft silicone, it can be used as long as you don’t fully snap it in place. You have to dig down even further in the comment section to get the manufacturer’s (Conleke, in this case) response:
“You can use the lid, but don’t cover it completely, you need to leave some space for air, thank you.”