Instant Pot Egg Bite Mold Recipes (More Than Eggs!) (2024)

FAQs

Can you stack egg bite molds in an Instant Pot? ›

Any of the similarly-shaped brands will work well. I prefer to use one mold at a time, since the egg bites tend to come out more evenly cooked and more nicely shaped that way. But you can also double the recipe and stack two molds on top of each other.

Carefully transfer the pan of water holding the muffin tin full of eggs to the center shelf of the oven, and bake at 325ºF for 40 minutes, or until the tops of the egg bites look golden. The water bath and lower temperature will prevent the eggs from puffing up, so they won't shrivel as they cool later.

Why are my egg bites soggy? If your egg bites are wet, they are either undercooked, no cornstarch was added, or you may have included too many vegetables. Consider sauteeing veggie add-ins beforehand in order to release excess moisture.

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!

The best eggs to hard boil are those that are at least three days old. Super fresh eggs tend to be harder to peel. The best part of this method is you can cook up to 18 eggs at a time in the Instant Pot with just one cup of water!

Cornstarch: It binds the proteins together and absorbs the excess moisture from the veggies. Cornstarch also helps keep the custard in the egg bites from curdling and ensures you end up with a silky smooth texture! Kosher salt: You'll want to play around with the amount of kosher salt depending on the mix-ins you add.

If your egg cups are deflating a bit when you take them out of the oven, don't worry. This is super normal. The air bubbles in the mixture expand in the oven and then deflate as they cool.

Use a nonstick muffin tin.

If you don't have a nonstick pan, a good alternative is a silicone mold. It'll allow you to easily to pop out the egg bites!

Aerosol nonstick spray is not recommended; it will create a sticky residue which is difficult to clean. The lid is not air fryer-, oven-, or microwave-safe. If using the mold in the oven, place on a cookie sheet for stability.

Spray the wells of the Silicone Egg Bites Mold with oil. Then, crack a cold egg into each well and cover the mold with the lid. Add 1 cup (250 mL) water to the inner pot of the Deluxe Multi Cooker and place the filled mold on the cradle within the pot. Set to STEAM for 10 minutes.

Do you need to grease silicone egg molds? ›

As a result, they do not have to be greased to release the baked goods from the molds. If you want to be absolutely sure that nothing sticks, you can rinse the molds with cold water before baking and fill in the dough immediately afterwards. Silicone molds can be used, rinsed and reused as often as you like.

Actually the secret in fine restaurants is to do what the French do - add water. The water will steam during the cooking process and add air. I didn't believe it at first, but was shocked at the results when I tried it. Just a about a tablespoon per egg is enough.

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, ...

Make-Ahead/Freezer-Friendly Instructions: Once cool, the egg bites can be refrigerated in an airtight container for up to 3 days. Reheat in the microwave at 50% power for 60 to 90 seconds. The egg bites can also be frozen in an airtight container for up to 2 months.

Egg Muffins Always Deflate

But give them a few minutes, and they flatten out substantially. The same goes for your breakfast muffin. It is going to shrink partially because of the main ingredient. Eggs don't automatically deflate on their own, but once you introduce air into the mix, nature takes its course.

Why did my egg bites puff up? As the eggs cook, bubbles form and they expand. After you take them out of the oven and they cool down a bit, they should deflate!

After placing the wet ingredients in the oven, the air expands due to the heat. This process causes the muffins to rise and give that generally puffed-up impression. And what goes up must eventually come down. Once the muffin cools, the air does too and there goes your structure.

A small amount of acidic ingredient, such as cream of tartar, acts as a stabilizing agent. A bit of lemon juice or vinegar will also work. Salt decreases egg-white foam stability, so it is not used in meringues.