Perfect Instant Pot jammy eggs are the perfect quick meal prep item and weekday breakfast. In this post I have tips and tricks to making the most perfect eggs every single time.
This is the most popular recipe from my cookbook, Quick Prep Cooking, because it is so easy and saves you time during the week/weekend when breakfast rolls around. I have a whole big highlight reel on Instagram with the how-to process for these eggs. It is my most viewed recipe.
That is why I finally decided to walk you guys through it step by step on the blog.
Jammy eggs are a great meal prep option for breakfast, but they have a lot of other great uses too. You can also use them in a bowl of ramen, on avocado toast, in a salad, on top of some fried rice, or on chilaquiles.
First things first, the eggs. I like to use an older batch of eggs. I’m not saying to use rotten or super old eggs, just maybe like 5-7 days old eggs. Usually, I buy a dozen eggs every week and use up the fresh eggs for baking and save the leftover eggs from the week before for the Instant Pot treatment.
The reason I recommend older eggs is because the fresher the egg, the harder they are to peel. I also pull the eggs right out of the fridge and place them into the Instant Pot cold.
No need to get them to room temperature.
Insert the steamer trivet or if you have one of those fancy silicone egg holders, use that. Add one cup of water, the temperature doesn’t matter.
Seal the steam vent and secure the lid to the Instant Pot. I use the Steam setting for these eggs. I find it is gentler than the High Pressure setting and doesn’t make the eggs hard boiled.
Set the timer to 4 minutes.
While the eggs cook, grab a medium/large bowl. Fill the bowl halfway with ice and then add cold water until all the ice is covered. You sorta want a half ice and half cold water ratio.
When the timer sounds, I hit Cancel right away. Go grab some tongs and then quick release the pressure. Remove the lid and get yourself a free steam facial. (Wink).
Transfer the eggs, using the tongs, to the ice bath.
Let them hang out for about 5 minutes while you clean out the Instant Pot.
I store the eggs in a small dish on the top shelf of the refrigerator. I eat through them in a week. Right before you want to eat the Instant Pot jammy egg, drop it into a cup of hot tap water, and let it sit there for a few minutes to slightly warm it.
I don’t like a cold jammy egg, but to each their own.
Please let me know of you make these or have any other questions. I am here to help. I consider myself a jammy egg-pert (get it, expert) since I eat them every single day. My last words to you will be that each operator and device are different so there may be a learning curve to making these. I noticed with my device, the older and more use it got, the higher the chances the eggs would overcook.
So, you may have to play with the time depending on how you like your eggs.
- 7 -12 raw eggs
- 1 cup water
- steam trivet
- medium bowl filled 1/2 with ice and cold water
- Add a cup of water to the Instant Pot along with your steamer trivet. Arrange eggs on top of the trivet.
- Secure the lid with the steam vent in the sealed position. Press "Steam" and adjust the time until the display reads 4 minutes.
- While the eggs cook, fill a bowl halfway with ice and cover the ice with cold water.
- When the timer sounds, hit "cancel." Grab your tongs and then quick release the steam. Remove the lid and use the tongs to transfer the eggs to the ice bath.
- Let the eggs chill int he water for 5 minutes to stop the cooking process.
- Store eggs in the refrigerator for up to a week.
- Add eggs to a big cup full of hot tap water and let them sit for 3-5 minutes to slightly warm before eating.
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