Sprinkle of Country

Category: breakfast

• 

  Perfect Instant Pot Eggs

  Posted at 11:46 am by Rebecca

  Dec 28th

  

  Hard boiled eggs were one of the first few things besides the broccoli cheese soup I tried in my instant pot. I struggled to find the right time to cook my eggs with having the 8 qt model instead of the 6 qt mode most were basing their recipe times on.

  These eggs make the perfect meal prep for breakfast, a simple snack, or addition to a salad! Check out this amazing recipe by Through the Cooking Glass for deviled eggs we are mentioned in.

  

  I start by placing my eggs in the egg holder inside the instant pot, prior to having an egg holder I used the trivet and just laid out my eggs in a single layer. Today I made 7 eggs in anticipation I may loose one in the cooking process since I wanted 6 total for meal prep!

  I then add in the water and start the instant pot on high manual pressure for 5 minutes, at this time I set a second kitchen timer for 15 minutes. The 15 minute total time is the key, I had read about the 5-5-5 method, 5 minutes up to pressure, 5 minutes at pressure, and 5 minutes natural release, this caused my eggs to be too done waiting the full 5 minutes for natural release since my pot being the 8 qt model takes longer to get to the cooking pressure.

  

  After the kitchen timer goes off, quick release the pot and put the eggs into an ice bath for 10-15 minutes. The 15 minute total time is the most important aspect of this recipe. Even if the lapsed time hasn’t hit five minutes it is still important to cancel the cooking process and quick release at 15 minutes no matter the size of your instant pot.

  

  Once the eggs are cooled, peel them, these will be the easiest eggs you have ever pealed! Fresh eggs are more difficult than older eggs. Eggs that are 1-2 weeks old seem to peel the best. However, fresh eggs still do better with this method than others I have used.

  Place the eggs in an air tight container to keep in the fridge. They will keep for 1 week per USDA guidelines.

  Ingredients For Instant Pot Eggs

  Eggs

  3/4 Cup of water

  

  Print Recipe

  Perfect Easy Peel Instant Pot Eggs

  The perfect easy peel instant pot eggs. Made in just minutes. Perfect for meal prep or to use in any recipe.

  Prep Time2 mins

  Cook Time15 mins

  Cooling Time15 mins

  Total Time32 mins

  Servings: 6 Servings

  Calories: 78kcal

  Equipment

  • instant pot

  Ingredients

  • 6 Eggs
  • 3/4 Cup Water

  Instructions

  • Place eggs on the trivet in a single layer or in an egg holder in the instant pot.
  • Pour in water, make sure there is enough to cover the bottom of the instant pot, reduce amount if using a mini instant pot to 1/2 cup.
  • Set pot on manual high pressure to five minutes.
  • Set a kitchen timer for 15 minutes.
  • When the kitchen timer goes off the instant pot should display a lapsed time close to 5 minutes, cancel the pot's process and do a quick release.
  • Place the eggs in an ice bath for 10-15 minutes.
  • Peel eggs and place in an air tight container for up to 1 week.
  • Enjoy your perfect easy peel Instant Pot Eggs!

  Notes

  Calories are calculated by a third party website and are based on ingredients used. 

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  Posted in breakfast, instant pot, meal prep

• Banana Bread

  Posted at 9:34 am by Rebecca

  Dec 12th

  

  As I had mentioned in an earlier post I had planned on changing up my gifts for my neighbors and family friends this year for Christmas. I started my baking this week and was able to complete the banana bread last night. I am also planning on making apple cinnamon bread and pumpkin bread.

  This recipe is one I grew up with and have enjoyed since childhood. It originally came from my Great Aunt who is a wonderful cook and baker! This bread always disappears when I take it into work or make it for holiday breakfasts! It is also another great way to use up your extra ripe bananas at home. I have found it is even better with more bananas and I generally use 4-5 bananas for this recipe instead of the 3-4 listed in the ingredients.

  Preheat your oven to 350°.

  Although the ingredients are only slightly different the taste between these and the banana muffins is completely different. The recipies start out the same though, by pealing the extra ripe bananas and mixing them until they are almost to a liquid consistency and then adding in the white sugar and vegetable shortening. I then mix this until the vegetable shortening is in very small pieces. It will not mix completely, but you do not want large clumps of shortening. Continue with adding in the eggs and vanilla and then mix to completely form your cream mixture.

  Continue making the dough by adding int he flour and baking soda, I do not premix these ingredients. Mix completely. To add extra moisture to the bread add a dollop of sour cream and mix in. This isn’t necessary if you don’t have any on hand, but does make the bread extra moist if you happen to have some in your fridge.

  Bake your bread for 45 minutes covered by foil if your using regular bread pans and then uncover for the last 10-15 minutes. Bread should be golden brown when done. This recipe makes 2 regular sized loaves or 4 mini loaves.

  

  Ingredients

  3-4 Extra Ripe Bananas

  1 Cup Granulated (White) Sugar

  1/2 Cup Vegetable Shortening

  1.5 Teaspoons Vanilla

  2 Cups Flour

  1 Teaspoon Baking Soda

  1 Dollop Sour Cream (approx 1.5 Tablespoons) — Optional

  Posted in breakfast | Tagged simple bread

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