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Egg Loaf

I’m not sure whether the NAME or the PHOTOS of the Egg Loaf are grosser, but I promise, this is the smartest, fastest way to make egg salad or chopped eggs to PUT in salad that has ever been.  You literally eliminate ALL the egg peeling by cooking with this method.  It’s kinda brilliant.

 

I can’t take credit for dreaming this up, but I sure am glad someone mentioned it and let me play.  I tested it using Fiestaware and it’s never failed me.  Any oven-safe bowl will do, just be sure to spray it really well before you get going.

Egg Loaf

Egg Loaf

Ingredients

  • 6 eggs

Instructions

  1. Grease an oven-safe bowl.
  2. Crack eggs into bowl.
  3. Add 1 C water to the InstantPot and then put the trivet in.
  4. Place bowl on trivet.
  5. Close lid and set valve to "seal."
  6. Program on Manual High for 3 minutes.
  7. NPR (natural pressure release) for 6 minutes before releasing pressure by opening valve on top.
  8. Turn out then chop.
  9. Perfect start for egg salad or eggs to throw on a salad.


If you like this recipe, we think you’ll LOVE the recipes in our FREE InstantPot 101 book!  Sign up here and we’ll send it right over.  You’ll be an IP Pro in no time!

Gluten Free:   Absolutely!
Vegetarian:
  Oh, the great egg debate.  This one is up to you.

All the best,

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