Eggs and my Instant Pot

“Step away from the kitchen…”

If you have spent any time in my house, you’ve probably heard that phrase directed at me from my husband’s lips. It’s said lovingly, jokingly, and yet with a wee bit of seriousness. Disasters tend to follow me in that room.

egg GIF by Chris Timmons

But to be fair, I do rock Instant Pot cooking, and preparing boiled eggs for quick lunches for the week is a task I take on regulary.

Scoff if you will, but there is a science to it. So often, I grab an egg because I’m hungry and an a rush. I go to peel it, and the shells are stuck to the egg. It turns into a three-minute process, with a shell trail around me, and invariably some still stuck on the egg leading to a not-so-delightful crunch later. Then I found this recipe:

Eggs in my Instant Pot

  • Grab as many eggs as you want.
  • Place them in your Instant Pot. I put mine on a rack, but I don’t know if you need to.
  • Add 1 cup of water. I don’t think it matters if the water is hot or cold.
  • Seal the lid, and make sure the steam seal is shut.
  • While you might think you should set it to steam — DON’T (made that mistake before). What you really want to do is set it to Slow Cook and make sure it’s on high.
  • Set it for 8 minutes, and listen for the beeps so you know it started.
  • Walk away.
  • Come back after you catch up on your email, text a few friends, etc. and hear the final beeps.
  • Let the steam release, take off the lid, empty the hot liquid out and immerse the eggs in cold water.

That’s it.

It’s as easy as all that.

When you go to peel your eggs now, it’s like magic.

Pancakes – Norwegian Style: It’s the Perfect Crepe

Honestly, I don’t know if they are Norwegian, Swedish, or just crepes, but as I was growing up, we called them Norwegian pancakes. They are a family favorite. Add cheese and microwave for a lunch if you have any leftovers (I have to make a triple batch if I want to have any chance of having leftovers).

  • 1.5 c. flour
  • 3 Tbs. sugar
  • 1/2 tsp. salt
  • 3 eggs
  • 2 c. milk
  • 2 Tbs. melted butter
Heat your pan (if electric, set it to around 325-350 degrees)
Break the eggs in a bowl and mix in some milk. Add the rest of the ingredients (except the butter) and mix really well (feel free to use a mixer). Melt the butter on your griddle (we use an electric frying pan) then drain the butter out and mix it in the batter.
Use a 1/4 c. measuring cup to put batter on the pan. When it starts to bubble, flip it. The pancakes should have a light brown pattern on them when ready. If they cook too fast, turn down the heat.