Egg Bites

I have to write this, because I’m now making egg bites in the Instant Pot for the third or fourth time, and each time, I scour a variety of recipes online and never find just one to follow. Several call for cottage cheese or other ingredients that I never have on hand, and just frankly aren’t what sounds good. So I make it up each time, and each time I wonder what I did the previous time. Fixing that now.

These days (now that I’m back at work), I make a big batch at a time to store in the freezer. That way, I can grab a couple for an easy breakfast for Gabriel and me before we head out the door to daycare. It took me a while to figure out the best reheating method, and I’m still not sure I’ve perfected it (so send me all your tips!). My current method is to put a cloth napkin (or paper towel) in a bowl, add the frozen egg bites (I usually do three at a time, two for me and one for Gabriel), and cover them with the cloth. Then I microwave for 1:45 (okay, 1:44 because I’m lazy). The cloth absorbs the liquid that would otherwise collect at the bottom of the plate/bowl, but the egg bites aren’t too dry.

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I have two silicone trays, each with 7 molds, and my goal is to make two sets. Most recipes I see online are for one tray/7 molds, so essentially, I’m making a quadruple recipe. However, both times I’ve done that, it’s actually produced five trays (or 35 individual egg bites).

It contains:

  • 20 eggs
  • 1 cup milk
  • 1 cup shredded cheese
  • 1 cup vegetable (today I used shredded Brussels sprouts, but I’ve used spinach and red pepper in the past)
  • Spice (I think paprika would be good, but we have rosemary today that needs to be used, so I cut up maybe… 1-2 tablespoons… and added that)
  • 1 lb sausage, cooked

Steps:

  1. Cool sausage on stovetop, crumbling as you go.
  2. Mix all the other ingredients in a bowl. Whisk to scramble eggs.
  3. Use a 1/4 cup measuring cup (or your tool of choice) to scoop the mixture and pour it into the molds. Fill each mold about 2/3 high, maybe a little less.
  4. Add a spoonful (like, a regular eating spoon, roughly teaspoon sized but, you know, bigger, especially for those you like me who have silverware from Pottery Barn) of sausage crumbles.
  5. Pour 1 cup water into Instant Pot. Add trivet to hold silicone tray off the bottom, and put first tray on trivet with its top slightly askew. Add the second silicone tray directly on top of the top of the first one, also with its top slightly askew.
  6. Close the lid. Pressure cook on high for 8 minutes and either release the steam after five minutes of natural release, or just let it totally release naturally.
  7. Remove trays, turn molds upside down on top of a cooling rack. (I put a sheet pan underneath to catch any drips). Let cool for at least 5 minutes.
  8. Wrap each egg bit in some parchment paper and throw into a gallon-sized ziplock bag. The parchment doesn’t stay around it perfectly, but whatever, it mostly keeps the egg bites separate from each other.
  9. Repeat with the rest of the mixture as many times as it takes to finish it.

Now a note on trays. I bought this Instant Pot set, and I separately bought these silicone trays. The silicone tray that came in the set is far superior to the trays in the second order. I don’t use any non-stick stuff, but the egg bites fall easily out of that tray. Also, it is slightly firmer and just generally seems to have more structural integrity. I tried to look into whether that tray can be bought alone, because I’d like another like it and to get rid of my other ones. Egg gets caught in them and I end up with 80% of an egg bit instead of a whole one. But no luck. Sigh.

 

Instant Pot Pot Roast

[Mostly written in January 2019, posted way late :/] I finally got an Instant Pot! Well, we got it – my husband and me, from my husband’s parents for Christmas. I’ve been considering it for at least two years… I see so many people rave about it. But I wasn’t sure what it would add over my existing kitchen implements. Now that I have an infant, though, and less time to cook, I thought it was finally time to get one and cut down on cooking time.

I’m still learning how to use it. The first two things I did were steamed broccoli and steamed artichokes. The artichokes were a little over steamed and the broccoli was way over steamed. And I’m not sure it cuts out time for steaming. Maybe for the artichokes it did. Then I made butternut squash soup. This went better. I’m not totally sure it was less work/time than making it in a Dutch oven, but it was pretty easy and quick.

And then today, I made a pot roast with potatoes, carrots, and onions. I had a 2.5 lb bottom round roast from Butcher Box. I looked up a recipe to make it in the Instant Pot and found this one from La Creme de la Crumb, which also called for carrots and potatoes – two things I had on my counter and needed a plan for. Check.

I used chicken stock, because that’s what I had on hand, and only 3 cups because that’s what I had and I forgot to add an extra cup of water until after I’d closed the lid and the pressure was building. My roast was smaller than in the recipe, so I hoped it would be ok. It was. I also did the pressure cooking step for 55 minutes instead of 60-80, again since my roast was smaller. I actually think this was a bad decision and that the meat would have benefited from a little more cooking time. It was a litttttttle tough to shred. But I didn’t need to shred it a ton, just into chunks.

It was so nice to do all the steps in one pot! And I made gravy! I’ve never made gravy. Clean up was super easy. I didn’t have to watch or stir or check or anything (except a bit during the gravy-making stage). It still took a while, but would’ve taken way longer on the stove or in the oven. I’m hooked.

I ate it for dinner over some kale to get some greens in. I meant to give Gabriel some of the meat to suck on when I fed him solids for dinner, but I forgot.

We had leftovers for several meals. I’m not sure pot roast ever has been or will be a favorite meal of mine, but I would definitely consider doing it in the Instant Pot again!