How I Use the Pressure Cooker to Make a Week’s Worth of Breakfast
This winter I have been keeping my meals low-carb, in a relaxed sort of way, but breakfast is my nemesis. I love eggs, but I don’t like to cook in the mornings, so it’s hard not to turn to cereal, muffins, or a big bowl of sugary granola. There’s nothing wrong with these foods, of course; they just don’t keep me satisfied.
But when it comes to breakfast, the pressure cooker has become my new best friend. Why? It’s simply the best way to make a big batch of soft-boiled eggs, and look at what I do with those every morning:
Soft-boiled eggs, half an avocado, a sprinkle of smoked salt and pepper. Sometimes I add drizzle of olive oil, pesto, or warm tomato sauce.
It’s the perfect breakfast for me. It fills me up and keeps me satisfied until lunch, and I notice that I have more energy throughout the morning.
Why the Pressure Cooker Is So Great for Eggs
But why is the pressure cooker so key to this make-ahead breakfast? Three reasons.
- It makes your eggs super easy to peel – Here’s Anjali’s initial report on using the pressure cooker to make eggs:
Her verdict was, yes, this is a mind-blowing tip, and I agree. The eggshells usually peel away in just two or three big pieces.
- It’s hands-off and quick – I have an electric pressure cooker, so that also makes this easy and convenient. I just put a dozen eggs in the steamer insert, add 1 cup of water, and cook them on LOW for 2 minutes. Then I release the pressure and dunk the eggs in cold water. It takes me just a couple minutes of hands-on time, and afterwards I have breakfast for myself and my husband ready for the whole week.
- It’s easy to precisely control how well-done the eggs are – I also like that it’s easy to control how well-done the eggs are. We like ours fairly soft and runny in the middle, and I find the pressure cooker gives me precisely the level of doneness I want.
The Usefulness of a Dozen Cooked Eggs
At breakfast we supplement the hard-boiled eggs with avocado, plus leftover beans or lentils. My husband smashes his on warm toast. Sometimes the eggs make their way into lunch, too, sliced over a salad or roasted vegetables. They’re a useful and versatile protein for meals and snacks.
Of course you can make eggs on the stove, too — soft-boiled, hard-boiled, or somewhere in between.
But if you have a pressure cooker, stovetop or electric, make sure it’s working just as hard for you at breakfast as it is at dinner! Do you have other breakfasts you make in the pressure cooker?
→ More on eggs in the pressure cooker: CRACKED! Soft, Medium, and Hard “Boiled” Eggs in the pressure cooker at Hip Pressure Cooking