My hard-boiled eggs are one of the most convenient things to be done in the Instant Pot. But if we need to make a lot of them at once and don’t care about the shape, like if making egg or potato salad for instance, how about making hard-boiled eggs without having to de-shell the eggs in the end at all?
Folks, THIS is the Egg Loaf and it’s going to change your life for the better and easier! No mess, no fuss, and egg-cellent results!
Here’s How I Made It! (scroll to the bottom for the fully-written recipe):
Spray it generously with non-stick cooking spray…
…so it looks like this
Now take 8-10 large eggs…
…and crack them in the bowl.
This is literally all the “work” this recipe takes.
Now go to the pot and add in a cup of water…
…and lay in the trivet (handles should be down so the bowl can fit).
Rest the Pyrex bowl on top of the trivet, secure the lid and cook at high pressure.
When done, magic will have happened and you’ll have an egg loaf! Allow the bowl to cool for a few minutes before removing with some tongs or oven mitts.
Once removed, there will be some condensation on the top of the loaf from when it cooked
Dab it with a paper towel to absorb it
The loaf should slide right out onto a cutting board when ready! (And if not, just get at the sides with a knife or spatula)
If you wish, take a spatula and flip the egg loaf…
..so the bottom faces up.
Now, take a knife…
…and slice that egg loaf up how you see fit!
Look at that! Hard-boiled eggs without having to de-shell them at all!
If you want to make some egg salad, just transfer the chopped egg to a bowl and add in some mayo (and whatever else you like in your egg salad)…
…and mix it up! Voila! PRESTO! Done-zo!
I also love to use this amazing hack to make this absolutely outrageous Chopped Liver!
So easy, it’s almost unfair!
- 8-10 large eggs
- Non-stick spray
- 1.5 Quart Pyrex Bowl (fits a 6QT or 8QT)
- Spray the Pyrex bowl generously with non-stick cooking spray. Crack the eggs into the bowl
- Add 1 cup of water to the Instant Pot. Insert the trivet with the handles folding down and rest the Pyrex bowl on top of it
- Hit “Manual” or “Pressure Cook” High Pressure for 20 minutes (yes, twenty minutes – anything less and you’ll have an underdone egg loaf). Allow a 5 minute natural release when done (mean you do nothing for five minutes once the cooking cycle is complete) and then follow with a quick release
- Allow the egg loaf to cool in the pot for 5 minutes before carefully removing the Pyrex bowl with some tongs or a dish rag. Dab the top of the loaf with a paper towel to remove any condensation. Remove the loaf from the bowl (it should slide out), slice up and use as you see fit – whether it be for egg salad, potato salad or this to-die-for Chopped Liver