Poached Egg Cups
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Poached Egg Cups

Inspired by the famous French dish "oeufs en cocotte," named for the small ramekins used to steam an egg.

Prep: 5 min Total: 20 min

Ingredients

4 eggs

4 slices of cooked ham or bacon

1/4 cup Gruyere cheese

dash of heavy cream

salt and peper to taste

fresh thyme

Add 1 cup of water into your Aroma Pressure Cooker and place the Steam Rack inside.

Grease the inside of 4 heat-proof cups and place a slice of meat around each cup. Break an egg into each cup, being careful not to break the yolk. Add salt and pepper, cheese, a drop of cream and the thyme and cover tightly with foil. Place atop the Steam Rack in the pressure cooker. Fill the 3 remaining cups, place in the pressure cooker and and close and lock the lid.

Set your pressure cooker to Medium for 5 minutes. Release pressure and remove cups from the cooker. Uncover the eggs and serve with a slice of toast to dip inside the cup and capture all the gooey goodness.

Reviews

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patndoug21
Star Rating

It was ok but the given time of 5 min was to long, i will cut it down to 4 min next time and let you know if it's any better.

PATNDOUG21

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Star Rating

This recipe was very good, but with some modifications. I used two egg whites (for me and just the one egg for my husband's cup), 1 tablespoon shredded swiss, Jane's seasoned salt in lieu of regular salt (no thyme), two thin deli slices of ham, freshly ground black pepper, and a dash of half and half. I sprayed both ramekins with cooking spray along with the aluminum foil. I cooked the poached eggs in small glass ramekins on the steam rack that came with the pressure cooker. My pressure cooker has a low setting and I cooked it on that setting for about 5 minutes for my husband. I used the rapid release function to vent, and this turned out extremely well. My husband likes his eggs about 1/2 way cooked (very wiggly). I, on the other hand, like my eggs well done, so I put my poached egg back in the pressure cooker on high for two minutes (using rapid release). It was not overcooked but was cooked all the way through. Also, I added both eggs back to the cooker to keep warm while I made English muffins. It turned out to be a great breakfast!

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Star Rating

This recipe was very good, but with some modifications. I used two egg whites (for me and just the one egg for my husband's cup), 1 tablespoon shredded swiss, Jane's seasoned salt in lieu of regular salt (no thyme), two thin deli slices of ham, freshly ground black pepper, and a dash of half and half. I sprayed both ramekins with cooking spray along with the aluminum foil. I cooked the poached eggs in small glass ramekins on the steam rack that came with the pressure cooker. My pressure cooker has a low setting and I cooked it on that setting for about 5 minutes for my husband. I used the rapid release function to vent, and this turned out extremely well. My husband likes his eggs about 1/2 way cooked (very wiggly). I, on the other hand, like my eggs well done, so I put my poached egg back in the pressure cooker on high for two minutes (using rapid release). It was not overcooked but was cooked all the way through. Also, I added both eggs back to the cooker to keep warm while I made English muffins. It turned out to be a great breakfast!

READ MORE

patndoug21
Star Rating

It was ok but the given time of 5 min was to long, i will cut it down to 4 min next time and let you know if it's any better.

PATNDOUG21

READ MORE

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