Instant Pot Egg Bite Mold Recipes (More Than Eggs!) (2024)

FAQs

Can you stack egg bite molds in Instant Pot? ›

These Instant Pot Egg Bites are seriously perfect to meal prep for a busy work week with early start times. This recipe is easy to double. You can stack the egg bite molds on top of each other and cook at once. They turn out GREAT!

Covering Egg Bites Before Cooking

For cute and un-soggy egg bites, cover the mold with a parchment round or aluminum foil before cooking so condensation on the lid doesn't drip down on the egg mixture. If your egg molds came with a plastic lid, they are for storage and can't be used for cooking.

Egg muffins will rise too much when you skip the water bath, causing them to deflate as they cool. Prevention is the key, so use the water bath as directed in this recipe. If you find the egg muffins still rise too much, use a lower oven temperature of 325ºF and increase the baking time by 5 to 10 minutes.

If your egg bites are wet, they are either undercooked, no cornstarch was added, or you may have included too many vegetables. Consider sauteeing veggie add-ins beforehand in order to release excess moisture. If adding tomatoes, try salting and draining them before adding them to the other ingredients.

I've found that 12 eggs fit perfectly on the metal rack at the bottom of your Instant Pot, but if you decide to cook more than 12 eggs at a time, I highly suggest getting this steamer basket. I have this exact one and it works great! The steamer basket also makes transferring the eggs to the ice bath super easy too!

Originally Answered: How do you poach eggs in silicone cups without them sticking to the cups? The short, correct response: Put a dab of olive oil or softened butter in the cup and rub it around with your finger or a brush, coating the inside. Your eggs will slip right out.

Egg molds have seemingly endless uses. A round one can make perfect circles that cook eggs in breakfast sandwich-ready circles—and can also be used for pancakes, biscuits, burgers, and just about any other food you want to shape.

Brush wells of Silicone Egg Bite Mold with oil. Divide egg mixture among the wells, except for the center well (don't fill the wells more than 2/3 full). Top the egg mixture with 1-2 tbsp (15-30 mL) optional additions (bacon, cheese, vegetables) and gently submerge into egg mixture. Bake for 20-25 minutes or until set.

Cornstarch: It binds the proteins together and absorbs the excess moisture from the veggies. Cornstarch also helps keep the custard in the egg bites from curdling and ensures you end up with a silky smooth texture! Kosher salt: You'll want to play around with the amount of kosher salt depending on the mix-ins you add.

Why are my egg bites spongy? To ensure that your copycat Starbucks egg bites have the right texture, make sure you don't overmix the eggs and bake them for the proper cooking time at a low temperature (325° Fahrenheit).

Can you use muffin liners for egg bites? ›

First, preheat the oven to 350ºF and generously spray a nonstick muffin tin with cooking spray. Alternatively, you can use muffin liners, but we still suggest spraying those with cooking spray. Next, crack one egg into each well and then season with salt and pepper, to taste.

If your egg bites are still collapsing despite mixing the eggs less, your oven may also be too hot for the egg, cooking it too quickly for it to rise. Try testing your oven to make sure the temperature is accurate.

Head to the Starbucks app or website and you'll see the following description of egg bites: “Applewood-smoked bacon and aged Gruyère Monterey Jack cheeses folded into cage-free eggs and cooked using the French 'sous vide' technique to create a velvety texture that's full of flavor.”

If your egg bites are soggy it's likely because they are under-cooked.

Baking Eggs in a Muffin Pan

This causes the shrinking and sinking. The solution?? Add more moisture in the oven to keep the outside from drying out. While baking, the muffin pan sits on top of a sheet pan with water (water bath) to create steam and yield puffy, perfect muffins, even when they cool.

Traditionally, bakers and chefs used copper bowls to stabilize egg white foams. The copper in the bowl combines with conalbumin and helps to stabilize the protein during heating. Today, a more common approach to stabilizing egg white foam is to add cream of tartar, known chemically as potassium bitartrate.

The whisked eggs will have air bubbles that expand, due to heat, while cooking. As the frittata muffins cool, they'll deflate again, as the eggs themselves have no structure to hold them up. Without any starch/flour, there's nothing to help the egg cups hold their shape.

Muffin was underbaked and cell structure wasn't set. When the cell structure doesn't set, the air spaces created by the leavening in the recipe collapses, causing the muffin to sink. Oven temperatures vary over time. To insure the correct temperature each time you bake, always use an oven thermometer.