Peppery eggs

Blogging Marathon #138 Week 3, Day 3
Theme : A Dish for each course

Appetizers are something I have stopped ordering or preparing a longtime ago. I just don’t have the patience to nibble on something until the main course comes. Most of the vegetarian appetizers tend to be deep fried too, which I makes me feel bloated and burpy. So I tend to stay away from those.

So for the third day, I decided to make an appetizer that’s steamed. I saw this recipe in Urvashi Pitre’s Instant pot Miracle Vegetarian cookbook I am glad I gave this a try, this makes a good lunchbox snack too and my son loved it.

It’s just steamed eggs but it’s delicious and easy to make and perfect for a beginner cook too. All it involves is cracking eggs and adding it to a well oiled cake pan and pressure cooking it for 4 minutes. Remove from the pan after the pressure releases naturally, chop it up and sauté for a minute in melted butter to which salt and pepper is added. That’s all to it!

Into a well greased 6” cake pan, crack and add 6 eggs carefully without breaking the yolk. Now pressure cook in Instant pot for 4 minutes in manual/pressure cook mode. Once the pressure releases naturally, take the pan out.

Carefully run a spoon around the edges and remove the cooked eggs from the pan. Chop into bite size pieces.

Heat a teaspoon of butter in a pan. Add some salt and pepper to it. Now add the chopped egg pieces and let it get well coated by the buttery pepper mix. Remove from the stove and enjoy as such or as part of your salads or sandwiches!

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