Place Eggs in Pressure Cooker: Place 1 cup (250 ml) of cold water and a trivet in Instant Pot Pressure Cooker. Place 2 - 6 large eggs on the steamer rack, close the lid.
Pressure Cook Eggs:
Pressure cook at
-1 - 2 eggs: Low Pressure 5 minutes, then Quick Release-4 eggs: Low Pressure 4 minutes, then Quick Release
-6 eggs: Low Pressure 3 minutes, then Quick Release
*Pro Tip: For jumbo (XL) eggs, add an extra minute to the pressure cooking time.Open the lid carefully. Immediately place the eggs in a cold water bath.
Peel Soft Boiled Eggs: Gently peel the eggs under cold running tap water. It is easier to start with the wider end.
Create Egg Brulee: With a paring knife, cut eggs in half. Add a pinch of table salt and ~ ½ tsp granulated sugar for every half of the eggs. When ready to serve, use a culinary torch to melt the sugar until it caramelizes evenly to form a hard crispy top.
Serve: Serve immediately. We think you and your family will enjoy these scrumptiously adorable egg brulee :)
*Pro Tip: For better results, season and caramelize each half egg individually because the sugar will melt on the eggs after a prolonged period.
*Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!
Calories: 24kcal | Carbohydrates: 1g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 55mg | Sodium: 29mg | Potassium: 20mg | Sugar: 1g | Vitamin A: 79IU | Calcium: 8mg | Iron: 1mg