Well in theory it should have worked. Here is my eggs in salsa verde. In heat proof mini bowls. On top of the steamer above the liquid. Not exactly a success...but it gives me a jump off point next time I am craving eggs and salsa. My problem is I pressured 9 minutes on high. 9 minutes on low is perfect for a boiled egg, but I was after a soft egg, firm white, almost runny yolk. I ended up with a rubber like egg consistancy... it tasted fine just not what I was after... So next time I attempt this, I will pressure 5 minutes on low pressure, add salt and pepper before the cooking and quick release.
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