Pressure Cooker Eggs In Purgatory Recipes

Steps:

• Fill pressure cooker with the minimum amount of water specified by the manufacturer. Place eggs in the steamer basket above the water. Seal the lid and bring the pressure cooker up to low pressure.
• Cook, maintaining low pressure, for 6 minutes. Remove the pressure cooker from heat and allow the pressure to drop for 5 minutes.
• Combine cold water and ice in a large bowl.
• Use the quick-release method to open the pressure cooker. Transfer the hot eggs to the ice water using an oven mitt or spoon. Cool completely, about 30 minutes.

Steps:

• Place the first 8 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 4 minutes. Quick-release pressure. Press cancel., Select saute setting and adjust for low heat. Add tomato paste; simmer, uncovered, until mixture is slightly thickened, about 10 minutes, stirring occasionally., With the back of a spoon, make 4 wells in sauce. Break an egg into each well; sprinkle with cheese. Cover (do not lock lid). Simmer until egg whites are completely set and yolks begin to thicken but are not hard, 8-10 minutes. Sprinkle with parsley. If desired, serve with polenta.

Steps:

• Preheat the oven to 200 degrees F.
• Stir 1 egg in a large bowl to blend. Mix in the potatoes, then the flour. Using a generous 1/2 cup of potato mixture for each, form the potato mixture into 4 (4 1/2-inch) diameter pancakes.
• Heat the oil in a large nonstick fry pan over medium heat. Fry the pancakes until they are golden brown and heated through, about 2 minutes per side. Transfer the pancakes to paper towels to drain. Keep the pancakes warm on a baking sheet in the oven. Pour off the excess oil from the pan.
• Heat the pan over medium-low heat. Crack the remaining 4 eggs into the pan. Sprinkle with salt and pepper. Cook until the white is firm, about 2 minutes. Using a spatula, turn the eggs over and cook for 30 seconds longer.
• Spoon the sauce onto 4 plates. Place a pancake atop the sauce. Top each pancake with a fried egg. Sprinkle with the Parmesan and serve.

Steps:

• In a medium skillet, cook the garlic in the oil over medium heat for about 2 minutes, or until lightly golden.
• Add the tomato, basil, and salt and pepper to taste.
• Bring to a simmer and cook for 15 minutes, or until the sauce is thickened.
• Break an egg into a small cup.
• With a spoon, make a well in the tomato sauce.
• Slide the egg into the sauce.
• Continue with the remaining eggs.
• Sprinkle with the cheese.
• Cover and cook for 3 minutes, or until the eggs are done to your taste.
• Serve hot.

Steps:

• In a large skillet with a lid, heat oil over medium heat. Add the sliced garlic, anchovies and red-pepper flakes and cook just until the garlic turns golden brown at the edges, about 1 minute. Stir in tomatoes, salt, pepper and basil sprig, and turn the heat to medium-low.
• Simmer, squashing tomato pieces with a wooden spoon or a potato masher, until the tomatoes break down and thicken into a sauce, 20 to 25 minutes. Stir in Parmesan, butter, salt and red-pepper flakes to taste.
• Using the back of a spoon, make 6 divots into the tomato sauce, then crack an egg into each divot. Cover the pan and let cook until the eggs are set to taste, about 2 to 3 minutes for runny yolks. (If the pan is not covered, the eggs won't cook through, so don't skip that step.)
• While the eggs are cooking, toast bread in a toaster or under the broiler. Rub warm toast with the cut garlic clove, drizzle with oil, and sprinkle with salt.
• To serve, sprinkle eggs with more Parmesan and chopped herbs, then spoon onto plates or into shallow bowls. Serve with garlic toast and pass pepper flakes at the table.

Steps:

• The day before, prepare the meats for the ragù: Sprinkle the pork shoulder and pork belly all over with salt and refrigerate overnight.
• Make the ragù: Place the olive oil in a large, heavy pot over medium-low heat. Add the onion halves, cut-side down, and brown gently for about 20 minutes, moving them occasionally. Remove the onions.
• Place the tomatoes and their juices in a bowl, season with a few pinches of salt and squeeze into chunks. Add the tomatoes and meats (including prosciutto) to the pot and bring to a boil, stirring frequently. Reduce heat and cook at a very low simmer for 4 hours. Remove from heat and let cool.
• Remove the meats from the sauce and set aside for another use (added to leftover ragù, they're great over pasta). Season ragù to taste with salt.
• Make the polenta: In a medium pot, combine the polenta, 4 cups water and 1 teaspoon salt. Bring to a boil and whisk continuously until the mixture comes together. Lower heat to a simmer and stir often with a wooden spoon until tender, about 30 minutes. Stir in the chestnut flour and cook for 3 minutes. Season with salt and pepper. Remove from heat and cover.
• In a large sauté pan, combine 3 cups of the ragù, the basil and 1/2 cup water. Bring to a gentle boil over medium heat. Crack the eggs and distribute them evenly on top of the ragù. Give the pan a shake to ensure that the eggs do not stick to the bottom, cover with a lid and cook until the eggs have set, 5 to 10 minutes.
• Divide the polenta among warm bowls. Scoop up an egg with some ragù and place on the polenta. Drizzle the eggs with olive oil, grate ricotta salata over the top and garnish with a slice of lardo, if using. Serve immediately.

Steps:

• Simmer 1 cup pasta sauce in a small skillet. Crack in 2 eggs, cover and cook until the whites set; top with pepper and grated parmesan cheese.
• See all 50 recipes using pasta sauce.

Steps:

• Place trivet insert and 1 cup water in a 6-qt. electric pressure cooker. Set eggs on trivet. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 5 minutes. Let pressure release naturally for 5 minutes; quick-release any remaining pressure. Rinse eggs in cold water and place in ice water until completely cooled. Drain and refrigerate. Remove shells; if desired, cut eggs before serving.,