How many minutes each way? TIA
I have used the PC, but thought it was overkill for eggs. Steaming I do like.
I like my yolks extra runny, so I follow the 2-5-5 method.
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2 minutes of high pressure cooking
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5 minutes of pressure release
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5 minutes in ice water
You may need to experiment a bit with your pressure cooker model, size of eggs, number of eggs, etc.
For reference purposes I have the model below:
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Thanks! When you say pressure release do you mean natural?
Yes, at least on my model, there’s a knob to turn to release the pressure. Once I turn the knob (to release the pressure) I let eggs sit in there for about 5 minutes (sometimes a bit less, like 4).
Ok, so that’s quick release I think - thanks for clarifying what you do!
Never wanted to try. I can’t boil eggs worth a damn. Secondly, I don’t do deep-frying at home.
This British food mag has instructions for scotch eggs (with photos and the eggs are not baked):
I really feel like Scotch Eggs are one of those dishes best left when eating at a restaurant.
Just like a Baked Alaska, or Beef Wellington, or a croquembouche.
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I concur !!!
Harder to find though. I have seen them on menus in NYC. But NJ? Do tell.
Did you see the homemade Wellingtons over on WFD over the holidays? Amazing!
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Très classe ! Comme toujours !!
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6 minute in boiling water will give your unbroken egg. My problem with S egg is more I didn’t want to deep fry, used oven and overcooked instead. The worse part of the whole story was H kept saying how he hated deep fried breadcrumb food.
My attempt:
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I’ve made 2 out of your list over Christmas, so 2 more to go. 
David Lebovitz, Bostock recipe.
Easy fix from leftover challah and a few pantry items. Didn’t have sliced almonds so I whirled a bunch using the pulse Fp setting.
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I saw this recipe on his IG and thought it was everything I love about an almond croissant…
My wife did too and txt me the recipe link while at work. She may not do all the meal prep but she knows a pantry/kitchen clean out recipe when she finds one. Between the almond paste, almond extract, Amaretto and raw almonds-any almond lover would enjoy these. I think sliced fresh strawberries are going to be added in the morning to add some freshness.
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I’m not an almond extract fan, but I do love me some almond croissant filling - and marzipan!
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Ah marzipan, my great grandmother made holiday shapes when I was a kid. Still see small packages from time to time at markets here.
My wife and I really enjoy almond anything. Had a raspberry almond linzer tart that knocked me out last week.
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