Stove Top and Instant Pot Pressure Cooker Instructions
An egg white tartlet seasoned with herbs is a delicious, no cholesterol, high protein, and gluten free teatime savory. It is also a versatile accompaniment to add to salads or serve as a hors d’oeuvre. Please enjoy my newly created, easy to make healthy recipe. For cooking equipment, I have used an egg coddler to boil the egg white tartlet in a saucepan on the stove or cook in an Instant Pot pressure cooker.
Check out more of Ellen Easton’s Tea Travels™ articles and recipes.
Learn about the History of English High Tea and more delicious Afternoon Tea Recipes.
Recipe and Photos By Ellen Easton © 2020- All Rights Reserved
- 1/4 teaspoon olive oil
- 2 large or extra large egg whites
- 1/4 to 1/2 teaspoon of ground Herbs de Provence*
- Sprinkling of Reva Paul’s Seasoning Mix or salt and pepper to taste
- Large saucepan
- One porcelain or ceramic egg coddler with lid**
- Bowl (to separate egg whites)
- Tong (to lift the egg coddler in and out of the water)
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Brush the inside of the egg coddler with olive oil until the bottom and all sides are thinly coated. Pour out any excess oil. Separate the eggs whites into a bowl, add the seasoning mix and Herbs de Provence. Gently stir together until blended.
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Pour the egg white mixture into the egg coddler; sprinkle the top of the eggs with a thin layer of the Herbs de Provence. Tightly seal the lid.
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Bring a large saucepan filled with water to a boil. Lower the egg coddler into the boiling water. Allow the eggs to boil for ten minutes. Turn off the heat. Allow the egg coddler to sit in the hot water for two more minutes. Remove the covered egg coddler from the water and allow to cool down until the egg coddler is cool to the touch to handle.
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Once cool, open the lid. Gently run the edge of a thin, flat knife or spatula around the inside of the cup to loosen the egg. Turn over onto a plate.
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Yield one serving.
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A gluten free recipe. May be refrigerated for 3 days.
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Brush the inside of the egg coddler with olive oil until the bottom and all sides are thinly coated. Pour out any excess oil. Separate the eggs whites into a bowl, add the seasoning mix and Herbs de Provence. Gently stir together until blended. -
Pour the egg white mixture into the egg coddler; sprinkle the top of the eggs with a thin layer of the Herbs de Provence. Tightly seal the lid.
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Add 1 cup of water to the inner pot and place trivet in the pot. Lower the egg coddler onto the trivet. Cover with a lid and close the lid to seal. Make sure the pressure valve is also closed.
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Select the Manual button with High Pressure. Adjust the cooking time to 3 minutes. Once the cooking time is done, natural release the pressure for 5 minutes, then open the steam valve to release the rest of the pressure. Open the lid and remove the covered egg coddler from the pressure cooker pot and allow to cool down until the egg coddler is cool to the touch to handle. Once cool, open the lid. Gently run the edge of a thin, flat knife or spatula around the inside of the cup to loosen the egg. Turn over onto a plate.
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A gluten free recipe. May be refrigerated for 3 days.
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Yield one serving.
* Any herbs and spices of your choice may be substituted for the Herbs de Provence.
** If you do not have an egg coddler, you can use a small mason jar with lid or a ramekin covered with foil.
Check out more of Ellen Easton’s Tea Travels™ articles and recipes. Learn about the History of English High Tea and more delicious Afternoon Tea Recipes.
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Ellen Easton, author of Afternoon Tea~Tips, Terms and Traditions (RED WAGON PRESS), a lifestyle and etiquette industry leader, keynote speaker and product spokesperson, is a hospitality, design, and retail consultant whose clients have included The Waldorf=Astoria, Plaza Hotels, and Bergdorf Goodman. Easton’s family traces their tea roots to the early 1800s, when ancestors first introduced tea plants from India and China to the Colony of Ceylon, thus building one of the largest and best cultivated tea estates on the island.
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