@rotuts, two eggs, about 3 rounded tablespoons sour cream, two pieces, 2x3 by 1/4” of Gouda/Parmesan. In addition, two yellow teardrop tomatoes, s/p and chervil. Fridge temp eggs and cheese, blitzed all with an immersion blender. Water was preheated in IP, * 4 containers were set on a trivet, low pressure, 00:00,steam, immediate release, 3 qt. IP. Eggs have a “custardy” consistency. Containers were filled about halfway, they are 1 1/2” deep by about 3+ inches. Volume measurement is a half cup. They are used for eggs in aspic as well. Interior temperature of the cooked eggs was 163*, I shoot for 160*.
