The vent never changed position, and she used a glove to release steam so i think you’re supposed to have it on seal, steam for 10 mins, natural release for 10, then release steam
At 3:38 you say “we’re going to switch the knob to venting” after it’s been natural releasing for 10 minutes. So after it finished steaming, did you turn the pressure release valve closed?
You said to cook them with the lid set at venting not sealed so how can you say that after having a natural release for 10 minutes that you put it on venting? If you cooked them on venting it would already BE on venting
At 3:12 she says make sure it's on Venting (NOT sealing), then after the 10 minutes she changes it TO venting??? wasn't it already on venting? what am I missing here (newbie question).
You egg bites looked so good! I tried it and flipped it only to have super runny 😩😅 egg bites soup. Maybe I need to add more minutes to my instant pot.
@@glw5166 right. When I use two egg bite forms I use the silicone lid on the bottom one and make sure not to fill to the top but for the top one I fill more and I use those elastic pastiche dish covers you can get from the dollar store. They are washable and reusable and allow what I’m cooking to puff up/expand as needed. Works really well.
@@brittanypino2282 you know what I mean? I've had those Korean steamed eggs at the kbbq restaurants. This reminds me of a firmer consistency of the same thing. What do you think?
