Instant Pot Soft-Boiled Eggs with Dukkah and Toast Soldiers

Name: Instant Pot Soft-Boiled Eggs with Dukkah and Toast Soldiers
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 4 servings
Cuisine: Egyptian
Ingredients: 4 whole large eggs, room temperature, room temperature, uncracked; 1 cup (240 ml) water; 4 slices thick-cut white or brioche bread, crusts removed, cut into ½-inch-wide strips lengthwise; 2½ tablespoons (35 g) unsalted butter, softened, softened, ready to spread; 2 teaspoons (8 g) dukkah spice blend; to taste fleur de sel or sea salt (optional)

From the MyKitchenBank Kitchen

Perfectly soft-boiled eggs cooked in an Instant Pot, served in egg cups with a sprinkle of Egyptian dukkah spice blend and crispy buttered toast strips for dunking. The Instant Pot delivers consistent, creamy yolks every time—no guesswork needed. Dukkah adds a nutty, herbaceous crunch, making a simple egg into something special.

Prep: 5 min
Cook: 8 min
Wait: 7 min
Total: 20 min
Makes: 4 soft-boiled eggs with toast soldiers

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Steps

Before you start

Use large room-temperature eggs for even cooking
Have an ice bath ready (bowl of ice water) to stop cooking immediately
Toast your bread and butter it before starting the Instant Pot so soldiers are hot when eggs are done
Preheat your oven to 400°F (200°C) if toasting bread in the oven rather than a toaster

1
Toast the bread soldiersOven 400°F / 205°C
- While preparing the Instant Pot, toast the bread strips (with crusts removed) until golden brown and crispy, about 3–4 minutes in a toaster or 5 minutes under the oven broiler at 400°F (200°C).
- Transfer to a cutting board and immediately spread with softened unsalted butter.
- Set aside and keep warm.
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Ready when: Bread is golden brown and crispy
Tip: Toast bread just before cooking eggs so soldiers stay hot and butter melts into the warm toast
2
Set up Instant Pot
- Add 1 cup (240 ml) of water to the Instant Pot and place the steamer rack in the bottom.
- Position 4 eggs upright on the rack (they can sit directly on the rack or in a small heat-proof bowl if you prefer).
- Close the lid and set the pressure valve to "Sealing."
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Ready when: Eggs are in place, lid is sealed and locked
Tip: Room-temperature eggs are essential—cold eggs will require longer cooking time and produce less-creamy yolks
3
Pressure cook the eggs
- Press the pressure cook button and set to high pressure for 6 minutes.
- The Instant Pot will take about 1–2 minutes to come to pressure before the timer begins counting down.
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Ready when: Pressure indicator shows the cooker is at pressure; timer counts down 6 minutes
Tip: The total time from start to finish (pressure building + cooking) is about 8 minutes; this delivers perfectly soft-boiled eggs with creamy, runny yolks
4
Quick release and ice bath
- When the 6-minute timer beeps, carefully switch the pressure valve to "Venting" (use a towel to shield your hand from the steam) to perform a quick release.
- Open the lid once all steam has vented (about 30 seconds).
- Gently remove the eggs with a spoon and immediately plunge them into the ice bath for 2–3 minutes to stop the cooking process.
- This ensures the whites are set but the yolks remain soft and runny.
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Ready when: Eggs feel cool to the touch; steam has completely vented from the Instant Pot
Tip: The ice bath is crucial—even 30 seconds of delay can overcook the yolk. Don't skip this step if you want truly runny centers
5
Crack and serve
- Remove the eggs from the ice bath and gently tap the top of each shell to crack it.
- Place each egg in an egg cup, pointed end down.
- Carefully remove the top of the shell by tapping and peeling away a small cap (roughly the top third of the shell).
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Ready when: Top of egg shell is removed, yolk is visible and runny
Tip: Use a small teaspoon or a dedicated egg topper to cleanly remove the cap; if the yolk cracks, you've cooked it too long
6
Season and plate
- Sprinkle each egg with 1/2 teaspoon of dukkah spice and a small pinch of fleur de sel (or sea salt) if desired.
- Serve immediately with warm buttered toast soldiers alongside.
- Dip the soldiers into the runny yolk and enjoy.
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Ready when: Eggs are seasoned and plated with toast soldiers ready for eating
Tip: Dukkah's nutty, herbaceous flavor complements the mild richness of the soft yolk; don't oversalt since dukkah already contains salt

Good to know

Tips

The 6-minute high-pressure cook time produces soft-boiled eggs with creamy, runny yolks and fully set whites. If you prefer a slightly firmer yolk, reduce the time to 5 minutes; for an even softer center, try 7 minutes.
Room-temperature eggs are essential for even cooking in the Instant Pot. Place eggs on the counter 20–30 minutes before cooking, or submerge them in warm (not hot) water for 5 minutes.
If you don't have an Instant Pot, you can still make soft-boiled eggs: bring a pot of water to a rolling boil, gently lower room-temperature eggs into it, and cook for 6–7 minutes. Transfer immediately to an ice bath.
Dukkah is a traditional Egyptian spice blend of toasted nuts, seeds, and spices. If unavailable, check international aisles or specialty spice shops; it keeps for 3 months in an airtight container away from heat and light.

Storage & reheating

Soft-boiled eggs are best eaten immediately, as the yolk will continue to firm up as it cools. If you must store them, refrigerate in their shells for up to 2 days; reheat gently in warm (not boiling) water for 1–2 minutes before peeling. Toast soldiers are best fresh but can be stored in an airtight container at room temperature for up to 4 hours and re-crisped in a 350°F (175°C) oven for 2–3 minutes.

Substitutions

dukkah spice blend → za'atar spice blend or sumac mixed with finely chopped toasted hazelnuts. Za'atar brings a lemony tang; add the hazelnuts for the traditional nutty crunch that dukkah provides
thick-cut white or brioche bread → whole-wheat, sourdough, or rye bread. Any sturdy bread works; avoid overly soft varieties that fall apart when dunked in the yolk
unsalted butter, softened → ghee or a flavored butter (e.g., herbed or infused with garlic). Ghee adds a nutty depth; flavored butters introduce extra complexity without changing the method
large eggs, room temperature → extra-large or medium eggs (adjust cooking time by ±1 minute). Medium eggs may cook faster by 1 minute; extra-large eggs may need 1 additional minute at pressure