That first hiss from the cooker tells you something good is happening.
You catch that little steam cue and your stomach kinda reminds you why cooking with a pressure cooker is just so darn satisfying. It’s not just about speed, it’s the feeling that dinner’s almost ready without all that standing around.
You notice the sealing ring snug in place and the float valve rise, confirming that pressure’s building nicely. You gotta patience but the smell alone makes it worth the wait.
Why This Recipe Works Every Single Time
- Uses simple, everyday ingredients that you probably already got in your kitchen.
- Cooks up super quick with that pressure cooker heat but keeps the eggs tender, not rubbery.
- The easy folding technique makes it great for beginners and pros alike.
- Customizable fillings let you switch it up without messing up the process.
- No fancy steps, just straightforward cooking that delivers every single time.
All the Pieces for This Meal
- 2 large eggs (you can use other sizes but 2 large fit perfect in an 8-inch skillet)
- ½ tablespoon salted butter (helps keep the eggs from sticking and adds flavor)
- 1 slice deli ham (about 1 ounce, but swap in cooked bacon or sausage if you want)
- 2 tablespoons shredded cheddar cheese or 1–2 slices deli cheese for melting
- A pinch of salt and black pepper for seasoning
- Sautéed spinach, mushrooms, or bell peppers if you wanna add veggies
- Optional jalapeños or chili flakes for a little kick
- Feta, olives, and sundried tomatoes if you’re feeling Mediterranean vibes
- Avocado slices for a creamy texture and healthy fats
- An 8-inch skillet to cook your eggs just right
The Exact Process From Start to Finish
- Crack the eggs into a small bowl and beat them with a pinch of salt and black pepper. Whisk it all together so the yolks and whites are smooth.
- Heat your 8-inch skillet over medium heat, then melt the butter to grease the pan real good. This helps keep eggs from sticking especially if your pan ain’t super non-stick.
- Pour the eggs in and as they start to set, gently use your spatula to lift edges. This lets uncooked eggs flow underneath so it cooks evenly like a thin crepe.
- Cook for about 30 to 60 seconds until the edges look set, then carefully flip the eggs over. Cook the other side for another 30 to 60 seconds until fully cooked but still soft.
- Place the ham slice and cheese on top while the eggs are still in the pan. The heat melts the cheese nicely and warms the ham.
- Roll up the egg wrap carefully so it holds all the fillings inside like a little package.
- Enjoy it right away while warm and melty, or pack it up to eat later.
Time Savers That Actually Work
- Beat your eggs ahead of time and keep 'em covered in the fridge so you’re ready to cook in no time.
- Use pre-sliced cheese or deli meat from the store to skip extra chopping or shredding.
- Prep your veggies in bulk at the start of the week then just grab whatever you want for your egg wrap.
- Skip flipping by cooking the eggs on one side, then adding fillings and folding it over like a taco. It’s faster but still tasty.
That First Bite Moment
You take a bite and the warm egg wrap kinda melts in your mouth with that gooey cheese oozing out. The ham adds a little salty pop that balances perfectly with the soft eggs.
The texture is just right, tender and a bit fluffy, not heavy like some egg dishes can get. You notice the slight butter flavor that made the edges so perfect.
Each bite feels comforting but fresh, especially if you added veggies or a touch of spice. You catch yourself thinking, yeah, I’m gonna make this for breakfast, lunch, or even dinner again soon.
Keeping Leftovers Fresh and Ready
- Wrap your leftover egg wrap tight in plastic wrap or foil and stash it in the fridge. It'll keep good for a day or two.
- Put leftovers in an airtight container if you want to avoid any fridge smells mixing in.
- To reheat, zap it in the microwave for about 30 seconds or warm it in a skillet with a quick steam release on your pressure cooker to keep it from drying out.
Your Most Asked Questions Answered
- Can I use bigger eggs? Yeah, you can. Just keep in mind that bigger eggs might spread out more in the pan and cook faster.
- What’s the best way to stop eggs from sticking? Melt enough butter and heat your pan properly before adding eggs. Also, loosening edges before flipping helps a ton.
- Can I add other fillings? Totally. Grab your favorite veggies, cheeses, or meats and mix it up however you want.
- How long should I do a quick release on the pressure cooker? For eggs you usually just wanna wait till float valve drops after a few minutes then do a quick release to avoid overcooking.
- Is slow release better for this? Sometimes slow release keeps eggs softer but it takes longer so it’s really about your texture preference.
- What if my float valve doesn’t rise? Double-check your sealing ring and liquid amount. You need pressure to build or things won’t cook right.
Easy Egg Wrap
This simple and nutritious egg wrap is a quick, low-carb, high-protein meal perfect for any time of day. Using everyday ingredients, it cooks up fast with a tender texture and melty cheese, customizable with your favorite fillings.
Equipment
- 1 8-inch skillet to cook eggs just right
Ingredients
Main ingredients
- 2 large eggs
- ½ tablespoon salted butter helps keep the eggs from sticking and adds flavor
- 1 slice deli ham about 1 ounce
- 2 tablespoons shredded cheddar cheese or 1–2 slices deli cheese for melting
- a pinch salt
- a pinch black pepper
Instructions
Instructions
- Crack the eggs into a small bowl and beat them with a pinch of salt and black pepper. Whisk it all together so the yolks and whites are smooth.
- Heat your 8-inch skillet over medium heat, then melt the butter to grease the pan real good. This helps keep eggs from sticking especially if your pan ain’t super non-stick.
- Pour the eggs in and as they start to set, gently use your spatula to lift edges. This lets uncooked eggs flow underneath so it cooks evenly like a thin crepe.
- Cook for about 30 to 60 seconds until the edges look set, then carefully flip the eggs over. Cook the other side for another 30 to 60 seconds until fully cooked but still soft.
- Place the ham slice and cheese on top while the eggs are still in the pan. The heat melts the cheese nicely and warms the ham.
- Roll up the egg wrap carefully so it holds all the fillings inside like a little package.
- Enjoy it right away while warm and melty, or pack it up to eat later.
Notes
This egg wrap is customizable with your favorite fillings like veggies, cheeses, or meats. To keep eggs from sticking, melt enough butter and loosen edges before flipping. Whisk eggs thoroughly for a smooth texture and enjoy warm for best flavor.
