Is a valid question. I don’t usually soak dried beans overnight now that I have an instant pot. Some experts say that soaking reduces the amount of flatulence one may experience with eating dried beans. I don’t really have a problem with eating beans. However, if you do struggle with digestion, this may be a good time to point out another benefit to include beans in your diet is promoting gut health. Bean consumption coupled with IF reinforcing a heathy gut biome. I digress.
If you choose to soak, Serious Eats completed a compelling test that discusses salting or not salting your beans. Salting the beans during soaking then rinsing after soaking are recommended for consistent bean cookery. Additionally, adding an additional pinch of salt during cooking contributed to more uniform creaminess with significantly less bean bursting during cooking. If you choose to soak, soak your dried beans overnight, adding 1 tablespoon of salt per quart of water. Check it out yourself (Serious Eats, 2019).
Note on egg placement: If you put the egg on the edges of your dish, the end result will be a yoke that is firm. If you nestle the egg in the middle (center) of your dish, the result will be a runny yoke.
Note on Serving Size: The preparation here was designed for single servings. I used a 8 oz crock or ramekin or oven-proof bowl. If you like you could use a big baking dish and cook 6-8 eggs at one time.
My Mexican Baked Eggs are delish and a nutrient-rich way to break any fast. Now that you have the technique, you could expand on it in so many ways. Try, for instance, replacing the tortilla chips with hash browns, home-fries, or pierogis (mmm…pierogis). Whether or not you choose to try IF, do try this recipe!