Beer and eggs are frequent bedfellows, but often in a kinda gross way: Plop a raw egg into a beer and then chug it and suddenly feel all Popeye-mighty or something. If that's your jam, please enjoy. I tend to like my eggs cooked, and especially so when they're steamed into a custard like a chawanmushi. I'm also, to my own surprise, an almost irrational Instant Pot lover and will find any excuse to use it. Earlier this summer, I improvised a beer and egg custard in a hollowed-out turban squash in my smoker to great success, but that's not the most rational, accessible or practical way to cook anything, so to the Instant Pot I went. It did not fail me. It never does.Not gonna lie, this beer and egg custard is in no way lovely to look at, but it tastes glorious. I used a Guinness, but feel free to deploy whatever beer you have on hand, and experiment more or fewer eggs to get the texture you'd like. Beer Eggs
