Steamed Eggs (Savory Egg Custard 蒸水蛋) in Pressure Cooker

Name: Steamed Eggs (Savory Egg Custard 蒸水蛋) in Pressure Cooker
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Ingredients: 2 (~120ml in volume) extra large eggs; 1 cup unsalted chicken stock; ¼ teaspoon sea salt (Optional) ((taste & adjust the soy sauce mixture if adding salt)); Green onions (, chopped for garnish); ½ tablespoon regular soy sauce; ½ tablespoon fish sauce; 1 tablespoon water

Prep 5 min Cook 15 min Serves 2 Source

Ingredients

2 (~120ml in volume) extra large eggs
1 cup unsalted chicken stock
¼ teaspoon sea salt (Optional) ((taste & adjust the soy sauce mixture if adding salt))
Green onions (, chopped for garnish)
½ tablespoon regular soy sauce
½ tablespoon fish sauce
1 tablespoon water

Steps

1
Beat Eggs: In a 2 cups glass measuring cup, beat 2 extra large eggs until egg yolks and egg whites have fully blended.
2
Mix in Chicken Stock: Slowly pour 1 cup of chicken stock into the well beaten egg mixture as you continue to mix. Optional: Add in 1/4 teaspoon of sea salt. Mix well.
3
Filter Egg Mixture: In a shallow dish, pour the chicken stock egg mixture through a strainer. Remove the air bubbles on the surface with a spoon or a blowtorch. Tightly cover the dish with aluminum foil.
4
Pressure Cook Eggs: Place a trivet in the pressure cooker and pour in one cup of water. Carefully place the egg dish onto the trivet. Close lid and cook at Low Pressure for 6 minutes, then Full Natural Release (roughly 6 minutes).
5
Serve: Open the lid. Carefully remove the aluminum foil. Garnish with green onions and pour the Soy Sauce Mixture onto the steamed eggs. Serve immediately.