Steamed Eggs (Savory Egg Custard 蒸水蛋) in Pressure Cooker
User Reviews
5
Steamed Eggs (Savory Egg Custard 蒸水蛋) in Pressure Cooker
Description
Steamed Eggs (Savory Egg Custard) are prepared by beating extra-large eggs and gradually mixing in unsalted chicken stock, optionally seasoned with sea salt. The mixture is filtered through a strainer to remove air bubbles, which can cause uneven texture. The dish is tightly covered with aluminum foil to maintain moisture and then steamed in a pressure cooker on low pressure for six minutes followed by natural release.
The result is a delicate, custardlike texture that is firm yet tender. The steaming method using pressure helps cook evenly and quickly while preserving smoothness. Garnishing with fresh chopped green onions adds a mild sharpness and freshness, while a soy and fish sauce mixture poured on top supplies umami and salt balancing the mild custard.
Covering the mixture tightly is essential to prevent a crumbly texture, maintaining a soft, uniform custard. Adjusting the soy sauce combination based on saltiness ensures the final flavor suits individual taste preferences. This savory egg custard can be served immediately after garnishing, making for a quick yet refined dish.
Ingredients
- 2 (~120ml in volume) egg extra large
- 1 cup chicken stock unsalted
- ¼ teaspoon sea salt taste & adjust the soy sauce mixture if adding salt, optional
- green onions , chopped for garnish
Soy Sauce Mixture (see notes):
- ½ tablespoon soy sauce regular
- ½ tablespoon fish sauce
- 1 tablespoon water
Instructions
- Beat Eggs: In a 2 cups glass measuring cup, beat 2 extra large eggs until egg yolks and egg whites have fully blended.
- 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.
- 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.
- 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).
- 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.
Notes
- Always cover the egg mixture tightly with aluminum foil before pressure cooking to achieve a smooth, tender custard.
- Taste and adjust the soy and fish sauce mixture as different brands vary in saltiness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 109 kcal
% Daily Value*
| Calories | 109kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 11g | 22% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 223mg | 74% |
| Sodium | 726mg | 30% |
| Potassium | 184mg | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 324IU | 6% |
| Calcium | 34mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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