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Steamed Eggs (Savory Egg Custard 蒸水蛋) in Pressure Cooker
 
Prep
Cook
Total
 
Make this super EASY 5-ingredient Chinese Steamed Eggs (Savory Egg Custard 蒸水蛋) Recipe. Silky smooth eggs literally melts in your mouth.

Author:
Cuisine: Chinese
Serving: 2
Ingredients
  • 2 extra large eggs (~120 ml in volume)
  • 1 cup unsalted chicken stock
  • ¼ teaspoon Sea Salt (Optional, taste & adjust the soy sauce mixture if adding salt)
  • Green onions, chopped for garnish
Soy Sauce Mixture (see notes):
Instructions
  1. Beat the 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 the Chicken Stock: Slowly pour 1 cup of chicken stock into the well beaten egg mixture as you continue to mix. Optional: Add in ¼ teaspoon of sea salt. Mix well.
  3. Filter the 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 the 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.
Notes
In Step 3: Covering the dish tightly with aluminum foil before cooking is a MUST!! The steamed eggs will turn out firm and crumbly if you don't wrap it with aluminum foil.

It's important to taste & adjust the sauce according to your preference as different bottles of soy sauce or fish sauce (even for the same brand) have different level of saltiness. This will effect the taste of the final dish.
Recipe by Pressure Cook Recipes at https://www.pressurecookrecipes.com/steamed-eggs-savory-egg-custard/