Make this super easy Soy Sauce Eggs Recipe and celebrate a beautiful bond between a little boy and his grandma. Imagine super flavorful eggs with perfectly cooked egg yolks & smooth egg whites, deeply infused with delicious homemade Chinese Master Stock.
Make this super easy Soy Sauce Eggs Recipe that celebrates a beautiful bond between a little boy and his Grandma. Flavorful eggs with perfectly cooked egg yolks & smooth egg whites, infused with delicious homemade Chinese Master Stock.
Author: Pressure Cook Recipes
Recipe type: Appetizer, Breakfast/Brunch, Dinner, Lunch, Quick Meals, Side Dish, Snack, Super Easy
Boil the Master Stock: If you use pre-made frozen master stock, place the frozen master stock into the pressure cooker. Close the lid and cook at High Pressure for 10 minutes. Do a quick release and open the lid carefully. Pour all the Chinese master stock into a medium bowl, and set aside to cool off.
Pressure Cook the Eggs: Place a steamer basket inside the pressure cooker. Add one cup of running cold tap water into the pot. Then, place the eggs in the steamer basket.
Close lid and pressure cook at Low Pressure for 5 minutes (for soft-boiled eggs) to 14 minutes (for hard-boiled eggs) if you use eggs straight out of the fridge and cooking with an Electric Pressure Cooker (see notes).
Open the lid carefully and shock the eggs by placing them in an ice bath for 5 minutes. Remove the shells carefully.
Flavor Infusion: Place all the eggs into the warmish (cool enough for you to put your finger in it) medium bowl of Chinese master stock. Lay a paper towel on top of the eggs and soak up some of the Chinese master stock.
Fridge Time: When the bowl of Chinese master stock with eggs have cooled off, cover and place the bowl in the fridge for at least 2 hours (the longer the better so the soy sauce eggs can soak in more flavors).
Serve: Serve cold or warm up the Chinese master stock with eggs in a saucepan on medium low heat.