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

Make this super EASY 5-ingredient Chinese Steamed Eggs (Savory Egg Custard 蒸水蛋) Recipe in 20 mins. Silky smooth eggs literally melt in your mouth.

Make this super EASY 5-ingredient Chinese Steamed Eggs (Savory Egg Custard 蒸水蛋) Recipe. Silky smooth eggs literally melt in your mouth. Serve over rice to make a quick and easy dinner that the whole family will love! 😀

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After being blown away by how ridiculously silky smooth our Pressure Cooker Flan (Crème Caramel) turned out, I immediately told Jacky the pressure cooker’s moist cooking environment would be perfect for making Chinese Steamed Eggs too. So, we’ve been really eager to try it out! 😀

Chinese Steamed Eggs is one of those dishes that you can find in almost every home in Hong Kong. Though this homey dish is super simple and easy to make, there has always been a debate among the Chinese community about “How to make smooth Steamed Eggs?” LOL~

Growing up, I often listened to many aunties and uncles’ share their secrets to making smooth Chinese Steamed Eggs, but never had I tried one that’s as smooth as this pressure cooker one. Sorry uncles and aunties, but this one is sooo smooth that it’s even smoother than silken tofu and tofu pudding!! You seriously have to try it out.

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

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You can make this Chinese Steamed Eggs when you’re looking for something easy, quick, frugal, requires little ingredients, and great for kids and family.

Ingredients for Steamed Eggs (Savory Egg Custard) Recipe

Tools for Steamed Eggs (Savory Egg Custard) Recipe

Make this super EASY 5-ingredient Chinese Steamed Eggs (Savory Egg Custard 蒸水蛋) Recipe in 20 mins. Silky smooth eggs literally melt in your mouth.

Tips for Steamed Eggs (Savory Egg Custard) Recipe

Important Tip: In Step 3, remember you MUST cover the dish tightly with aluminum foil before cooking. It makes a huge difference! If you don’t wrap the dish, the steamed eggs will turn out firm and crumbly. 🙁

We’ve tested the recipe with the same cooking time and method but with 2 different Eggs to Chicken Stock Ratios:

  • 1:2 Eggs to Chicken Stock Ratio in Volume (~2 eggs to 1 cup homemade unsalted chicken stock): the steamed eggs have super smooth texture that melt in your mouth (even smoother than Silken Tofu or Tofu Pudding/Douhua 豆腐花). The dish has light egg fragrance and taste.
  • 1:1 Eggs to Chicken Stock Ratio in Volume  (~4 eggs to 1 cup homemade unsalted chicken stock): the steamed eggs have slightly stronger egg taste and the texture is a bit more firm. Though the texture is not as silky smooth, the steamed eggs were still very smooth. It didn’t melt in our mouths like the 1:2 ratio though.

We both prefer the 1:2 Eggs to Chicken Stock Ratio more as the melt-in-your-mouth smooth steamed eggs are really addictive to eat! So, use between 1:1 to 1:2 Eggs to Chicken Stock Ratio depending on your preference. Just make sure the total volume is at least 370 ml.

*Did you notice there are a few slight cracks in the steamed eggs in the photo? These “cracks” were caused by the pressure from me gently pouring the sauce! YES!! The steamed eggs were THAT crazy soft!!!

UPDATE: One of our readers’ pressure cookers doesn’t have the Low Pressure Setting, so we’ve decided to go back to the kitchen and try cooking it at High Pressure.

  • Method: High Pressure for 4 mins, then full Natural Release – The result is still good and silky smooth! We’ve noticed there’s a bit of water that’s separated from the steamed eggs. The taste is also slightly different and it tasted somewhat like an hard-boiled egg. So, you can use this cooking time and setting if Low Pressure is not an option for you. 🙂

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Steamed Eggs (Savory Egg Custard 蒸水蛋) in Pressure Cooker
 
Prep
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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:
Recipe type: Breakfast/Brunch, Dinner, Lunch, Main Course, Quick Meals, Side Dish, Super Easy
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.

Looking for more pressure cooker eggs recipes?
Make this super EASY 5-ingredient Chinese Steamed Eggs (Savory Egg Custard 蒸水蛋) Recipe in 20 mins. Silky smooth eggs literally melts in your mouth.
Food Lovers in our 30s who worked directly with Instant Pot CEO, Manufacturers, and 35+ Restaurants. Culinary Families & Food Magazine Publishers.
    1. Hi Kat,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question.
      For the IP, turning on or off the heat doesn’t matter as the keep warm mode will not kick in well after pressure is released.

      Happy New Year & please take care
      Jacky

  1. Thank you for this! I tried this twice. The 1st time I used a bowl with too much insulation, but the 2nd time was perfect, even better than how my mom makes hers!

  2. I am wondering why you say “light” and not “low sodium” soy sauce. Is it just a matter of taste or does it affect the consistency?
    Thanks,
    Linda

    1. Hi Linda,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. Just don’t want people to mistaken light soy sauce as low sodium soy sauce. It will be fine with low sodium soy sauce, but you may want to use a bit more.

      Happy New Year & please take care
      Jacky

  3. Can you please do an updated version using mince beef or pork. My kids like this very much, but i would like to change it up a bit. Thank you .

  4. For anybody that have issues with the eggs setting (eg still liquid) after the 6 minutes + NR, it’s most likely due to the bowl that you used. I used a thick ceramic bowl and it was still liquid when I opened the lid – switched to a stainless steel bowl and it set up just fine.

    Thanks for this great recipe – much easier than steaming on the stovetop!

    1. Hi Eileen,

      thank you for your question 🙂

      You can use the high pressure manual button as well.

      Reduce the cooking time by a minute.

      Take care & have fun cooking
      Jacky

  5. Is there a set temperature for the pressure cooker? I have a different brand with options for temperature and I’m not sure which one to set it on.

  6. The eggs turned out so silky and smooth just like dou fu hua, but way better! Thank you for sharing your recipes online & I’ve been following you guys for quite some time 🙂

  7. Another excellent recipe to add to my quick weeknight dinner repertoire. It reminds me of my mom’s home cooking. Thank you!

    Have you ever tried to put additional ingredients into the steamed egg, like shittake mushrooms or dried shrimp? How will that affect the cooking time?

    1. Hi Victoria,

      thank you for your kind words and question 🙂

      If the shiitake mushrooms and shrimps have been re-hydrated, it will not take any longer.

      Take care and have fun cooking
      Jacky

    1. Hi Lisa,

      Thank you for your question.

      The difference between the steaming function and the manual function is minimal 🙂

      Take care & have fun cooking
      Jacky

  8. Hi,
    I made this 3 times now and sadly, I always end up with lots of bubbles inside the custard. Any idea what I’m doing wrong?
    Thanks

    1. Hi Christine,

      thank you for your question.

      It sounds like the egg was in direct contact with the hot steam. You will want to wrap it really tightly with aluminum foil.

      Take care & have a great weekend
      Jacky

  9. Sesame oil in the steel bowl is a good trick to add flavor and worked to prevent eggs from sticking!!! Thanks! A thin layer made it super easy to scrub off the little amounts of egg bits stuck after steaming- no more having to use two or three scouring attempts to get off all the stuck on egg!

    I’m trying to use less disposable items like Aluminum foil so I am using a stainless steel lid (that I received as a ‘middle layer’ in a stackable steel canisters for the instant pot) and putting that over my muji steel bowl with egg ingredients. It is true that the steam probably gets around the lid directly to the egg and the egg appears to shrink from the edges a bit and doesn’t have that nice perfect smooth to the edge custard look. But the core of the custard is smooth as silk. I used 1.5x the recipe you posted and six min low pressure + six minutes natural release works perfectly, I might even try less next time! Thanks again!

  10. Great recipe!

    Question: do you have a way to have a trick to keep the eggs from sticking to the stainless steel bowl?

    I’m experimenting with various times and volumes (2-4 eggs), salt (bouillon) and times on the Instant Pot. 4 eggs and 10 minutes left a perfectly custardy consistency. 3 eggs 1.5 cups stock and 8 minutes left the custard ‘bubbly’ (perhaps I scrambled too vigorously). I think decreasing the time will leave it softer, but the times to add to the instant pot for every egg/volume you increase is not linear and seems tricky since the instant pot only allows for 1 minute gradations, and one or two minutes more for sure completely changes the consistency! Any hints on this? Thanks again!

    1. Hi Liner,

      thank you for your kind words and question 🙂

      I would add some oil to the stainless steel bowl if it is still sticking.

      For the 2nd time, I think the aluminium foil was not wrapped tightly enough so the steam was able to get in direct contact with the eggs.

      Happy New Year to you and your family!
      Jacky

  11. Hi,
    When i first got the ip, i made this weekly. It was so good. Soon after that i made it again a couple of times and the texture just wont set. Its very soupy. So i put it back in the ip and same result although i followed the recipe to the T. I thought its a bad batch and a week after same result. Ever since that i have been hesitant to make it again? What went wrong?

    1. Hi Diana,

      thank you for your question 🙂

      Was a different type of container used?

      Pushing down on the lid is one of the main reasons for undercooked food on the trivet.

      Merry Christmas & Happy Holiday to You and Your Family!

      Comments require approval before they show up as there are way too many spam comments.

      Please take care
      Jacky

  12. Could this be made in 2 small canning glass jars and the lids screwed on loosely? Individual servings. If so what would you recommend for cook time? Thanks

    1. I made this today as per your suggestion and was perfect. Two jars each with 1 egg a bit additional egg whites and 1/2 cup stock, with lightly sealed lids, low pressure 8 min, NR! Thanks!

  13. Do you ever make this at the same time as making rice? I used to make this while cooking rice in a rice cooker. I’m trying to be more efficient with my cooking and cleaning so I’d rather be able to make the rice and steam egg at the same time.

    1. Hi Angela,

      thank you for your question 🙂

      This can be make at the same time as rice. The drawback is it will come out not as smooth (slightly)

      Take care & have fun cooking
      Jacky

  14. HI Amy and Jacky

    I just tried this tonight – for some reason the egg texture turned out very grainy (but smooth). So when you spooned it it is silky, but when you put it in your mouth it’s like eating grainy powdery stuff. Do you know why? I put in chicken stock as made from your chicken stock recipe – would it be because of that?

    1. Hi Alison,

      thank you for your question 🙂

      The chicken stock shouldn’t be a problem.

      Here is 3 possibilities I can think of (Hopefully it is one of the three!):

      1) The eggs are bad quality
      2) the egg mixture were overmixed
      3) The steamed eggs were overcooked.

      Take care & have fun cooking
      Jacky

  15. I grew up with my Chinese grandmother making a similar dish that had ground pork at the bottom of the bowl with the egg mixture on top. If I added meat to this, what would you recommend for the cooking time and pressure?

    1. Hi Sally,

      Thank you for your question 🙂

      I would recommend increasing the cooking time by 2 minutes.

      My mother always make that dish too!

      Take care & have fun cooking
      Jacky

  16. Hi Amy & Jacky, I tried this twice but needed to increase the time to 10 minutes. Does it sound right? Otherwise the egg will still be watery. In any case, it’s a wonderful recipe. Thank you so much!

    1. Hi Karissa,

      It’s great to hear from you again 🙂

      The cooking time will depend on the size & material of the container.

      Take care & have fun cooking
      Jacky

  17. Hi – Thanks for the post.

    If I use unsalted chicken stock from grocery store, will it taste the same? Or at least close?

    1. Hi Casey,

      thank you for your question 🙂

      It will be quite close with unsalted chicken stock from grocery store!

      Take care & have fun cooking
      Jacky

    1. Hi Kathleen,

      thank you for your question 🙂

      There is a black print button right above the ingredients list on the recipe card!

      Take care & have fun cooking
      Jacky

  18. Since they have similarities I wonder if you two have made 燉蛋 in the instant pot also. I am experimenting making it at the same pressure and time as this savory egg custard but would love to know a specific pressure and time to cook if you know one!

    Also possibly because I made it in a ceramic bowl, the savory custard wasn’t set the first time I ran the instant pot, but I just ran it again at the same time and it came out delicious.

    1. Hi Steph,

      thank you for your question and feedback.

      Ceramic bowl is thicker and will transfer heat a lot slower when compared to stainless steel bowl so it will need extra time as you suggested.

      燉蛋 is on our to-make list 🙂

      take care & have fun cooking
      Jacky

  19. I make a lot of bone broth so I’m going to try this! The problem is I get large eggs from my local farmers and rarely are they extra large. How can I adjust for simply large eggs?
    Also I’ve made milk custard successfully, but last night they curdled. I covered them with aluminum. Some are saying not covered tightly enough. They are in low mason glass jars. Any thoughts? Thanks for the recipe. Will be trying it today!

    1. Hi Yannick,

      thank you for your question 🙂

      Just make sure to use 2 eggs to 1 cup homemade unsalted chicken stock ratio and it will turn out fine!

      Yes, make sure to cover with aluminum tightly for milk or egg custard!

      take care & have fun cooking
      Jacky

  20. This recipe is perfect! I’m Cantonese and this reminds me of my childhood. I try to avoid foil and found that a round heatproof silicone lid (small enough to fit inside the cooker pot but slightly larger than the dish rim) works perfectly.

  21. Your first part lists “1:2 Eggs to Chicken Stock Ratio” which sounds like 1 Egg to 2 cups Chicken stock.

    This resulted in non Cooked, crumbly and liquid Soup. But the video and later text states 2 eggs to 1 cup chicken stock (which is the opposite of the ratio write up and in the video.

    1:1 also works great and is the super silly version while the 1:2 version is the firmer version.

    Do I have this right? I made it three times like the “1:2 Eggs to Chicken Stock Ratio” and it failed everytime until I did the video and bottom text write up.

    Love this dish and your description but just want to get the ratio right!

    1. Hi Randy,

      thank you for your comment and question 🙂

      Sorry for the confusion. The 1:2 Eggs to chicken stock ratio does sounds like 1 egg to 2 cups of chicken stock. I will see how we can word it differently to avoid any confusion.

      You are right.
      The 1:2 Eggs to Chicken Stock ratio are in volume. One Egg is about 60 – 65ml.
      In the recipe card at the bottom, it says 250ml homemade unsalted chicken stock and 2 extra large eggs (~120 – 125ml in volume). This is what we meant when we said 1:2 ratio.

      Thank you for your suggestions and have fun cooking!
      Jacky

  22. This looks Soooooo good. I wonder if you could make a sweet custard using milk instead of chicken broth and adding sugar. Have you tried that at all?

  23. Hi Jacky and Amy! I want to try this dish soon for my family, but it’ll have to serve more than two. Can I double or even triple this recipe in the IP. What would be the necessary adjustments that I would need to make in order to change the serving size?
    Thank you so much for all you recipes! I’ve already tried the beef stew and beef balogonese pasta with excellent results!! ?

    Katrina

    1. Hi Katrina,

      thank you for your kind words and question 🙂

      To double this recipe, you will have to increase the pressure cooking time to 10 minutes.
      I wouldn’t recommend tripling the recipe as the outer layer may overcook too much.

      Happy New Year & Have Fun Cooking
      Jacky

  24. I wonder if I use a ceramic or glass bowl vs the stainless steel bowl you have in the picture, if that would affect the cooking time? Thanks.

    1. Hi Jennie,

      thank you for your question. Since ceramic and glass bowl transfer heat slower, you may need an extra 1 – 2 minutes 🙂

      Happy new year and have fun cooking!
      Jacky

  25. Hello there! Jacky, Thanks for the response! I ran it again and it did cook through this time. But seems like there’s broth that separates out into the bowl as I’m eating the egg custard. Is that normal? Not exactly sure how it should look. I used a glass bowl maybe a little taller and more narrow than the one you are showing in your picture/video. It is made of Pyrex glass.
    It’s delicious! I’ll definitely try it again! Thanks for sharing your time with all of us! So very helpful and appreciated!

  26. Hello there! I just tried this with the Low Pressure function. It wasn’t cooked at all after about eight minutes NPR. It was liquid… I’m running it through again to see if I can get it to cook this time… But sure do wonder what could have gone wrong?!?
    I followed the recipe exactly. Used cold homemade bone bone broth. It was very gel… Maybe that caused it to not set up /cook correctly?

    1. Hi Patricia,

      thank you for your comment and question 🙂
      Please let me know if it happens again.

      I am thinking the sealing ring is not seated properly.
      May I know what material and how shallow is the container?

      Cold homemade bone broth shouldn’t be a problem as we have used that as well.

      Have fun cooking!
      Jacky

  27. Thank you so much for developing authentic Hong Kong home dishes, made even easier by the IP! As a Hong-Kong-American, I get homesick for homestyle dishes that I can’t find while living in certain parts of America. I’ve been looking for IP recipes when I discovered your blog. I combed through all of your Chinese recipes and came across this one and it brought back so many childhood memories. My mother would make steamed eggs for me once a week because it was my favorite dish and it was cheap. Thank you for making it possible to relieve happy memories through a simple recipe.

    1. Hi Bella,
      We’re so glad you found us!!
      Steamed eggs is one of those dishes that brings back lots of childhood memories for me too.
      You’re most welcome. This is the reason why we started our site 🙂
      Take care and have fun cooking~
      Amy

  28. I’m so happy to see this recipe! I love steamed eggs (although the recipe from my mom differs from yours), and the silky texture! Thanks for the recipe- I can’t wait to try it!

    1. Thank you Tiphanie! We really love the silky texture of steamed eggs too!
      We love trying new method and recipes, share your mother recipe with us if you don’t mind 🙂

      Thank you
      Amy

    2. Hi Amy,

      My mom’s recipe uses more eggs than your recipe, plus we use hot water, not chicken broth. Here is the recipe:

      5 eggs
      2 cups of hot water
      1 tsp salt
      1 Tbsp canola oil

      Beat the eggs well, and gradually add in the hot water, then add the salt & oil, and continue to beat. Bring water in steaming pan to a boil, add the egg dish, cover, then lower the flame to the lowest setting. Steam for 25 minutes.

      To serve, add 1 tsp of soy sauce and oil, and garnish with chopped green onions, if desired. Or, add about 2 tsp of oyster sauce.

      Sometimes, I also add dried vermicelli (bean thread), softened, to the egg dish before steaming. Enjoy!

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