Boil 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 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.
Soy Sauce Eggs Cooking Time: Refer to our Perfect Pressure Cooker Soft, Medium, Hard Boiled Eggs eggsperiment and find your favorite egg yolk consistency, and apply the cooking time to this recipe.
Master Stock Storage: You can store the stock in the fridge for up to 3 days or freeze it for up to 3 months. Please refer to the Chinese Master Stock Recipe.
Soy Sauce Eggs Storage: The soy sauce eggs are good for up to 2 days in the fridge.
*Total cooking time doesn't include the inactive times in the fridge.
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Calories: 78kcal | Carbohydrates: 1g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 187mg | Sodium: 62mg | Potassium: 63mg | Sugar: 1g | Vitamin A: 260IU | Calcium: 25mg | Iron: 1mg