Soy Sauce Mixture (see notes):
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.
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.
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Calories: 109kcal | Carbohydrates: 2g | Protein: 11g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 223mg | Sodium: 726mg | Potassium: 184mg | Sugar: 1g | Vitamin A: 324IU | Calcium: 34mg | Iron: 1mg