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Three Cup Chicken
Chinese Steamed Eggs (Savory Egg Custard)
| By : |
Make this super EASY 5-ingredient Chinese Steamed Eggs (Savory Egg Custard) Recipe. Silky smooth eggs literally melts in your mouth!
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
2 servings
|
Ingredients
- 2 extra large eggs
- 1 cup chicken stock homemade preferred, if store-bought, low sodium is preferred
- 1/4 teaspoon sea salt to taste
- green onions chopped for garnish
- 1/2 tablespoon light soy sauce
- 1/2 tablespoon fish sauce
- 1 tablespoon Water
Ingredients
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Instructions
- In a
2 cup glass measuring cup, beat eggs until egg yolks and egg whites have fully blended. - Slowly pour chicken stock into the well beaten egg mixture as you continue to mix. Add in sea salt (you can omit this if you find the soy sauce mixture salty enough). Mix well.
- 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. 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.
- 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 on Manual at Low Pressure for 6 minutes, then Full Natural Release (roughly 6 minutes).
- While the dish is cooking, make the soy sauce mixture by mixing together the soy sauce, fish sauce and
1 tablespoon of water. - Open the lid. Carefully remove the aluminum foil. Garnish with green onions and pour the Soy Sauce Mixture onto the steamed eggs. Serve immediately.
Recipe Notes
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). 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. 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 12.5 ounces.
Amy and Jacky are a husband and wife team behind pressurecookrecipes.com. Born and raised in families from the restaurant industry, they have what they have coined “foodie genes”. Surrounded by so much food growing up and in their own food media company they started on their own, they fell in love with every aspect of food from photography to recipe development. In their exploration of delicious food and cooking techniques, they stumbled across pressure cooking and more importantly, Instant Pot! Amy and Jacky started their blog to bring happiness to the world through good food that is easy to make and delicious to eat! They want all of their readers to feel inspired and excited when cooking with their very own pressure cooker.
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Great recipe! The time and egg mixture ratio here is perfect! Thanks Amy and Jacky! Love your recipes!!
Not sure why this is in the Vegan, Vegetarian section…
NOT VEGETARIAN OR VEGAN. That said, better than boullion makes a not chicken flavor. I use mushroom sauce in place of fish or oyster sauce in Asian recipes.
Followed the recipe but since the LUX 60 doesn’t allow changing the setting to low, tried the EGG function instead but it required addtional time. Any suggestion as far as cook timefor next attempt?
Chicken broth and fish sauce are NOT vegetarian ingredients
Delicious! I’m so happy that I can make this classic dish in my instant pot! Thank you for sharing this 🙂