Kirbie's Cravings

Instant Pot Chinese Steamed Eggs

The classic Chinese steamed eggs dish comes out perfectly silky and smooth when cooked in the Instant Pot. This is now my favorite way to make this savory custard egg dish.
close-up photo of a spoonful of steam eggs

Steamed eggs is a popular method for cooking eggs in Chinese cuisine. Eggs are whisked with chicken broth and steamed until cooked, creating a creamy, savory custard. When made correctly, the egg texture is extremely light, delicate and silky.

Growing up, I ate steamed eggs as often as I ate hard boiled, sunny-side up or scrambled eggs. Over the years, I’ve seen my mom experiment with various methods for making steamed eggs, ranging from the traditional stove-top steaming method to a short-cut microwave version.
overhead photo of a bowl of steamed eggs
After having a lot of success with steamed recipes with my Instant Pot, I decided to try making my favorite steamed eggs dish. And the result was amazing! I can’t imagine making steamed eggs any other way again. Using the pressure cooker creates a consistent cooking pressure, which allows the eggs to cook evenly all the way through. Usually when I make this dish, I’ll have certain parts that will be slightly overcooked.

However this pressure cooker version comes out perfectly cooked, with the most wonderful silky texture.
overhead photo of bowls of steamed eggs with a spoon in one bowl

Cooking Tips

  • I found the ideal ratio of egg to broth should be 1:2. If you are using different-sized eggs, make sure to adjust your amount of chicken broth as well.
  • To achieve the smooth silky texture, it is important that you strain your egg mixture first.
  • You must completely seal your egg batter with foil while cooking. If the foil is loose, it can cause your eggs to overcook.
  • Some people like serving the eggs with soy sauce. I prefer a little drizzle of toasted sesame oil and fresh scallions.

Instant Pot Steamed Eggs

Servings: 2 servings
Prep Time: 6 minutes
Cook Time: 6 minutes
Total Time: 18 minutes
Course: Main Dishes
Cuisine: Chinese
Steamed eggs is a popular way to cook eggs in Chinese cuisine. The Instant Pot is my favorite method for making this dish because the even pressurized cooking produces a perfectly silky, creamy custard texture.
5 from 1 vote

Ingredients

  • 2 large eggs
  • 6 oz chicken broth
  • 1 tbsp toasted sesame oil
  • 1 green scallion thinly sliced

Instructions

  • In a large bowl, add eggs and broth. Beat with a whisk until smooth. Pour egg mixture through a strainer and into another bowl. If there are any bubbles on the surface, deflate them.
  • Wrap foil tightly over your bowl, so that no moisture from the Instant Pot can drop onto the egg batter.
  • Add 1 cup of water to your Instant Pot (keep in mind some models of the Instant Pot may require more or less water to get it started). Place trivet inside and place your bowl on top of the trivet.
  • Seal Instant Pot. Set to low pressure and cook for 6 minutes. Allow Instant Pot to do a natural release.
  • Once the release is finished, remove lid. Remove foil from bowl. Drizzle egg with sesame oil and finish with scallions. Serve while egg is still hot.

Notes

Cooking Tips
  • I found the ideal ratio of egg to broth should be 1:2. To calculate this, whisk your eggs and pour into a liquid measuring cup. Then add double the amount of broth. 
  • To achieve the smooth silky texture, it is important that you strain your egg mixture first.
  • You must completely seal your egg batter with foil while cooking. If the foil is loose, it can cause your eggs to overcook.
  • Some people like serving the eggs with soy sauce. I prefer a little drizzle of toasted sesame oil and fresh scallions.

Nutrition

Serving: 0.5of recipe, Calories: 138kcal, Carbohydrates: 1.1g, Protein: 6.9g, Fat: 11.8g, Saturated Fat: 2.5g, Polyunsaturated Fat: 3.8g, Monounsaturated Fat: 4.5g, Cholesterol: 187.7mg, Sodium: 387.4mg, Fiber: 0.1g, Sugar: 0.8g, Vitamin A: 300IU, Vitamin C: 0.8mg, Calcium: 30mg, Iron: 0.9mg, Net Carbs: 1g

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

Get new post updates via email

18 comments on “Instant Pot Chinese Steamed Eggs”

  1. Wow! Looks so delicious! Judging from the photos, it’s a very successful one.

  2. Can you use any ceramic bowl for this?

  3. You mention that the ratio 1:2 egg to broth ratio, but in the recipe it calls for 2 eggs and 6 oz of broth which is a 1:3 ratio. Which ratio is the correct one? Thanks!

    • You need to convert the eggs into ounces to get your 1:2 ratio. 2 eggs beaten measures about 3 oz liquid which is why I used 6 oz of broth.

      • 1 large egg weighs 2 oz. Therefore, for 2 large eggs (4 oz total), you should use 8 oz of broth.

      • You are confusing weight with volume. The average weight of a large egg is about 2 oz but the liquid volume is around 1.5-1.6 oz. You need to pour your egg into a liquid measuring cup to determine the actual volume of the egg and the 1:2 ratio is for liquid volume, not weight.

  4. I do not own an instant pot but a conventional pressure cooker that I would like to use. Do I put the ceramic bowl atop a steamer rack?

  5. Great recipe! It turned out great. I tripled the recipe and the cooking time.

  6. I’ve probably made this recipe two dozen times and every time it’s perfect! So simple and comforting. I use a 16oz ceramic soup mug but the bowls you use are way cuter! 

  7. I made double the recipe and doubled the time. I had 200gm egg and 400gm broth.
    The broth separated from the egg. In the final product I was left with egg floating in half the quantity of broth. 

    • double the recipe does not necessarily mean double the time when cooking in the IP, so you likely cooked too long. Also as stated in the recipe notes, to get your 1:2 ratio, you should be measuring the liquid volume not weight.

  8. If you separate the egg into smaller ramekins / sauce dishes, would you decrease the cook time? Or leave it the same? Thanks!

    • Sorry I have not tested with separating into smaller portions. I think the cooking time may need to be decreased

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating