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5 from 5 votes

Chinese Steamed Eggs

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.
Servings: 2 servings
Prep Time: 6 minutes
Cook Time: 6 minutes
Total Time: 18 minutes
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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.
Serving: 0.5of recipe, Calories: 138kcal, Carbohydrates: 1.1g, Protein: 6.9g, Fat: 11.8g, Saturated Fat: 2.5g, Sodium: 387.4mg, Fiber: 0.1g, Sugar: 0.8g, NET CARBS: 1
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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