Steamed Eggs (Savory Egg Custard 蒸水蛋 in Pressure Cooker

• Gluten free

• Produce

  • 1 Green onions

• Refrigerated

  • 2 Eggs, large

• Canned Goods

  • 1 cup Chicken stock, homemade unsalted

• Condiments

  • 1/2 tbsp Fish sauce
  • 1/2 tbsp Soy sauce, light

• Baking & Spices

  • 1/4 tsp Sea salt

• Liquids

  • 1 tbsp Water

Found on pressurecookrecipes.com

Description

Ingredients

• 2 extra large eggs (~120 ml in volume)
• 1 cup homemade unsalted chicken stock
• ¼ teaspoon Sea Salt (Optional, taste & adjust the soy sauce mixture if adding salt)
• Green onions, chopped for garnish
• ½ tablespoon light soy sauce
• ½ tablespoon fish sauce
• 1 tablespoon water

Directions

• Beat the Eggs: In a 2 cups glass measuring cup, beat 2 extra large eggs until egg yolks and egg whites have fully blended.
• Mix in the Chicken Stock: Slowly pour 1 cup of chicken stock into the well beaten egg mixture as you continue to mix. Optional: Add in ¼ teaspoon of sea salt. Mix well.
• Filter the 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 the 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.