How to Make Silky Chinese Steamed Eggs in the Instant Pot
These Chinese steamed eggs made in an Instant Pot are a great way to add variety to your diet and switch things up if you are bored of plain poached eggs for breakfast. They are a frequent weekly rotation in our house because of how fast and straightforward it is to make!
Ingredients
- 2 large eggs (approximately 1/3 cup)
- 2/3 cup chicken broth or water (this may change depending on the volume of your eggs; egg water ratio should be 1:2)
- 1/2 tbsp fish sauce
- garnish with chives (finely chopped), tamari, sesame oil, and white pepper (to taste)
- chili oil (optional for heat)
- serve with rice
Instructions
- Pour the beaten egg into a fine-mesh strainer in a measuring cup. This step is super important to create that smooth, custardy texture. Note how much egg was in the measuring cup (this recipe assumes that we have about 1/3 cup of beaten eggs).
- In a 1:2 ratio, add 2/3 cups chicken broth to the mixture. Add the fish sauce and stir gently to mix all the ingredients. Then wrap the bowl tightly with cling film.
- Add 1 cup of water to the Instant Pot container. Since I don’t have steam rack handles for the Instant Pot (which I recommend!), I used a trivet and foil to help me remove the hot bowl once it’s done steaming.
- Place the bowl on the wire rack and fold the foil handle. Set the Instant Pot to Manual Low Pressure on Normal for 12 minutes.
- Once the Instant Pot beeps, release the pressure and carefully remove the bowl.
- Removing the cling film will leave you with a silky, smooth egg texture.
- Complete this dish by adding tamari, sesame oil, white pepper, and chives. Serve with rice and eat right away.
Notes
- Always aim for an egg-to-water ratio should be 1:2 to achieve the desired custard-like consistency.
- Use a fine-mesh strainer to achieve that silky smooth egg texture.