Pressure Cooker Chinese Steamed Eggs (Savory Egg Custard)
Make this super EASY 5-ingredient Chinese Steamed Eggs Savory Egg Custard Recipe. Silky smooth eggs literally melt in your mouth!
Make this super EASY 5-ingredient Chinese Steamed Eggs Savory Egg Custard Recipe. Silky smooth eggs literally melt in your mouth!
- Carbohydrate 1.04257569596321 g
- Cholesterol 423 mg
- Fat 9.94240288502122 g
- Fiber 0.015623080395227 g
- Protein 13.0129482160958 g
- Saturated Fat 3.09934981735251 g
- Serving Size 1 1 serving (114g)
- Sodium 596.784407938951 mg
- Sugar 1.02695261556798 g
- Trans Fat 1.66763680780587 g
- Calories 146 calories
Step-by-step
- In a 2 cups 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 one 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.
- 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 370 ml.
Why do steamed eggs turn out spongy instead of silky? The culprit is usually uncontrolled heat causing the proteins to seize too quickly. Achieving that characteristic custard texture that yields under the spoon requires a gentle thermal environment.
A pressure cooker provides steady, enclosed steam, but direct condensation dripping onto the surface ruins the smooth finish. Tightly sealing the dish with aluminum foil blocks water droplets entirely. Straining the raw egg and stock mixture through a fine-mesh sieve removes chalazae and lingering air bubbles before cooking begins. Any remaining surface foam can be popped quickly with a culinary blowtorch.
Maintaining the correct liquid ratio dictates the final firmness. A volume ratio of one part large eggs to two parts chicken stock produces an ultra-tender custard. Doubling the egg proportion to a one-to-one volume yields a sturdier consistency. Cooking at low pressure for six minutes followed by a full six-minute natural release prevents overcooking the delicate proteins. Pouring a seasoned blend of light soy sauce and fish sauce over the top just before serving provides the necessary salinity without curdling the dairy-free base.
