Steamed Eggs (Savory Egg Custard 蒸水蛋) in Pressure Cooker

Yield: 2

20 min

Silky steamed egg custard made with chicken stock, finished with a soy and fish sauce drizzle.

prepPlace trivet in pressure cooker and pour in 1 cup water
2 extra large eggs (~120 ml)	Beat eggs until blended	Mix in stock and salt	Strain into shallow dish, remove air bubbles, cover with foil	Pressure cook low 6 min, natural release 6 min	Remove foil, garnish with green onions, pour sauce & serve
240 ml unsalted chicken stock
¼ teaspoon sea salt (optional)
½ tablespoon regular soy sauce	Combine soy sauce, fish sauce & water
½ tablespoon fish sauce
15 ml water
Green onions, chopped for garnish

Read left to right — each column combines what's behind it.

🛒 Shopping list6 items

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.