Steamed Eggs (Savory Egg Custard 蒸水蛋) in Pressure Cooker
, 20 min, Yield: 2
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 | |||||
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