Cook time: 4 mins + adding pressure time
Yield: 2 to 3 serves
Ingredients:
- 3 to 6 eggs, room temperature
- 1 cup water, room temperature
- 1 large bowl cold water with ice, for soaking
- 120 ml water
- 40 ml light soy sauce
- 20 ml mirin
- 1 tsp raw sugar
- 1 star anise
- ¼ tsp Sichuan pepper
- Put all the sauce ingredients in a small saucepan. Bring it to boil. Transfer to a large bowl and let it cool down completely.
- Pour in 1 cup of water into Instant Pot. Carefully place the eggs on a trivet, not getting them cracked.
- Close lid with release handle to “sealing” position. Press“steam”button, high pressure cooking for 4 minutes. Immediately press“cancel”button and quick release. Transfer the eggs into a large bowl of cold water in order to stop the residue heat from cooking. Let the eggs cool completely. Remove shells. Rinse with water. Soak the eggs in the spicy sauce. Cover and put in fridge. Marinate for least 2 hours. As the eggs will float on the surface of the sauce, take them out from fridge and flip to the other side in the middle of marinating with a spoon. Serve as snack drizzled with spicy sauce, or in noodle soup. Enjoy!
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