Steamed Eggs 蒸水蛋

This dish perfectly goes with steamed rice. You don’t need to weight the eggs. Simply use a measuring cup. The ratio of egg and water is 1:2. Make sure not to beat the eggs too vigorously. Otherwise too many air bubbles will be formed.

Prep time: 5 mins
Cook time: 10 mins + plus pressure release 10 mins
Yield: 2 to 3 serves

Ingredients:

2 (100 ml) large eggs, at room temperature
200 ml water
1 cup water, for steaming
light soy sauce, to taste
coriander, for garnish

Method:

Whisk the eggs with the 200 ml of water. Sift through a sieve to remove the foams. Or use a spoon to remove them. Pour in a 15-cm / 6-cm porcelain bowl or a dish.
Prepare your Instant Pot: Put in a trivet. Pour in the 1 cup of water. Place the bowl of whisked eggs on the trivet. Cover with foil. Close the lid. Turn the steam release handle to “sealing” position. Press the “steam” button, low pressure cooking for 10 minutes. Natural release for 10 minutes. Press the “cancel” button. Turn the handle to “venting” position. Once the valve drops, open the lid. Carefully remove the seamed eggs from the pot. Garnish with coriander. Drizzle some light soy sauce to taste. Serve immediately.

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Steamed Eggs 蒸水蛋