Chinese steamed eggs, or “savory egg custard,” is a smooth and silky dish that’s simple yet elegant. Cooking it in the Instant Pot ensures a consistent texture without the risk of overcooking.

Ingredients

• 3 large eggs
• 1 cup warm water or chicken broth (adjust to the ratio: 1 part egg to 1.5 parts liquid)
• 1/4 teaspoon salt (optional, if using plain water)
• 1 teaspoon sesame oil (for garnish)
• 1 green onion, finely chopped (for garnish)
• 1 teaspoon light soy sauce (optional, for serving)

Procedure

1. Prepare the Egg Mixture: Crack the eggs into a mixing bowl and beat gently until fully combined. Avoid incorporating too much air.
2. Gradually mix in warm water or broth, and add salt if using plain water. Strain the mixture through a fine sieve into a heatproof bowl or shallow dish to remove bubbles and ensure a smooth texture.
3. Set Up the Instant Pot: Add 1 to 1.5 cups of water to the Instant Pot and place the trivet inside.
4. Cover the egg mixture bowl with foil or a silicone lid to prevent water droplets from dripping onto the surface.
5. Cook the Eggs: Place the bowl carefully on the trivet. Close the lid and set the valve to the sealing position.
6. Cook on Low Pressure for 7-9 minutes (7 for a softer texture, 9 for a firmer custard).
7. Allow a natural pressure release for 5 minutes, then manually release any remaining pressure.
8. Check for Doneness: The eggs should have a silky, custard-like texture and jiggle slightly when moved. If it’s too runny, let it sit with the residual heat for a minute or two.
9. Garnish and Serve: Drizzle sesame oil and soy sauce on top, and sprinkle with chopped green onions before serving.

Tips for Success

• Egg-to-liquid ratio is key: Stick to 1 part egg to 1.5 parts liquid for the ideal texture.
• Straining the mixture ensures the smoothest custard.
• Give Covering the bowl prevents condensation from ruining the surface.

This simple yet comforting dish pairs beautifully with rice or as a side in a traditional Chinese meal.