Steamed Eggs 蒸水蛋 (Silky Smooth Tips + Video)

This silky smooth savoury steamed eggs dish is so easy to make. It goes really well with steamed rice.

Steamed egg is a very popular dish in Hong Kong cooking. It’s simple and nourishing. We love its silky smooth texture and savory taste that goes really well with steamed rice.

Armed with my Instant Pot, an electronic programmed pressure cooker, I don’t need to worry about the timing and temperature. Simply press the buttons and leave it on the bench doing the job for me.

I can be very confident to get the exactly same result every time, watching my family enjoying the silky smooth steamed eggs.

In the video below, you'll see how easy to make this dish.

When it comes to making steamed eggs, you don’t need to weight the eggs. Just use a measuring cup to beat the eggs and water. Needless to say, the ratio of eggs and water used is quite crucial as it controls the texture of the end product.

Remember to cover it with foil while steaming. Keep these few things in mind. Your steamed eggs will look as perfectly smooth as it should be.

Steamed Eggs 蒸水蛋Recipe

(Printable recipe)
By Christine’s Recipes
Course: Pressure Cooker, Stamed
Cuisine: Chinese
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:

1. 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.
2. 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.

Notes：

• I used large eggs. Don’t need to weight them. Simply use a measuring cup. The ratio of egg and water I used is 1:2.
• Make sure not to beat the eggs too vigorously. Otherwise too many air bubbles will be formed.
• I used a porcelain bowl because it can help keep warm for longer time.
• If you're interested in getting an Instant Pot, here's the info for you. I got it from Amazon (UK) as the model for sale in UK, with 220 volts, suitable for using in Australia.
• If you’re living in US or any countries with 110~120 volts electrical system, the model listed on Amazon (US) is the one to go for.