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Let’s use the pressure cooker again, right! Christian uses it almost every day. It’s convenient. Use it to steam eggs and make them smooth. 
Because this pressure cooker is electronic, the temperature control and timing are accurate. The steamed eggs come out the same every time.
category: steam, pressure cooker
Cuisine: Chinese style
Preparation time:
cooking time:
weight: 2 to 3 people
Kind tips:
Because this pressure cooker is electronic, the temperature control and timing are accurate. The steamed eggs come out the same every time.
There is no need to weigh the eggs, just use a measuring cup. The ratio of eggs to water is 1:2. Remember to cover it with plastic wrap and steam it. The egg noodles will be as flat as a mirror and so smooth that it will be addictive.
Steamed Water Egg Pressure Cooker Recipe
Christine@Easy Recipescategory: steam, pressure cooker
Cuisine: Chinese style
Preparation time:
cooking time:
weight: 2 to 3 people
About Instant Pot:
- My Instant Pot was purchased earlier Amazon(UK) I bought it because the voltage is suitable for Australia (220 volts).hereah.
- If you are in the United States or other places where the voltage is 110 volts, you need to go to Amazon(US) Bar.
- If you live in Australia, you can buy it now on Amazon Australia. You can click hereAmazon(AU) order.
Material:
- 2 eggs (100ml/room temperature)
- 200ml water
- Water (for steaming eggs) 1 cup (250 ml)
- Light soy sauce (soy sauce) as appropriate
- Coriander (for garnish) a little
practice:
- Mix eggs and 200ml water. Sieve to remove bubbles, or use a spoon to scoop out any air bubbles on the surface. Pour the egg mixture into a 15cm/6-inch porcelain bowl.
- Prepare the Instant Pot: Place a wire rack and pour 1 cup of water into the pot. Place a porcelain bowl containing eggs on the iron rack. Cover with tin foil. Cover and seal with “Sealing”. Press “Steam” and cook on low pressure for 10 minutes. Let the pressure release naturally for 10 minutes. Press “Cancel” to cancel the system. Turn to “Venting”, the piston lowers and the cover opens. Carefully remove the steamed eggs. Garnish with coriander and drizzle with light soy sauce. Serve hot.
Kind tips:
- The eggs Christian used were quite large, two were exactly 100 ml. Use measuring cups instead of weighing. The volume ratio of eggs to water is 1:2
- When beating eggs, don’t use too much force to avoid creating too many bubbles.
- Steaming eggs in a porcelain bowl keeps them warm. It’s not easy to cool down.
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