高压锅版嫩滑鸡蛋羹-Steamed Egg Custard

【Steamed Egg Custard】
by MaomaoMom

This is a nutritious but low calorie dish that kids and elderly love. The steamed egg is tender and smooth, well worth the effort. You can also use
InstantPot to make this dish, very simple and convenient. If you would like to have InstantPot 70 Delicious Dishes click this link to purchase。

steamegg2 高压锅版嫩滑鸡蛋羹 Steamed Egg Custard
Prepare time: 2 minutes
Cook time: 10 minutes
Level: low
Serves: 1 serving

Ingredients:

1) 1 large egg;
2) ) 1/3 teaspoon salt, 1/6 teaspoon chicken broth mix, 150 ml lukewarm water (about ½ cup +2 tablespoons);
3) 1 teaspoon premium soy sauce, ½ teaspoon sesame oil, 1 teaspoon freshly chopped green onion.

Directions:

1: Crack an egg into a small bowl, add 1/3 teaspoon salt and 1/6 teaspoon chicken broth mix (Picture 1), beat with a fork (Picture 2). Slowly add 150 ml lukewarm water (Picture 3) and mix well (Picture 4).
2: Slowly pour the egg and water mixture through a strainer into a serving bowl (Picture 5). Place the steam rack inside the Instant Pot. Fill water to the 1-cup mark. Place the bowl on the steam rack and cover with a small plate (Picture 6). Cover the lid and turn the pressure valve to the Seal position. Press the “Steam” button and set 10 minutes of cooking time.

steamegg1 高压锅版嫩滑鸡蛋羹 Steamed Egg Custard

3: When the program is done, wait for another 3 minutes. Slowly release the pressure then open the lid (Picture 7). Sprinkle chopped green onion and add ½ teaspoon sesame oil before serving.

steamegg2 高压锅版嫩滑鸡蛋羹 Steamed Egg Custard

pf button big 高压锅版嫩滑鸡蛋羹 Steamed Egg Custard

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3 Responses to 高压锅版嫩滑鸡蛋羹-Steamed Egg Custard

  1. CAROLYN CHOI. says:

    So glad I found your site. I am not Asian however I cook Cantonese as my husband was Cantonese. I am always looking for instant pot Asian recipes. Thank you. Carolyn Choi

  2. ww says:

    毛毛妈,我家孩子特别喜欢吃这样蒸得蛋羹,一个鸡蛋基本不够吃。如果我放两个鸡蛋,是不是其他用料和水也都加倍?instant pot 蒸得时间不变,还是10分种吗?另外请教下,用叉子打散有什么特别的原因吗?非常感谢!

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