Silky smooth eggs that melt in your mouth. These quick and easy steamed eggs do just that. My kids often call these eggs “Jello” eggs because they have the consistency of Jello or custard. This is the perfect dish for a baby transitioning to solids or for those busy weeknights in need of a quick protein!
Tips!
Use a 18/8, 18/10, or 304 stainless steel bowl. I used to make this dish in a solid glass bowl and it worked for a few years. But then one day, that glass bowl cracked in the Instant Pot. Be safe and just use a stainless steel bowl from the start! Not all stainless steel bowls are created equally though. I initially bought a BPA, lead and phthalate free stainless steel bowl that was eco friendly and dishwasher safe. I had no idea what I was looking for. After the first use, I found black residue on the bottom of these steamed eggs! So I returned those bowls and after much research, set my sights on 18/8, 18/10, or 304 stainless steel bowls.
The Chinese version of these steamed eggs are usually garnished with green onions and topped with sesame oil and soy sauce. In this Instant Pot version, I use the sesame oil to grease the stainless steel bowl. If the bowl is not greased, the eggs can stick to the bowl and are hard to scrub off, even with some soaking and elbow grease.
My kids LOVE eggs. So they like having more “eggy” taste to the steamed eggs. If you like softer, silkier eggs, you can use as little as 3 eggs to 1 cup of chicken broth/water. Any less, you will risk having an unformed, watery dish at the end of the cooking time.
After mixing the egg completely with the water and salt, tiny air bubbles will form. For those who like their steamed eggs extra smooth and extra silky, you can filter the bubbles out with a fine mesh strainer before putting it in the stainless steel bowl for pressure cooking. I’m lazy in the kitchen – so I usually skip this step.
I’ve included steps for both low and high pressure cooking. We found the low pressure cooked eggs to be a bit softer, no surprise as the low pressure is gentler on the eggs!
Quick and Easy Steamed Eggs
Equipment
- Pressure Cooker or Instant Pot
- Trivet
- Stainless Steel Bowl
Ingredients
- 3-5 large eggs use 3 for silkier, use 5 for firmer steamed eggs
- 1 C chicken broth or water
- 1 tsp sesame oil
- ¼ tsp salt optional
- 1 tsp soy sauce optional
- 1 green onions optional, chopped
Instructions
- Beat the eggs in a 2 cup measuring cup (or just a regular bowl) until the egg yolks and whites are fully blended.
- Slowly pour in 1 cup of chicken broth into the measuring cup and continuing mixing until fully blended. If using water or unsalted chicken broth, add ¼ tsp salt and mix well.
- Pour 1 tsp sesame oil into the stainless steel bowl. Swirl the sesame oil around the bowl so that the bottom and about 1 inch of the sides of the bowl are coated in sesame oil. This is to prevent the eggs from sticking to the bowl too much and facilitate easier clean up.
- Pour the mixture from the measuring cup into the stainless steel bowl and cover the top tightly with aluminum foil.
- Place a trivet in the Instant Pot and pour in 1 cup of water. Place the stainless steel bowl with the eggs on top of the trivet. Cook on high pressure for 4 minutes or low pressure for 6 minutes and natural release (about 5 minutes).
- Serve & enjoy with additional sesame oil, soy sauce, and green onions!
