Steamed Eggs

Ingredient	Amount	Notes
Eggs	2
Water	1 cup	Warm boiled water; or substitute milk or stock
Salt	1/4 tsp	Or to taste
Sesame oil	1 tsp	Drizzle after cooking
Light soy sauce	1 tsp	Drizzle after cooking
Chopped scallion	To taste	Optional garnish

Egg-to-water ratio: Use a 1 : 1.5 ratio (egg : water) — this is the key to silky texture.
Remove foam: Sieve or skim the whisked mixture before steaming to prevent pitting.
Low pressure: Steam on low pressure; high heat makes the custard rubbery.
Cover with foil: Prevents condensation drips from pitting the surface.

Classic pairing — spoon over plain white rice.

Serve alongside soup and vegetables for a simple lunch.

Replace water with milk for a richer, creamier custard.

Quick Recipe

Instant Pot

Healthy

Egg Dish

5 min

Prep Time

20 min

Cook Time

2 servings

Yield

Whisk: Beat 2 eggs with 1 cup of warm water. Sift through a sieve (or skim with a spoon) to remove foam. Pour into a 15 cm / 6-inch porcelain bowl or dish.
Set up Instant Pot: Place a trivet in the pot. Add 1 cup of water. Set the bowl of egg mixture on the trivet. Cover the bowl with foil.
Pressure cook: Close the lid and turn the steam release handle to "Sealing." Press "Steam" and set to low pressure for 10 minutes.
Release pressure: Natural release for 10 minutes. Press "Cancel," then turn the handle to "Venting." Once the valve drops, open the lid.
Serve: Carefully remove the bowl. Drizzle with light soy sauce and sesame oil. Garnish with chopped scallion and serve immediately.

The egg-to-water ratio (1 : 1.5) is crucial — too little water and the custard turns firm; too much and it won't set.
Substitute some or all of the water with milk for a milk steamed egg with a richer flavour.
Warm or room-temperature water blends more smoothly with the eggs than cold water.
Recipe adapted from Christine's Recipes.