This classic Chinese steamed egg custard is comforting, nourishing and delicious. Super easy to make and especially convenient to cook in the Instant Pot. Stove top method is also included.
Is Chinese Steamed Egg Custard Healthy?
Eggs are incredibly nutritious. Besides, steaming is a very healthy way to prepare eggs. Chinese steamed egg custard is warm and soft like a pudding, and almost soupy. It is easy on the digestive system to absorb nutrients of the eggs into the body.
Steamed egg custard makes a nourishing meal for those in weakened state of health without the energy to digest foods, such as pregnant and nursing women and those recovering from illnesses. Little children and elderly without teeth can eat the steamed egg custard too.
Chinese Steamed Egg Custard is Keto and Low-Carb
This Chinese steamed egg custard recipe is completely keto compliant. This dish is low-carb, dairy-free and gluten-free. I used tamari, a naturally brewed soy sauce in this recipe. If you can’t consume fermented soy products, substitute with coconut aminos or fish sauce or a sprinkle of salt.
Why I Make This Dish in Instant Pot?
Traditionally this steamed egg custard is made in a steamer on the stove. But I find it more convenient to make this dish in the Instant Pot. Using the programmable features of Instant Pot, I can set the time and walk away from the kitchen if I have to. I can also program the Instant Pot to start cooking at a future time. I also love that Instant Pot produces a smoother and more consistent texture.
How to Make Steamed Egg Custard in Instant Pot?
The following images illustrate key steps to make this steamed egg custard.
- Crack the eggs into a bowl.
- Add water.
- Beat the eggs and water.
- Use a fine mesh skimmer to filter out air bubbles from the liquid. This step makes the finished custard silky smooth.
- Grate fresh ginger into the beaten eggs.
- Steam the eggs in Instant Pot.
How to Make Steamed Egg Custard on the Stove?
The steps to prepare the eggs is exactly the same whether you cook the custard on the stove or in the Instant Pot. To cook on the stove, be sure to keep a close eye on the egg custard. Once the water start boiling in the steamer pot, steam the eggs for 15 to 20 minutes, or until the egg custard is cooked through. Use a pair of chopsticks to test if the centre of the custard has turned solid.
What to Serve with Chinese Steamed Eggs?
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Chinese Steamed Egg Custard in Instant Pot
- Crack the eggs into a heat-resistent bowl.
- Add water into the bowl.
- Beat the eggs and water until homogenous.
- Use a fine mesh skimmer to filter out air bubbles from the liquid.
- Grate fresh ginger into the beaten eggs. If you don't like ginger, you can skip this step.
- Fill the inner pot of Instant Pot with 2 cups of water. Place a trivet into the inner pot. Place the bowl on the trivet.
- Place the lid on the Instant Pot. Close the pressure valve.
- Select the "steam" program, set it to high pressure for 5 minutes.
- When Instant Pot finishes cooking, allow natural pressure release for 10 minutes. If pressure is not fully released, open the pressure valve to let out rest of the pressure.
- Open the lid and remove the bowl from the inner pot.
- Drizzle with sesame oil and tamari.
- Top the steamed egg custard with finely chopped green onions. If you don't like green onions, you can skip this step.
- Stove Top Method: The work flow to prepare the eggs (steps 1-5, 11, 12) is exactly the same whether you cook the custard on the stove or in the Instant Pot. To cook on the stove, be sure to keep a close eye on the egg custard. Once the water start boiling in the steamer pot, steam the eggs for 15 to 20 minutes, or until the egg custard is cooked through. Use a pair of chopsticks to test if the centre of the custard has turned solid.
- Silky Smooth Egg Custard: When filtering the liquid eggs (step 4), try to pick up air bubbles trapped in the beaten eggs, not just the ones floating on top. This step makes the finished custard silky smooth. In addition, you can also prepare the beaten eggs in advance (up to step 5). Keep the bowl covered in the fridge until you are ready to cook the eggs. Letting the beaten eggs settle will also produce more silky custard in the end.