SILKY ASIAN STEAMED EGG - Instant Pot
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- Опубликовано: 19 окт 2024
- NEW: Steamed Egg with Minced Pork Recipe:
• Silky Asian Steamed Eg...
This is a childhood comfort food favourite. Simple and easy to prepare in the Instant Pot, it can just as easily be done in a wok. I hope you try it!
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NEW RECIPE with Minced Pork: ruclips.net/video/7r14gGvGIK8/видео.html
I tried the recipe and did a little twist - use half chicken broth + half water, use fine-mesh kitchen sieve to filter the egg mixture and aluminum foil to seal the bowl. The steamed egg turned out to be super smooth and silky. My husband said it looks like pudding. Thank you so much!
This brings back so many memories! My dad would make this dish and the egg turned out so smooth on top. My Aunties would be so jealous, my dad died at a an age where we were all young. We never learned to cook from him so Thank you for showing us how. I will share this video with my siblings.
Aw... thank you for sharing your story, Garry! What a wonderful memory! I hope you and your siblings will enjoy this. If using a wok, steam on medium heat for the same time. 😊
Aw this is so sweet
First of all; I LOVE your channel. You make everything so easy to follow for this 65 year old that is new to the IP. We used to make steamed eggs in a wok but this is so much easier. I made them this morning for the first time and they turned out perfect! I shared your video with both my kids that have IP's and I also shared it with 3 pressure cooker groups I'm in. They ask for the recipe when I posted the photos of how mine turned out. Thank you Flo and Dude. You guys are awesome.
Glad you enjoyed it! Appreciate all the shares! Thank you!
I want this sweet as a simple breakfast…..🥚🥚🥚🥚
Sugar free with stevia and added vanilla🟰Egg Flan
Thank you, I loved your instructions.
4 eggs to 1.5 times water
Strain eggs
15 minutes
Low pressure
Gladys🇨🇦Toronto🇨🇦
Very glad you added a link to this video in the comments on your Steamed Pork Patty video. This will be something delicious to make when comfort food is needed but not something typically North American which would be carb-y, cheesey and probably very salty. Thank you!
Flo I've just tried this and was really yummy. Kind of like a smooth scrambled egg. I measured the water using the egg shell into a separate container first and added some veg bouillon powder as didn't have any chicken broth. Had rice in my other instantpot and didn't realise my second pot doesn't do low pressure so I pressed the button for 'egg' and left it on the suggested 5 mins and turned out great. Also my water was freshly boiled from kettle so that made it quicker and also added an element of excitement as I poured it into the egg shell.
Will defo make again, I think I preferred without the sesame oil but delicious anyway!
Rainy Vancouver ,,,, That's the beauty of our beautiful city.
Nice recipe though i will make it tomorrow for my kids.
Thanks for sharing the knowledge .
We recently bought our first 6qt. Instant Pot. We have watched several of your How To videos as we seek to learn to use it. When we first saw your videos we both thought you are a Filipina. We were a bit surprised to learn in this video that you are Chinese. Your resemblance to Filipino's we know is uncanny. But, that really doesn't matter. We both enjoy your How To videos wrt the Instant Pot.
Thank you for your efforts to educate us in the use of this great little cooking machine. We will try this recipe this weekend and we will saute some ground pork as a base as noted by your husband. In fact, we will likely add a bit of finely diced saute'd onion and finely shredded cheese to it as well. If it turns out well (or not) we will post the results here to your site as your recipe is the inspiration for our little experiment. Keep producing your videos. We enjoy them quite a bit.
Thanks so much! I actually get that a lot “Are you Filipina?” Even from Filipinas. 😉
Flo Lum, I'm Greek-American. First born American of Greek Immigrants. My wife is a Filipina. Born in the Philippines. We met in College in California. She studying Accounting/Finance and I studying Electrical Engineering. We are both fans now. BTW, we just Subscribed with the Bell.
Great! Thanks!
I did this last month. The silky texture out of the pressure cooker was awesome . Memories of my grandmother.making this dish on a regular basis
Awesome!
Game changer for me! It was successful for my steam egg after watching your instruction. Thank you so much!
What a beautiful family recipe! So sweet that you both had a similar experience with this dish growing up. This looks delicious! Thanks for sharing!
It seems many Cantonese families have their own version of this recipe. 😊 Hope you’ll give it a try!
Thank you Flo. My mom used to make the same for me growing up as well. She added ground pork too. I’ll make this now using my instant pot !!!!!!!
Thank you for your terrific videos, Flo! My fiancee is Chinese and often cooks her mom's recipes as well. I am going to give this a try and, if successful, surprise her with it. I will definitely pop all of the bubbles first, for extra presentation :)
I remember my mom making this kind of dish but with ground pork in it as well as steamed egg with shredded dry scallops. Both were yummy!!!👍❤❤
made this with the ground pork and also used ground lamb another time, absolutely loved it
I love your channel. It has inspired me to make food my mom use to make - food that I haven't had in years since moving out. Thanks!
Like the sound of rain!
I just made this earlier in the week in the pot. Love bringing back the comfort food and my daughter loves it. Keep up the great videos!
I was introduced to the egg bite breakfast in the hospital after surgery and I have been trying to make it at home. In France it’s called œuf en cocotte. I have to undergo radiation and chemo and I have been told that my food should not be spicy in case of nausea. I was looking through your recipes trying to find simple but tasty recipes. I like your recipes made using the instant Pot and the sous vide. This Chinese egg recipe will be great but I’ll hold the soya for a while. The crème caramel i really like. Maybe I’ll make congee!
I received my instant pot I ordered and will be using it soon. That is a nice recipe and I will try it out. Thanks so much for sharing it with us.
Great! Have fun!
4 eggs
1:16 egg:liquid (eg. Broth) = 1:1.5
4:40 and 5:22 manual, low pressure, 15 min.
This dish brings me back to my childhood. 😄
In China, the spring or well water often has water born parasites in it, so no one drinks water or uses it in cooking without boiling it first. That's not an issue in USA, Canada or other places in the world that has good drinking tap water. I was raised in Hawaii and we used tap water when we made steamed eggs.
This has become my go to meal when I want something warm and soothing, not very hungry but know I should eat, or if I'm really chilled. Oh heck, I'd make it just because! 😊The sauce I mix to top it is soy with a splash of fish sauce. Will have to try the sesame oil. I've only eaten it alone, never with rice, but will try that soon. It's deceptively filling! Thanks also for the eggshell ratio trick!
Awesome! It’s so easy and healthy too.
So Easy So Good... (just gives me another reason to use my New favorite Spice, Smoked Paprika)
Love your vids ... Dude is a Lucky Guy!
I wonder if it is a sweet version of this that my mother used to make as "custard" in the Caribbean. Thanks for sharing.
The reason for hot liquid is to help set the center while keeping the outer part from being overcooked. Putting through the sieve is to remove the air bubbles. 😊
Hi, just found your site. Since I received an IP for Christmas your videos have come in really handy. It's so nice not to have to listen to music and I love taster Dude. Thanks for sharing. Also love when you make Chinese dishes.....Myra in maryland
In Cantonese it kind of translate to watery eggs....lol.....but the japanese word chawanmushi sounds better and they use dashi stock instead. Wonderful memories of this simple dish. Thanks for the video guys.
Sounds awesome. Kind of like a custard.
Yes! Exactly, except savoury. Hope you'll give it a try.
My husband and kid’s favorite dish!
Steam egg...yes please !! 😋
Mine sometimes turned out a bit foamy on the top due to the forms from beating the egg. Yours is so smooth and pretty! I guess I'll practice my whisking skills. BTW i used a regular rice cooker to make it.
I've never come across anything like this but me and my daughter love what we call 'nursing home food' (what we imagine we might like when we're old with no teeth) so I think will give this a try with rice!! If we don't like we'll add extra soy sauce, that makes everything delicious!
😂😂😂 That cracked me up! Hope you’ll like it!
Love the way you guys present this video. 👍
Yum!! Loved when my dad used to make this for us! I️ have to try it -Nicole
Let me know how it goes!
SO EXCITED. I love love love this dish and I still ask my mom to make it for me. haha. Time for me to make it now!! =) Thanks for the recipe! Will likely try this week!!!
Great! Let me know how it goes!
Sweet couple. I'd enjoy knowing a few variations on this theme. Could I add dice precooked bacon or flaked smoked salmon maybe some roe to the egg mixture before steaming? Diced spicey peppers maybe? Would a version with almond extract or vanilla extract and heavy cream work?
Thanks, Lynn! You can add whatever you’d like to this savory egg custard. But if you’re looking for sweet, this recipe would be better: ruclips.net/video/VLA_N4qsfkg/видео.html
I really love Steamed eggs, using this video i was able to make mine in the Instant Pot Mini! I love them! But, Mine were not smooth on the inside, instead had large bubbles through out like Swiss Cheese, my guess is i overmixed, i will try again by mixing with only a pair of Chopsticks :D Thanks for this video!
Did you use low pressure? Does the mini have low pressure? The pressure might be too high. If you steam it too high and/or too long it can cause the bubbles.
Another FloLum Yum Thanks!
Thanks, Mike!
I might try this with my homemade home canned pork broth!
bytheway, the foil on the handles is genius!
It might be an idea to prepare your egg mixture in a jug, will make pouring so much easier?
The warm water/broth is called for to help temper or preheat the eggs, which will keep the texture soft and delicate. In addition to ground meat or chopped shrimp, my mother also rehydrated dried black (shiitake) mushrooms, and used the soaking liquid as the broth, and/or she used the shrimp shells in hot water to make a quick shrimp broth for more flavor. Sometimes we also garnished the finished custard with a light drizzled streaks of oyster sauce in addition to the soy sauce, sesame oil, green onions and white pepper that you do. You could probably use some hoisin as well. Japanese cuisine also has a similar dish called chawanmushi, but they tend to use dashi as the broth base. Now I'm going to have to make some soon on a chilly winter night!
I really like all of your cooking show. Simple enough, that I always like trying new recipes with the family. And they have loved everything.
Excellent! That is the goal... simple, ordinary and joyful!
Thank you for sharing!
I tried but didn’t use a silicone cover and it failed. What would be a proper substitute for the cover?
One woman mentioned she used tin foil a few comments above yours
You mentioned ground pork... would you cook the ground pork if you were to put it in the bottom of the egg custard or put it in raw? Or is it something you add after you make the egg custard?
Put in raw pork at the bottom of the dish then add egg. But add another 2 mins to cook time.
love your apron!! thanks, i wanted to make this for a while...would the dessert one be the same ratio of liquid to egg.
OMG!! My grandpa taught me the same recipe!! except that his used 2 egg shells worth of water instead of 1.5! I am going to try making this in the Instant Pot. (Last time I used an online recipe with liquid measurement and it failed badly)
So much nostalgia, this dish! Hope it works out for you!
I love the idea of this recipe. I wonder if ingredients could be added to convert this to a dessert, perhaps raisins, cinnamon, sugar, vanilla? Did your mother serve this ever as a dessert?
The Chinese do make an egg tart which is similar to this. Sweet custard filled flaky pie shell. I have not tried. Crème caramel would be the closest thing to it that I have tried. ruclips.net/video/VLA_N4qsfkg/видео.html
Im going to try this once i acquire one of those lid thingys. Great video!
Just made it ... Pretty great! I used aluminum foil as a lid
Was just about to suggest foil! So glad you liked it!
I will definitely make this for my baby daughter.
Flo, is there a reason for not adding the seasonings to the uncooked egg mixture before pressure cooking?
I don’t know... just the way I’ve always known it to be made. 😊
I may have missed it in the video, but did you use quick release or natural pressure release? We’re making this tonight (right now, actually), and I think we’ll try quick release. Looks delicious!
I almost always quick release otherwise things will overcook. How did it turn out?
Flo Lum It was great. We had it with some brown “Texmati” rice we also cooked in the Instant Pot. The only change I would make next time is to make even more of it!
Flo, the reason for adding the cool boil water into the eggs is because where she grew up, you need to boil the water before drinking. Nowadays we've been so blessed with clean running tap water there's no need to do that anymore.
I’m not sure if that’s why since we grew up here with probably better tap water back then compared to now. I believe it has something to do with the texture. Will have to ask her.
Oops sorry. But I think she probably learnt in from her mom. I'm sure that's the reason because that's what my grandma told me. Anyways, doesn't matter, we don't have to do that anymore. Lol
But you would still need to do it in China today. Or just use bottled water.
That’s probably true.
isn't distilled water the same thing
Never tried this
Looks good!
Hi! I really enjoy your videos. Just wondering where I could find the silicone lid?
Looking good, Flo. 😍
I am not sure which version of this recipe to adopt from RUclips yet.
Interesting, never have heard of this before..like the apron, one of the rescues is a cat, Dharma....she says Hello BTW
The Real JoeyB Dallas Fort Worth Texas USA
😸
Love the foil trick ... where did you get the scilicone cover? Which brand?
Looks like it can tolerate well even under the high heat.
If you are in Canada, you can purchase direct from me: flolum.norwex.biz/en_CA/customer/shop/product-detail/317548
If you are in the US, you will have to find a Norwex consultant.
Thank you for sharing! Just want to clarify: Did you set the instant pot to cook at low pressure for 8 minutes? Natural release or quick release? Thank you!
She corrected herself in the video: 15 minutes not 8 minutes on low pressure and quick release
@@cacritic28 Thank you! I thought she meant 15 minutes including the time it brings it to pressure.
How do you do the pork on the bottom, raw or cooked first? Thanks! Yay for comfort food!
You can add it raw at the bottom then pour the egg mixture on top. I’d suggest cooking it a bit linger though. Maybe 18-20 mins.
Do you pre cook the ground pork or does it go in raw under the egg custard? Also, how would you season the pork? Sounds hella yummy!!
It could go in raw. Just marinate with a bit of soy and oil.
Flo Lum oh cool! Sounds yummy!
yummy! and btw you apron fabric is the same as my curtains LOL
I made it with those curtains. 😸
Flo Lum awesome!
Love your apron
GONNA TRY THIS SOON....
I'm sure my girls will like this.. thanks!
Great! My kids love it too!
Would it not cook properly in a pressure cooker without the silicone on top of the egg mixture?
Yes it will cook properly but I don’t want water to drip onto it while cooking and when I lift off the lid.
Flo Lum OK I see now why you added the silicone cover. Now I'll just have to get myself one to be able to make to this recipe! Lol
Just use a piece of foil. What if you don’t like it. Then you will have gone out to buy a lid for nothing. LOL! Well... I also use it for cheesecake. 😉
Flo Lum Lol I had thought of foil. TY!
This looks amazing! Definitely making it soon, thank you for sharing!
Great! Be sure to let me know how it turns out for you!
Thank you!!! You two are so cute!
Hi Flo thanks for sharing this reciepe!
Question -what brand is the square container? I've bought others and they crack on me 😔
I have also had glass containers crack on me in the oven. That’s another reason I like to use low pressure when using a glass container. I’m using these oven proof Glasslock containers. amzn.to/2Bm9GNi You can also use Corningware or stainless steel.
What did Mom cook it in, I don t have an instant pot
Could you cook the ground pork and egg together? What is the difference between steaming and cooking at low pressure in this recipe?
Yes, you can add ground pork on the bottom and pour egg mixture on top. I suggest increasing the cook time to 18-20 minutes. I believe low pressure is more gentle than high this reducing the risk of overcooking and giving a smoother texture.
Also, I prefer using low pressure when using a glass container.
Showing the close up of cutting into the dish and serving it into the bowl is the satisfying part of a food video (we didn't get to see the texture of the egg) and the last shot was just too far away. He could've been eating cereal.
Love the haircut..looks great on you! I'll have to give this a try; looks delicious. I'm curious as why you had black tape on your IP on the top?
Thanks, Daena! Some people think I work for Instant Pot. Just making it clear that I don’t nor do I endorse their product.
What type of glass can I use? I'd worry about it breaking lol
Only use glass that is oven proof. I'm just using a glass lock container. I want to say Pyrex would work but I've had it crack in the oven. If you have corning ware, that would work.
Looks good but I'm not gonna try cooking with glass in my IP. But to each there own .I wish it was recommend. Well recommend pretty safe .they can still crack in airfryer, microwave ,oven .
Steam oven did a better job, I just need to set the steam temp to 80C to get the perfect steam egg. And I just need to wash one plate.
do the bowls have to be oven safe? Wondering if i can use any type of bowls (besides plastic)
Definitely needs to be heatproof.
Got it thanks !
Which model is your instant pot?
I have a DUO and Smart; both 6 qt.
Surprise It tastes like egg!😎
you two are so funny
Ha! Glad you think so. 😉
Where did you get that silicone kid from please. I can't find any here in the UK xx
The lids are from Norwex. They recently opened up in the UK and are a direct selling company so you will have to find a consultant. You can do so on their website: Norwex.biz
i like the sassy hair..
Thanks! 💁🏻♀️
Lol it was so funny when is when to the part when the guy taste it and he doest now she was fliming
This dish is called “œufs en cocotte” in France.
Tap eggs on a flat surface, rather than an edge of something. Works better.
Thanks, Bill! I'm not consistent. ;)
Xu
All that trouble for steamed eggs. Scramble eggs, add water and steam it.
This is one of my favourite dishes but The Taste comments are the most stupid and inane I’ve ever heard on RUclips. Where did you find this specimen?
Get rid of that goofy guy. He’s not funny
Lose the guy with the red and black checkered shirt!!!
RIGHT.....HE ACTS LIKE A DUMMY...!!!