Breakfast for 2
Pressure Cooker Steamed Eggs
Eggs and chicken stock steam under pressure into a smooth custard finished with soy sauce and fish sauce.
$3.24for 4 servings
$0.81 per serving$3.24 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: pressurecookrecipes.com
- 20 minstart to table
- Easydifficulty
- 2servings as written
- $typical cost tier
ChineseDairy-freeLow-carbBudgetBreakfastsLunchesInstant PotBack to school
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Eggs$0.30 each typical | 2 | $0.60Typical price |
| Broth or stock$0.07/oz typical | 8.25 oz | $0.58Typical price |
| Green onions$1.19 each typical | 0.25 | $0.30Typical price |
| Total for the servings shown | $1.62 | |
Pantry staples you likely have
Salt and pepperSoy sauceAsian sauces and pastes
Not included in the cost.
Ingredients
- 2 extra large eggs
- 1 cup unsalted chicken stock
- 1/4 tsp sea salt (optional)
- green onions (optional)
- 1/2 tbsp regular soy sauce
- 1/2 tbsp fish sauce
- 1 tbsp water
Steps
- Add 1 cup water to the pressure cooker and place a trivet inside.
- Whisk the eggs, chicken stock, sea salt, and 1 tablespoon water in a heatproof bowl.
- Set the bowl on the trivet, close the cooker, and cook at high pressure for 5 minutes.
- Let the pressure release naturally for 5 minutes, then release any remaining pressure.
- Mix the soy sauce and fish sauce, pour them over the eggs, and add green onions if using.
Main ingredient on sale this week? See what to make with eggs on sale.
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