Cantonese Steamed Eggs Experiment. How to make the perfect flan?

I had a lot of bubbles in my steamed egg mixture and it left the finished product with bubbles inside making it not smooth. I also read somewhere that you can steam eggs in an instant pot for six minutes on low and natural release. I did that, and it was overcooked, so it didn’t turn out well at all.

I showed my mum the photos and she asked me if I used CHOPSTICKS to mix the eggs with the water/chicken broth. No, I used a fork. I guess the metal whipped in all the air. So wooden chopsticks next time.

Also I’m not going to natural release the eggs in the instant pot. There is no actual reason to do so, except all the other recipes tell us to do that. The eggs are not going to foam and explode through the valve, so natural release is just a waste of time, and will help over cook the eggs. I think I might try 5 minutes on low.

I’m going to keep experimenting with the instant pot though because it would make it easier.

My mum’s recipe for steamed eggs is 1 egg, half a shell of water/chicken broth. For my little metal plate, I used three eggs.

Second try. Used chopsticks, but still had bubbles even if it was less. Took a mini sieve out and spooned out all the bubbles. That worked well. Again, half a shell of water for every egg, three in total. Then instant pot for 5 minutes, quick release. Covered the egg with tin foil so the water wouldn’t drip and spoil the surface. The egg came out beautiful and smooth, looked perfect, but it was hard and I found it overcooked without the jiggling and softness of the best steamed eggs I have had. I told my mum and she said the eggs she made was also hard and that if I wanted it softer maybe add more water. I’m also wondering if it’s the instant pot. More experiment needed! More water? Use steamer? To be continued.

About Sunny Skies Kitchen

Yan lives in Los Angeles, California with her son in a home with a small but busy kitchen. Her goal is to create enough original recipes to publish a cookbook.

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