Ingredients
- 4 eggs, large
- 12 oz chicken broth, warm
- 1 Tbs sesame oil
- Chopped scallion
Directions
- Beat eggs thoroughly. Pass through a fine sieve.
- Mix the chicken broth using warm water. Should be warm to the touch but not hot enough to cook the eggs on contact.
- Combine eggs and water. (You can add the sesame oil now, or wait until serving). Pour into serving dish and cover with foil to keep condensation out.
- Place 1-2 C water in bottom of Instant Pot basin, then put in covered dish on its trivet. Secure lid and make sure vent is closed.
- Instant Pot settings: low pressure, 6 minutes. Natural release.
Notes
- After sieving the eggs, you will find about 1 Tbs of leftover gooey egg white. You’re supposed to dispose of the leavings because cooking them will make the dish have a little texture (little bubbles or pockets of white), but it doesn’t taste any different (IMO). I would say, ditch them if you want a perfectly smooth, silky dish, and you’re concerned about presentation. Otherwise, just pour them in the mixture and cook as directed, because I hate wasting stuff unneccessarily.
