Perfect instant pot steamed eggs

 

Having eaten steamed eggs for 2 straight years for school for the first two years of my school life has rendered me a lifelong complex relationship with it. It's my comfort food, its monotonous simplicity bores and soothes me; but it has to be perfect, or else what's the point. I've never made it myself especially since rice cooker is considered a redundancy around my house; so I've reserved it as a food to be requested at home. I've always considered making the perfect steamed eggs somewhat of a pinnacle of home cooking and should be the epitome of a successful house-wife/house-girlfriend/ house keeper. 

So, imagine my surprise at my first attempt at these perfect eggs; it's easy, it's perfect, and I'm embarrassed that I haven't mastered it sooner. So principles are:

- Egg: stock ratio in volume: 1:2 (2 eggs in this recipe cooking time)

- Cool stock before use

- Whisk gently

- Strain through mesh and go through 2 dishes to get rid of the bubbles

- cover TIGHTLY with aluminium foil 

- Cook in low pressure for 6 minutes in a trivet in 1/2 cup of water in the instant pot

- Dilute some soy sauce in stock, and sprinkle with spring onions

and viola.