Korean Egg Custard

• temps total: 20 minutes

Ingrédients

2 eggs

1 cup water

1 Tbsp chicken stock, Dashida powder, or beef stock powder, or vegetable bouillon cube.

1 chili, Serrano, finely chopped, for garnish.

1 green onion, Chopped

soy sauce, Splash, for garnish

Instructions

Beat eggs with water in a bowl. Add the stock and mix. Pour mixture into two oven safe bowls or custard cups. Cover with oven safe lids or aluminum foil.

Place steamer rack in instant pot. Pour 2 cups of water into the pot. Add the egg bowls on top of the rack and close the lid. Put instant pot on pressure cook mode for 5 minutes with the vent sealed.

Remove carefully when done and allow to cool slightly before serving with soy sauce, chili, and green onion.