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Breakfast

Chinese Steamed Eggs

A recipe from one of my favorite blogs – follow the links and visit the original site this recipe came from!

Silky and delicate with surprisingly deep flavors, Chinese Steamed Eggs are as easy to make as they are versatile. Ready in fifteen minutes and made with just three ingredients (eggs, salt, water) this custard-like dish can be topped with whatever your heart desires. I like using soy sauce, scallions, and chili oil. You can make them a heftier meal by topping them with a flavorful protein like garlicky shrimp or crispy pork. Growing up, my grandmother (or in Cantonese, my por por) would prepare this Chinese Steamed Eggs recipe and I’m excited to share it with you.

What Are Chinese Steamed Eggs?

Chinese Steamed Eggs are a popular and beloved dish in Chinese cuisine. The eggs are beaten with salt and water and then steamed until they become a silky smooth custard. The delicate texture of the eggs is a perfect canvas for toppings that create the flavor combination of your choice.

Ingredients For Steamed Eggs

Chinese steamed eggs are commonly cooked in many Chinese households as a staple breakfast item. The dish is considered a comfort food that reminds many of their childhood and culinary traditions. Here’s what you’ll need to make Chinese Steamed Eggs:

Eggs– are the foundation of this dish.

Salt– helps to flavor the eggs and creates a silky texture by stopping the proteins in the egg yolks from binding too tightly.

Warm Water– is used to help create a custard-like consistency.

Toppings – are up to you, but some of my favorites are soy sauce, chili crunch, green onions, and a sprinkle of sesame.

Tips For Making Chinese Steamed Eggs

Use fresh eggs for the best results.

Gently beat the eggs to avoid incorporating too much air, which can lead to air bubbles and a spongy texture.

Strain the egg mixture through a fine-mesh sieve to remove excess air bubbles or eggshell fragments. This step ensures a silky smooth texture.  

Cover your dish with plastic wrap or foil while steaming to prevent condensation from dropping onto the eggs and causing water spots. 

Start with steaming the eggs for 10 minutes for a soft custard texture that ripples in the center like jello. Increase the time if you prefer a firmer consistency.

How Do I Make A Large Batch Of Chinese Steamed Eggs?

To make a larger batch just make sure that the ratio stays the same: for every egg use 1/2 cup water and 1/8th teaspoon salt. You can steam the eggs in multiple rounds. You can also steam the egg mixture in a larger ramekin or bowl but it may need an additional 2-5 minutes. The eggs are cooked when the custard gently ripples in the center like jello.

Print

Chinese Steamed Eggs

Silky and delicate with surprisingly deep flavors, Chinese Steamed Eggs are easy to make, ready in fifteen minutes, and incredibly versatile.
Course Breakfast, Dinner, Lunch
Cuisine Chinese
Total Cost ($0.71 recipe / $0.36 per serving)
Prep Time 5 minutes minutes
Cook Time 10 minutes minutes
Total Time 15 minutes minutes
Servings 2
Calories 72kcal
Author Dara Yu

Equipment

Steam Basket

Ingredients

2 large eggs
1/4 tsp salt
1 cup warm water

Instructions

In a medium bowl, gently whisk the eggs with the eggs with the salt until small bubbles start to form on the surface, about 1 minute.
Add the warm water to the egg mixture and carefully whisk until thoroughly combined.
Carefully pour the egg mixture through a fine-mesh sieve and into 2 small ramekins or bowls. Cover with plastic wrap or foil and gently pierce with a knife to create a steam vent.
Place a steamer rack in a pot and fill the pot with water until it reaches just below the rack. Cover and bring to a boil over high heat. Then gently place the ramekins on the rack and lower the heat to medium-low. Cover and steam for 10 minutes.
Carefully remove the ramekins from the steamer and garnish with desired toppings.* Serve immediately. Enjoy the silkiest eggs you’ve ever had!

See how we calculate recipe costs here.

Notes

*Suggested Toppings: scallions, soy sauce, sesame oil, chili oil, sesame seeds

Nutrition

Serving: 1egg | Calories: 72kcal | Carbohydrates: 0.4g | Protein: 6g | Fat: 5g | Sodium: 368mg

How to Make Chinese Steamed Eggs

In a medium bowl, gently whisk the 2 eggs with the 1/4 teaspoon salt until small bubbles start to form on the surface, about 1 minute.

Add the cup of warm water to the egg mixture and carefully whisk until thoroughly combined. The water should be warm to the touch. To achieve this, heat 1 cup of water until just boiling and remove from the heat. Add 1 cup of tap water and stir.

Carefully pour the egg mixture through a fine-mesh sieve into two small ramekins. Cover with plastic wrap or foil and gently pierce with a knife to create a steam vent.

Add a steamer rack to a pot large enough to hold both ramekins. Fill the pot with water until it sits just below the rack. Cover the pot and bring the water to a boil over high heat. Then, gently place the covered ramekins on the rack and lower the heat to medium-low. Cover the pot and steam for ten minutes.

Carefully remove the ramekins from the steamer and garnish with desired toppings, like scallions, soy sauce, sesame oil, chili oil, or sesame seeds. Serve immediately and enjoy the silkiest eggs you’ve ever had!

The post Chinese Steamed Eggs appeared first on Budget Bytes.


Looking for more ideas? I post recipes I find on other blogs here. I share information about kitchen equipment I use here. Since I often order ingredients from Amazon (I live in a rural area and don’t have easy access to grocery stories) and my list of items I commonly order here. Finally, here is a list of my favorite cookbooks.

Filed Under: Blogs I Follow, Breakfast, Lunch, Recipes Tagged With: chinese eggs, dinner, eggs, lunch, poached eggs

Instant Pot Egg Bites

A recipe from one of my favorite blogs – follow the links and visit the original site this recipe came from!

Get breakfast ready in a flash with these Instant Pot Egg Bites. Copycat Starbucks egg bites made in Instant Pot are tender and fluffy, require no blender, contain only one main ingredient and are customizable with your favorite fillings!

Other make ahead breakfasts we love are cottage cheese egg bites (coming soon).

I have been so skeptical about Instant Pot egg bites because if you know me, I do not love extra gadgets but I do love eggs! So, armed with a few silicone egg bite molds from Amazon, I now make egg bites in Instant Pot by the dozen on Sundays!

And to put the mold to more use, I have perfected Instant Pot poached eggs as well.

Starbucks sous vide egg bites are delicious but the price is a bit high to enjoy with regularity. I replicated a make-at-home version using my Instant Pot. The moist heat from the pressure cooker mimics the “sous vide” technique perfectly! You can enjoy them plain or with a filling of choice.

Ingredients for Instant Pot Egg Bites

To make Instant Pot egg bites you will need only one main ingredient. I mean who doesn’t have staples like baking powder, salt, pepper and water at all times, right?!

I assure you don’t need anything else to make egg bites in Instant Pot except optional add-ins in next step.

Eggs: I use large eggs but any eggs will work!

Baking powder: Adding baking powder to eggs makes them more light and fluffy.

Salt and pepper: For taste.

Water: You could use milk, the results will be the same.

Egg Bites Add-Ins and Toppings

If your kids are anything like my kids, they like things plain. But I still try with veggies and succeed many times. I usually make 2 batches of egg bites in Instant Pot, plain and with vegetables.

You can add anything you want to the egg bites. Just make sure to dice, chop or grate finely the ingredients since pressure cooker egg bites are quite small.

My go to egg combination is bell pepper, baby spinach and freshly grated Parmesan cheese.

Veggies: Bell pepper, mushrooms, spinach, kale, zucchini, broccoli, asparagus.

Jarred and canned goods: Sun dried tomatoes, roasted red pepper, green chiles, olives.

Cheese: Parmesan cheese, gruyere cheese, cheddar cheese, swiss cheese, feta cheese.

Meat: Fried bacon bits, crumbled cooked sausage, leftover chicken.

Fresh herbs: Finely chopped fresh basil, parsley, green onion or chives.

Recreating copycat Starbucks egg bites in Instant Pot? Use bacon and gruyere cheese as your toppings of choice.

How to Make Egg Bites in Instant Pot

Here is a quick overview how to make egg bites in Instant Pot without a blender, with 5 minutes prep time and total of 15 minutes.

Prep: Add 1 cup cold water to 6 quart Instant Pot or 8 quart Instant Pot and spray silicone egg bites mold well with cooking spray. Make sure to coat the bottom and sides of the openings.

Make the egg mixture: In a large 4 cup measuring cup, whisk eggs, water, baking powder, salt and pepper. You can use any large bowl with a spout for easy pouring into the molds. Then pour egg mixture into each mold about 2/3 full.

Add toppings: Now you can add toppings like vegetables, meat and cheese. No need to stir them as they will sink anyways. That’s why we do not mix toppings with egg mixture. These Instant Pot egg bites are so easy!

Stack the molds: Close each silicone egg mold with the lid, stack staggered on top of each other and place on trivet with handles. The one pictured came with my stackable stainless steel pans to cook 2 things at a time. I also have this trivet that came with my Instant Pot DUO 8 quart.

Pressure cook on Low: Then close the lid, move valve to Sealing position and Pressure Cook egg bites on Low for 8 minutes – in 8 quart Instant Pot, 11 minutes – in 6 quart Instant Pot. Afterwards, release remaining pressure using Quick Release.

Cool and release the egg bites: Let Instant Pot egg bites cool off for a few minutes until the molds are safe to touch. Despite the silicone molds being non-stick and using a cooking spray, I recommend to grab a small silicone spatula and go around the edges and bottom really tight and close to the mold. This will result in perfectly looking egg bites. To be able to pop egg bites out of the mold, you would have to wait a few hours for egg bites to cool off.

What Is the Best Silicone Egg Bites Mold?

To make egg bites in Instant Pot you will need a silicone mold. Actually two silicone molds with two silicone lids.

I bought these ones on Amazon. What I like is that there are 2 lids and not 1 to prevent spilling. And lid is also made of silicone which is safe for cooking.

Many other egg bite molds sold online have plastic silicone lids which you can’t cook with in your electric pressure cooker. Just be sure to pay attention to this information when purchasing the molds.

Can I Make Instant Pot Egg Bites without a Silicone Mold?

It is possible to make egg bites in Instant Pot without the silicone mold. You will need either 4 ounces glass jars or individual silicone muffin tins. You can also make egg bites in Instant Pot with 6 ounces glass jars.

I think it will be easier to handle glass jars when it comes to placing them into Instant Pot.

I would try cook times as listed in the recipe first and adjust accordingly afterwards, if necessary.

Tips for Best Results

For creamy, velvety texture Instant Pot egg bites that are Starbucks worthy, follow these tips!

Dice vegetables small: Egg bites are mini sized, so chop and grate your vegetables, cheese or meat additions accordingly.

Stagger egg bite molds: Just turn the top mold a bit so its cavities are not directly sitting on top of cavities of the bottom mold. If you can’t get them staggered, then place trivet with one egg bites mold in the Instant Pot and then place the second mold staggered on top. This prevents misshapen egg bites when they cook in Instant Pot.

Follow pressure cooking times: 8 minutes for 8 quart Instant Pot, 11 minutes for 6 quart. Readers have cooked egg bites in 3 quart Instant Pot for 11 minutes.

No low pressure option? If your Instant Pot doesn’t have Low pressure and only Manual button, you can cook them on High pressure but egg bites will puff up more.

Using all egg whites: I believe Starbucks sous vide egg bites contain only egg whites. You will need 2 1/4 cups of egg whites. And I also believe you will have to whisk them with a real whisk not a fork, just to mix well.

Don’t use blender: After testing this Instant Pot egg bites recipe multiple times, one thing I can tell you I did not like using a blender. Maybe because my recipe contains no cheese but blended mixture got so thin, even pepper and salt settled at the bottom of the egg bite. Making one side spicy and another side plain.

How to Store and Reheat Egg Bites

Refrigerate your Instant Pot egg bites in an airtight container for up to 5 days in the fridge. Perfect for meal prep!

Because these egg bites are small, they are quick to reheat. Pop a few on a plate in the microwave and reheat for 1 – 1.5 minutes from frozen or 30 seconds for fresh. It really depends on your microwave.

Can I Freeze Egg Bites?

Yes, absolutely. Cook egg bites in Instant Pot and let them cool completely. Pop in an airtight container with a lid and freeze for up to 3 months.

If you want to freeze egg bites in a resealable Ziplock bag, lay egg bites flat first to freeze. Once egg bites are fully frozen, then toss the bag deeper into the freezer. They are just delicate.

FAQs

What size Instant Pot do I need?

You will need 6 quart or 8 quart Instant Pot. Silicone mold will not fit into a 3 quart pressure cooker although some readers have mentioned that they now sell a mold for 3 quart pressure cooker.

Can I make a double batch?

Yes! This Instant Pot egg bites recipe will actually make a double batch, meaning it uses both egg bites molds. If you need one batch, just half the ingredients, cook time will remain the same.

Why are my Instant Pot egg bites rubbery?

If they are fresh, you may have overcooked them. It could happen if you have not released the pressure immediately upon pressure cooking cycle was done. If you are reheating egg bites from frozen, they may turn rubbery, try thawing first.

Do I need to cook vegetables first for Instant Pot egg bites?

No, you don’t have to pre-cook the veggies for Instant Pot egg bites. Just dice them small and pressure cooker will work its magic.

Why are my egg bites in Instant Pot misshapen?

Sometimes it happens and I am not 100% sure why. To ensure nicely shaped egg bites, cover each mold with a piece of parchment paper before placing the lid on. This prevents condensation dripping into egg bites as they cook, therefore making perfectly cooked egg bites.

I have molds but no lids, how can I make these mini egg bites?

No lid, no problem! But you still need to cover them as the condensation from one egg bites mold will drip into the other one and make soggy bites. Try covering with parchment paper or aluminum foil to avoid that from happening.

Print

Instant Pot Egg Bites

Get breakfast ready in 15 minutes with Instant Pot Egg Bites. Tender, fluffy, only one main ingredient and customizable with fillings!
Course Breakfast
Cuisine North American
Diet Gluten Free
Prep Time 5 minutes minutes
Cook Time 8 minutes minutes
Total Time 13 minutes minutes
Servings 14 egg bites
Calories 42kcal
Author Olena Osipov

Equipment

Instant Pot
Egg bite molds
Trivet
Steam diverter
Measuring cups
Mini spatulas

Ingredients

9 large eggs
1/4 cup water or milk
1/2 tsp salt
1/2 tsp baking powder
Ground black pepper to taste
Cooking spray

Optional Mix Ins:

Handful of spinach finely chopped
1/2 large bell pepper diced
Parmesan cheese grated

US Customary – Metric

Instructions

Into 6 or 8 quart Instant Pot, add 1 cup water. Please note silicone mold will not fit into 3 quart Instant Pot.
In a 4 cup measuring cup, add eggs, water, baking powder, salt, pepper and whisk mixture with a fork or a whisk well.
Spray silicone mold with cooking spray well. Pour mixture into each of 14 openings of the mold about 2/3 full. If you would like, add toppings like veggies and cheese. No need to stir.
Close each mold with silicone lid and stack in a staggered position, so the cups don’t line up. Then you won’t have lids sucked in and deformed bites.
Then place on top of the trivet with handles. If your trivet doesn’t have handles, you might struggle getting mold placed carefully into a 6 quart pot. It is very tight and be careful not to spill.
Place trivet Inside Instant Pot, close the lid, set pressure release valve to Sealing and press Pressure Cook on Low for 8 minutes – 8 quart Instant Pot, 11 minutes – 6 quart Instant Pot.
After do Quick Release by turning the valve to Venting. Using oven mitts and holding onto handles of the trivet or to the mold itself, remove molds with egg bites from Instant Pot.
Open the lids, cool off a few minutes and using small silicone spatula go around the edge staying close to the walls of each opening and release egg bites one by one.

Notes

Store: Refrigerate in an airtight container for up to  5 days. To reheat pop a few on a plate in the microwave and reheat for 1 – 1.5 minutes from frozen or 30 seconds for fresh.
Freeze: Cook and cool egg bites. Pop in an airtight glass container with a lid and freeze for up to 3 months. If you want to freeze in a resealable Ziploc bag, lay egg bites flat first and then toss deeper into the freezer with frozen egg bites.
Where can I get this silicone mold? I bought this one, actually a set of 2, on Amazon. What I like is that it has 2 lids and not 1, to prevent spilling. Pay attention that lid is also silicone and not plastic, so you will not cook it.
Egg whites: You can replace eggs with 2 1/4 cups of egg whites. And I also believe you will have to whisk them with a real whisk not a fork. Just to mix well.
No Low pressure option? If your Instant Pot doesn’t have Low pressure, you can cook on High – egg bites will puff up more.
Prep toppings small: You can add anything you want. Just make sure to dice, chop or grate finely since egg bites are small.

Nutrition

Serving: 1egg bite | Calories: 42kcal | Carbohydrates: 1g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 105mg | Sodium: 141mg | Fiber: 1g | Sugar: 1g

The post Instant Pot Egg Bites appeared first on iFoodReal.com.


Looking for more ideas? I post recipes I find on other blogs here. I share information about kitchen equipment I use here. Since I often order ingredients from Amazon (I live in a rural area and don’t have easy access to grocery stories) and my list of items I commonly order here. Finally, here is a list of my favorite cookbooks.

Filed Under: Blogs I Follow, Breakfast, Lunch, Recipes Tagged With: breakfast, egg, eggs, instant pot, peppers, spinach

Berry Baked Oatmeal

No better way to make breakfast than to make one that lasts for days, and this mixed berry baked oatmeal does exactly that. Made with fresh or frozen berries, this mixed berry baked oatmeal is a great make-ahead breakfast for busy mornings. If you like oatmeal but don’t have time to stand over a hot […]

The post Berry Baked Oatmeal appeared first on Stephanie Kay Nutrition.

Looking for more ideas? I post recipes I find on other blogs here. I share information about kitchen equipment I use here. Since I often order ingredients from Amazon (I live in a rural area and don’t have easy access to grocery stories) and my list of items I commonly order here. Finally, here is a list of my favorite cookbooks.

Filed Under: Blogs I Follow, Breakfast, Desserts, Recipes Tagged With: berry, blueberry, breakfast, dessert, oatmeal, raspberry

Blueberry Pie Bars

A recipe from one of my favorite blogs – follow the links and visit the original site this recipe came from!

These vegan blueberry pie bars are so easy to make with an oatmeal crumble and blueberry pie filling. The crust doubles as the topping!

When you’re craving blueberry pie but your too lazy to make it, turn to these incredible Blueberry Pie Bars!

Just like my Raspberry Bars, these Blueberry Pie Bars are so easy to make and perfect for potlucks and parties. My favorite thing about them is that you make the crust and topping in one bowl.

Even novice bakers will have success with these easy blueberry bars! A fresh blueberry filling is layered on top of a buttery oat crust, topped with the oatmeal crumble and baked until bubbly and warm.

They taste best with fresh blueberries, especially when are in season. Frozen blueberries will work, but the filling may be runnier and the flavor a bit different.

How to make blueberry pie bars

Find the complete recipe with measurements in the recipe card below.

Preheat the oven to 350 degrees F and line an 8 or 9 inch pan with parchment paper.

In a large bowl, stir together the flour, oats, sugar and salt. Now add the melted vegan butter and stir until you have moist crumbs. Set aside 1 cup of the mixture for the topping.

Press the rest of the crumbs into the pan evenly and bake for 10 minutes. Remove from the oven and set aside while you make the filling.

Add the blueberries, sugar, cornstarch (or tapioca starch) and lemon zest to a medium saucepan. Stir and cook until thickened, about 5-8 minutes.

Pour the blueberries over the crust and spread evenly.

Sprinkle the topping over the top and bake for 35-40 minutes.

It’s done when the edges are bubbly and the topping is slightly golden brown. Let the bars cool in the pan for at least 20 minutes before lifting out with the parchment paper. Cut into squares and serve.

Frequently asked questions

How long will the blueberry bars keep?

Store the bars in a covered container in the refrigerator for up to 1 week.

Can they be frozen?

Yes, you can freeze them if you want. Wrap well or store in a freezer friendly container.

Can I use a different fruit?

Yes, the recipe is flexible. Use a mix of various berries like strawberries, blackberries, raspberries and blueberries. Or try peaches or even cranberries. You can also substitute a container of quality jam instead of the pie filling.

Print

Blueberry Pie Bars

These vegan blueberry pie bars are so easy to make with an oatmeal crumble and blueberry pie filling. The crust doubles as the topping!
Course Dessert
Cuisine American
Prep Time 15 minutes minutes
Cook Time 45 minutes minutes
Total Time 1 hour hour
Servings 12 bars
Calories 262kcal
Author Nora Taylor

Ingredients

Crust + Topping

1 1/2 cups all purpose flour
1 cup rolled oats
1/2 cup granulated sugar
1/4 teaspoon salt
3/4 cup vegan butter melted

Blueberry Pie Filling

4 cups fresh blueberries see notes for frozen
1/2 cup granulated sugar
2 tablespoons cornstarch or tapioca starch, arrowroot
2 teaspoons fresh lemon zest optional

US Customary – Metric

Instructions

Preheat the oven to 350 degrees F and line a 9 inch square pan (8 inch will work as well) with parchment paper, leaving some overhang for easy removal later. Set aside.
In a large bowl, stir together the flour, rolled oats, sugar and salt. Add the melted butter and stir until the mixture is moist crumbs.
Set aside 1 cup of the crumbs in a bowl for the topping.
Press the rest of the crumbs into the prepared pan and press firmly and evenly. Bake for 10 minutes, then remove from the oven and set aside.
Meanwhile, make the blueberry filling. Place the blueberries, sugar, cornstarch and lemon zest in a medium saucepan. Turn the heat to medium heat and stir, simmering for about 5-8 minutes until the mixture thickens a bit.
Pour the blueberry mixture over the crust evenly. Sprinkle the crumble topping all over the filling.
Bake for 35-40 minutes, until the top is lightly browned and the blueberry filling is bubbling around the edges.
Allow the bars to cool for at least 20 minutes before lifting out of the pan with the parchment paper. Slice into squares and enjoy.
Store leftover bars covered in the refrigerator for up to 1 week. They can also be frozen.

Notes

If needed, use frozen blueberries. The filling will be more runny though. You could also just substitute a jar of blueberry jam.
May use coconut oil instead of vegan butter.

Nutrition

Serving: 1of 12 bars | Calories: 262kcal | Carbohydrates: 41g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Sodium: 141mg | Potassium: 83mg | Fiber: 2g | Sugar: 22g | Vitamin A: 566IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 1mg
Blueberry Pie Bars

Looking for more ideas? I post recipes I find on other blogs here. I share information about kitchen equipment I use here. Since I often order ingredients from Amazon (I live in a rural area and don’t have easy access to grocery stories) and my list of items I commonly order here. Finally, here is a list of my favorite cookbooks.

Filed Under: Breakfast, Desserts, Recipes Tagged With: blueberry, breakfast, dessert bar

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