Rice Cooker Steamed Egg over Rice

Steps

How to make it

Prep 5 min · Cook 12 min

1. Place 1 bowl cooked rice in the rice cooker inner pot; add water to the inner-pot line (if rice was refrigerated, sprinkle 1–2 Tbsp water on top before steaming).
2. Crack 2 eggs into a bowl, add 180 ml cold water and a pinch of salt, and whisk well; strain once for a finer texture.
3. Pour strained egg into a heatproof bowl and cover the rim with vented plastic wrap (2–3 small holes).
4. Set the egg bowl on the rice or a steam rack (keep it above the rice water, not submerged).
5. Add 1 cup water to the outer pot, cover, and run the normal rice-cook cycle.
6. When the switch pops up, rest 3 minutes; the egg center should be pudding-soft with a smooth, hole-free surface.
7. Drizzle 1 Tbsp soy sauce over the steamed egg and eat mixed with rice or separately; best served right away.

Tips & storage

Make it easier

• Cover the egg bowl with vented film for a smoother surface.
• Spread chilled rice or cooked noodles before cooking so they separate instead of clumping and take on sauce evenly.

Best fresh; steamed egg weeps if refrigerated.