Steamed Egg with Minced Pork – Deliciously Tender and Flavorful

This classic Chinese dish features silky, steamed eggs topped with savory stir-fried minced pork. The smooth, custard-like texture of the eggs combined with the flavorful minced pork makes for a comforting and wholesome meal. By following a few key steps, you can ensure the perfect texture and flavor every time.

A common dish on my dining table

I love steaming dishes in general, and have shared recipes like Steamed Minced Pork with Lotus Root and Steamed Minced Pork with Preserved Vegetables, but steamed eggs are my go-to dish.

Steamed eggs are one of my favorite dishes to make, and they appear on our family’s dining table several times a week.

If you ask me what I cook most often, it’s definitely steamed eggs. My children love them, and their soft, silky texture makes them easy and enjoyable to eat.

A Few of My Personal Tips for Perfect Steamed Eggs:

Use Warm Water: I refer to warm water as water that’s brought to a boil and then cooled down to around 30°C. This temperature ensures the eggs will have that smooth, silky texture.

Strain the Egg Mixture: I usually filter the egg mixture before steaming to remove any bubbles, which results in a smoother, more delicate surface. But if you’re not aiming for perfection, you can also use room-temperature water without filtering the eggs.

When I’m feeling a bit lazy and don’t want to waste any of the filtered egg mixture, I skip this step—and the steamed eggs still turn out delicious!

Flexible with Minced Pork: If you’re in a rush or want to keep it simpler, you can skip the minced pork entirely. However, if you do want to add minced pork, I recommend using pork with some fat, like pork belly or pork shoulder. The fat adds extra flavor and juiciness, much like the pork I use in my steamed pork patty recipe or for dumpling fillings. Of course, other types of meat, such as beef or chicken, work too if you prefer not to use pork.

Covering the eggs: Using plastic wrap and poking holes helps prevent condensation from dripping onto the eggs, which can disrupt their smooth texture.

Steaming time: Overcooking the eggs will result in a rubbery texture. If you’re unsure, check the eggs after 10 minutes and adjust the steaming time as needed based on your steamer.

Ingredients:

• 3 large eggs
• 150g minced pork (or minced chicken as an alternative)
• 1/4 tsp salt (or to taste)
• 1/2 tbsp light soy sauce
• 1/2 tbsp sugar
• 2 tsp peanut oil (or any cooking oil of your choice)
• Warm water(1.5 times the volume of the egg mixture, about 250 ml total)
• 10g chopped scallions
• Cornstarch slurry:
  • 2 tsp cornstarch
  • 3 tsp water

Instructions:

1. Prepare the Egg Mixture:

• Crack 3 eggs into a large bowl and beat them gently until smooth.
• Measure the volume of the egg mixture, and add 1.5 times that amount of warm water(about 250 ml for 3 eggs). The warm water should be boiled, then cooled to around 30°C (lukewarm).
• Add 1/4 tsp salt to the egg and water mixture, and stir until the salt is fully dissolved.

Tip: The salt not only adds flavor but also helps the eggs set during steaming.

2. Strain and Prep for Steaming:

• To ensure a silky smooth texture, strain the egg mixture to remove any bubbles or foam.
• Pour the strained egg mixture into a heatproof dish or shallow bowl.
• Cover the dish tightly with plastic wrap, and use a toothpick to poke a few small holes in the wrap to allow steam to escape. This prevents water droplets from forming on the egg’s surface during steaming.

3. Steam the Eggs:

• Set up a steamer, bringing the water to a boil.
• Once the water is boiling, place the dish of eggs into the steamer.
• Cover the steamer and steam the eggs over medium heat for about 10 minutes.

Tip: If the eggs are cold from the fridge, increase the steaming time to about 15 minutes. Steaming time can also vary depending on the size of the dish and the type of steamer used.

4. Cook the Minced Pork:

• While the eggs are steaming, heat 2 tsp peanut oil in a wok or pan over medium heat.
• Add the 150g minced pork and stir-fry for about 2 minutes, breaking up the meat as it cooks.
• Once the pork is no longer pink, add 1/2 tbsp light soy sauce and 1/2 tbsp sugar, stirring to combine. Cook for another 1-2 minutes until the mixture becomes fragrant.
• Prepare the cornstarch slurry by mixing 2 tsp cornstarch with 3 tsp water, ensuring it’s smooth. Add this slurry to the pork and stir until the sauce thickens and coats the pork evenly.
• Stir in the chopped scallions, cooking briefly to release their flavor.

5. Assemble the Dish:

• Once the eggs are finished steaming, they should have a soft, custard-like texture. Carefully remove them from the steamer.
• Spoon the stir-fried minced pork mixture over the steamed eggs, spreading it evenly.
  

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  Steamed Egg with Minced Pork

  This classic Chinese dish features silky, steamed eggs topped with savory stir-fried minced pork. The smooth, custard-like texture of the eggs combined with the flavorful minced pork makes for a comforting and wholesome meal. By following a few key steps, you can ensure the perfect texture and flavor every time.

  Course Main Course

  Cuisine Chinese

  Prep Time 10 minutes minutes

  Cook Time 15 minutes minutes

  Servings 3

  Calories 234kcal

  Ingredients

  • 3 large eggs
  • 150 g minced pork or minced chicken as an alternative
  • 1/4 tsp salt or to taste
  • 1/2 tbsp light soy sauce
  • 1/2 tbsp sugar
  • 2 tsp peanut oil or any cooking oil of your choice
  • Warm water 1.5 times the volume of the egg mixture, about 250 ml total
  • 10 g chopped scallions

  Cornstarch slurry:

  • 2 tsp cornstarch
  • 3 tsp water

  Instructions

  Prepare the Egg Mixture:

  • Crack 3 eggs into a large bowl and beat them gently until smooth.
  • Measure the volume of the egg mixture, and add 1.5 times that amount of warm water(about 250 ml for 3 eggs). The warm water should be boiled, then cooled to around 30°C (lukewarm).
  • Add 1/4 tsp salt to the egg and water mixture, and stir until the salt is fully dissolved.
  • Tip: The salt not only adds flavor but also helps the eggs set during steaming.

  Strain and Prep for Steaming:

  • To ensure a silky smooth texture, strain the egg mixture to remove any bubbles or foam.
  • Pour the strained egg mixture into a heatproof dish or shallow bowl.
  • Cover the dish tightly with plastic wrap, and use a toothpick to poke a few small holes in the wrap to allow steam to escape. This prevents water droplets from forming on the egg's surface during steaming.

  Steam the Eggs:

  • Set up a steamer, bringing the water to a boil.
  • Once the water is boiling, place the dish of eggs into the steamer.
  • Cover the steamer and steam the eggs over medium heat for about 10 minutes.
  • Tip: If the eggs are cold from the fridge, increase the steaming time to about 15 minutes. Steaming time can also vary depending on the size of the dish and the type of steamer used.

  Cook the Minced Pork:

  • While the eggs are steaming, heat 2 tsp peanut oil in a wok or pan over medium heat.
  • Add the 150g minced pork and stir-fry for about 2 minutes, breaking up the meat as it cooks.
  • Once the pork is no longer pink, add 1/2 tbsp light soy sauce and 1/2 tbsp sugar, stirring to combine. Cook for another 1-2 minutes until the mixture becomes fragrant.
  • Prepare the cornstarch slurry by mixing 2 tsp cornstarch with 3 tsp water, ensuring it's smooth. Add this slurry to the pork and stir until the sauce thickens and coats the pork evenly.
  • Stir in the chopped scallions, cooking briefly to release their flavor.

  Assemble the Dish:

  • Once the eggs are finished steaming, they should have a soft, custard-like texture. Carefully remove them from the steamer.
  • Spoon the stir-fried minced pork mixture over the steamed eggs, spreading it evenly.

  Video

  Nutrition

  Calories: 234kcal | Carbohydrates: 4g | Protein: 14g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 200mg | Sodium: 453mg | Potassium: 220mg | Fiber: 0.1g | Sugar: 2g | Vitamin A: 274IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg