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

Cook Time 15

Servings

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