Chinese Steamed Egg with Minced Pork
Learn how to make silky and savoury Chinese Steamed Egg with Minced Pork — a simple, comforting homestyle dish.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 eggs
- A pinch of salt and white pepper powder
- 100 g minced pork
- 1 tsp minced garlic
- 1/2 tsp minced ginger
- 1 tbsp light soy sauce
- 1/2 tbsp oyster sauce
- 1/2 tbsp Shaoxing cooking wine
- 1/2 tsp sugar
- 1 tbsp cornstarch + 2 tbsp cold water (cornstarch slurry)
- 1 green onion, chopped (garnish)
Instructions
- 1
Beat 3 eggs in a bowl and season with salt and white pepper.
- 2
Measure the volume of the beaten eggs and add warm water at a 1:1.5 ratio (e.g. 100ml eggs = 150ml water). Gently mix without over-whisking to avoid bubbles.
- 3
Steam a deep heatproof plate for 1–2 minutes to preheat it. Pour the egg mixture onto the hot plate. Cover and steam on high heat for 2 minutes.
- 4
Turn off the heat and let the residual steam cook the egg for 7–8 minutes with the lid on. Jiggle the plate gently to check if the egg is set.
- 5
In a pan, sauté minced pork with soy sauce, oyster sauce, Shaoxing wine, sugar, and your preferred seasonings. Add a cornstarch slurry and cook for 1–2 minutes until the sauce thickens.
- 6
Pour the pork mixture over the steamed egg. Garnish with chopped green onions. Serve with hot rice. Enjoy!