Chinese Steamed Egg with Minced Pork, Carrots & Scallions 猪肉蒸蛋

The method of making this steamed egg dish is similar to my Chawanmushi recipe, with some modifications. The main difference is that for this recipe, the eggs mixture just about cover the minced pork (see second photo below), wheras in the chawanmushi, there was more egg mixture compared to the filling. Hence it is recommended that you use a shallow & wide dish to make this. Chawanmushi uses kombu and bonito stock. But since this is the Chinese style, you can also use any clear, light coloured type Chinese soup you are cooking that day (such as this and this) for the egg custard stock. I really love this simple dish, it is comforting and delicious, and I can never seem to have enough warm, fluffy rice to go with it

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