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Chinese Steamed Egg with Minced Pork

Steamed Egg with Pork Recipe

First posted in Jul 2009, updated in Jan 2015

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This Chinese-style steamed egg with minced pork (猪肉蒸蛋), also frequently known as Chinese steamed eggs or 蒸水蛋, is a family favourite dish. We love everyday dishes (家常菜) like this – unpretentious, comforting and so delicious with rice.

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Many readers have commented that the most challenging part of making steamed eggs is that the cooked egg mixture either look dry, or form unsightly bubbles on the surface. Check out the cooking tips below to get a smooth and silky finish for your steamed eggs.

Steamed Egg with Pork Recipe

Tips for making Chinese savoury steamed egg dishes

  1. Strain the egg mixture through a fine sieve to minimize bubbles from forming on the surface of the custard.
  2. Use a ceramic material for steaming the egg custard. Plastic material will melt during steaming.
  3. Use a wide, shallow dish for steaming so that the egg and meat will be evenly distributed and cooked.
  4. If you happen to be cooking Chinese soups (clear soup such as ABC soup), you can use some of the soup as the base stock for the egg custard. You can also instant chicken stock or plain water (seasoned with soy sauce).
  5. When steaming the egg custard, make sure the dish is sealed with foil, so that water from the steamer cover will not fall on the custard during steaming and cause unsightly bubbles.

Leave a Comment

57 Responses to “Chinese Steamed Egg with Minced Pork”

  1. myasiankitchen — July 2, 2009 @ 12:11 pm

    lovely comfort mis my mom cooking just looking at your steam egg


    • wiffy replied: — July 8th, 2009 @ 5:15 pm

      hehe, looks like this is the childhood comfort dish for many people.


  2. Selba — July 2, 2009 @ 5:50 pm

    Looks yummy… good idea to add the minced pork! :)


  3. mycookinghut — July 3, 2009 @ 2:01 am

    Steamed egg with minced pork… classic!! I love this dish. Very nice!! yum..


  4. Ravenous Couple — July 3, 2009 @ 2:02 am

    oohh lovely. this is similar to steam egg and pork custard we made for vietnamese broken rice dish, com tam suon bi cha. we like using annato seeds to add some color.


  5. Ching — July 3, 2009 @ 2:55 am

    I loved this! My mom used to make this for us.


  6. daphne — July 3, 2009 @ 5:22 pm

    Oh yes! A comfort dish indeed.. not to mention one dish that will not break the bank!


  7. Candice — July 4, 2009 @ 12:24 am

    Is it a necessity to use minced pork? My mother makes this dish often and I hardly touch it, mainly because I hate eating pork. Will it taste just as good with diced chicken? I’ve asked my mother before but she feels pork tastes better in this dish. What’s your take?


    • wiffy replied: — July 4th, 2009 @ 9:33 am

      Hi Candice, I think you can try minced chicken (not diced coz I think the texture won’t be so nice and it takes longer to cook), or minced prawns if you don’t like pork. I think it will still be nice :-)


  8. Sophia — July 4, 2009 @ 10:31 am

    Sounds rather like chawanmushi! And we Koreans also have a similar steamed egg recipe, but with scallions…Minced pork makes it sound SO flavorful, with the juices from the pork! YUM!


  9. Mery — July 5, 2009 @ 12:10 am



  10. Looks just delectable! Which reminds me, it’s been ages since we’ve had a steamed egg dish.