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Steamed Egg with Minced Pork


Steamed Egg with Minced Pork
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 which is also frequently known as 蒸水蛋 (Chinese steamed eggs), 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.

(Serves 2-4)

– 150g minced pork
– 1/2 tsp vegetable/olive oil
– 1 carrot (but you’ll be only using some of it)

A) For the egg custard mixture
– 2 eggs
– 3/4 cup water or stock
– 1/2 tsp Chinese cooking wine
– 1/4 to 1/2 tsp light soy sauce (for seasoning the egg mixture, exclude or use less soy sauce if using stock)

B) Marinade for the minced pork
– 1/2 tsp soy sauce
– 1/2 tsp sesame oil
– 1/2 tsp Chinese cooking wine
– a bit of Chinese white pepper
– 1/2 stalk spring onions, finely chopped (use the green upper part)


1) Using a vegetable peeler, shave some carrot slices, then stack the slices vertically, cut them to thin strips and then chop to smaller pieces to get finely chopped carrots.

2) Preparing the egg custard mixture

i) Break the eggs into the bowl. To minimize bubbles, do not beat the eggs but gently stir the eggs with a pair of chopsticks using a cutting action.
ii) Add the rest of the ingredients from (A) to the eggs mixture. Strain the mixture through a fine sieve.

3) Preparing the minced pork

i) Combine marinade (B) with minced pork and mix well. Leave for at least 10 minutes.
ii) Heat wok with a bit of oil, then stir fry the minced pork till they are no longer pink, breaking them to smaller bits using your spatula. Do not overcook.
iii) Arrange the stir-fried minced pork in a thin layer on a shallow dish. Then pour the stained egg mixture over gently. Top with some chopped carrots prepared in step 1. If you see any bubbles, “flatten” the surface gently with the back of a spoon.

4) Cover the dish with transparent food wrap or aluminum foil.

5) Steam the egg custard over high heat for about 15 mins. To test if the egg mixture is cooked, insert a bamboo stick into the mixture: if a little clear liquid comes out, it is cooked. Serve with warm rice.

Steamed Egg with Minced Pork
Steamed Egg with Minced Pork – Inside

Cooking Notes:
1. Straining the mixture through a fine sieve 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 you get a thin custard, and also the cooking will be more even.
4. If you happen to be cooking Chinese soups (clear, light coloured type) on the day you are making this, you can use the soup as the stock base for the egg custard.
5. When steaming the egg custard, make sure the dish is sealed, other wise the evaporating droplets will land on the custard during steaming and cause unsightly bubbles.


Leave a Comment

54 Responses to “Steamed Egg with Minced Pork”

  1. I eat this always when I was a kid, my fave but my mom does not use carrots, it adds some nice color to the steam egg. Yours looks so smooth, comforting. Wonderful!


    • wiffy replied: — July 8th, 2009 @ 5:16 pm

      carrots are not a usual addition, but like you said I thought it added some nice colours to the dish. Thanks for your kind words :)


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  3. Carol — March 11, 2010 @ 3:56 pm


    I m a sotong at cooking so I just want to check for ingredients you indicate for example 3/4 cup is abt how many ml?


    • wiffy replied: — March 11th, 2010 @ 6:40 pm

      Hi Carol, you know the cup that comes with the rice cooker? It usually has some markings on it. 1 cup is 200ml so 3/4 cup is roughly 150ml.


  4. eggmaniac — March 20, 2010 @ 6:49 am

    is it common to be watery? i tried with 2 large eggs (4 egg yolks) in total and 3/4 cup of water…it turned out to be very watery.


    • wiffy replied: — March 20th, 2010 @ 12:23 pm

      Hi eggmaniac, I don’t think it’s supposed to be watery. Hmm u included the egg white ya? How about reducing the stock and see if that works for you. Also the cup I refer to is the Japanese cup measurement (1 cup =200ml) not the US cup measurement (1 cup =250ml).


      • eggmaniac replied: — March 20th, 2010 @ 5:40 pm

        thanks wiffy…will try that in the future..thnk u again.

  5. Debbie — April 15, 2010 @ 6:39 am

    Hi i love all your recipes and this website you created. It is so refreshing and friendly for a beginner cooker like me! Thanks for making cooking a tad more enjoyable and fuss free for everyone. You rock!


    • wiffy replied: — April 15th, 2010 @ 10:46 am

      Thank you so much for your encouragement Debbie :)


  6. Sara — September 28, 2010 @ 4:48 am

    Thank you for the recipe! I tried this today as I wanted something fast and simple yet tasty of course. And although i was confused about the cup measurement, ( I ended up using about 240 ml of stock) it was cooked beautifully. Even in a not so wide and not at all shallow tubberware popped in my multi-tiered steamer where i made the rice together =D

    Next time I will use 200 ml as it should be! 谢谢!


    • Sara replied: — September 28th, 2010 @ 4:59 am

      Forgot to mentioned that i have in the past, tried to make this dish purely out of my imagination of how my grandma used to make it… ended up with minced pork floating above a mixture of water and eggs. Was really ugly and not at all like how I remember it.

      You really have alot of receipes here that are my favourites from Singapore. I miss them terribly. Thank you once again for your very lovely recipes!


      • wiffy replied: — September 29th, 2010 @ 12:40 pm

        Hi Sara, thanks so much for your kind words of encouragement. I’m touched and glad the recipe came in handy.

  7. chinchyesek — May 6, 2011 @ 10:39 pm

    Reminds me when I was a kid when mum used to make it
    ….. but could we not simply microwave dish with the advent of
    electromagnetic energy…. and more steamed pork recipes please.


  8. Crystal — January 1, 2012 @ 11:01 pm

    May I know why is there a need to stir fry the minced meat first?  My mum taught me a version that is to add the minced meat directly to the egg mixture.


    • wiffy replied: — January 3rd, 2012 @ 12:06 pm

      Hi, I do that because most of the time, the pork is still slightly reddish (undercooked) even though the egg mixture is already cooked. If you can ensure that the pork is cooked through, then you don’t have to stir-fry first. Another trick I tried before is to first steam the pork for a few minutes, drain the excess water collected, before pouring the egg mixture over.


  9. Michelle — January 20, 2012 @ 7:15 pm

    Hi Wiffy, this is really a fav childhood dish! My mom does this without the pork but with salted egg yolk ..yummy too. I must try doing this one day…. Btw, in your step 3 iii), I think you mean “strained egg mixture” , not stained egg mixture :-) wink wink :-)
    Happy New Year!


  10. stevchipmunk — March 3, 2012 @ 9:22 am

    This is actually a very, very simple–but surprisingly flavorful–dish that is very easy prepare. Preparation before steaming shouldn’t take more than a few minutes. Suggestion for you: don’t make your recipe appear so complicated (e.g. don’t say “strain with sieve” (do you really think Chinese people back on the farm do this?” or To minimize bubbles, do not beat the eggs but gently stir the eggs with a pair of chopsticks using a cutting action.”; just leave it at beat eggs–otherwise, people get turned off by a seemingly complicated recipe–that really is truly easy to do! Second suggestion: add minced scallions to egg mixture.