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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.

Ingredients
(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)

Directions

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. maimai — June 15, 2012 @ 4:30 pm

    looks yummy…gunna try this tonyt….

    Reply

  2. anterina — August 15, 2012 @ 4:00 pm

    Nice recipe! Will try it this week!
    Btw, will be ok if I just put the minced pork to steam with the egg without stir frying the minced pork?

    Reply

    • wiffy replied: — August 22nd, 2012 @ 10:42 am

      Yes it be ok. Steam the pork first, after 5 minutes carefully discard the water collected, then top with egg mixture and continue steaming. I do that sometimes.

      Reply

  3. Kris — December 1, 2012 @ 12:56 pm

    I love this dish, one of the only few I get to “inherit” from my mum.
    When I am craving for some seafood, I will cut squids into slices (like calamari) and stuff the minced pork into the rings (lay them flat on the plate) and steam :)

    Reply

  4. lauahpek — December 2, 2012 @ 10:40 pm

    Am in London, looking for a girl to cook it
    for me here…healthy dish… like wonton too but
    not the preparation bit as too cumbersome.

    Hope someone reading this can help.

    Reply

  5. Chinsiew — January 17, 2013 @ 10:50 pm

    Hello :) can I use sherry cooking wine instead of Chinese cooking wine? Hehe noobie here^^

    Reply

  6. Raymond Chan — January 26, 2013 @ 3:57 am

    I was looking to cook some Chinese dishes when I came across your website. I was impressed and wanted to cook Chinese again since I’m retired. I haven’t cook it for over 30 years while I was working to support a wife and 5 kids through college.

    Reply

  7. Boon — October 24, 2013 @ 7:38 pm

    Thank you! Now I know why my steamed egg is always full of holes like orange peel! Tried tonight but wrapped my steamer lid with a large dish cloth from Ikea, knotting it at the lid knob. Wow! It was finally smooth because the cloth absorbed the steam, preventing water droplets from falling back into the egg mixture. A million thanks!

    Reply