Comments on: Steamed Egg with Minced Pork

By: Michelle

Michelle — Fri, 20 Jan 2012 11:15:13 +0000

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!

By: wiffy

wiffy — Tue, 03 Jan 2012 04:06:00 +0000

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.

By: Crystal

Crystal — Sun, 01 Jan 2012 15:01:00 +0000

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.

By: chinchyesek

chinchyesek — Fri, 06 May 2011 14:39:08 +0000

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.

By: wiffy

wiffy — Wed, 29 Sep 2010 04:40:45 +0000

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

By: Sara

Sara — Mon, 27 Sep 2010 20:59:36 +0000

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!

By: Sara

Sara — Mon, 27 Sep 2010 20:48:17 +0000

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！

By: wiffy

wiffy — Thu, 15 Apr 2010 02:46:03 +0000

Thank you so much for your encouragement Debbie :)

By: Debbie

Debbie — Wed, 14 Apr 2010 22:39:06 +0000

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!

By: eggmaniac

eggmaniac — Sat, 20 Mar 2010 09:40:59 +0000

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