Steamed Egg with Minced Pork (肉末蒸水蛋)
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Steamed Egg with Minced Pork (肉末蒸水蛋)
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Steamed egg with minced pork is a comforting dish that you can enjoy at any time of day. The silky and tender egg curd is topped with crispy minced pork in a savory gravy. It takes less than 30 minutes to put together this delicious one-bowl meal. {Gluten-Free Adaptable}To make this dish gluten-free, use tamari to replace the soy sauce. And make sure to use a gluten-free oyster sauce.
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Ingredients
Sauce
- 1 tablespoon oyster sauce
- 1 teaspoon light soy sauce (or soy sauce) (*Footnote 1)
- 1/4 teaspoon sugar
Slurry
- 1/2 teaspoon cornstarch
- 2 tablespoons water
Cooking
- 3 large eggs
- 1/8 teaspoon salt
- 1 cup warm water
- 1/2 tablespoon peanut oil (or vegetable oil)
- 4 oz (120 g) ground pork (or ground chicken)
- 1 green onion , sliced (reserve some for garnish)
Instructions
- Combine the oyster sauce, light soy sauce, dark soy sauce (if using) and sugar in a small bowl. Stir to mix well.
- Mix the cornstarch with water. Stir thoroughly until the cornstarch is fully dissolved.
- Add the eggs and the salt into a large bowl that can fit into your steamer. Pour in warm water. Beat well. Use a fine colander to skim the foam from the top and discard them, so the eggs will result in a very smooth texture.
- Prepare the steamer by adding 2” (5 cm) water and bringing it to a boil. Place the bowl of eggs onto the steamer rack and place the steamer rack over the boiling water. (*Footnote 2) Steam covered for 10 to 12 minutes (*Footnote 3). Check on the eggs. If the eggs are not fully set yet, cook for another 2 to 3 minutes, or until the eggs are fully set.
- While the eggs are cooking, heat the oil in a medium sized skillet until hot. Add the green onion. Stir a few times to release fragrance. Add the pork. Stir and cut the pork into smaller pieces until the surface is cooked, 2 to 3 minutes.
- Pour in the mixed sauce. Stir a few times to mix well.
- Stir the cornstarch slurry again to fully dissolve, then pour it onto the pork. Stir a few times until it thickens.
- Once the eggs are cooked, top the pork onto the eggs and garnish with reserved green onions. Serve hot.
Notes
- If you want to add a dark brown color to the pork, use 3/4 teaspoon light soy sauce plus 1/4 teaspoon dark soy sauce.
- I usually use a dry kitchen towel as a pad between the pot and the lid, so the condensation does not drip onto the eggs.
- The time to cook the eggs largely depends on the type of bowl you use and its shape. If using a flat-ish bowl, the cooking time will be shorter. If using a tall and thick bowl, the cooking time should increase.
Nutrition Information
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Serving
1serving
Calories
227kcal
(11%)
Carbohydrates
2.7g
(1%)
Protein
24.6g
(49%)
Fat
12.9g
(20%)
Saturated Fat
3.6g
(18%)
Cholesterol
320mg
(107%)
Sodium
346mg
(14%)
Potassium
368mg
(11%)
Fiber
0.2g
(1%)
Sugar
1.3g
(3%)
Calcium
53mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 1to 2
Amount Per Serving
Calories 227 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 227kcal | 11% |
| Carbohydrates | 2.7g | 1% |
| Protein | 24.6g | 49% |
| Fat | 12.9g | 20% |
| Saturated Fat | 3.6g | 18% |
| Cholesterol | 320mg | 107% |
| Sodium | 346mg | 14% |
| Potassium | 368mg | 8% |
| Fiber | 0.2g | 1% |
| Sugar | 1.3g | 3% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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