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Steamed Egg with Minced Pork (肉末蒸水蛋)
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Steamed Egg with Minced Pork (肉末蒸水蛋)

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.

Prep Time
8 mins
Cook Time
15 mins
Total Time
23 mins
Servings: 1 to 2
Calories: 227 kcal
Course: Breakfast
Cuisine: Chinese

Ingredients

Sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon soy sauce or soy sauce) (*Footnote 1, light
  • 1/4 teaspoon sugar
Slurry
  • 1/2 teaspoon cornstarch
  • 2 tablespoons water
Cooking
  • 3 egg large
  • 1/8 teaspoon salt
  • 1 cup water warm
  • 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

    Cup of Yum
  1. Combine the oyster sauce, light soy sauce, dark soy sauce (if using) and sugar in a small bowl. Stir to mix well.
  2. Mix the cornstarch with water. Stir thoroughly until the cornstarch is fully dissolved.
  3. 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.
  4. 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.
  5. 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.
  6. Pour in the mixed sauce. Stir a few times to mix well.
  7. Stir the cornstarch slurry again to fully dissolve, then pour it onto the pork. Stir a few times until it thickens.
  8. 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

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%)

Nutrition Facts

Serving: 1 to 2

Amount Per Serving

Calories 227

% 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.