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}
A while ago I shared my favorite homestyle dish Simple Steamed Eggs, a dish my mom has been making for me since I was a few months old! Today I want to share a sister version of it, the Cantonese style steamed egg with minced pork. Compared to the simple version, this one adds a meat topping and sauce onto the eggs, making it more satisfying!
The eggs are beaten with just the right amount of water and then steamed, to form a very tender, silky and smooth curd that melts in your mouth. The minced pork is stir fried until crispy, then simmered with simple savory sauce that is lightly sweet. The contrast of the textures and flavors really makes the simple ingredients shine!
Steamed egg with minced pork ingredients
You only need a few ingredients to make this delicious dish:
- Ground meat
- Eggs
- Cornstarch slurry
- Mixed sauce (oyster sauce, soy sauce, and sugar)
- Salt
- Sliced green onion
The traditional version uses minced pork. But you can use any other ground meat you prefer. Ground chicken, turkey and beef all work very well as a topping for the steamed eggs.
How to cook steamed egg with minced pork
- Steam the egg and water mixture until it is just cooked through
- Stir fry the green onion and the minced pork
- Simmer it with the sauce
- Pour in the cornstarch slurry
- Cook until the sauce thickens
- Add the pork gravy onto the steamed egg and garnish with green onions
How long to steam the eggs
It’s important to cook the eggs until they’ve just formed their shape to yield the best texture. Depending on the type and the shape of bowl you use, the cooking time might vary. For example, using a thick and tall ceramic bowl will prolong the cooking time compared to if you were using a thin flat glass bowl. To test the doneness, check on the eggs by inserting a spoon to the deepest part of the bowl. The eggs should have fully formed a soft curd. If the bottom of the bowl is still very watery, then you should return the bowl to the steamer to cook a bit longer.
How to serve steamed egg with minced pork
You can serve steamed egg with minced pork by itself as a breakfast, light lunch or midnight snack. However, it’s totally OK to serve the dish as part of a multi-course meal, along with rice. This dish is also great to eat when you’re feeling under the weather, since the silky egg texture is quite comforting and the dish provides a good amount of protein to energize you. It’s also a dish that is loved by kids.
I hope you like this one. Happy cooking!
More delicious egg recipes
- Chicken Egg Foo Young
- Egg Banh Mi
- Easy Egg Fried Rice (蛋炒饭)
- Egg and Pepper Dumplings (鸡蛋青椒饺子)
- Tomato And Egg Stir Fry (西红柿炒鸡蛋)
- Chinese Corn Soup with Chicken (鸡蛋玉米羹)
Steamed Egg with Minced Pork (肉末蒸水蛋)
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.
