Today I’m sharing a family favorite that both adults and kids adore – silky-smooth steamed egg with minced pork that’s even more tender than pudding! With its delicate texture, savory meat topping, and melt-in-your-mouth goodness, this nutritious dish disappears from the table in minutes!
Ingredients
- Eggs – 4
- Salt – a pinch
- Warm water (40–50°C / 104–122°F) – 250g (1.5 times the amount of beaten egg)
- Ground pork – 80g
- Scallion – 1 stalk
- Oyster sauce – 1 tbsp
- Light soy sauce – ½ tbsp
- Sugar (optional) – ½ tbsp
- Cornstarch – 10g
Instructions
Step 1
Crack 4 eggs into a bowl, add a pinch of salt, then pour in warm water. Beat evenly.
Step 2
Skim off the foam with a spoon or strain the mixture through a fine sieve to remove bubbles.
Step 3
Cover the bowl with plastic wrap and poke a few holes in it. Once the steamer water is boiling, steam the egg mixture for about 15 minutes.
You can lift the lid halfway through to check—if the custard doesn’t jiggle like liquid anymore, it’s done.
Step 4
Heat some oil in a pan and stir-fry the ground pork until it changes color and the liquid has mostly evaporated.
Step 5
Add oyster sauce, soy sauce, and sugar. Stir to combine. Mix cornstarch with water (ratio about 1:10), then pour into the pork. Cook until the sauce thickens.
Step 6
Sprinkle with chopped scallions.
Step 7
Spoon the cooked pork mixture over the steamed egg custard. And that’s it—soft, savory, and irresistibly smooth!
Pro Tips:
- Use warm water (40–50°C) when mixing with the eggs for a silkier texture. Don’t use cold or boiling water.
- Keep the egg-to-water ratio at 1:1.5. Too much water makes it watery and takes longer to cook. Too little and it won’t turn out soft and fluffy.
- Strain the beaten egg mixture to remove bubbles—this is key for a smooth, delicate texture.
- Use a ceramic or glass container to steam the egg mixture — avoid stainless steel, as it conducts heat too quickly and can easily overcook the eggs.
- If you’re using a shallow plate instead of a bowl, reduce the steaming time accordingly.
Tonight’s Dinner: Steamed Egg with Pork + Vegan Dan Dan Noodles
Both were absolutely amazing. Scoop up a spoonful of that creamy egg custard with sweet and savory pork, soaked in rich sauce—utterly satisfying and too good for words.
Then grab a bite of the Dan Dan noodles—chewy strands wrapped in spicy mala oil, crunchy preserved mustard greens, and crushed peanuts. Pure bliss. I’m definitely making this combo again!
Another combo: Steamed Egg with Minced Pork over Rice! The silky, tender egg custard is the ultimate rice companion—even kids who usually dislike rice will finish a full bowl.
Pair it with a classic Chinese dessert—refreshing, sweet-tart sugar-tossed tomatoes—and some high-fiber stir-fried greens for a simple, wholesome, and seriously satisfying meal.
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Chinese Steamed Egg with Minced Pork – Softer Than Pudding!
2
servings10
minutes20
minutes290
30
minutesIngredients
4 eggs
A pinch of salt
250g warm water (40-50°C/105-120°F) (1.5x egg volume)
80g minced pork
1 stalk scallions
1 tbsp oyster sauce
½ tbsp light soy sauce
½ tbsp sugar (optional)
10g cornstarch
Directions
- Crack 4 eggs into a bowl, add a pinch of salt, and pour in the warm water. Beat until well combined.
- Skim off any foam with a spoon or strain it out using a fine mesh sieve.
- Cover the bowl with plastic wrap and poke a few small holes. Once the steamer water boils, place the bowl in and steam for about 15 minutes. Halfway through, lift the lid and check — if the custard no longer jiggles, it’s done.
- Heat oil in a pan, add the ground pork, and stir-fry until it changes color and the liquid evaporates.
- Add 1 tbsp oyster sauce, ½ tbsp light soy sauce, and ½ tbsp sugar. Stir well. Mix the cornstarch with half a bowl of water (roughly a 1:10 ratio), pour into the pork, and cook until thickened.
- Sprinkle chopped scallions on top.
- Spoon the cooked pork over the steamed egg. And that’s it — silky, savory, delicious steamed egg with pork, ready to enjoy!
Notes
- Use warm water (40–50°C) to mix with the eggs — this gives a much silkier texture. Avoid cold or boiling water.
- The ratio of egg to water should be around 1:1.5. Too much water makes it runny and requires longer steaming. Too little water results in a denser texture.
- Straining the egg mixture removes bubbles and ensures a smoother custard.
- Steam the egg mixture in a ceramic or glass bowl — skip stainless steel, as it heats too fast and can make the eggs turn out tough.
- Using a shallow plate instead of a deep bowl? Cut down the steaming time a bit to avoid overcooking.
Nutrition Facts
2 servings per container
Serving Size220g
- Amount Per ServingCalories290
- % Daily Value *
- Total Fat
14g
22%
- Saturated Fat 4.5g 23%
- Cholesterol 310mg 104%
- Sodium 580mg 25%
- Total Carbohydrate
6g
2%
- Protein 18g 36%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.