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–+ servings
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}

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 minutes
Cook Time: 15 minutes
Total Time: 23 minutes
Course: Breakfast
Cuisine: Chinese
Keyword: homestyle
Servings: 1 to 2
Author: Maggie Zhu

Ingredients

Sauce

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

  1. 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.
  2. 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.
  3. 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

Serving: 1serving, Calories: 227kcal, Carbohydrates: 2.7g, Protein: 24.6g, Fat: 12.9g, Saturated Fat: 3.6g, Cholesterol: 320mg, Sodium: 346mg, Potassium: 368mg, Fiber: 0.2g, Sugar: 1.3g, Calcium: 53mg, Iron: 2mg