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Steamed egg with minced pork
Yuk seui jing seui daan (肉碎蒸水蛋): silky steamed egg custard over seasoned minced pork
Hong Kong grandmothers make this on busy weeknights, and it is one of the first dishes children there learn to love: a trembling, glass-smooth egg custard with a layer of soy-seasoned minced pork underneath, served in its dish with a drizzle of soy and sesame oil and a bowl of white rice. It costs little, cooks in minutes and tastes of comfort. Getting the texture right is all about gentle heat. The pitfall nearly everyone hits is steaming on full blast with no lid on the dish, which gives a pitted, spongy surface; cover the bowl and steam on a medium heat instead. Chef's tip: use warm stock or water at 1½ times the volume of the beaten eggs, and strain the mixture through a sieve to remove the bubbles.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 3
Ingredients
For the pork
- 5 ½ oz pork mince
- 2 tsp tamarior gluten-free light soy sauce
- 1 tsp cornflour
- ½ tsp sugar
- 1 pinch ground white pepper
- 1 tbsp water
For the egg custard
- 4 eggslarge
- 1 ¼ cups chicken stockwarm, unsalted, or warm water
- ½ tsp salt
To serve
- 1 tbsp tamarior gluten-free light soy sauce
- 1 tsp sesame oil
- 1 spring onion (optional)thinly sliced
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What you'll need
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Method
0/8 doneStep 2: Mix 5 ½ oz pork mince with 2 tsp tamari, 1 tsp cornflour, ½ tsp sugar, 1 pinch ground white pepper and 1 tbsp water, stirring in one direction until it is sticky.
Step 3: Spread the pork thinly and evenly over the base of a shallow heatproof dish, about 20 cm across, breaking it into small pieces with a fork.
Step 4: Beat 4 eggs gently with ½ tsp salt, without making foam. Measure the egg and stir in 1½ times its volume of warm 1 ¼ cups chicken stock.
Step 5: Pour the egg mixture through a fine sieve onto the pork. Pop any bubbles on the surface with a toothpick.
Step 6: Cover the dish with a heatproof plate or foil. Set it in a steamer over boiling water, then turn the heat down to medium.
Step 7: Steam until the custard is just set and wobbles like jelly when shaken, and the pork underneath is no longer pink, reaching 160°F.
13 minStep 8: Rest for 2 minutes, then drizzle with 1 tbsp tamari and 1 tsp sesame oil, scatter over 1 spring onion and serve in the dish with rice.
2 min
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 20 g
- Carbs
- 3 g
- Fat
- 17 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does steamed egg with minced pork take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cornflour?
- Arrowroot or potato starch, same amount.
- What can I use instead of sugar?
- Caster sugar, same amount.
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