Minced Pork Steamed Egg (肉末蒸蛋)

肉末蒸蛋

Minced Pork Steamed Egg (肉末蒸蛋) — a Chinese recipe made with large eggs, ground pork, ready in about 30 minutes. Step-by-step instructions with photos.

Ingredients

• large eggs
• ground pork (5 percent fat)
• warm water
• light soy sauce
• shaoxing wine
• garlic, minced
• ginger, minced
• sesame oil
• scallions, chopped
• white pepper
• cornstarch

Instructions

1. Beat eggs with a pinch of salt in a bowl. Add warm water (40C) and mix gently. Strain through a sieve into a steaming dish for a silky texture. Cover with plastic wrap and poke a few holes.
2. Steam on medium-low heat for 10 minutes until the egg is just set but still slightly wobbly in the center.
3. While egg steams, heat sesame oil in a small pan over medium heat. Add minced pork, breaking it apart with a spatula. Cook until crumbly and no pink remains, about 4 minutes.
4. Add minced garlic, ginger, and a splash of Shaoxing wine to the pork. Stir for 30 seconds until fragrant. Add light soy sauce and a splash of water. Stir in cornstarch slurry to thicken. Cook 1 more minute until glossy.
5. Remove steamed egg from pot. Pour the pork topping evenly over the custard. Garnish with scallions. Serve immediately with steamed rice.