Chinese Steamed Egg with Minced Pork Recipe
Chinese steamed eggs with minced pork combines the delicate silkiness of custard-like steamed eggs with the rich, umami goodness of seasoned ground pork. It’s a beloved comfort food in Chinese households—simple, nourishing, and full of flavor.
This recipe is inspired by my 3 Ingredients Silky Steamed Eggs Recipe. If you are looking for more easy savory egg recipes, check out Cantonese Scrambled Eggs and Shrimp, Easy Tomato Egg Stir-Fry, and Egg Drop Soup.
What Is Chinese Steamed Egg?
Chinese steamed eggs are known for their ultra-smooth and silky texture, similar to soft tofu. When you bite into it, the eggs immediately melt in your mouth. This classic and comforting dish is made by whisking eggs with broth or water and gently steamed to create a delicate consistency. It is often served as a light dish, perfect for eating with rice or other savory dishes. The dish is often topped with variety of garnishes and seasonings, such as soy sauce, sesame oil, chili oil, green onions, or even minced meat and vegetable for extra flavors.
Top Tips for Making the Perfect Steamed Eggs
- EGG to BROTH RATIO: The ideal egg to broth ratio should be 1:2. For every egg used, you should add twice the amount of water or broth to the egg mixture. For example, if you have 150g of eggs, then you should add 300g of water/broth. Because eggs come in different weight and size, I recommend using a scale for precise measurements.
- MAINTAIN GENTLE HEAT: To achieve a smooth texture, steam the eggs at a medium low heat. High heat can cause the eggs to cook too fast.
- STRAIN THE EGGS: To ensure the smoothest surface, strain the egg mixture through a fine mesh sieve before steaming. This will help remove any lumps or bubbles, resulting in a silky, custard-like texture.
- COVER THE EGGS: Before covering the steamer with the lid, place a plate or plastic wrap on top of the egg dish. This will prevent condensation or water droplets from falling onto the egg surface and creating holes and uneven texture.
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Chinese Steamed Egg with Minced Pork
Ingredients
Steamed Eggs
- 3 large eggs , (about 156g)
- 1¼ – 1½ cup chicken broth or water, (312g) – egg to broth ratio should be 1:2 *See Note*
- ½ tsp salt
- 1 tbsp light soy sauce
- 2 tsp sesame oil
- chili oil, (optional)
- 1 green onion, chopped
Minced Pork
- ½ lb ground pork, (or any meat of choice)
- 2 tbsp light soy sauce
- 2 tsp dark soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp cornstarch
- 2 tsp water
Instructions
- Crack the eggs into a bowl and whisk until well combined.
- Add water or broth to the eggs. Then add salt and gently whisk until smooth. The ideal egg to broth ratio should be 1:2. For every egg, use twice the amount of water or broth. It is best to use a scale for precise measurements.
- Strain the egg mixture through a fine mesh sieve prior to steaming. This will prevent any lumps or bubbles.
- Set up a steamer and bring water in the steamer to a simmer over medium heat. Place the bowl of egg mixture into the steamer and cover it with a plate or plastic wrap. Covering it will prevent condensation from dripping into the eggs, which can cause uneven texture.
- Steam the eggs for about 10-12 minutes. The eggs are done when they are just set and jiggle in the center.
- While the eggs are steaming, add minced pork to a cooking pan. Cook over medium-high heat until browned. Then add light soy sauce, dark soy sauce, Shaoxing wine, and cornstarch slurry (1 tsp cornstarch + 2 tsp water). Mix and cook for another 1-2 minutes.
- To serve, drizzle soy sauce and sesame oil on top of the egg. Add chili oil if you like spicy. Top with minced pork and green onions. You can enjoy Chinese steamed egg by itself or serve it over a bowl of rice.
