Steamed Egg Recipe

Apr 2, 2014 by Jessica

Steamed egg is another comforting and delicious dish that I love to cook. It’s simple and quick to prepare, and most of time I have all the ingredients needed. When I have stock (usually from soup leftover), I will happily use it in lieu of water. I however use water most of the time and it always tastes as good.

Sometimes when I’m more carefully and patient, I’ll make sure that the mixture have no bubble in the surface to create that silky smooth egg custard. To achieve a smooth surface and minimize the bubbles;

1. Stir egg using chopsticks using cutting movement.
2. Strain the mixture through a fine sieve will minimize bubbles.
3. If there are still some bubbles left, use the back of a spoon to flatten it.
4. Cover and seal the dish when steaming so no evaporating droplets will fall and cause bubbles.

Now, you can see that mine isn’t looking smooth and pretty. You can clearly see that I was tight with time and feeling hungry already… and my rice is cooked. Let’s eat!

Steamed Egg with Minced Pork

• 1 teaspoon olive oil
• 1/2 carrot, thinly sliced using peeler and finely chopped

For egg custard mixture:

• 2 eggs
• 3/4 cup of water or stock
• 1/2 tablespoon Chinese cooking wine
• 1/2 tablespoon soy sauce

For minced pork marinade:

• 150 gram minced pork
• 1/2 tablespoon soy sauce
• 1/2 tablespoon sesame oil
• 1/2 tablespoon Chinese cooking wine
• a pinch of pepper
• 1 stalk green onion, finely chopped

Instructions

1. In a bowl, combine all the pork marinade and mix well. Leave to rest for at least 10 minutes.
2. In another bowl, break egg using chopsticks. Add the other ingredients and strain the mixture through a fine sieve.
3. Heat a pan in medium heat. Stir fry the marinated minced pork and break it into smaller pieces using spatula. Ensure that the meat is cooked through.
4. Take the meat off heat and arrange it in a shallow bowl / plate. Pour the egg mixture over meat and top with the finely chopped carrots. Flatten any bubbles with the back of a spoon.
5. Cover the bowl with a cling wrap.
6. Steam the dish over high heat for about 15 minutes. To test if the dish is cooked, insert a chopstick into the middle of the mixture. If clear liquid comes out, it is cooked.

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Tags

• Chinese
• Main course
• Pork
• Recipe

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