If you need to whip together a meal in 30 minutes, but you also want something delicious and comforting, steamed egg with minced pork is a simple recipe that you need to try.
Steamed egg with minced pork (肉末蒸蛋) is a dish that frequently appears on the dinner table in a Taiwanese home. Every family has their own way of making this dish. some people like to precook the meat before steaming it with the egg, some prefer more egg than meat and vice versa.
In this recipe I'm showing you my family's favorite preparation of this dish. My husband loves eating steamed egg with minced pork, he always gets very excited whenever he sees it on the table. Just like Taiwanese minced pork, Taiwanese braised pork rice (lu rou fan) and Taiwanese minced pork with pickled cucumber, this dish is so flavorful and savory that it'll disappear relatively quickly, along with a good amount of rice!
If you like this recipe, make sure you also try my steamed egg with tofu!
Why You Should Try This Recipe
- It's easy to prepare with no special technique involved.
- It comes together quickly and can be served in under 30 minutes!
- It's very delicious and comforting!
- Ingredients are relatively cheap, costing less than $5 for 3-4 servings.
Ingredients You'll Need
Notes
- Ground pork - Get ground pork with 20% fat.
- Shaoxing wine - Can be replace with rice cooking wine.
- Chinese five spice - It does add to the aroma, but it's optional.
- Corn starch - Helps tenderized the meat, you can also use other kinds of starch like tapioca or potato starch.
Step by Step Instructions
Step 1 - In a shallow bowl, mix ground pork with soy sauce, Shaoxing wine, garlic, ginger, white pepper powder, Chinese five spice, salt, sugar, and corn starch. Finally stir in chopped scallion and set it aside.
Step 2 - Whisk eggs with ½ cup of water until smooth.
Step 3 - Pour the egg mixture into a shallow bowl through a sift and then loosen and evenly distribute the pork a bit.
Step 4 - In a pot with a lid, bring 3 cups of water to a boil over medium heat. Insert a steamer basket/rack into the pot and place the bowl on top. Reduce the heat to medium low and cover pot with lid, but leave a little opening and steam for 20-25 minutes or until the egg custard is set.
Step 5 - Once it's done cooking, remove the pot from the heat and let it cool for 5 minutes before taking it out. Drizzle with a bit of sesame oil and serve with warm rice.
Tips and Tricks
- Since we are steaming egg custard with meat, it's harder to get a super smooth texture. However, there're some tips you can do to make it smoother -
- 1) When whisking the eggs, try not to incorporate too much air.
- 2) Pour/work egg mixture through a sift.
- 3) Steam with lower heat and with a little opening to release pressure in the pot.
- 4) Don't overcook.
- To check whether it's cooked through, poke a hole with a chopstick and see if there's any liquid coming out, if not, then the dish is ready.
- Use a wide shallow bowl so it's easier to cook through.
- Feel free to use other steaming methods (like bamboo steamer, electric food steamer) of your preference, the cooking time may be a bit different depending on the steaming method, check every 2-3 minutes after cooking for 15 minutes.
Recipe FAQs
I've never tried doing this but I believe it will work just fine.
I usually just microwave it and the leftover is still very yummy!
I hope you enjoy this recipe and see you next time!
Don't Forget to Try
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Steamed Egg with Minced Pork
Ingredients
- ½ lb 20% fat ground pork, about 225g
- 2 tablespoon soy sauce
- 1 tablespoon Shaoxing wine, or rice cooking wine
- ½ teaspoon minced garlic, about a clove
- ½ teaspoon freshly grated ginger
- ⅛ teaspoon white pepper powder
- 1 pinch Chinese five spice powder, optional
- 1 pinch salt
- ½ teaspoon sugar
- ½ teaspoon corn starch
- 1 scallion , chopped
- 4 eggs
- ½ cup warm water
Serving suggestion
- sesame oil
- warm rice
Instructions
Preparing
- In a shallow bowl, mix ground pork with soy sauce, Shaoxing wine, garlic, ginger, white pepper powder, Chinese five spice, salt, sugar, and corn starch. Finally stir in chopped scallion and set it aside.
- Whisk eggs with warm water until smooth. Try not to incorporate too much air in it.
- Pour the egg mixture into the shallow bowl through a sift and then gently loosen and evenly distribute the pork a bit. (See the picture in the post as a reference.)
Cooking
- In a pot with a lid, bring 3 cups of water to a boil over medium heat. Insert a steamer basket/rack into the pot and place the bowl on top.
- Reduce the heat to medium low and cover pot with lid, but leave a little opening and steam for 20-25 minutes or until the egg custard is set. To check whether it's cooked through, poke a hole with a chopstick and see if there's any liquid coming out, if not, then the dish is ready.
Serving
- Once it's done cooking, remove the pot from the heat and let it cool for 5 minutes before taking it out. Drizzle with a bit of sesame oil and serve with warm rice.
Notes
- Since we are steaming egg custard with meat, it's harder to get a super smooth texture. However, there're some tips you can do to make it smoother -
- 1) When whisking the eggs, try not to incorporate too much air.
- 2) Pour/work egg mixture through a sift.
- 3) Steam with lower heat and with a little opening to release pressure in the pot.
- 4) Don't overcook.
- Use a wide shallow bowl so it's easier to cook through.
- Feel free to use other steaming methods (like bamboo steamer, electric food steamer) of your preference, the cooking time may be a bit different depending on the steaming method, check every 2-3 minutes after cooking for 15 minutes.
Easy and delicious. Loved the recipe. Will remake for sure.
Thank you Lily! This is also my one of my family's favorite dishes!
I made this tonight following the recipe exactly with more garlic and it turned out great! The while family loved it! I will be making it again!
Thank you Lainie! I love the idea of adding more garlic 😀
Delicious and comforting, will have again and again! Yum
Thank you! My family loves it, too! I always need to make more rice whenever I make this dish.
This was super easy and delicious! And thank you for the tip to add warm water to the egg mixture and to pour through a sieve, it’s techniques like these which help re-create traditional favourites.
Thank you JS! I am happy to hear you enjoy this dish and find those tips helpful! 🙂
I make this dish with egg whites instead of whole eggs?
Hi Cin, I don't recommend only using egg white of this dish as the texture and flavor will be very different.
What happens if I use ground pork that is only 5-10% fat?
The texture won't be as smooth and probably a bit less flavor as well, but it should work just fine.
Really good. Very similar to what my grandmother use to make. I used ground turkey.
Thank you LuLu! Using ground turkey is such a great idea!
It came out perfectly! Puffier than my mum and grandma make, they used to always talk about techniques to make it better. I used plant based mince and it was so yummy.
Hi Zoe, I'm glad it turned out well! It's such a simple and comforting dish 🙂
I’m so excited to have found your recipe! I searched for steamed eggs & pork as my family has Chinese ancestry on my dad’s side, they made a similar dish but their version that they handed down is literally just eggs, pork, and salt/pepper. I’m excited to try yours!
Welcome to my blog, Brittany! You can try mine for the first time and then adjust the seasoning according to your preference 🙂
This was a family favourite growing up and so it was a lovely treat to find a recipe that tasted just as a remember as a child. Lots of happy memories and a few tears of joy finding this recipe. Absolutely delicious!!!!
That's wondaful! I'm so happy to hear that 🙂
I've tried a few steamed egg and minced pork recipes and to me, this turned out perfect! Fried off the pork first so I wouldn't have to over steam the egg and the result is juicy, soft, smooth and tasty! Will make this again for sure 😀
Hi Celine, that's wonderful! Thanks for sharing your good idea 😀