The Steamed Egg with Minced Pork My Dad's Made 100,000 Times

Method6 steps · about 25 min

1. 1

   Step 1: Mix the pork (5 oz) marinade: 1 tbsp cornstarch, 1 tbsp oyster sauce, separate 1/2 tsp marinade salt, 1/4 tsp white pepper and 2 tbsp marinade water. Mix the ground pork into it thoroughly, then stir in the separate 1 tsp marinade oil.

   Uses 5 oz ground pork · 1 tbsp cornstarch, for pork marinade · 1 tbsp oyster sauce, for pork marinade · 1/2 tsp salt, for pork marinade · 1/4 tsp white pepper, for pork marinade · 2 tbsp water, for pork marinade · 1 tsp oil, for pork marinade

2. 2

   Step 2: Finely chop the green onion (1 stalk). This will be for garnish, and you don't want to be sprinkling large, astringent surprises over your dish.

   Uses 1 stalk green onion

3. 3

   Step 3: Beat the three eggs until homogeneous with no streaks of white or yolk. Mix in the separate 1/2 tsp egg-mixture salt and 9 fl oz warm water. The water should be warm, not hot enough to cook the eggs. The source water-to-egg volume ratio is approximately 1 1/2:1; slightly more water makes a softer custard and slightly less a firmer one. Stir gently.

   Uses 3 eggs · 1/2 tsp salt, for egg mixture · 9 fl oz warm water, for egg mixture

4. 4

   Step 4: Choose a shallow heatproof dish with sides about an inch deep. Grease the base and sides with the separate 1 tsp dish oil, then spread the marinated pork from step 1 in a thin even layer. Set a raised rack in a covered wok/pan with sufficient steaming water below the dish, topping up as needed so it does not run dry. Bring the water to a boil, place the pork dish on the rack, cover and steam over medium heat for 3–5 minutes, until the pork has begun to firm and release juices. This is an initial cooking stage; proceed immediately to step 5 while it is hot.

   Uses 1 tsp oil, for greasing dish · Marinated ground pork · Water, for the steamer, as needed

5. 5

   Step 5: Stir the prepared egg mixture from step 3, uncover the steamer and slowly pour it over the hot partly steamed pork from step 4; optionally pass through a sieve for a smoother texture. Cover the dish with a heatproof plate to prevent lid condensation dripping onto the custard, then cover the steamer. Steam over medium heat for another 5–6 minutes. Turn off the heat and leave covered for 3–4 minutes to continue cooking in residual heat. Throughout steaming, keep sufficient water and a steady gentle steam. The custard should be set with a slight wobble, without watery egg, and the egg/pork centre must reach 71°C/160°F. If not ready, return to gentle steaming until the endpoint is reached.

   Steam before residual heat · 6 minUses Hot partly steamed pork layer · Prepared beaten-egg/warm-water mixture · Water, for the steamer, as needed

6. 6

   Step 6: Carefully lift the dish out of the steamer. Use oven mitts or a plate lifter to help. Garnish with the chopped green onion, and serve. Enjoy!

   Uses Fully cooked egg-and-minced-pork custard · Prepared finely chopped green-onion garnish