Silken Smooth Chinese Steamed Egg with Minced Meat (Zheng Sui Tan 蒸水蛋)

Method11 steps · about 40 min

1. 1

   Step 1: Coarsely mince the 50 g pork without rinsing raw meat. Mix with all ¼ tsp marinade salt, 2 tsp oil and 2 tsp light soy sauce, then keep refrigerated for a few minutes while preparing the eggs. Do not mince it to a paste.

   Uses 50 g lean pork, coarsely minced · ¼ tsp salt for the pork marinade · 2 tsp oil for the pork marinade · 2 tsp light soy sauce for the pork marinade

2. 2

   Step 2: Beat all six eggs in a large bowl. Before adding the pork, measure the beaten eggs alone with a clean cup or note their level in a straight-sided bowl; set aside twice that volume of water in a separate clean container. Mix all the marinated pork into the eggs until evenly distributed, keeping the measured custard water separate for the next step.

   Uses 6 eggs · Water, twice the measured volume of the six beaten eggs alone · All cold marinated minced pork

3. 3

   Step 3: Pour the egg-and-pork mixture into a level, heatproof steaming plate that fits the wok. Use stainless steel or suitable heat-resistant glass, with enough capacity for all the water to be added and a custard depth of at least 1½ inches.

   Uses All mixed eggs and marinated pork, separate from the reserved water

4. 4

   Step 4: Add all the reserved custard water and mix well, keeping the plate level. This is a 2:1 water-to-beaten-egg volume ratio, measured before the pork was added.

   Uses The egg-and-pork mixture in the steaming plate · All the reserved water, twice the volume of the beaten eggs alone

5. 5

   Step 5: Mix in the separate 1 tsp custard salt. Let the mixture stand, loosely covered, for about 15–20 minutes, checking from 15 minutes, until the surface air bubbles have disappeared.

   Check the custard bubbles · 15 minUses All diluted egg and pork mixture · 1 tsp salt for the custard

6. 6

   Step 6: If using the spring onion, wash it, discard the cleaning water and chop it finely. Gently stir it into the settled custard; give the plate a gentle swirl just before steaming to spread it evenly without beating in new bubbles. Otherwise keep the plain custard ready.

   Uses All settled custard · One optional stalk of spring onion · Water, as needed to wash the optional spring onion, discarded

7. 7

   Step 7: Set the steaming rack in the wok and add enough external water to sit just below the rack and plate. Cover and bring to a full boil. Lift the hot lid away from your face and wipe off condensation with a clean cloth, protecting your hands from the lid and steam.

   Uses Water, enough below the steaming rack, plus hot top-up as needed

8. 8

   Step 8: Carefully put the custard plate level on the rack, keeping it out of the water.

   Uses All prepared custard, separate from optional discarded cleaning water · Boiling external water

9. 9

   Step 9: Cover the wok with a small stable gap between lid and wok so excess steam can escape. Use medium-high heat to maintain steady steam without splashing water into the custard.

   Uses The level custard plate and prepared steamer

10. 10

    Step 10: Once steady steam resumes, steam for 15 minutes before the first check. The usual total steaming guide is 20–25 minutes. Keep enough water below the rack to produce steam and add hot water there only as needed to prevent boiling dry.

    First custard check · 15 minUses The custard plate in the prepared vented steamer · Hot top-up only if needed below the rack

11. 11

    Step 11: At the 15-minute check, carefully lift the lid away from your face and gently shake the plate to assess the centre. If it is very wobbly, continue steaming and check every few minutes, usually reaching 20–25 minutes in total from the original start. The centre must be firm and the egg-and-minced-pork mixture must reach 71°C/160°F throughout; continue beyond the guide if needed. Remove the hot plate safely once fully cooked and serve between six side-dish portions.

    Uses The custard at its first fifteen-minute check, separate from external water