Chinese Steamed Egg with Pork and Tofu (40g Protein)

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This Chinese steamed egg with pork and tofu has about 40 grams of protein per serving, before the rice. Five eggs, 200 g of lean pork and a block of silken tofu get split between two bowls.

Steamed egg (zheng shui dan) is a home-cooking staple across China, and it is one of the easiest ways to eat a lot of protein without chewing through it. The texture is closer to a savory pudding than scrambled eggs. It takes 25 minutes and needs one steamer and one small pan.

Why this works

The water ratio is what decides whether you get silk or a rubbery sponge. I use roughly 300 ml of water for 5 eggs, which is a little less than the classic 1.5 to 1 by volume, because the tofu and pork topping add moisture and I want the custard to hold its shape under them. Warm water also helps, since the eggs start closer to setting temperature and cook evenly.

Covering the bowl and keeping the steam gentle is the second half. Hard boiling water makes the custard puff, then collapse into a pitted, honeycomb surface. A tight plate stops drips, and a chopstick under the steamer lid lets the heat drop to a simmer. Straining the egg mix removes the stringy bits, so the top stays smooth.

Ingredient notes

Pork: Lean ground pork keeps the fat low. If your store only sells regular ground pork, the dish still works, though the calories go up. Chopped pork loin by hand is even better, and you can mince it in a few minutes with a sharp knife.

Tofu: Silken tofu is soft enough to blend into the custard. Firm tofu works but feels chewier. Pat the cubes dry on paper towels so they do not water down the top.

Shaoxing wine: Dry sherry is the usual substitute. For the water, low-sodium chicken stock gives a deeper flavor, though plain water is the traditional choice.

Chinese Steamed Egg with Pork and Tofu (Zheng Shui Dan)

Silky steamed egg custard topped with soy-glazed minced pork and silken tofu. About 40 grams of protein per serving, ready in 25 minutes with one steamer and one pan.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2 servings

Calories: 410

Ingredients Method

Ingredients

  

• 5 large eggs at room temperature
• 300 ml warm water about 40C / 105F, or low-sodium chicken stock
• 1/2 tsp fine salt
• 150 g silken tofu cut into 2 cm cubes
• 200 g lean ground pork 96% lean, or minced pork loin
• 2 tsp neutral oil
• 2 cloves garlic finely minced
• 1 tbsp Shaoxing wine
• 1 tbsp light soy sauce plus 2 tsp for drizzling
• 1/2 tsp sugar
• 1/4 tsp white pepper
• 1 tsp toasted sesame oil
• 2 scallions thinly sliced
• 300 g cooked jasmine rice optional, to serve (not in the nutrition figures)

Method

 

1. Whisk the eggs with the salt until the yolks and whites are fully combined, but stop before it gets foamy. Stir in the warm water, then pour through a fine sieve into a shallow heatproof bowl, about 20 cm / 8 inches wide. Pop any bubbles on the surface with a toothpick.
2. Cover the bowl tightly with a plate or foil so condensation cannot drip onto the custard. Set up a steamer with simmering water and place the bowl inside.
3. Steam over medium-low heat for 10 minutes, keeping the lid slightly ajar with a chopstick if the water is boiling hard. The custard should be mostly set with a slight wobble in the center.
4. While it steams, heat the oil in a pan over medium-high heat. Add the pork and break it up, cooking 3 to 4 minutes until no pink remains and the edges brown. Add the garlic for 20 seconds, then the Shaoxing wine, 1 tbsp light soy sauce, sugar and white pepper. Cook 1 minute until glossy. Turn off the heat.
5. Uncover the custard and gently place the tofu cubes on top. Cover again and steam 3 more minutes, until the center barely jiggles and a toothpick comes out clean.
6. Spoon the pork over the top. Drizzle with the remaining 2 tsp soy sauce and the sesame oil, scatter over the scallions and serve right away, spooned over rice if you like.

Tips and storage

Use a wide, shallow bowl. A deep one takes longer to cook through and tends to leave the edges overdone while the center is still liquid. If the middle is still runny after the full time, steam 1 to 2 minutes more.

The pork topping keeps in the fridge for 4 days and reheats well, so you can cook it ahead and steam a fresh custard each time. The custard itself is best eaten straight away, though leftovers reheat gently in the microwave at 50 percent power in 30-second bursts. Nutrition covers the eggs, tofu, pork, oil and sauces, but not the rice.

If you like egg and tofu together, our Chinese Tofu and Egg Stir-Fry is the stir-fried version, and the Tauhu Telur is a crispy Malaysian take. For more minced pork, try the Lion’s Head Meatballs.