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Chinese steamed egg custard topped with minced pork, silken tofu and scallions in a white bowl on dark slate

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
Cook Time 15 minutes
Total Time 25 minutes
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.