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Silky Chinese steamed egg custard topped with soy-glazed minced pork and scallions

Chinese Steamed Eggs with Minced Pork

Glass-smooth steamed egg custard under a pile of soy-glazed lean pork, 31g of protein per serving.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 290
Ingredients Method

Ingredients
  

  • 6 eggs
  • 450 ml warm chicken stock or water about 1.5 times the volume of the eggs
  • 450 g lean ground pork about 1 lb, 5 to 10% fat
  • 1 tbsp neutral oil
  • 2 tbsp soy sauce divided
  • 1 tbsp Shaoxing wine or dry sherry, optional
  • 1 tsp sugar
  • 2 cloves garlic minced
  • 1 tsp sesame oil
  • 2 scallions sliced
  • 0.5 tsp salt for the custard

Method
 

  1. Whisk the eggs with the salt, then whisk in the warm stock. Warm, not hot. Hot stock scrambles the eggs, cold stock makes the custard steam unevenly.
  2. Pour the mixture through a fine sieve into a wide heatproof dish. Straining removes the ropey bits of white that would otherwise show up as lumps.
  3. Cover the dish tightly with foil or a plate. This stops condensation dripping from the steamer lid and pocking the surface.
  4. Steam over the lowest simmer that still produces steam, 12 to 14 minutes, until just set with a slight wobble in the center. A hard boil curdles the custard into sponge; gentle heat is the entire trick.
  5. While the eggs steam, heat the oil in a pan over high heat. Add the pork, press it flat, and let it brown undisturbed for 2 minutes before breaking it up.
  6. Add the garlic, soy sauce, Shaoxing wine, and sugar to the pork. Cook another 2 minutes until the liquid reduces to a glaze.
  7. Spoon the pork over the custard, drizzle with sesame oil, and top with scallions. Serve with rice, spooned straight from the dish.