If you’re looking for something hearty, silky and full of umami, make this Chinese steamed egg with minced pork (肉碎蒸水蛋) is a must-try!

what is chinese steamed egg with minced pork?

Steamed egg (蒸水蛋) is a classic Chinese home-style dish made from just a few simple ingredients: eggs, water, and seasoning.

The eggs are steamed over high heat for a short 2 minutes, then left to cook gently with the heat turned off for the remaining time to create a silky-smooth, jiggly custard.

This recipe is an elevated version of my popular Chinese Steamed Egg recipe, which includes savoury and juicy minced pork layered over the silky egg. It’s comforting, filling and super satisfying with a bowl of hot steamed rice.

why you’ll love this recipe

Quick and nourishing: You can cook this dish in about 20 minutes, so it’s perfect for busy weekday lunch/ dinner!
Simple ingredients, but super flavourful: All you need are minced pork (or protein of choice), egg, water, and some pantry staples.
Rice thief: It’s the kind of dish you’ll want to keep scooping over steamed rice.

ingredients

3 eggs
A pinch of salt and white pepper powder
100g minced pork
1 tsp minced garlic
1/2 tsp minced ginger
1 tbsp light soy sauce
1/2 tbsp oyster sauce
1/2 tbsp Shaoxing cooking wine
1/2 tsp sugar
1 tbsp cornstarch + 2 tbsp cold water (cornstarch slurry)
1 green onion, chopped (garnish)

how to make chinese steamed egg with minced pork

Beat 3 eggs in a bowl and season with salt and white pepper.
Measure the volume of the beaten eggs and add warm water at a 1:1.5 ratio (e.g. 100ml eggs = 150ml water). Gently mix without over-whisking to avoid bubbles.
Steam a deep heatproof plate for 1–2 minutes to preheat it. Pour the egg mixture onto the hot plate. Cover and steam on high heat for 2 minutes.
Turn off the heat and let the residual steam cook the egg for 7–8 minutes with the lid on. Jiggle the plate gently to check if the egg is set.
In a pan, sauté minced pork with soy sauce, oyster sauce, Shaoxing wine, sugar, and your preferred seasonings. Add a cornstarch slurry and cook for 1–2 minutes until the sauce thickens.
Pour the pork mixture over the steamed egg. Garnish with chopped green onions. Serve with hot rice. Enjoy!

my top tips for making the best chinese steamed egg with minced pork

Use a 1:1.5–2 egg-to-water ratio

For the perfect silky and jiggly steamed eggs, adding the right amount of water is really important. The more water you add, the softer and more delicate the texture becomes. I personally like to use a 1:1.5 ratio for a smooth, slightly firm custard. Closer to 1:2 gives you an ultra-jiggly, melt-in-your-mouth result.

Gently mix, don’t over-whisk

When beating the eggs and water together, whisk gently to avoid creating too many bubbles. Bubbles will cause the surface of the steamed egg to look rough instead of smooth and glossy.

Preheat the dish before steaming

My dad’s tip is to pre-heat the empty plate by steaming for 1-2 minutes before pouring in the egg mixture. This helps the egg cook more evenly and set nicely without overcooking the top and undercooking the centre.

check out more classic steamed recipes