Scoop into gorgeously silky Steamed Eggs with Minced Pork and you’ll keep coming back for more! This home recipe is the perfect weeknight treat because it has just 3 main steps – season, plate, then steam. With its humble flavor profile that’s fantastic over rice, it’ll become a family favorite in no time.
You can even try it pork-free, with century egg or as a dessert!
A side dish loved for its simplicity
I’m still thinking about the Steamed Eggs with Minced Pork gorgeously smothered over my rice from dinner the other day. And, boy, was that a satisfying dinner!
Imagine eggs so soft they just melt into the rice, sliding through the surface of eat grain like custard. Combined with the light sesame soy sauce and fresh scallions, the top layer is a dream on its own.
But you know that’s not the end of the adventure!
While beautifully humble, this dish also comes with springy ground pork bits that add enough texture to get you excited all over again. During the steaming process, they release their porky juices to flavor the dish. It’s just phenomenal to slurp up!
And on days when I feel like I want take it up a notch, I whip out my jar of homemade XO Sauce and drizzle that on top as well. Complete with rice and a side of vegetables, it’s a meal come true.
Talk about SATISFYING!
Why this recipe works
- The seasoning is kept light so the egg flavor shines.
- Using a low heat to steam means the result is silky smooth.
- Drizzling on light soy sauce mixed with sesame oil gives the Steamed Eggs with Minced Pork a balanced savory kick.
What you’ll need
For the eggs
About the seasoning
Fish sauce is not a typical ingredient used to season steamed egg, but we like to add it for extra flavor. You can skip it if you prefer to keep the flavor profile simpler.
For the meat
About the marinade
Our homemade Steamed Eggs with Minced Pork has a very simple seasoning mix, but some families also like to add other ingredients like Shaoxing rice wine, pepper, Chinese five spice and sugar. If you like those flavors then you can certainly include them as well.
For the sauce
About the sauce
This light soy sauce mixture is entirely savory, so if you would like a hint of sweetness, add sugar to taste.
How to make this recipe
Marinate the meat with the chicken bouillon powder, light soy sauce and sesame oil. Set it aside as you work on the egg mixture.
Lightly mix the eggs, fish sauce and chicken bouillon powder together with the warm water until combined.
Spread the marinated mince on a steam-safe dish.
Pro Tip: Make sure that the dish is small enough to fit in your steamer.
Hover a sieve over the dish and gently pour the egg mixture through. Scoop out any floating bubbles.
Bring the steamer to a boil and cover the dish in plastic wrap. Place the wrapped dish inside and steam on a low-medium heat for 15-20 minutes or until just cooked.
Pro Tip: To know if it’s cooked, give the dish a gentle shake. The middle should wobble slightly without releasing any liquid. If it’s still moist in the center, let it steam for longer in 3-5 minute intervals until it’s ready.
Meanwhile, combine the light soy sauce, water and sesame oil.
Take the dish out and pour the sauce on top. Garnish with chopped spring onions.
Enjoy hot as is or with rice!
Recipe FAQs
Since there is meat in the recipe, it’s difficult to keep the top bubble-free because it will need extra time to cook. In that time while the mince is still cooking, the egg custard may already have been ready. Any further cooking time will begin making the surface bubble.
Certainly! The egg mixture and pork will have been flavored, so it’s perfectly fine to just have it without any of the soy sauce on top.
You sure can! This recipe can also work with ground chicken, turkey or beef. Just keep in mind that the flavor will be slightly different.
Tips for the best results
- Use a fattier mince. Grandma likes to choose her own cuts from the butcher before she asks them to grind it using their machines. Opt for the fattier cuts so the ground pork doesn’t become dry once cooked.
- Avoid beating the egg mixture. You’re not trying to work air into the mixture. Just lightly mix everything until it’s combined to minimize the bubbles.
- Add some corn starch. If you find that the texture of the ground meat is too rubbery for your liking, add 1/2 tsp corn or potato starch to the mince’s marinade. This will help to tenderize it.
What to serve it with
- Make the most of this steaming session with Oysters with Ginger and Shallots.
- Stuffed Tofu (Yong Tau Fu 釀豆腐) is a fantastic way to get the whole family cooking using seasonal produce.
- Get the pot going with Grandma’s Braised Chicken with Mushrooms, Black Fungus and Lily Flowers (金針雞).
- Winter Melon Stir Fry will sweeten the meal up with some vegetables.
- You can’t go wrong with a nourishing Pig Stomach Soup with Peppercorns (胡椒豬肚湯).
- Finish the night off by enjoying some Papaya and Snow Fungus Dessert Soup!
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Steamed Eggs with Minced Pork (肉碎蒸蛋)
Equipment
- Sieve
- Steamer
Ingredients
For The Eggs
- 5 eggs
- 500 mL / 2 US cup warm water
- 1 tbsp fish sauce (or to taste)
- 1 tsp chicken bouillon powder
For The Meat
- 200 g / 0.44 lb pork mince (a.k.a ground pork)
- 1 tbsp light soy sauce
- 1 tsp chicken bouillon powder
- 1/2 tbsp sesame oil
For The Sauce
- 1 1/2 tbsp light soy sauce
- 1 tbsp water
- 1/2 tbsp sesame oil
- spring onion/scallion (finely chopped to garnish)
Instructions
- Marinate the meat with the chicken bouillon powder, light soy sauce and sesame oil. Set it aside as you work on the egg mixture.
- Lightly mix the eggs, fish sauce and chicken bouillon powder together with the warm water until combined.
- Spread the marinated mince on a steam-safe dish.Pro Tip: Make sure that the dish is small enough to fit in your steamer.
- Hover a sieve over the dish and gently pour the egg mixture through. Scoop out any floating bubbles.
- Bring the steamer to a boil and cover the dish in plastic wrap. Place the wrapped dish inside and steam on a low-medium heat for 15-20 minutes or until just cooked.Pro Tip: To know if it's cooked, give the dish a gentle shake. The middle should wobble slightly without releasing any liquid. If it's still moist in the center, let it steam for longer in 3-5 minute intervals until it's ready.
- Meanwhile, combine the light soy sauce, water and sesame oil.
- Take the dish out and pour the sauce on top. Garnish with chopped spring onions.
- Enjoy hot as is or with rice!
Notes
- Use a fattier mince. Grandma likes to choose her own cuts from the butcher before she asks them to grind it using their machines. Opt for the fattier cuts so the ground pork doesn't become dry once cooked.
- Avoid beating the egg mixture. You're not trying to work air into the mixture. Just lightly mix everything until it's combined to minimize the bubbles.
- Add some corn starch. If you find that the texture of the ground meat is too rubbery for your liking, add 1/2 tsp corn or potato starch to the mince's marinade. This will help to tenderize it.
- Fish sauce is not a typical ingredient used to season steamed eggs, but we like to add it for extra flavor. You can skip it if you prefer to keep the flavor profile simpler.
- Some families also like to add other ingredients to their meat marinade like Shaoxing rice wine, pepper, Chinese five spice and sugar. If you like those flavors then you can certainly include them as well.
- This light soy sauce mixture is entirely savory, so if you would like a hint of sweetness, add sugar to taste.
Simple and delicious. Uses more eggs than most other recipes. Fish sauce and chicken bouillon add needed flavor. I crisped seasoned pork in a frying pan and sprinkled it on TOP of eggs AFTER they were cooked. Don’t forget the sauce. You can cook the eggs in an Instant Pot. Add a cup of water to the Instant Pot. Put the egg mixture in a dish and place it on a trivet in your Instant Pot. Don’t worry about getting it out. Once the eggs are cooked you can tilt the dish to remove it. Use “Steamer” setting. Close lid and set for 3 minutes then natural release for 14 minutes.
Thanks so much for your tips on how to make this recipe Instant Pot friendly, Jeff! I love how you put the pan fried pork on top of the eggs after; it must’ve added a whole new level of flavor 😀