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A spoon scooping up Steamed Eggs with Minced Pork in a dish.
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5 from 2 votes

Steamed Eggs with Minced Pork (肉碎蒸蛋)

Steamed Eggs with Minced Pork is the perfect weeknight treat with just 3 main steps - season, plate then steam. Enjoy it smothered over rice!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Dinner, Lunch, Side Dish
Cuisine: Asian, Cantonese, Chinese
Servings: 5
Calories: 202kcal
Author: Jeannette


  • Sieve
  • Steamer


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)


  • 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!


  • 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.


Calories: 202kcal | Carbohydrates: 1g | Protein: 14g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 193mg | Sodium: 1066mg | Potassium: 207mg | Fiber: 1g | Sugar: 1g | Vitamin A: 241IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg