↑
  • ABOUT
  • RECIPES
  • MY COOKBOOK
  • FAVORITE PRODUCTS

What Great Grandma Ate

because the food you love should love you back!

Don't miss the latest Recipes, tips and more!

Thanks! Keep an eye on your inbox for updates.

What Great Grandma Ate / Recipes / Side Dishes / Chinese Steamed Egg Recipe with Pork Topping

Chinese Steamed Egg Recipe with Pork Topping

Last Updated on February 20, 2025 by Jean Choi 2 Comments

30
LC
NF
126 shares
  • Share
Jump to Recipe

This delicate, silky Chinese Steamed Egg recipe features a hearty minced pork topping and is full of delicious flavor. Bringing a popular, restaurant-quality dish right into your home kitchen! 

a bowl of Chinese steamed egg topped with ground pork and chopped green onions

What are Chinese Steamed Eggs?

Chinese Steamed Egg is a delicate and silky egg dish that is strained through a sieve and steamed. It is a popular dish in Japanese and Korean cultures as well. 

A popular comfort food in Chinese cuisine, these eggs are often served as a side dish or a main dish. The custardy egg texture is achieved by gently steaming a mixture of beaten eggs and water or chicken broth until they are softly set. 

The eggs are commonly served with minced pork, chicken, beef, or shrimp and garnished with green onions, oyster sauce, sesame oil, sauteed mushrooms, or hot chili oil for a spicy kick. 

What Makes This Recipe Great

I first had Chinese Steamed Egg at an authentic Sichuan noodle restaurant near me, and I fell in love with how delicious and silky the texture was. Velvety eggs were topped with a flavorful ground pork sauce, and even my toddler couldn’t stop eating it. 

Since then, I’ve been able to recreate it at home, and I’m so excited that it’s as comforting and wonderful as the restaurant version. Protein-packed, full of flavor, easy to make, and more budget-friendly than visiting my local Chinese restaurant as often as I’d like to eat them!

While there are many variations, I personally love the heartiness of the pork laid on top of the custard-like eggs. You can use ground beef or chicken if you prefer. This really is the perfect egg!

Watch a Short Video of This Recipe

Ingredient Notes

recipe ingredients in small bowls and labeled.

Pork Topping

  • Ground pork: Alternatively, you can use ground beef or chicken if preferred. 
  • Oyster sauce: I like this gluten-free version. 
  • Soy sauce: Use Tamari sauce for gluten-free. If you’re sodium sensitive, swap this for light soy sauce or low sodium soy sauce. 
  • Sesame oil
  • Sugar
  • Sea salt
  • Ground black pepper
  • Avocado oil: Or your favorite neutral cooking oil. 
  • Garlic cloves
  • Water
  • Arrowroot starch: If you don’t have this on hand, feel free to substitute cornstarch. 
  • Green onion

Steamed Eggs

  • Large eggs
  • Water
  • Sea salt

Step-by-Step Instructions

numbered step by step photos showing how to prepare the pork and strain the egg.
numbered step by step photos showing how to cook the pork and egg.
  1. Place pork in a large bowl, and add oyster sauce, soy sauce, sesame oil, sugar, sea salt, and ground black pepper. Stir together and set aside to marinate while you prepare the eggs.
  2. Combine all ingredients for the steamed eggs in a bowl and whisk together well until smooth.
  3. Strain the egg mixture through a fine mesh strainer into a heat-safe shallow bowl that can fit inside a large pot. Spoon out any bubbles that form on the top. Cover the bowl with a plastic wrap and pierce a few holes to allow the steam to escape.
  4. Bring 1 inch of water to a boil in a large pot, then place a steamer rack (like this one) inside. Place the bowl on the basket, making sure the water doesn’t touch the bowl. Cover with the lid, bring the heat down to medium, and steam for 10-11 minutes while you cook the pork.
  5. Heat avocado oil in a large skillet or wok over medium-high heat. Add the marinated pork and stir cooking until the meat is no longer brown, about 4-5 minutes.
  6. Add garlic to the pan and stir for 1 minute until fragrant.
  7. Whisk together water and arrowroot starch and pour into the skillet. Cook until the sauce is thickened – about 1-2 minutes. You can taste to adjust the seasoning at this point.
  8. Turn off the heat, and stir in green onions.
  9. Once the eggs are cooked, remove from the steamer. 
  10. Top with the pork mixture, garnish with more green onions, and serve warm.
an overhead shot of a bowl filled with Chinese steamed egg and topped with minced pork and green onions.

Expert Tips

  • To make the perfect Chinese steamed egg custard, make sure to use a shallow bowl to steam the eggs in. Deeper bowls will keep the eggs from cooking evenly.
  • I used a steamer rack like this one and placed the bowl of eggs on top of it while steaming.
  • One thing to note is the water-to-egg ratio is important in making Chinese steamed egg because it really impacts the texture of the eggs. Measuring the water ensures a creamy, custard-like consistency, preventing the eggs from becoming dry or rubbery. The ratio of water to eggs is typically 1:1, though it can vary based on personal preference. Keep in mind that if you use a different liquid (broth) instead of water, the flavor of the eggs will vary. 

Serving Tips

  • Serve this egg dish as a side, accompanying other delicious dishes like stir-fried veggies, braised meat, fried rice, noodles, and more! Or enjoy it on its own- you can’t go wrong!

Storage Tips

  • Leftovers can be refrigerated in an airtight container for up to 4 days. Gently reheat in the microwave for 1-2 minutes, or you can steam it again for 3-4 minutes.
a spoon holding a bite of Chinese steamed egg to show the custard like texture.

Recipe FAQs

What is the difference between Chinese and Korean steamed eggs?

Both Chinese and Korean steamed eggs are beloved comfort foods. Some main differences between the two dishes are taste and texture. Chinese steamed eggs are silky and smooth, while Korean steamed eggs have a slightly firmer and spongier texture. The flavor profiles differ a bit too. In the Korean version, there is more of a clean, pure egg taste with a hint of saltiness. The Chinese version is more savory with umami flavor. 

What does Chinese steamed egg taste like?

The taste can vary depending on the ingredients used, but this version has a savory, umami flavor with aromatic flavor from the green onions, sesame oil, and oyster sauce. Plus, the hearty minced pork topping adds even more flavor! 

Are steamed eggs good for you?

Eggs are a great source of protein and many other nutrients. One serving of this dish has 16 grams of protein, 4 carbohydrates, and 21 grams of fat. A low-carb, high-protein dish that should be consumed in moderation due to the fat content. 

More Delicious Asian-Inspired Recipes

Chinese Eggplant and Pork 

Easy Sesame Chicken

Ground Beef and Cabbage Stir Fry

Gluten-Free Asian Pork Meatballs

Quick and Easy Salmon Stir Fry

If you make this recipe, please leave me a star rating and comment below! I love to hear your thoughts and feedback. Follow me on social media Instagram, Facebook, and Pinterest for even more delicious recipes!

an overhead shot of a bowl filled with Chinese steamed egg and topped with minced pork and green onions.

Chinese Steamed Egg Recipe with Pork Topping

This delicate, silky Chinese Steamed Egg recipe features a hearty minced pork topping and is full of delicious flavor. Bringing a popular, restaurant-quality dish right into your home kitchen!
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: Chinese
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 4 servings
Calories: 267kcal

Video

Ingredients

Pork Topping

  • 8 oz ground pork or beef or chicken
  • 2 tsp oyster sauce this one is gluten free
  • 2 tsp soy sauce or tamari sauce for gluten free
  • 1 tsp sesame oil
  • 1/2 tsp sugar
  • 1/2 tsp sea salt
  • 1/8 tsp ground black pepper
  • 1 tbsp avocado oil or your favorite cooking oil
  • 4 garlic cloves minced
  • 1/2 cup water
  • 2 tsp arrowroot starch or cornstarch
  • 2 green onion chopped, plus more for garnish

Steamed Eggs

  • 4 large eggs
  • 1½ cup water
  • 1/2 tsp sea salt

Instructions

  • Place pork in a large bowl, and add oyster sauce, soy sauce, sesame oil, sugar, sea salt, and ground black pepper. Stir together and set aside to marinate while you prepare the eggs.
  • Combine all ingredients for the steamed eggs in a bowl, and whisk together well until smooth.
  • Strain the egg mixture through a fine-mesh strainer into a heat-safe shallow bowl that can fit inside a large pot. Spoon out any bubbles that form on the top. Cover the bowl with a plastic wrap and pierce a few holes to allow the steam to escape.
  • Bring 1 inch of water to a boil in a large pot then place a steamer rack (like this one) inside. Place the bowl on the basket, making sure the water doesn't touch the bowl. Cover, bring the heat down to medium, and steam for 10-11 minutes while you cook the pork.
  • Heat avocado oil in a large skillet over medium high heat. Add the marinated pork and stir cooking until the meat is no longer brown, about 4-5 minutes.
  • Add garlic and stir for 1 minute until fragrant.
  • Whisk together water and arrowroot starch and pour into the skillet. Cook until the sauce is thickened – about 1-2 minutes. You can taste to adjust seasoning at this point.
  • Turn off heat, and stir in green onions.
  • Once the eggs are cooked, remove from the steamer.
  • Top with the pork mixture, sprinkle more green onions, and serve warm.
Nutrition Facts
Chinese Steamed Egg Recipe with Pork Topping
Amount Per Serving (1 serving – makes 4)
Calories 267 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 6g38%
Trans Fat 0.02g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 205mg68%
Sodium 932mg41%
Potassium 261mg7%
Carbohydrates 4g1%
Fiber 0.3g1%
Sugar 1g1%
Protein 16g32%
Vitamin A 302IU6%
Vitamin C 2mg2%
Calcium 48mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Notes

Expert Tips

  • To make the perfect Chinese steamed egg custard, make sure to use a shallow bowl to steam the eggs in. Deeper bowls will keep the eggs from cooking evenly.
  • I used a steamer rack like this one and placed the bowl of eggs on top of it while steaming.
  • One thing to note is the water-to-egg ratio is important in making Chinese steamed egg because it really impacts the texture of the eggs. Measuring the water ensures a creamy, custard-like consistency, preventing the eggs from becoming dry or rubbery. The ratio of water to eggs is typically 1:1, though it can vary based on personal preference. Keep in mind that if you use a different liquid (broth) instead of water, the flavor of the eggs will vary. 

Serving Tips

  • Serve this egg dish as a side, accompanying other delicious dishes like stir-fried veggies, braised meat, fried rice, noodles, and more! Or enjoy it on its own- you can’t go wrong!

Storage Tips

  • Leftovers can be refrigerated in an airtight container for up to 4 days. Gently reheat in the microwave for 1-2 minutes, or you can steam it again for 3-4 minutes.

What Great Grandma Ate / Jean Choi is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Regarding other affiliate links and affiliate relationships: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Thank you for your support and understanding.

126 shares
  • Share

By Jean Choi | September 5, 2023

Comments

  1. Morgan Anderson says

    September 29, 2023 at 8:13 am

    This recipe is fantastic.
    FYI – The oyster sauce you recommend has caramel coloring in it. Really bad stuff!

    Reply
    • Jean Choi says

      October 1, 2023 at 3:44 pm

      I think it’s okay in moderation and I try to not demonize any type of food. This was what I was able to find for those who want to enjoy authentic flavors but are gluten free. I use the Sprouts brand one and that doesn’t have caramel coloring in it if you want to check that one out instead.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi, I’m Jean!

headshot of Jean Choi - blogger of What Great Grandma Ate

I’m a food lover and recipe developer living in Southern California. I love to share simple and approachable gluten-free recipes that are healthy but never sacrifice on flavor. I hope I can help you feel confident in the kitchen and inspire you to try out some new-to-you dishes!

More About Jean

Recipe Key

  • 3030 Min or Less
  • AIPAIP
  • EFEgg Free
  • LCLow Carb
  • NFNut Free
  • PPaleo
  • VVegan
  • W3Whole 30

Instant Pot Favorites

Instant Pot Butter Chicken served with rice and naan

Quick & Easy Instant Pot Butter Chicken Recipe (Keto & Dairy Free)

The BEST Instant Pot Mashed Potatoes (Paleo, Whole30) + Stove Top Option

Instant Pot Meatballs in Tomato Sauce (Paleo, Whole30)

Instant Pot Buffalo Chicken Meatballs

Instant Pot Buffalo Chicken Meatballs (Paleo, Whole30, Keto)

Don't miss the latest Recipes, tips and more!

Thanks! Keep an eye on your inbox for updates.

©2025, What Great Grandma Ate. Privacy and Disclosure Policy/ Site by Pixel Me Designs