Chinese Steamed Egg Recipe with Pork Topping

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

5 from 1 vote

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!

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Side Dish

Cuisine: Chinese

Servings: servings

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.

Video

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.

Nutrition