Minced Pork Steamed Egg (肉末蒸蛋)

肉末蒸蛋

Minced Pork Steamed Egg (肉末蒸蛋) — Home-styleNationwide home cooking.

Ingredients

• large eggs
• ground pork (5 percent fat)
• warm water
• light soy sauce
• shaoxing wine
• garlic, minced
• ginger, minced
• sesame oil
• scallions, chopped
• white pepper
• cornstarch

Instructions

1. Beat eggs with a pinch of salt in a bowl. Add warm water (40C) and mix gently. Strain through a sieve into a steaming dish for a silky texture. Cover with plastic wrap and poke a few holes. (Egg-water mixture smooth and opaque)
2. Steam on medium-low heat for 10 minutes until the egg is just set but still slightly wobbly in the center. (Set around edges, slight jiggle in center)
3. While egg steams, heat sesame oil in a small pan over medium heat. Add minced pork, breaking it apart with a spatula. Cook until crumbly and no pink remains, about 4 minutes. (Pork turns from pink to light brown, crispy edges visible)
4. Add minced garlic, ginger, and a splash of Shaoxing wine to the pork. Stir for 30 seconds until fragrant. Add light soy sauce and a splash of water. Stir in cornstarch slurry to thicken. Cook 1 more minute until glossy. (Sauce thickens and coats the pork crumbs with a glossy sheen)
5. Remove steamed egg from pot. Pour the pork topping evenly over the custard. Garnish with scallions. Serve immediately with steamed rice. (Glossy brown pork on pale yellow custard with green scallion flecks)