Steamed Egg with Minced Pork
Steamed Egg with Minced Pork is a delightful and nourishing dish that combines the smooth and velvety texture of steamed eggs and tofu with the savoury flavours of seasoned minced pork. It can be enjoyed as a main course or side dish, and pairs wonderfully with steamed rice or noodles, creating a satisfying and complete meal.
Servings: 2 adults
Ingredients
- 2 large eggs
- 150 g minced pork
- 300 g silken tofu
- water
Sauce
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Shaoxing wine
- 1 tsp sugar
- 3 cloves garlic
- 2 tsp cornstarch
- water
Instructions
- In a mixing bowl, combine the oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine oyster sauce and sugar. Mix well.
- Crack the eggs into a separate bowl and gently beat them until the yolks and whites are well combined. Add water into it. The perfect water to egg ratio is 2 to 1. You can use the egg shells to easily measure the water.
- Slice the silken tofu and pour in the egg mixture. Make sure the egg mixture covers the tofu so you get an even surface.
- Place the egg tofu over a steamer for about 10 minutes.Pro Tip: Make sure the water is boiling in the wok and that your stove is still on high heat when you place the eggs in. After you cover the wok, leave the stove on high heat for about 2 minutes until the water starts boiling again. Once boiling, lower the heat to a simmer for 8 minutes.
- In a separate pan, cook the garlic on medium heat, add in minced pork and pour in the sauce mixture. Slowly add in a cornstarch slurry until the sauce thickens. Pour the minced pork and sauce mixture over the steamed egg tofu and serve!
- Optional step: Garnish with spring onion and chilli for a little extra punch, if desired.