Jiggly Cantonese Steamed Egg with Mince Meat (蒸水蛋)
Jiggly Cantonese Steamed Egg with Mince Meat (蒸水蛋)
Ingredients
For the Steamed Egg
- 3 eggs, large
- 1 1/2 cups warm water
- 1/4 teaspoon salt
- 1 teaspoon soy sauce, for egg mixture
For the Mince Meat Topping
- 1 pound pork mince, 20% fat
- 2 cloves garlic, chopped
- 2 stalks spring onions, chopped, divided
- 1 tablespoon rice wine
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1 tablespoon cornstarch
- 2 tablespoons water, for cornstarch slurry
Instructions
- 1
Crack the 3 eggs into a medium-sized bowl. Add the warm water and salt to the eggs. Whisk thoroughly until the mixture is frothy and well combined.
⏱️ 3 min
- 2
Pour the whisked egg mixture through a fine-mesh sieve into another clean, heatproof bowl to remove any lumps or air bubbles. Skim off any remaining bubbles from the surface for an extra silky texture. Add 1 teaspoon of soy sauce to the sieved egg mixture and gently stir.
⏱️ 3 min
- 3
Prepare your steamer: Fill a pot with water and bring it to a simmer. Place the bowl containing the egg mixture into a bamboo steamer (or a metal steamer basket), which is set over the simmering water. Cover the bowl of egg mixture with a plate inside the steamer to prevent condensation from dripping onto the egg.
⏱️ 2 min
- 4
Cover the steamer with its lid and steam the eggs for 10-12 minutes, or until just set but still jiggly in the center. While the eggs are steaming, proceed to prepare the mince meat topping.
⏱️ 12 min
- 5
In a separate pan, cook the pork mince over medium-high heat until it is browned and cooked through, breaking it up with a spoon. Drain any excess fat.
⏱️ 5 min
- 6
Add the chopped garlic and 1 1/2 stalks of the chopped spring onions to the cooked mince and sauté for 1-2 minutes until fragrant.
⏱️ 2 min
- 7
Stir in the rice wine, 2 tablespoons of soy sauce, oyster sauce, and sugar. Mix well to combine.
⏱️ 1 min
- 8
In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Pour the cornstarch slurry into the mince mixture, stirring constantly, until the sauce thickens and coats the mince.
⏱️ 2 min
- 9
Once the steamed egg is ready, carefully remove the plate covering the egg bowl, then remove the bowl from the steamer.
⏱️ 1 min
- 10
Spoon the prepared mince meat topping generously over the steamed egg. Garnish with the remaining 1/2 stalk of fresh chopped spring onions.
⏱️ 1 min
- 11
Serve immediately with steamed rice.
Kitchen Tools
Nutrition Facts (per serving)
Jiggly Cantonese Steamed Egg with Mince Meat (蒸水蛋)
For the Steamed Egg
- 3 eggs, large
- 1 1/2 cups warm water
- 1/4 teaspoon salt
- 1 teaspoon soy sauce, for egg mixture
For the Mince Meat Topping
- 1 pound pork mince, 20% fat
- 2 cloves garlic, chopped
- 2 stalks spring onions, chopped, divided
- 1 tablespoon rice wine
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sugar
- 1 tablespoon cornstarch
- 2 tablespoons water, for cornstarch slurry
Instructions
- 1
Crack the 3 eggs into a medium-sized bowl. Add the warm water and salt to the eggs. Whisk thoroughly until the mixture is frothy and well combined.
⏱️ 3 min - 2
Pour the whisked egg mixture through a fine-mesh sieve into another clean, heatproof bowl to remove any lumps or air bubbles. Skim off any remaining bubbles from the surface for an extra silky texture. Add 1 teaspoon of soy sauce to the sieved egg mixture and gently stir.
⏱️ 3 min - 3
Prepare your steamer: Fill a pot with water and bring it to a simmer. Place the bowl containing the egg mixture into a bamboo steamer (or a metal steamer basket), which is set over the simmering water. Cover the bowl of egg mixture with a plate inside the steamer to prevent condensation from dripping onto the egg.
⏱️ 2 min - 4
Cover the steamer with its lid and steam the eggs for 10-12 minutes, or until just set but still jiggly in the center. While the eggs are steaming, proceed to prepare the mince meat topping.
⏱️ 12 min - 5
In a separate pan, cook the pork mince over medium-high heat until it is browned and cooked through, breaking it up with a spoon. Drain any excess fat.
⏱️ 5 min - 6
Add the chopped garlic and 1 1/2 stalks of the chopped spring onions to the cooked mince and sauté for 1-2 minutes until fragrant.
⏱️ 2 min - 7
Stir in the rice wine, 2 tablespoons of soy sauce, oyster sauce, and sugar. Mix well to combine.
⏱️ 1 min - 8
In a small bowl, whisk together the cornstarch and 2 tablespoons of water to create a slurry. Pour the cornstarch slurry into the mince mixture, stirring constantly, until the sauce thickens and coats the mince.
⏱️ 2 min - 9
Once the steamed egg is ready, carefully remove the plate covering the egg bowl, then remove the bowl from the steamer.
⏱️ 1 min - 10
Spoon the prepared mince meat topping generously over the steamed egg. Garnish with the remaining 1/2 stalk of fresh chopped spring onions.
⏱️ 1 min - 11
Serve immediately with steamed rice.