CHINESE COOKING: Simple steamed eggs, even though a bit of peasant food, is a traditional dish in China. It takes trial & error to do it right. Hope you'll give it a try.

STEAMED EGGS WITH PORK豬肉蒸水蛋:

 

 

 

150gm. minced pork--store-bought or minced at home

2 eggs + water****

seasoning:

    2 tsp. fish sauce

    1 tsp. tapioca starch

    1 tsp. cooking wine or dry sherry

dash of sesame seed oil & light soy sauce

dash of salt

 

****ratio of eggs to water is 1:1.5, e.g. if the volume of beaten egg is 100ml, then use 150 ml water****

 

 

 

Whisk eggs and water together; then add in 1 tsp. fish sauce & dash of salt. Set aside.

 

Add 1 tsp. of the fish sauce, starch and wine into minced pork in a bowl. use a pair of chopsticks to stir well, mixing in one direction only. Sit an empty glass dish in a bamboo steamer fitted over a large pan of water. Cover steamer and bring water to the boil over high heat. Lift lid, dry dish quickly with a towel; then transfer pork to line the bottom of the hot dish.

 

Pour egg mixture over the pork in the dish. Cover the steamer and reduce heat to medium -low. Steam eggs gently for 3-5 minutes.

 

Remove dish from steamer, pour a dash of soy sauce & sesame seed oil over the egg & meat mixture to serve right away.

 

 

****If steaming eggs only, use the same 1.1.5 ratio to water. Follow recipe, omitting the pork, to warm and dry empty dish; then pour in egg mixture & steam over medium-low heat for 3-5 minutes until set.****