Chinese Steamed Egg with Minced Pork

Steamed Egg with Pork Recipe

First posted in Jul 2009, updated in Jan 2015

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This Chinese-style steamed egg with minced pork (猪肉蒸蛋), also frequently known as Chinese steamed eggs or 蒸水蛋, is a family favourite dish. We love everyday dishes (家常菜) like this – unpretentious, comforting and so delicious with rice or porridge.

See Also:

Steamed 3 Eggs (Three Colour Egg) Recipe

Many readers have commented that the most challenging part of making steamed eggs is that the cooked egg mixture either look dry, or form unsightly bubbles on the surface. Check out the cooking tips below to get a smooth and silky finish for your steamed eggs.

Steamed Egg with Pork Recipe

Tips for making Chinese savoury steamed egg dishes

  1. Strain the egg mixture through a fine sieve 1-3 times to get a smooth texture.
  2. Use heat-safe (ceramic or oven) dish for steaming the egg custard. Plastic material will melt during steaming.
  3. Use a wide, shallow dish for steaming so that the egg and meat will be evenly distributed and cooked.
  4. If you happen to be cooking Chinese soups (clear soup such as ABC soup), you can use some of the soup as the base stock for the egg custard. You can also instant chicken stock or plain water (seasoned with soy sauce).
  5. When steaming the egg custard, make sure the dish is sealed with foil, so that water from the steamer cover will not fall on the custard during steaming and cause unsightly bubbles.

Steamed Egg with Pork Recipe

Steamed Egg with Minced Pork Recipe

Use a wide and shallow dish for steaming this dish, so that the egg and pork will be evenly cooked and distributed.


  • 150 grams minced pork (chicken)
  • 1/2 tsp cooking oil
  • 1 tbsp finely chopped carrots stack thin slices of carrot (shaved with vegetable peeler) before cutting

(A)  Egg custard mixture

  • 2 eggs lightly beaten
  • 3/4 cup water or clear stock
  • 1/2 tsp Shaoxing wine
  • 1/2 tsp light soy sauce to taste; for seasoning the egg mixture, exclude if using rich stock

(B) Marinade

  • 1/2 tsp light soy sauce
  • 1/2 tsp sesame oil
  • 1/2 tsp Shaoxing wine
  • a few dashes Chinese white pepper powder
  • 1 tbsp finely chopped spring onions (green portion)


  1. Add (A) in a bowl and whisk gently to combine. Do not over beat the eggs. Strain the mixture through a fine sieve.
  2. Combine minced pork with (B) to marinade for at least 10 minutes.
  3. Heat wok with oil and stir fry the minced pork until they are cooked on the surface (no longer pink), breaking them to smaller bits using your spatula. Do not overcook.
  4. Arrange the partially cooked pork in a thin layer on a wide and shallow dish. Pour the stained egg mixture over the pork. Top with chopped carrots. If you see any bubbles, “flatten” the surface of the egg mixture with the back of a spoon.
  5. Cover the dish with transparent food cling wrap or aluminum foil.
  6. Steam the egg custard over high heat for about 15 minutes. To test if the egg mixture is cooked, insert a bamboo stick into the mixture: if a little clear liquid comes out, it is cooked. Serve with warm rice.