Cherry & Dennis Recipes
Steamed Egg Custard with Minced Pork
่็ข่ธๆฐด่
Recipe overview
Seasoned minced pork sits beneath silky steamed egg custard in this Hong Kong home classic. Straining the egg mixture and steaming gently prevent bubbles and a honeycomb texture.
01
Ingredients
Main ingredients
- 200 g minced pork
- 4 piece egg
- 400 ml water
Seasoning
- 1 tbsp light soy sauce
- 1 tsp sesame oil
- 1 tsp cornstarch
- 1/2 tsp salt
Garnish
- 1 stalk spring onion
02
Tools
- mixing bowl
- whisk
- strainer
- shallow dish
- steamer
- steaming rack
- aluminium foil
- measuring cup
- measuring spoons
- timer
- tablespoon
03
Steps
Step 1
Season the pork
Mix pork with soy, cornstarch and half the sesame oil.
Step 2
Rest the pork
Rest the seasoned pork for ten minutes.
Step 3
Beat the eggs
Beat four eggs gently without incorporating excess air.
Step 4
Add water and salt
Add water and salt and stir slowly until uniform.
Step 5
Strain the egg
Pour egg mixture through a fine strainer to remove foam and strands.
Step 6
Spread pork in dish
Spread the seasoned pork evenly over the base of a shallow dish.
Step 7
Pour in egg
Pour strained egg slowly over the pork along the dish edge.
Step 8
Remove bubbles
Skim away surface bubbles with a spoon.
Step 9
Cover with foil
Cover the dish tightly with foil to block condensation.
Step 10
Steam the custard
Steam over medium-low heat for fifteen minutes.
Step 11
Rest and check
Rest three minutes; the surface should be set with no raw liquid at centre.
Step 12
Garnish and serve
Drizzle remaining sesame oil, add spring onion and serve hot.
Common mistakes
- Changing the preparation order can cause uneven doneness or texture.
- Excessive heat can dry the sauce, toughen eggs or make seafood rubbery.
- Failing to confirm doneness or leaving cooked food at room temperature too long affects food safety.
Tips
Measure every ingredient before starting so the cooking sequence stays smooth.
Taste near the end and adjust salt, acidity and sweetness gradually.
