Recipe: Chinese Steamed Egg with Minced Pork

Chinese steamed egg with minced Pork is my favourite dish to cook for toddler. One, it’s easy. Two, it’s healthy. Three, it’s delicious for mother to eat it too. For lunch, I simply prepare rice and this dish for baby EX and myself to share. This saves me the hassle of preparing two sets of meal. For taste, I just add soy sauce into my share.


Prep and Cook Time (Serves 2)


Prep: 20 minutes to prepare the marinade and ingredients.

Cook: 25 minutes to cook the dish.


Ingredients


Ingredients

  • 2 eggs
  • 3/4 cup size water
  • Light soy sauce
  • Minced Pork

Ingredients (Optional)

All washed and finely chopped:

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  • Leafy vegetables *
  • 1-2 Shiitake or Chinese Mushrooms *
  • Spring onions ^
  • Chinese white pepper powder ^

*Sometimes I will add these ingredients for baby EX. These are not included in the original recipe. For leafy vegetables, it’s whatever suitable for toddlers. I usually use Chinese Spinach (莧菜, Yin Choi, Bayam (Malay), Amaranth) or Wolfberry Shoots (Gao Gei Choi, 枸杞葉). For more about vegetables you can find in market, check out this blog post: stephysiology.blogspot.com/2012/01/from-dining-table-x-into-data-table.html

^ I will omit this whenever baby EX is sharing this dish with me.


Preparation


Prepare Egg Custard Mixture

  • Add 2 eggs, 3/4 cup size water and 1 tsp light soy sauce in a bowl.
  • Whisk gently to combine. Do not over beat the eggs.
  • Strain the mixture through a fine sieve.

Marinade Minced Meat

  • Marinade meat with 1 tsp light soy sauce, a few dashes of Chinese white pepper powder** and spring onions**.
  • Let the meat marinade aside for at least 10 minutes.

^ I will omit this whenever baby EX is sharing this dish with me.


Cooking


  • 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.
  • Arrange the partially cooked pork in a thin layer on a shallow dish. Pour the stained egg mixture over the pork. If you see any bubbles, “flatten” the surface of the egg mixture with the back of a spoon.
  • Steam the egg custard over high heat for about 15 minutes. Insert a fork and you should see little clear liquid comes out.

Recipe inspired by Noobcook



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