Friday, 22 April 2011

Steam Egg with Mince Meat (肉碎 蒸 蛋)

My son loves this steam egg alot, although he prefers crab stick and hotdog instead of mince Pork. He can have this just for his dinner. This is the chinese version of japanese Chawanmushi.

If you want a plain steam egg or Chawanmushi, just omit the meat and seasonings. Just mix together 2 eggs, 180ml chicken stock and steam for 10 mins. This will produce very smooth and flavourful steam egg.


150g minced pork
2 eggs
180 ml water or stock
1/2 tsp soy sauce
1/2 tsp sesame oil
1/2 tsp Chinese cooking wine

1. Break the eggs into a bowl. 
2. Mix in 180 ml of water or stock (i prefer stock)
3. Combine minced pork with sesamee oil, light soya, wine and mix well. 
4. Keep in the fridge for about 30 mins
5. Lay the pork in your tray and pour the egg mixture over the pork
6. Steam for 10 to 12 mins
7. Enjoy!


  1. Hi what is the main tactic that make the egg smooth? The timing or inside fridge for 30 mins?

  2. I feel like I need to print this out and go on steam egg outing! I'm always impressed by your posts, and the amount of thought you put into each of them!

  3. Very nice blog, it contains lot of informations. Articles useful and very helpful at all. I thank you


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