Silky Steamed Egg with Pork
A comforting Cantonese-style steamed egg custard with savory pork beneath a silky, wobbling surface. The contrast between the tender pork and the delicate egg makes this a beloved home-style dish.
Story
This classic dim sum favorite transforms simple ingredients into something extraordinary. The key is the ratio of water to eggs and the gentle steam that creates that signature silky texture.
Ingredients
ground pork
150g
eggs
3 large
water (boiled and cooled)
1 cup
light soy sauce
1 tablespoon
shaoxing wine
1 tablespoon
sesame oil
1 teaspoon
sugar
1/2 teaspoon
salt
1/2 teaspoon
white pepper
pinch
green onions
2, sliced
Instructions
1
Prepare the pork layer
Combine the ground pork with soy sauce, shaoxing wine, sesame oil, sugar, and a pinch of salt. Mix well until slightly sticky. Spread this mixture in a thin, even layer on a heatproof plate or shallow dish.
2
Beat the egg mixture
Crack eggs into a bowl and beat until well combined. Add the cooled boiled water, salt, and a tiny pinch of sugar. Stir gently to combine—try not to create too many bubbles.
3
Combine and steam
Slowly pour the egg mixture over the pork layer. Place the dish in a steamer and steam over medium-high heat for about 15-18 minutes until the egg is set but still has a slight wobble in the center.
4
Finish and serve
Remove from steamer, top with sliced green onions and a drizzle of sesame oil. Serve immediately while hot, scooping down to get both the egg and pork in each bite.
