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Steamed Eggs With Minced Meat



These are smooth and tasty Chinese-styled steamed eggs with minced meat. You can use either chicken or pork for this recipe. The trick to produce a smooth texture is to use a "low and slow method." Check out the video tutorial and learn how to make this delicious egg at home.




*This is an updated post with a video cooking guide. (Previously posted on 12/10/08)

Chinese Steamed Eggs With Minced Meat

Ingredients

4 Large Eggs, beaten
2 Tbsp Peanut Oil
3 to 4 Shallots, thinly sliced
100g minced Chicken or Pork
1 Tbsp Shaoxing Wine
1 Tbsp Light Soy Sauce
A few Dashes of Ground White Pepper
Sea Salt, to taste
2 Cups of Chicken Stock

Topping
2 to 3 tsp of Light Soy Sauce
2 Scallions, chopped

Method

Heat a wok or pan over high heat. Then add peanut oil and shallots. Saute the shallots until lightly brown.

Add the minced meat and cook briefly. Then add white pepper, wine and light soy sauce. Stir-fry until the meat is fully cooked. Remove from the heat and set aside to cool.

Combine the beaten eggs, chicken stock and season with sea salt and white pepper. Pour the mixture into the meat mixture thru a sieve.

Steam over a medium heat for 2 minutes, then continue steaming over low heat for about 20 to 25 minutes, or until the eggs are set. To serve, top the steamed eggs with some light soy sauce, ground white pepper and chopped scallions.

Comments

  1. Yum! My dad used to always make this at home. He would sometimes add Chinese vermicelli rice noodles to it :)

    ReplyDelete
  2. Oh! Interesting, maybe one day I might try that too! Thanks for the comment (:

    ReplyDelete
  3. I just made your steamed eggs for the family and everyone loved it. It'll become a regular item for us. Thank you so much.

    ReplyDelete
  4. Hey johta, you're most welcome. I’m glad that your family loved the steamed eggs.

    ReplyDelete
  5. I made this recipe tonight. I had this dish a lot growing up, but this was my first time making it myself. It turned out great. Thanks for the recipe. This is just how I like it -- but, I can't wait to add shrimp, scallops and other stuff. Hehe.

    ReplyDelete

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