Tender Steamed Egg with Minced Meat, Softer Than Pudding

Steps

1. 1

   Step 1

   

   Crack three eggs (≈150g, per ingredient list) into a bowl and beat gently.

   ✅ Done when: The whites and yolks are fully beaten with no streaks left.

2. 2

   Step 2

   

   Add 1g of salt to the beaten eggs and stir until dissolved.

   ✅ Done when: The salt is fully dissolved in the egg mixture.

3. 3

   Step 3

   

   Add 225g warm water (about 1.5 times the egg volume, 30-40°C), strain the mixture, and skim off any foam.

   ✅ Done when: The mixture is smooth after straining with no foam on the surface.

   If The surface is bumpy with air-pocket dents after steaming.:

   Strain the mixture once or twice, skim all foam, and cover the bowl with plastic wrap before steaming.

4. 4

   Step 412 min

   Steaming ↗
   

   Cover the bowl with plastic wrap, poke a few small holes in it, and steam for 12 minutes over medium-low heat.

   ✅ Done when: The custard is just set with no visible liquid when the bowl is gently shaken.

   If The custard surface is full of honeycomb holes and the texture turns tough.:

   Steam over medium-low heat for exactly 12 minutes and remove promptly; keep the wrap on with pinholes so condensation cannot drip.

   If The custard does not set and is still runny when cut.:

   Use exactly 225 g warm water for 150 g egg (about 1.5x, 30-40C); never use boiling water.

5. 5

   Step 5

   Stir-frying ↗
   

   Heat the canola oil (14g) in a pan, add the minced meat (200g), and stir-fry until separated.

   ✅ Done when: The minced meat is broken into fine crumbles with no pink remaining.

6. 6

   Step 6

   

   Add 2 tablespoons (34g) of light soy sauce.

   ✅ Done when: The meat is evenly coated and takes on a light soy color.

7. 7

   Step 7

   

   Add 1 tablespoon (21g) of oyster sauce.

   ✅ Done when: The oyster sauce is fully mixed in with no clumps.

8. 8

   Step 8

   

   Add the remaining salt (8g; 9g total including the 1g in step 2) and stir-fry evenly.

   ✅ Done when: The salt is evenly incorporated and the minced meat is seasoned throughout.

   If The dish tastes overly salty and the meat sauce overwhelms the egg.:

   Cut the salt to about 4 g or season to taste at the end; reduce further for children.

9. 9

   Step 9

   Starch thickening (gou qian) ↗
   

   Stir the cornstarch (15g) with a little water to make a slurry, pour it in, and cook until the sauce boils and thickens.

   ✅ Done when: The sauce boils and thickens enough to lightly coat a spoon.

   If The slurry sets in lumps and thickens unevenly.:

   Re-stir the slurry right before pouring, add it while stirring, and stop the heat when large bubbles appear.

10. 10

    Step 10

    

    Turn off the heat and sprinkle with chopped scallions.

    ✅ Done when: The heat is off and scallions are scattered evenly over the meat.

11. 11

    Step 11

    

    After the egg is steamed, carefully remove the plastic wrap (beware of hot steam).

    ✅ Done when: The plastic wrap peels off cleanly leaving the custard surface intact.

12. 12

    Step 12

    

    Pour the minced meat sauce over the steamed egg, sprinkle with a little more chopped scallion, and serve.

    ✅ Done when: The sauce covers the custard in an even layer, ready to serve.