Thokohmakan

Steamed eggs with minced meat [Recipe]

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This recipe is basically a step-up from our basic perfect Chinese steamed eggs recipe (find the post here).

This dish adds an extra layer of yumminess and is super easy to make with one extra step: marinade meat, fry it and add it to the dish. Ming really likes this because you get extra protein with the same dish. The minced meat is also juicy because of the steaming process.

Some KEY TIPS:
* I like to marinade meat with hand so that it is seasoned evenly.
* The steaming time largely depends on the dish used to contain the eggs and the wok/steaming rack used. This steamed egg dish took about 15 minutes. You can check on your steamed eggs after 10 minutes – if it’s still too watery in the middle – no worries, just give it more time in the steamer. Once you get a nice and even consistency – just note it down for your next try. Everyone’s kitchen, steamer/wok/pot, stove and dish used are different. So work with what you have and master it.
* Do not worry about the surface. Oil from the minced meat will float so the surface will not be baby-butt smooth. 
* For perfect consistency and egg: water ratio and other tips, check out our Perfect Chinese Steamed Eggs post here.
* You can also add salted egg, century egg, chives etc.

For videos and step-by-step process, check out our Instagram post at @thokohmakan here.

Steamed eggs with minced meat [Recipe]
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Steamed eggs with minced meat [Recipe]

Recipe by ThoKoh MakanCourse: Lunch, DinnerCuisine: Chinese, MalaysianDifficulty: Easy
Servings

2

servings
Prep time

10

minutes
Cooking time

15

minutes

Recipe to make simple Chinese steamed eggs with minced meat.

Ingredients

  • 150 grams minced chicken/pork

  • 2-3 shallots, chopped

  • Minced meat marinade

  • 1 tsp sesame oil

  • 1 tbsp light soy sauce

  • 1 tbsp Shaoxing wine (optional)

  • Dash of salt and pepper

  • Steamed eggs

  • 3 eggs, beaten

  • Warm water, 2:1 ratio to eggs

  • Pinch of salt

  • Garnish

  • 1-2 tsp light soy sauce, or to taste

  • Drizzle of sesame oil

  • Fried shallots (optional)

  • Scallions or chives, chopped (optional)

Directions

  • Cook minced meat
  • Marinade meat with sesame oil, Shaoxing wine, light soy sauce, salt and pepper.
  • Heat up oil in pan and fry shallots until fragrant. Add minced meat and fry until it is cooked. Set aside.
  • Place minced meat at the bottom of stainless steel bowl intended for steaming. Press down with spoon if you like.
  • Prepare steamed eggs
  • Break eggs into a separate bowl and beat it gently. Use eggshells to add water into bowl based on 2:1 water to egg ratio. Add a pinch of salt.
  • Strain eggs (using a sieve to remove bubbles) into the steel bowl with the minced meat. Remove any bubbles on egg surface with spoon. Cover bowl with aluminium foil and poke some holes to allow steam to escape.
  • Steam time
  • Heat up water in steamer or pot/wok. When the water starts to boil, place the bowl onto a rack. Cover with lid and steam for 15 minutes. If the eggs are still runny in the middle after 15 minutes, let it cook further (steaming time varies of type of dish and steamer/pot/wok used).
  • Once done, remove from steamer. Season with sesame oil, soy sauce, fried shallots, scallion/chives. Serve.

Notes

  • The steaming time largely depends on the dish used to contain the eggs and the wok/steaming rack used. This steamed egg dish took about 15 minutes. You can check on your steamed eggs after 10 minutes – if it’s still too watery in the middle – no worries, just give it more time in the steamer. Once you get a nice and even consistency – just note it down for your next try. Everyone’s kitchen, steamer/wok/pot, stove and dish used are different. So work with what you have and master it.
  • Do not worry about the surface. Oil from the minced meat will float so the surface will not be baby-butt smooth. 

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