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Steamed Eggs with Minced Meat II

Wednesday, 24 December 2008

I can still remember my first attempt in making this dish - it was a disaster. Maybe because I was too greedy and put a bit too much minced meat, the meat wasn't cooked. I had to re-steam it and the egg was overcooked. From then on, I always stir fry the meat prior to steaming. Then, I have been trying to get smooth, silky steamed eggs. The trick is to not overbeat the eggs and get rid of all air bubbles or foam before steaming.

  • 150g Minced Meat
  • Salt
  • Pepper
  • 1 tsp Corn Flour
  • 1 tbs Minced Preserved Radish (菜脯碎,choi po)
  • 2 Eggs
  • 2/3 cups Water (eggs to water ratio about 1:2)
  • 1/2 tsp Knorr Chicken Powder
  • Sesame Oil
  • Light Soya Sauce

  • Mix together minced meat, a bit of salt and pepper and corn flour. Leave for at least 10 mins.
  • Stir fry preserved radish and minced meat until pork is half cooked.
  • Pour pork into steaming bowl.
  • Beat eggs in another bowl. Try not to incorporate a lot of air bubbles.
  • Mix together beaten eggs, water and chicken powder.
  • Pour egg mixture into steaming bowl through a sieve to get rid of any air bubbles.
  • Cover and steam on medium high heat for about 10-15 mins.
  • Check for doneness. The middle part will still be wobbly, insert the tip of a chopstick in the middle, if the liquid is clear, it is done.
  • Drizzle a bit of sesame oil and soya sauce and serve.

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