Steamed egg and pork, known as “蒸蛋糕” (zhēng dàn gāo) in Mandarin or “蒸水蛋” (zhēng shuǐ dàn) in Cantonese, The simplicity and versatility of steamed egg and pork make it a popular choice for everyday cooking.
The soft and silky texture of steamed egg and pork creates a comforting eating experience that soothes the palate and warms the soul. The custard-like consistency of the eggs combined with the savoury flavour of the pork provides a nourishing and satisfying dish that is both hearty and comforting. This dish offers a balance of protein from the pork and eggs, making it a nutritious option for those seeking a wholesome meal. Eggs are a good source of high-quality protein, while pork adds additional protein and essential nutrients. Steaming the dish also helps retain the nutritional value of the ingredients, making it a healthier cooking method compared to frying or sautéing.
Steamed Egg and Pork
Ingredients
Ingredients
- 3 Eggs
- 2 ½ cups Water
- 200 g Pork Mince
- 3-5 Dried Chinese or Shiitake Mushrooms
- 2 Spring Onions finely sliced
- Pinch of Salt and White Pepper to taste
Marinade
- ¼ tsp Salt
- 1 tsp Sugar
- Pinch of White Pepper to taste
- 1 tbsp Corn Flour
- 1 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- 2 cm piece of Dried Orange Peel broken into small pieces
Instructions
- Place the dried Chinese mushrooms into a bowl and cover with boiling water to rehydrate.
- While the mushrooms are soaking, mix the marinade ingredients together in another bowl.
- After 30 minutes the mushrooms should have softened; remove from the liquid, pat dry, then remove and discard the hard stalks.
- Slice the mushrooms into thin slices and add to the marinade along with the pork and spring onions, mix well.
- Whisk the eggs, then add the water and stir together.
- Pour the pork mixture into a heatproof ceramic baking tray, distributing it evenly.
- Gently pour the egg mixture over the top and season with salt and white pepper.
- Place the tray into a steamer and steam on high for 15 minutes. Serve immediately with rice.
