Cantonese Steamed Egg Custard with Minced Pork

By AislePrompt Editorial · Published 2026-05-30 · Updated 2026-05-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Silky smooth steamed egg custard topped with savory minced pork and a light soy drizzle, a comforting Cantonese delicacy. This Chinese-inspired pork recipe, ready in about 40 minutes, pairs large eggs, water, minced pork for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 3 Chinese cuisine 250 cal/serving

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Ingredients

4 large eggs
1 1/4 cups water
6 oz minced pork
1 tbsp soy sauce
1 tsp Shaoxing wine
1/2 tsp sesame oil
1/4 tsp white pepper
1/4 tsp salt
1 stalk green onions
1 tsp vegetable oil

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Instructions

Step 1: In a bowl, beat 4 large eggs gently without creating foam. Add 1 1/4 cups water, 1/4 tsp salt, and 1/4 tsp white pepper, then stir gently to combine for a smooth custard base.
Step 2: In a separate bowl, mix 6 oz minced pork with 1 tbsp soy sauce, 1 tsp Shaoxing wine, and 1/2 tsp sesame oil. Stir until well combined.
Step 3: Pour the minced pork evenly into a shallow heatproof dish, then carefully pour the egg mixture over the pork.
Step 4: Cover the dish tightly with aluminum foil or a lid to prevent water from dripping in. Steam over high heat for 12 minutes, then reduce heat to medium-low and steam for another 10 minutes until custard is just set and silky smooth.
Step 5: Heat 1 tsp vegetable oil in a small pan until hot and pour over the steamed egg custard. Garnish with finely sliced green parts of 1 stalk green onion before serving.