Cantonese Steamed Egg Custard with Minced Pork
Silky smooth steamed egg custard topped with savory minced pork and a light soy drizzle, a comforting Cantonese delicacy. This chinese-inspired pork 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cantonese Steamed Egg Custard with Minced Pork take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cantonese Steamed Egg Custard with Minced Pork?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep large eggs from drying out.
Can I substitute ingredients in Cantonese Steamed Egg Custard with Minced Pork?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cantonese Steamed Egg Custard with Minced Pork for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cantonese Steamed Egg Custard with Minced Pork?
Chinese pork like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
