📝 About This Recipe
A cornerstone of Anhui (Hui) cuisine, this dish epitomizes the region's mastery of temperature control and the philosophy of 'heavy on color, light on oil.' Unlike standard steamed eggs, this version features a luxurious, custard-like texture contrasted by a deeply savory, umami-rich pork ragout. It is a comforting masterpiece that showcases how humble ingredients can be transformed into a sophisticated, velvet-smooth delicacy through precise steaming techniques.
🥗 Ingredients
The Egg Custard
- 3 pieces Large Eggs (at room temperature)
- 1.5 cups Warm Water (approximately 1.5 to 2 times the volume of the eggs; water should be around 40°C)
- 1/4 teaspoon Salt
- 1/2 teaspoon Shaoxing Rice Wine (to remove any eggy scent)
The Pork Topping
- 100 grams Ground Pork (preferably 70% lean, 30% fat)
- 1 teaspoon Ginger (peeled and finely minced)
- 1 clove Garlic (finely minced)
- 1 tablespoon Light Soy Sauce
- 1/2 teaspoon Dark Soy Sauce (for a rich Anhui-style color)
- 1 teaspoon Oyster Sauce
- 1/4 teaspoon Sugar (to balance the saltiness)
- 1/2 teaspoon Cornstarch (mixed with 1 tablespoon water for a slurry)
- 1 tablespoon Vegetable Oil
For Garnish
- 1 stalk Scallions (finely chopped)
- 1/2 teaspoon Toasted Sesame Oil (for a final aromatic touch)
👨🍳 Instructions
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1
In a medium mixing bowl, crack the 3 eggs and add the salt and Shaoxing rice wine. Whisk gently in a circular motion until the yolks and whites are fully combined, but avoid creating excessive air bubbles.
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2
Slowly pour the warm water (roughly 1.5 times the volume of the eggs) into the egg mixture while stirring continuously. The warmth of the water helps create a smoother set.
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3
Crucial Step: Pass the egg mixture through a fine-mesh sieve into a shallow, heat-proof steaming dish. This removes any unmixed chalaza or bubbles, ensuring a 'mirror-like' surface.
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4
If any tiny bubbles remain on the surface, use a spoon to scoop them off or lightly pop them with a toothpick.
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5
Cover the dish tightly with heat-resistant plastic wrap or a flat plate. This prevents steam droplets from falling onto the custard and creating 'craters.'
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6
Prepare your steamer. Once the water is boiling, place the dish inside. Reduce the heat to medium-low and steam for 10-12 minutes. The gentle heat is key to the silken texture.
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7
While the eggs are steaming, heat vegetable oil in a wok or small skillet over medium-high heat. Add the minced ginger and garlic, sautéing until fragrant.
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8
Add the ground pork to the wok. Break it apart with a spatula and fry until it turns opaque and slightly crispy at the edges.
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9
Stir in the light soy sauce, dark soy sauce, oyster sauce, and sugar. Toss well to coat the meat in the dark, savory sauce typical of Anhui cuisine.
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10
Pour in the cornstarch slurry and stir for 30 seconds until the sauce thickens and glazes the pork beautifully. Remove from heat.
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11
Check the eggs; they should be set but have a slight 'jiggle' in the center when the dish is moved. Turn off the heat and let them sit in the steamer for 2 minutes.
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12
Carefully remove the dish from the steamer and take off the cover. Spoon the warm minced pork mixture over the center of the egg custard.
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13
Drizzle with toasted sesame oil and scatter the freshly chopped scallions over the top. Serve immediately while hot.
💡 Chef's Tips
Always use a 1.5:1 or 2:1 ratio of water to egg for the perfect wobble; too little water makes it rubbery, too much makes it watery. Using warm water (not boiling!) is the secret to a fast, even set without curdling the eggs. Never steam on high heat; high heat causes the eggs to expand and creates holes (honeycombing) in the custard. If you don't have a sieve, let the egg mixture sit for 5 minutes to let bubbles rise to the top before skimming them off. For an authentic Hui flavor, ensure your pork has a bit of fat to provide the richness that complements the lean egg.
🍽️ Serving Suggestions
Serve as a central protein dish alongside a bowl of steaming jasmine rice. Pairs beautifully with a side of stir-fried bok choy or garlicky spinach. Enjoy with a cup of Keemun Black Tea, a famous tea from the Anhui province. Can be served as part of a multi-course Chinese dinner alongside a crispy fish dish. For a spicy kick, add a teaspoon of chili oil over the pork topping before serving.