STORY BEHIND THE RECIPE

1. Make sure that you allow the egg mixture to stand until all the bubbles dissipate before steaming
2. Always leave a gap between the wok and cover to allow steam to escape.

Be sure to read the rest of the tips as well before trying out this recipe. You can thank yourself later for putting in the hard work when you are able to succeed!

WHAT I LIKE ABOUT THIS DISH

• It is rather easy and affordable to make as it doesn’t have too many ingredients. Furthermore, the ingredients are easily found in local markets or supermarkets.
• It tastes absolutely light, creamy and smooth. When made well, the texture is similar to silken tofu, or custard. Chinese steamed egg is perfect for those who prefer something light!

HOW TO MAKE CHINESE STEAMED EGG WITH MINCED MEAT?

Wash and mince the meat coarsely, then marinate the meat with salt, oil and light soya sauce. Leave it to marinade for a few minutes.

Beat the eggs in a large bowl, then add the marinated meat to the eggs and mix vigorously until it is well incorporated.

Pour the egg mixture into a stainless steel plate.

Add the water into the egg mixture in a 2:1 ratio, and mix well.

Mix in 1 tsp of salt and let the egg mixture stand for 15-20 mins or until the air bubbles have disappeared.

Optional: Wash and cut the spring onion into small pieces. Then add the chopped spring onion into the egg. Before placing the egg mixture to the wok, give it a quick swirl to spread out the spring onions.

Fill a wok with water, cover it and bring it to a boil. Once boiling, remove the cover and dry it with a cloth to get rid of the condensation.

Place a rack in the wok and transfer the eggs on the rack ensuring the egg mixture is level with the plate.

Cover the wok making sure there is a gap between the wok and the cover.

Steam over medium high heat for 20-25 mins.

After 15 mins, lift up the cover to check the consistency of the egg by gently shaking the plate. If the centre is still very wobbly, continue to steam, checking every few minutes until the centre is firm.

MARKETING TIPS

• Buy and mince your own lean meat, or ask the butcher to mince it for you. Pre-packed minced meat tend to be quite fatty – which is less healthy, and may cause the meat to float on the surface of the egg.

COOKING TIPS

• Don’t over-mince the meat, otherwise it will end up powdery!
• Let the beaten eggs stand for 15-20 mins for the air bubbles to disappear before steaming. If not, it will form dimples when cooked.
• Reduce the amount of water slightly if you prefer the egg to be more firm.
• Drizzle some cooked oil and light soya sauce over the cooked egg if the chinese steamed egg is not salty enough.
• You can add dong fen into the egg mixture. Soak 20gm of dong fen in hot water. Once softened, cut into shorter strands about 1 inch in length.

HOW TO USE THE WOK FOR STEAMING

• Wipe off the condensation on the wok lid, otherwise the water will drip into the egg and produce an uneven surface.
• Leave a gap between the wok and the cover to allow steam to escape. Too much steam within the wok will force the egg to bulge, creating air gaps in the egg, which will collapse and wrinkle when the cover is lifted, creating potholes. The more you lift up the cover, the better it is because more steam will be let out.
• Many wok covers have a little ‘handle’ that can be used to maintain a small opening for the steam to escape.
  
• The water in the wok for steaming must be sufficient to produce enough steam to cook the egg. The water level should be at the same height as the top of the steaming rack. The egg mixture in the plate must be level when placed on the rack.

HOW TO CHOOSE A GOOD STEAMING PLATE

• Find a good size that will have the egg mixture level at least 1 1/2 inch thick.
• Use a steaming plate that is either stainless steel (preferred) or heat resistant glass (cannot be too thick, for even cooking)

HOW TO MEASURE THE WATER ADDED

• Use the same bowl for beating the eggs. Just make a mental note of how high the egg mixture (without meat) comes up to, and then measure double the amount of water.
• Use an egg shell. You need to make a hole at one end and empty the shell. If you are using 6 eggs, you need to use 12 eggs shells full of water. That is: 1 egg to 2 egg shells of water.

CAN I REPLACE MINCED MEAT FOR SOMETHING ELSE?

If you don’t like the taste of minced meat, you can replace it with these ingredients.

• Chopped Hei Bee (dried shrimp)
  • Wash and soak the Hei Bee in hot water for 15 minutes, then chop coarsely.
  • The water of the Hei Bee can be added to the egg mixture too. Remember to reduce the amount of water for the egg as you’re adding the Hei Bee water already.
  • Don’t use fresh shrimp as it has very short cooking time and it will be overcooked and rough.
• Dried scallop
  • Wash and soak the scallop in boiling water for 45 minutes. Shred the scallop by hand before adding to the egg mixture.
  • Like Hei Bee, you can add the scallop water to the egg mixture. Again, reduce the amount of water for the egg.

Silken Smooth Chinese Steamed Egg with Minced Meat (Zheng Sui Tan 蒸水蛋)

Course: Side Dish

Cuisine: Chinese

Keyword: chinese steamed egg, chinese steamed egg with minced meat, zheng sui tan

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 6

Calories: 87kcal

Author: Bee Leng

The secret to silken smooth Chinese steamed egg with minced meat revealed. Say goodbye to craters, dimples and pothole steamed eggs, and start making perfectly smooth, creamy, custard-like ones!

Print Recipe

Ingredients

• 6 Eggs
• 50 grams Lean Pork Minced
• 1 tsp Salt For the Egg
• Water to be added to the beaten eggs. Double the volume of the beaten eggs (Water to egg ratio 2:1)

Meat Marinade

• 1/4 tsp Salt
• 2 tsp Oil
• 2 tsp Light Soy Sauce

Garnishing (Optional)

• 1 Stalk Spring Onion 1

Instructions

PREPARATION METHOD

• Wash and mince the meat coarsely, then marinate the meat with salt, oil and light soya sauce. Leave it to marinade for a few minutes. 
• Beat the eggs in a large bowl, then add the marinated meat to the eggs and mix vigorously until it is well incorporated.
• Pour the egg mixture into a stainless steel plate.
• Add the water into the egg mixture in a 2:1 ratio, and mix well.
• Mix in 1 tsp of salt and let the egg mixture stand for 15-20 mins or until the air bubbles have disappeared.
• Optional: Wash and cut the spring onion into small pieces. Then add the chopped spring onion into the egg. Before placing the egg mixture to the wok, give it a quick swirl to spread out the spring onions. 
  

COOKING METHOD

• Fill a wok with water, cover it and bring it to a boil. Once boiling, remove the cover and dry it with a cloth to get rid of the condensation.
• Place a rack in the wok and transfer the eggs on the rack ensuring the egg mixture is level with the plate.
• Cover the wok making sure there is a gap between the wok and the cover. 
• Steam over medium high heat for 20-25 mins.
• After 15 mins, lift up the cover to check the consistency of the egg by gently shaking the plate. If the centre is still very wobbly, continue to steam, checking every few minutes until the centre is firm. 

Video

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Notes

MARKETING TIPS

• Buy and mince your own lean meat, or ask the butcher to mince it for you. Pre-packed minced meat tend to be quite fatty - which is less healthy, and may cause the meat to float on the surface of the egg.

COOKING TIPS

• Don't over-mince the meat, otherwise it will end up powdery!
• Let the beaten eggs stand for 15-20 mins for the air bubbles to disappear before steaming. If not, it will form dimples when cooked.
• Reduce the amount of water slightly if you prefer the egg to be more firm.
• Drizzle some cooked oil and light soya sauce over the cooked egg if the steamed egg is not salty enough.
• You can add dong fen into the egg mixture. Soak 20gm of dong fen in hot water. Once softened, cut into shorter strands about 1 inch in length.

Read Also:  Ramen Egg (Japanese Soft Boiled Egg)

HOW TO USE THE WOK FOR STEAMING

• Wipe off the condensation on the wok lid, otherwise the water will drip into the egg and produce an uneven surface.
• Leave a gap between the wok and the cover to allow steam to escape. Too much steam within the wok will force the egg to bulge, creating air gaps in the egg, which will collapse and wrinkle when the cover is lifted, creating potholes. The more you lift up the cover, the better it is because more steam will be let out. 
• Many wok covers have a little 'handle' that can be used to maintain a small opening for the steam to escape.
• The water in the wok for steaming must be sufficient to produce enough steam to cook the egg. The water level should be at the same height as the top of the steaming rack. The egg mixture in the plate must be level when placed on the rack.

HOW TO CHOOSE A GOOD STEAMING PLATE

• Find a good size that will have the egg mixture level at least 1 1/2 inch thick.
• Use a steaming plate that is either stainless steel (preferred) or heat resistant glass (cannot be too thick, for even cooking)

HOW TO MEASURE THE WATER ADDED

• Use the same bowl for beating the eggs. Just make a mental note of how high the egg mixture (without meat) comes up to, and then measure double the amount of water.
• Use an egg shell. You need to make a hole at one end and empty the shell. If you are using 6 eggs, you need to use 12 eggs shells full of water. That is: 1 egg to 2 egg shells of water.

CAN I REPLACED MINCED MEAT FOR SOMETHING ELSE?

If you don't like the taste of minced meat, you can replace it with these ingredients.

• Chopped Hei Bee (dried shrimp)
  • Wash and soak the Hei Bee in hot water for 15 minutes, then chop coarsely.
  • The water of the Hei Bee can be added to the egg mixture too. Remember to reduce the amount of water for the egg as you're adding the Hei Bee water already.
  • Don't use fresh shrimp as it has very short cooking time and it will be overcooked and rough.
• Dried scallop
  • Wash and soak the scallop in boiling water for 45 minutes. Shred the scallop by hand before adding to the egg mixture.
  • Like Hei Bee, you can add the scallop water to the egg mixture. Again, reduce the amount of water for the egg.

 

Nutrition

Calories: 87kcal | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 169mg | Sodium: 663mg | Potassium: 93mg | Vitamin A: 260IU | Vitamin C: 0.4mg | Calcium: 25mg | Iron: 0.9mg