{"id":2267,"date":"2016-09-11T23:00:59","date_gmt":"2016-09-11T15:00:59","guid":{"rendered":"http:\/\/theburningkitchen.com\/?p=2267"},"modified":"2018-10-22T11:40:04","modified_gmt":"2018-10-22T03:40:04","slug":"steamed-egg-custard-with-minced-meat","status":"publish","type":"post","link":"https:\/\/theburningkitchen.com\/steamed-egg-custard-with-minced-meat\/","title":{"rendered":"How to Prepare Silken Smooth Chinese Steamed Egg with Minced Meat"},"content":{"rendered":"<p class=\"p1\"><div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-11053\" class=\"wprm-recipe-video-container\"><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<hr \/><div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/fWhC_FcObqI?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div><\/p>\n<h1><span style=\"color: #ad0922; font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\"><img fetchpriority=\"high\" decoding=\"async\" class=\"alignnone wp-image-7958 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2017\/02\/silken-smooth-chinese-steamed-egg-with-minced-meat.jpg\" alt=\"Silken Smooth Chinese Steamed Egg with Minced Meat\" width=\"760\" height=\"1013\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/silken-smooth-chinese-steamed-egg-with-minced-meat.jpg?v=1592144682 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/silken-smooth-chinese-steamed-egg-with-minced-meat-600x800.jpg?v=1592144682 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/silken-smooth-chinese-steamed-egg-with-minced-meat-225x300.jpg?v=1592144682 225w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/span><\/h1>\n<h1><span style=\"color: #ad0922;\">STORY BEHIND THE RECIPE<\/span><\/h1>\n<div>\n<p>Chinese steamed egg (&#8216;Zheng Sui Tan&#8217; in Cantonese) means &#8216;steamed water egg&#8217;. When you scoop a spoonful of the steamed egg, there is some water in the plate. That is why it is named as such.<\/p>\n<\/div>\n<div><span style=\"font-family: -apple-system, BlinkMacSystemFont, 'Segoe UI', Roboto, Oxygen-Sans, Ubuntu, Cantarell, 'Helvetica Neue', sans-serif;\">One day, my friend came to visit me and lamented that her steamed egg always\u00a0turned\u00a0out\u00a0a total disaster. It wasn&#8217;t custardy, and it had lots of potholes! After sharing with her this recipe, she went home that evening to try it out again. To my joy, it was a great success! Her son alone had heartily wolfed down\u00a0almost the entire plate of the steamed egg.<\/span><\/div>\n<div><\/div>\n<div>\n<h1><span style=\"color: #ad0922;\">TRICK OF THE TRADE<\/span><\/h1>\n<\/div>\n<div>I have listed many tips below for making a beautifully smooth and soft Chinese steamed egg, but here are just two of the most important tips:<\/div>\n<ol>\n<li><strong>Make sure that you allow the egg mixture to stand<\/strong> until all the bubbles dissipate before steaming<\/li>\n<li><strong>Always leave a gap<\/strong> between the wok and cover to allow steam to escape.<\/li>\n<\/ol>\n<p>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!<\/p>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">WHAT I LIKE ABOUT THIS DISH<\/span><\/h1>\n<ul>\n<li><strong>It is rather easy and affordable to make<\/strong> as it doesn&#8217;t have too many ingredients. Furthermore, the ingredients are easily found in local markets or supermarkets.<\/li>\n<li><strong>It tastes absolutely light, creamy and smooth.<\/strong>\u00a0When made well, the texture is similar to silken tofu, or custard. Chinese steamed egg is perfect for those who prefer something light!<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">HOW TO MAKE CHINESE STEAMED EGG WITH MINCED MEAT?<\/span><\/h1>\n<p>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.<br \/>\n<img decoding=\"async\" class=\"alignnone size-full wp-image-14050\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-3.jpg\" alt=\"adding a teaspoon of light soy sauce to minced pork in glass bowl\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-3.jpg?v=1592144178 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-3-600x338.jpg?v=1592144178 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-3-300x169.jpg?v=1592144178 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-3-480x270.jpg?v=1592144178 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><img decoding=\"async\" class=\"alignnone size-full wp-image-14048\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-5.jpg\" alt=\"mixing minced pork and light soy sauce with teaspoon in glass bowl\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-5.jpg?v=1592144178 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-5-600x338.jpg?v=1592144178 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-5-300x169.jpg?v=1592144178 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-5-480x270.jpg?v=1592144178 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Beat the eggs in a large\u00a0bowl, then add the marinated meat to the eggs and mix vigorously until it is well incorporated.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14049\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-4.jpg\" alt=\"cracking an egg into large white bowl \" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-4.jpg?v=1592144178 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-4-600x338.jpg?v=1592144178 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-4-300x169.jpg?v=1592144178 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-4-480x270.jpg?v=1592144178 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14043\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-10.jpg\" alt=\"beating eggs in white bowl with spoon\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-10.jpg?v=1592144180 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-10-600x338.jpg?v=1592144180 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-10-300x169.jpg?v=1592144180 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-10-480x270.jpg?v=1592144180 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14046\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-7.jpg\" alt=\"adding minced meat into egg mixture\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-7.jpg?v=1592144179 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-7-600x338.jpg?v=1592144179 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-7-300x169.jpg?v=1592144179 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-7-480x270.jpg?v=1592144179 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Pour the egg mixture into a stainless steel plate.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-14041 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-12.jpg\" alt=\"transferring egg mixture into steel plate for steaming\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-12.jpg?v=1592144181 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-12-600x338.jpg?v=1592144181 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-12-300x169.jpg?v=1592144181 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-12-480x270.jpg?v=1592144181 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Add the water into the egg mixture in a 2:1 ratio, and mix\u00a0well.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14052\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-1.jpg\" alt=\"adding bowl of water into egg mixture\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-1.jpg?v=1592144177 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-1-600x338.jpg?v=1592144177 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-1-300x169.jpg?v=1592144177 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-1-480x270.jpg?v=1592144177 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Mix in 1 tsp of salt and let the egg mixture stand for 15-20 mins\u00a0or until the air bubbles have disappeared.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14045\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-8.jpg\" alt=\"egg mixture with air bubbles at the top\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-8.jpg?v=1592144180 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-8-600x338.jpg?v=1592144180 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-8-300x169.jpg?v=1592144180 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-8-480x270.jpg?v=1592144180 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>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.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-14040\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step.jpg\" alt=\"chopping spring onions on black chopping board\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step.jpg?v=1592144182 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-600x338.jpg?v=1592144182 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-300x169.jpg?v=1592144182 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-480x270.jpg?v=1592144182 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-14047 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-6.jpg\" alt=\"Adding spring onions to egg mixture before steaming\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-6.jpg?v=1592144179 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-6-600x338.jpg?v=1592144179 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-6-300x169.jpg?v=1592144179 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-6-480x270.jpg?v=1592144179 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>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.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-14042 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-11.jpg\" alt=\"Wiping cover of wok cover with a towel to remove water droplets\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-11.jpg?v=1592144181 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-11-600x338.jpg?v=1592144181 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-11-300x169.jpg?v=1592144181 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-11-480x270.jpg?v=1592144181 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Place a rack in the wok and transfer the eggs on the rack ensuring the egg mixture is level with the plate.<\/p>\n<p>Cover the wok making sure there is a gap between the wok and the cover.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-14044 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-9.jpg\" alt=\"Wok cover with handle on top of wok with gap in between\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-9.jpg?v=1592144180 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-9-600x338.jpg?v=1592144180 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-9-300x169.jpg?v=1592144180 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-9-480x270.jpg?v=1592144180 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>Steam over medium high heat for 20-25 mins.<\/p>\n<p>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.<img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-14051 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-2.jpg\" alt=\"Beaten egg with minced meat ready to be steamed\" width=\"680\" height=\"383\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-2.jpg?v=1592144178 680w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-2-600x338.jpg?v=1592144178 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-2-300x169.jpg?v=1592144178 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/09\/Chinese-steamed-egg-with-minced-pork-Step-by-step-2-480x270.jpg?v=1592144178 480w\" sizes=\"(max-width: 680px) 100vw, 680px\" \/><\/p>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">MARKETING TIPS<\/span><\/h1>\n<ul>\n<li><strong>Buy and mince your own lean meat,<\/strong> or ask the butcher to mince it for you. Pre-packed minced meat tend to be quite fatty &#8211; which is less healthy, and may cause the meat to float on the surface of the egg.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">COOKING TIPS<\/span><\/h1>\n<ul>\n<li><strong>Don&#8217;t over-mince the meat<\/strong>, otherwise it will end up powdery!<\/li>\n<li><strong>Let the beaten eggs stand for 15-20 mins<\/strong> for the air bubbles to disappear before steaming. If not, it will form dimples when cooked.<\/li>\n<li><strong>Reduce the amount of water slightly<\/strong> if you prefer the egg to be more firm.<\/li>\n<li><strong>Drizzle some cooked oil and light soya sauce<\/strong> over the cooked egg if the chinese steamed egg is not salty enough.<\/li>\n<li><strong>You can add dong fen<\/strong> into the egg mixture. Soak 20gm of dong fen in hot water. Once softened, cut into shorter strands about 1 inch in length.<\/li>\n<\/ul>\n<h2><span style=\"color: #ad0922;\">HOW TO USE THE WOK FOR STEAMING<\/span><\/h2>\n<ul>\n<li><strong>Wipe off the condensation on the wok lid<\/strong>, otherwise the water will drip into the egg and produce an uneven surface.<\/li>\n<li><strong>Leave a gap between the wok and the cover<\/strong> 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.<\/li>\n<li><strong>Many wok covers have a little &#8216;handle&#8217;<\/strong> that can be used to maintain a small opening for the steam to escape.<br \/>\n<img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-4125 size-full\" src=\"https:\/\/www.theburningkitchen.com\/wp-content\/uploads\/2016\/10\/chinese_steamed_egg_custard_recipe-3.jpg\" alt=\"Wok covered but ensure a small gap to allow steam to escape\" width=\"760\" height=\"570\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/10\/chinese_steamed_egg_custard_recipe-3.jpg?v=1592144846 760w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/10\/chinese_steamed_egg_custard_recipe-3-600x450.jpg?v=1592144846 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2016\/10\/chinese_steamed_egg_custard_recipe-3-300x225.jpg?v=1592144846 300w\" sizes=\"(max-width: 760px) 100vw, 760px\" \/><\/li>\n<li><strong>The water in the wok for steaming must be sufficient<\/strong> 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.<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">HOW TO CHOOSE A GOOD STEAMING PLATE<\/span><\/h1>\n<ul>\n<li><strong>Find a good size<\/strong> that will have the egg mixture level at least 1 1\/2 inch thick.<\/li>\n<li><strong>Use a steaming plate that is either stainless steel<\/strong> (preferred) or heat resistant glass (cannot be too thick, for even cooking)<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\">HOW TO MEASURE THE WATER ADDED<\/span><\/h1>\n<ul>\n<li><strong>Use the same bowl for beating the eggs.<\/strong> Just make a mental\u00a0note of how high the egg mixture (without meat) comes up to, and then measure double the amount of water.<\/li>\n<li><strong>Use an egg shell.<\/strong> 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.<\/li>\n<\/ul>\n<h2><\/h2>\n<h1><span style=\"color: #ad0922;\">CAN I REPLACE MINCED MEAT FOR SOMETHING ELSE? <\/span><\/h1>\n<p>If you don&#8217;t like the taste of minced meat, you can replace it with these ingredients.<\/p>\n<ul>\n<li><strong>Chopped Hei Bee (dried shrimp)<\/strong>\n<ul>\n<li>Wash and soak the Hei Bee in hot water for 15 minutes, then chop coarsely.<\/li>\n<li>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&#8217;re adding the Hei Bee water already.<\/li>\n<li>Don&#8217;t use fresh shrimp as it has very short cooking time and it will be overcooked and rough.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Dried scallop<\/strong>\n<ul>\n<li>Wash and soak the scallop in boiling water for 45 minutes. Shred the scallop by hand before adding to the egg mixture.<\/li>\n<li>Like Hei Bee, you can add the scallop water to the egg mixture. Again, reduce the amount of water for the egg.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<div class=\"wprm-recipe-main wprm-color-border wprm-clearfix\">\n<div class=\"wprm-recipe-instructions-container\">\n<div class=\"wprm-recipe-instruction-group\">\n<div class=\"wprm-recipe-instruction-text\">\n<p>&nbsp;<\/p>\n<h1><span style=\"color: #ad0922;\"><strong>DIETARY MODIFICATIONS<\/strong><\/span><\/h1>\n<ul>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/fish-free-recipes\/\">Fish-Free<\/a>: No modifications needed.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/gluten-free-recipes\/\">Gluten-Free<\/a>:\u00a0Use gluten free soya sauce<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/nut-free-recipes\/\">Nut-Free<\/a>:\u00a0No modifications needed.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/shellfish-free-recipes\/\">Shellfish-Free<\/a>:\u00a0No modifications needed.<\/li>\n<li><a href=\"http:\/\/theburningkitchen.com\/category\/recipes\/special-diets\/vegetarian-recipes\/\">Vegetarian<\/a>: Skip the meat.<\/li>\n<\/ul>\n<h2><\/h2>\n<h2><span style=\"color: #ad0922;\"><strong>WATCH OUR <span style=\"text-decoration: underline;\"><a href=\"#video\">VIDEO<\/a><\/span> for <\/strong>how to make this recipe!<\/span><\/h2>\n<p><strong>Tried this recipe? Please <a href=\"#respond\"><span style=\"text-decoration: underline;\">rate<\/span><\/a>\u00a0our recipe or leave us a <span style=\"text-decoration: underline;\"><a href=\"#respond\">comment<\/a><\/span>! You can even upload a snap of your creation!<\/strong><\/p>\n<p class=\"p1\">Don&#8217;t forget to\u00a0<a href=\"https:\/\/youtube.com\/c\/theburningkitchen?sub_confirmation=1\"><span class=\"s1\">subscribe<\/span><\/a> to our Youtube channel for more yummy videos! Do also\u00a0join us at\u00a0<a href=\"https:\/\/www.facebook.com\/groups\/209778759782578\/\"><span class=\"s1\">TBK Home Cooks Facebook Group<\/span><\/a> where you can post photos of your food, ask questions, share recipes and clean cooking tips from others in the group!<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<div>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-11053\" class=\"wprm-recipe-container\" data-recipe-id=\"11053\" data-servings=\"6\"><div class=\"wprm-recipe wprm-recipe-template-columns\"><div class=\"wprm-container-float-right\">\n    <div class=\"wprm-recipe-image wprm-block-image-normal\"><a href=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/silken-smooth-chinese-steamed-egg-with-minced-meat-1.jpg?v=1592144683\" aria-label=\"Open larger version of the recipe image\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/silken-smooth-chinese-steamed-egg-with-minced-meat-1-150x150.jpg?v=1592144683\" class=\"attachment-150x150 size-150x150\" alt=\"Silken Smooth Chinese Steamed Egg with Minced Meat (Zheng Sui Tan \u84b8\u6c34\u86cb): The secret to silken smooth steamed eggs revealed. Say goodbye to craters, dimples and pothole steamed eggs!\" srcset=\"https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/silken-smooth-chinese-steamed-egg-with-minced-meat-1-150x150.jpg?v=1592144683 150w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/silken-smooth-chinese-steamed-egg-with-minced-meat-1-300x300.jpg?v=1592144683 300w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/silken-smooth-chinese-steamed-egg-with-minced-meat-1-100x100.jpg?v=1592144683 100w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/silken-smooth-chinese-steamed-egg-with-minced-meat-1-600x600.jpg?v=1592144683 600w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/silken-smooth-chinese-steamed-egg-with-minced-meat-1-320x320.jpg?v=1592144683 320w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/silken-smooth-chinese-steamed-egg-with-minced-meat-1-640x640.jpg?v=1592144683 640w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/silken-smooth-chinese-steamed-egg-with-minced-meat-1-120x120.jpg?v=1592144683 120w, https:\/\/theburningkitchen.com\/wp-content\/uploads\/2017\/02\/silken-smooth-chinese-steamed-egg-with-minced-meat-1.jpg?v=1592144683 760w\" sizes=\"(max-width: 150px) 100vw, 150px\" \/><\/a><\/div>\n<\/div>\n<div class=\"wprm-recipe-template-columns-name-stars-container\">\n\t<h2 class=\"wprm-recipe-name wprm-block-text-uppercase\">Silken Smooth Chinese Steamed Egg with Minced Meat (Zheng Sui Tan \u84b8\u6c34\u86cb)<\/h2>\n\t<style>#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: 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onfocus=\"window.WPRecipeMaker.userRating.enter(this)\" onmouseleave=\"window.WPRecipeMaker.userRating.leave(this)\" onblur=\"window.WPRecipeMaker.userRating.leave(this)\" onclick=\"window.WPRecipeMaker.userRating.click(this, event)\" onkeypress=\"window.WPRecipeMaker.userRating.click(this, event)\" style=\"font-size: 1em;\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g  transform=\"translate(0, 0)\"><polygon fill=\"none\" stroke=\"#343434\" stroke-width=\"2\" stroke-linecap=\"square\" stroke-miterlimit=\"10\" points=\"12,2.6 15,9 21.4,9 16.7,13.9 18.6,21.4 12,17.6 5.4,21.4 7.3,13.9 2.6,9 9,9 \" stroke-linejoin=\"miter\"\/><\/g><\/svg><\/span><\/div>\n<\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-uppercase\">Side Dish<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-uppercase\">Chinese<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-tag-container wprm-recipe-keyword-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-tag-label wprm-recipe-keyword-label\">Keyword: <\/span><span class=\"wprm-recipe-keyword wprm-block-text-uppercase\">chinese steamed egg, chinese steamed egg with minced meat, zheng sui tan<\/span><\/div><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-uppercase\" style=\"\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">15<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-cook-time-label\">Cook Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">25<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-time-label wprm-recipe-total-time-label\">Total Time: <\/span><span class=\"wprm-recipe-time wprm-block-text-uppercase\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">40<span class=\"sr-only screen-reader-text wprm-screen-reader-text\"> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">minutes<\/span><\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-servings-label\">Servings: <\/span><span class=\"wprm-recipe-servings wprm-recipe-details wprm-recipe-servings-11053 wprm-recipe-servings-adjustable-tooltip wprm-block-text-uppercase\" data-initial-servings=\"\" data-recipe=\"11053\" aria-label=\"Adjust recipe servings\">6<\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-nutrition-container wprm-recipe-calories-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-nutrition-label wprm-recipe-calories-label\">Calories: <\/span><span class=\"wprm-recipe-nutrition-with-unit\"><span class=\"wprm-recipe-details wprm-recipe-nutrition wprm-recipe-calories wprm-block-text-uppercase\">87<\/span><span class=\"wprm-recipe-details-unit wprm-recipe-nutrition-unit wprm-recipe-calories-unit wprm-block-text-uppercase\">kcal<\/span><\/span><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-uppercase wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-uppercase-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-uppercase\">Bee Leng<\/span><\/div>\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">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!<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n<a href=\"https:\/\/theburningkitchen.com\/wprm_print\/11053\" style=\"color: #ffffff;background-color: #333333;border-color: #333333;border-radius: 0px;padding: 5px 12px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-inline-button wprm-recipe-link-inline-button wprm-color-accent\" data-recipe-id=\"11053\" data-template=\"\" target=\"_blank\" rel=\"nofollow\">Print Recipe<\/a>\n\n<div class=\"wprm-spacer\" style=\"height: 5px\"><\/div>\n\n<div class=\"wprm-recipe-template-columns-main\">\n    <div class=\"wprm-recipe-template-columns-left\">\n    \n    <div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-11053-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"11053\" data-servings=\"6\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">6<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Eggs<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">50<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">grams<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Lean Pork<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">Minced<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Salt<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">For the Egg<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-name\">Water <\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">to be added to the beaten eggs. Double the volume\u00a0of the beaten eggs (Water to egg ratio 2:1)<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">Meat Marinade<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Salt<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Oil<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">tsp<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\"><a href=\"\/essential-chinese-sauces\/#lightsoysauce\" class=\"wprm-recipe-ingredient-link\">Light Soy Sauce<\/a><\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-uppercase-faded\">Garnishing (Optional)<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">Stalk<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Spring Onion<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">1<\/span><\/li><\/ul><\/div><\/div>\n    <\/div>\n    <div class=\"wprm-recipe-template-columns-right\">\n        <div class=\"wprm-recipe-instructions-container wprm-recipe-11053-instructions-container wprm-block-text-normal\" data-recipe=\"11053\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Instructions<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">PREPARATION\u00a0METHOD<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-11053-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">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.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-11053-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Beat the eggs in a large&nbsp;bowl, then add the marinated meat to the eggs and mix vigorously until it is well incorporated.<\/span><\/div><\/li><li id=\"wprm-recipe-11053-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Pour the egg mixture into a stainless steel plate.<\/span><\/div><\/li><li id=\"wprm-recipe-11053-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Add the water into the egg mixture in a 2:1 ratio, and mix&nbsp;well.<\/span><\/div><\/li><li id=\"wprm-recipe-11053-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Mix in 1 tsp of salt and let the egg mixture stand for 15-20 mins&nbsp;or until the air bubbles have disappeared.<\/span><\/div><\/li><li id=\"wprm-recipe-11053-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">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.&nbsp;<br><\/span><\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-uppercase-faded\">COOKING METHOD<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-11053-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">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.<\/span><\/div><\/li><li id=\"wprm-recipe-11053-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Place a rack in the wok and transfer the eggs on the rack ensuring the egg mixture is level with the plate.<\/span><\/div><\/li><li id=\"wprm-recipe-11053-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">Cover the wok making sure there is a gap between the wok and the cover.&nbsp;<\/span><\/div><\/li><li id=\"wprm-recipe-11053-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Steam over medium high heat for 20-25 mins.<\/div><\/li><li id=\"wprm-recipe-11053-step-1-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\"><span style=\"display: block;\">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.&nbsp;<\/span><\/div><\/li><\/ul><\/div><\/div>\n    <\/div>\n<\/div>\n<div id=\"recipe-video\"><\/div><div id=\"wprm-recipe-video-container-11053\" class=\"wprm-recipe-video-container\"><h3 class=\"wprm-recipe-header wprm-recipe-video-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Video<\/h3><div class=\"wprm-recipe-video\"><a id=\"video\"><\/a>\n<hr \/><div class=\"container\"><iframe class=\"video\" src=\"\/\/www.youtube.com\/embed\/fWhC_FcObqI?autoplay=false\" width=\"760\" height=\"425\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><span data-mce-type=\"bookmark\" style=\"display: inline-block; width: 0px; overflow: hidden; line-height: 0;\" class=\"mce_SELRES_start\">\ufeff<\/span><\/iframe><\/div><\/div><\/div>\n<div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><h4><span style=\"color: #ad0922\">MARKETING TIPS<\/span><\/h4>\n<ul>\n<li><strong>Buy and mince your own lean meat,<\/strong> 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.<\/li>\n<\/ul>\n<h4><span style=\"color: #ad0922\">COOKING TIPS<\/span><\/h4>\n<ul>\n<li><strong>Don't over-mince the meat<\/strong>, otherwise it will end up powdery!<\/li>\n<li><strong>Let the beaten eggs stand for 15-20 mins<\/strong> for the air bubbles to disappear before steaming. If not, it will form dimples when cooked.<\/li>\n<li><strong>Reduce the amount of water slightly<\/strong> if you prefer the egg to be more firm.<\/li>\n<li><strong>Drizzle some cooked oil and light soya sauce<\/strong> over the cooked egg if the steamed egg is not salty enough.<\/li>\n<li><strong>You can add dong fen<\/strong> into the egg mixture. Soak 20gm of dong fen in hot water. Once softened, cut into shorter strands about 1 inch in length.<\/li>\n<\/ul>\n<h4><span style=\"color: #ad0922\">HOW TO USE THE WOK FOR STEAMING<\/span><\/h4>\n<ul>\n<li><strong>Wipe off the condensation on the wok lid<\/strong>, otherwise the water will drip into the egg and produce an uneven surface.<\/li>\n<li><strong>Leave a gap between the wok and the cover<\/strong> 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.\u00a0<\/li>\n<li><strong>Many wok covers have a little 'handle'<\/strong> that can be used to maintain a small opening for the steam to escape.<\/li>\n<li><strong>The water in the wok for steaming must be sufficient<\/strong> 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.<\/li>\n<\/ul>\n<h4><span style=\"color: #ad0922\">HOW TO CHOOSE A GOOD STEAMING PLATE<\/span><\/h4>\n<ul>\n<li><strong>Find a good size<\/strong> that will have the egg mixture level at least 1 1\/2 inch thick.<\/li>\n<li><strong>Use a steaming plate that is either stainless steel<\/strong> (preferred) or heat resistant glass (cannot be too thick, for even cooking)<\/li>\n<\/ul>\n<h4><span style=\"color: #ad0922\">HOW TO MEASURE THE WATER ADDED<\/span><\/h4>\n<ul>\n<li><strong>Use the same bowl for beating the eggs.<\/strong> Just make a mental\u00a0note of how high the egg mixture (without meat) comes up to, and then measure double the amount of water.<\/li>\n<li><strong>Use an egg shell.<\/strong> 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.<\/li>\n<\/ul>\n<h4><span style=\"color: #ad0922\">CAN I REPLACED MINCED MEAT FOR SOMETHING ELSE? <\/span><\/h4>\n<span style=\"display: block;\">If you don't like the taste of minced meat, you can replace it with these ingredients.<\/span><div class=\"wprm-spacer\"><\/div>\n<ul>\n<li><strong>Chopped Hei Bee (dried shrimp)<\/strong>\n<ul>\n<li>Wash and soak the Hei Bee in hot water for 15 minutes, then chop coarsely.<\/li>\n<li>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.<\/li>\n<li>Don't use fresh shrimp as it has very short cooking time and it will be overcooked and rough.<\/li>\n<\/ul>\n<\/li>\n<li><strong>Dried scallop<\/strong>\n<ul>\n<li>Wash and soak the scallop in boiling water for 45 minutes. Shred the scallop by hand before adding to the egg mixture.<\/li>\n<li>Like Hei Bee, you can add the scallop water to the egg mixture. Again, reduce the amount of water for the egg.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<div class=\"wprm-recipe-main wprm-color-border wprm-clearfix\">\n<div class=\"wprm-recipe-instructions-container\">\n<div class=\"wprm-recipe-instruction-group\">\u00a0<\/div>\n<\/div>\n<\/div><\/div><\/div>\n<h3 class=\"wprm-recipe-header wprm-recipe-nutrition-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-none\" style=\"\">Nutrition<\/h3><div class=\"wprm-nutrition-label-container wprm-nutrition-label-container-simple wprm-block-text-normal\" style=\"text-align: left;\"><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">87<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">7<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">5<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-cholesterol\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Cholesterol: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">169<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">663<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">93<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_a\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin A: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">260<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">IU<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">0.4<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">25<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: #777777\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: #777777\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">0.9<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/div><\/div><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Silken Smooth Chinese Steamed Egg with Minced Meat (Zheng Sui Tan \u84b8\u6c34\u86cb): The secret to silken smooth steamed eggs revealed. Say goodbye to craters, dimples and pothole steamed eggs!<\/p>\n","protected":false},"author":4,"featured_media":7955,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[12,34,999,63,56,28,31,995,20,468,40,564,1493,1495,1497,1512,484,1496,1511,46,830,460,10,11],"tags":[424,466],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>How to Prepare Silken Smooth Chinese Steamed Egg with Minced Meat - The Burning Kitchen<\/title>\n<meta name=\"description\" content=\"The secret to silken smooth Chinese steamed egg with minced meat revealed. 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