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I've been meaning to make this dish for a while, as it's a favourite I remember from my childhood. This weekend I decided it was time. Minced pork and mushroom were common in the dish, mixed in with the silky savoury custard. It can be quite difficult to get the consistency right and without bubbles on top - I failed on the bubble front but I'm not sure it makes such a difference. It was perfect served with just rice and curly kale, stir-fried with ginger, garlic, chilli and oyster sauce. It makes for a really light and refreshing meal and for me, is great comfort food.Chinese Steamed Egg with Minced Pork & Mushrooms
For 2
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2 eggs
5 dried shiitake mushrooms
160gr minced pork
1" ginger, minced
1 spring onion
1 tbsp light soy sauce
1 tsp white pepper
1 tbsp Shaoxing rice wine
1/2 tsp cornflour
Toasted sesame oil
In a bowl, pour 200mls of boiling water over the shiitake mushrooms. Leave for 1/2 an hour. Meanwhile, add the ginger to the pork with the soy sauce, rice wine, cornflour and white pepper. Chop the white part of the spring onion finely and slice the mushrooms, add to the pork and leave to marinate for 20 minutes. Fry in a non stick pan or wok until just cooked. Add to a bowl to put in the steamer.
In a bowl, whisk the two eggs with the cooled 200ml of the water from the rehydrated mushrooms. Pass the egg mixture through a sieve into the bowl of the pork mince. Cover with a foil lid and steam on the lowest heat until cooked. Mine took about 20 minutes and I had to keep checking to see if it had set.
The mushroom water makes the custard juicy and smooth, as well as giving it a good hit of umami. You can really add what you like to it - salted eggs are common, as well as dried shrimp or carrot.
Hurray! Maybe I'll try it again soon. Had a lovely chat with my mum on the phone today and she made cooking congee and lor mai gai sound very easy. I'll be trying those soon, but will slip in some steamed egg tests in between!
ReplyDeleteOh yum! My mom used to make this all the time and I so loved it too. Thanks for the recipe!
ReplyDeleteSounds awesome, I am slightly scared of Asian steamed egg dishes but I guess they are sort of similar to an omelette? The bubble thing is caused by whisking - I found out from a friend of mine (a pastry chef) when I was making creme brulees that always bubbled - he said stir, don't whisk. What do I know though, I permanently fail to make omelettes that come out in one piece!
ReplyDeleteOoooh, lor mai gai is a favourite, do make it soon!
ReplyDeleteWilliam - thanks for the tip, I'll try stirring next time. The egg turns out like custard rather than omelette, but obviously not sweet.
This looks fab, Lizzie! Definitely one to try. Thanks!
ReplyDeleteI've never heard of this until recently - but then that's not really surprising is it?! Steaming eggs is such an alien concept to me - I have to try it.
ReplyDeleteLooks like great Chinese style comfort food - perfect for the current weather conditions
ReplyDeleteLooks delicious - bubbles or not!
ReplyDeleteThis sounds great Lizzie and I imagine it can be done in individual custard cups too? Have you ever tried it that way? Makes me think of Thai steamed fish custards, forget name but oh they were great.
ReplyDeleteOooh, I've only known a really basic version. Will definitely have to try this out!
ReplyDeleteahh! this dish makes me miss my mom. definitely brings back fond memories. thanks for posting it.
ReplyDeletelizzieeatslondon.blogspot.com; You saved my day again.
ReplyDeleteHi Lizzie,
ReplyDeleteReally fantastic recipes! I've tried this one and the congee one and both came out just how the parents used to make! just a quick question though, what is the significance of passing the eggs through a sieve rather than just pouring it straight on top of the pork mince?
Keep in the good work!