Steamed Egg with Minced Pork

It’s been 2 weeks since helper D went back to the Philippines on her vacation. We’ve been chugging along happily, and no less so because I’ve been blissfully decluttering. I swear the home looks even cleaner and neater than normal, probably because the family is also each chipping in to keep things tidy. Cooking for me, however has become very simple and practical. With less time on my hands, the meals are very simple. In general because most of the family are out at lunch, dinner is practically the only meal I need to cook for. 

In the middle of decluttering, I discovered a file of recipes that I had put together for my helper before a major surgery. Because this was abdominal surgery, the recipes were very simple comfort food-type dishes, mostly soups and stews, and meant to be light and easily digestible. All these recipes were low carb, and I am truly grateful for my mother and D who cooked these recipes for me when I was recovering post surgery. I had a good recovery despite an operative haemoglobin drop by 3g and a great feeling of being much cared for by everyone around me.

Steamed egg custard is a dish that typifies Chinese home cooking. I think it is probably of Hokkien (Southern Chinese) origin. This is a dish fed to young children because little chewing is needed – the custard practically slides down the throat. I had great memories of this dish in childhood. It is not a dish made for company, but it’s very simplicity smacks of home comforts.

Steamed Egg and Minced Pork

  • Servings: 6
  • Difficulty: Easy
  • Print


  • 4 large eggs
  • 1 cup chicken stock
  • 150g Minced pork
  • 1 salted duck egg, cooked
  • 1 century egg
  • 1 tsp light soy sauce
  • 1 tsp Shaoxing wine
  • 1 tsp sesame oil
  • 1/2 tsp fish sauce
  • 1 tbsp fried shallots


  1. Beat the eggs and add the chicken stock.
  2. Chop the salted duck egg and century egg into small pieces and add to the egg mixture.
  3. Mash up the minced pork and mix in as well.
  4. Add the soy sauce, shaoxing wine. sesame oil and fish sauce into the egg mixture and stir through.
  5. Steam on low heat for 20 minutes.
  6. Serve with fried shallots on top.


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