Steamed Egg with Minced Pork (肉末蒸水蛋)

1 standard portion

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Ingredients

• 1 tablespoon oyster sauce
• 1 teaspoon light soy sauce ((or soy sauce) (*Footnote 1))
• 1/4 teaspoon sugar
• 1/2 teaspoon cornstarch
• 2 tablespoons water
• 3 large eggs
• 1/8 teaspoon salt
• 1 cup warm water
• 1/2 tablespoon peanut oil ((or vegetable oil))
• 4 oz (120 g) ground pork ((or ground chicken))
• 1 green onion (, sliced (reserve some for garnish))

Method

1. Combine the oyster sauce, light soy sauce, dark soy sauce (if using) and sugar in a small bowl. Stir to mix well.
2. Mix the cornstarch with water. Stir thoroughly until the cornstarch is fully dissolved.
3. Add the eggs and the salt into a large bowl that can fit into your steamer. Pour in warm water. Beat well. Use a fine colander to skim the foam from the top and discard them, so the eggs will result in a very smooth texture.
4. Prepare the steamer by adding 2” (5 cm) water and bringing it to a boil. Place the bowl of eggs onto the steamer rack and place the steamer rack over the boiling water. (*Footnote 2) Steam covered for 10 to 12 minutes (*Footnote 3). Check on the eggs. If the eggs are not fully set yet, cook for another 2 to 3 minutes, or until the eggs are fully set.
5. While the eggs are cooking, heat the oil in a medium sized skillet until hot. Add the green onion. Stir a few times to release fragrance. Add the pork. Stir and cut the pork into smaller pieces until the surface is cooked, 2 to 3 minutes.
6. Pour in the mixed sauce. Stir a few times to mix well.
7. Stir the cornstarch slurry again to fully dissolve, then pour it onto the pork. Stir a few times until it thickens.
8. Once the eggs are cooked, top the pork onto the eggs and garnish with reserved green onions. Serve hot.